I don't know how to feel about this. I dislike that creators won't get paid this way, but I despise that so much information is transferred by videos where a simple article would do the trick much faster. That's what was great about the reddit hobby communities, but fuck spez.
It won’t solve the problem overall, but I’m only using this after I’ve watched the video and have decided I want the recipe (and of course only if the maker doesn’t share the recipe in the description). Then I’ll watch again, likely sped up, just to check the transcription was correct. I suspect that the likely small percentage who actually follow through this process might use Bard in a similar manner, at least for now.
Unless you gave it something that isn’t a YouTube video and it worked there’s no way it isn’t just using the transcript. It’s not “watching” the video.
It’s kind of “watching” as it views visual information (don’t want to make this a semantics discussion), though at the moment it does a pretty poor job with watching as I haven’t been able to get it to answer a simple question correctly, such as what color shirt is the host wearing. It tries to answer, though. The exciting part is this will be the worst it’ll ever get.
This is Bard’s response to my query about how it “views” YouTube videos:
“I am able to process and understand the information from YouTube videos in two ways:
Transcript analysis: I can access and process the transcripts of YouTube videos, which are text versions of the spoken audio in the videos. This allows me to understand the content of the videos, even if I cannot directly see the visual elements.
Limited visual processing: I have some limited ability to process visual information from YouTube videos. I can identify basic objects and scenes, and I can track the movement of objects in the videos. However, my ability to process visual information is not as sophisticated as that of a human, and I may not be able to understand all of the visual information in a video.
Overall, I am able to understand YouTube videos through a combination of transcript analysis and limited visual processing. This allows me to provide helpful and informative responses to questions about YouTube videos, even if I cannot directly see the videos myself.”
I wouldn’t trust an AI to explain how itself works. Also there’s no way it could respond in a reasonable amount of time if it was analyzing every frame of a video in real time.
I don’t trust most humans either, but here we are, having discussions, exchanging ideas.
I don’t automatically trust that the system knows exactly how it works, but it seemed to know what it was talking about. Or, at the very least, a response to my question was preprogrammed, as it seems to be a major feature, and there’s bound to be many people asking about it.
Is that an acceptable tag, or do you have a better suggestion? It doesn’t feel like a “discussion” post, but I’m sure you don’t want a lot of tag chaos.
Oh yeah, that’s fine. Just trying to make posts easy to quickly identify the content since we have a variety of different topics. Hopefully the Lemmy devs add a ‘flair’ function soon. Thanks so much!
The best recipe is from your mum or grandma. Learn from them as soon as possible before they’re gone. It’s recipes honed by decades of trial and error and best of all, they are very likely to your taste since you grew up on it.
That’s very interesting but can it watch an episode of anime with Alvin and determine that he actually put ten eggs in the bowl when he said he put six in?
I’d have to go back and find it, it’s been a while. It was some baking that needed a lot of eggs. The only thing I could imagine that might use that much would be the Japanese Cheesecake but I don’t think that was the one.
It’s actually an ongoing problem with the entire BCU. I love those guys dearly but they have lot of inconsistencies with their posted recipes versus what they’re turning out on the show and occasionally what they’re saying vs what they’re doing.
I used to frequent the subreddit, whenever people would have trouble remaking a recipe I would jump in and try to offer recommendations on how to fix what was wrong. Check your thermostat on your oven, add some thermal mass to your oven, yada yada. Sometimes just a little adjustment on time or temperature was enough to help them out. It was good to start teaching them to gauge doneness instead of just following a recipe that couldn’t possibly account for their local situation. Many times, either the posted recipe or the voice-over recipe would have way too much liquid.
I’d go and search out their recipe by ingredients and amount, more often than not they were just using a King Arthur’s flour recipe or something of the sort. It honestly looked like somebody was just trying to bouge up the recipe a little bit but instead of adding a little more they accidentally add a little more three times.
NY strip, dry brined (kosher salt, fresh cracked pepper, and some baking soda, left at room temperature until the salt has been fully absorbed into the steak.)
as for cooking, it depends on weather and mood- nice enough to grill outside? wood fired grill, with a coating of marinade applied just before it goes on (not more than a few minutes.)- Olive oil, apple vinegar, garlic, more pepper. maybe some lime or lemon juice. seared to a medium-rare. the oil helps the sear lock in juices, the hint of vinegar adds an acidic kick.
Shit weather? it’s pan fried in cast iron, generous amounts of butter (and enough neutral oil to keep it from burning about 1/3 oil 2/3’s butter), with a crushed clove of garlic and a sprig of time in the pan. again, seared to that perfect medium rare. (though… if you have one of those in the family, this method also allows you to slow it down to produce a passable well done. Just saying.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
Just an add-on to this for anyone who doesn’t know. “Tent” with foil if you’re going to do that. You don’t want to trap moisture and ruin the nice crust you just made. I don’t bother with foil myself. As long as I don’t cut it, it retains enough heat for me to enjoy it fine.
yes, on the tenting. another option is to put it in a cold oven. if the oven has a bread proof setting, that can help to slow the cooling down a bit too, without actually cooking it. (proofing is usually done at 70-80f, just a bit warmer than room temp. Warming is usually quite a bit more and will continue cooking more…)
I have a glass top stove (not induction) and since I’ve most likely used it to prepare whatever side(s) I’m having, I usually just let the steak rest on the stove next to where I was cooking and the residual heat is enough to keep it nice and warm. I usually torch on a flat cast iron pan so it heats up a tad too, but not hot enough to cook any further.
Similar to other replies, also dry-brine and reverse sear for a medium rare steak. But I usually got for chuckeye roll because it has a stronger flavour and is cheaper.
I can get a 400g steak for about $10 or less, feeds 2 with sides. A cheap luxurious dinner.
Dry-brined, reverse-seared ribeye for me. I like me that extra juicy fat running through the ribeye.
Dry-brine (fairly generous salting with kosher salt) the night before, leave uncovered in the fridge overnight on wire rack over a pan, toss them in the oven at its lowest setting (150F for mine) mid afternoon for a couple hours until they’re at the desired doneness (use a thermometer!), then sear just prior to meal time either in a cast iron pan or on the sear burner on my grill.
I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.
I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.
I’m with you on the salt and pepper. Love when it’s just full of the beef flavor. And yeah, I wish there was another way that the plastic bags. Ever since I started using a searing torch, I just love the crispy, even crust it gives. I’ll still throw it in a hot cast iron every now and then, but the torch is great. Especially on weird shaped things like poultry. Gets the entire outside nice and crisp. Plus it’s just fun to use.
It’s just my mom and me, and neither of us is big on turkey. I found a recipe for pomegranate rosewater chicken thighs so we’re going to try that this year. Also not making a ton of sides. Salad, bread sticks, green beans and a pear walnut crumble for dessert
For me it was salmon patties. My parents were fond of making them, especially during Lent. It was basically a can of salmon, toss in some (light) seasoning, and cook until its the consistency of a hockey puck. They were these dry, tasteless abominations and I could not stand them.
If I were to make them today, it’d be more akin to a crab cake and with fresh salmon instead of canned. But I won’t.
You’d be better seved taking a more croquette approach - especially Japanese potato and salmon croquettes. I prefer to use gresh cookror frozen, but canned CAN work. Main thing is seasoning your spuds, making then not too big, and frying at the right temp. As a bonus, they ait fry rather well, and I have previously cheated the ‘binding’ by miing buttermilk and a bit of kewpie mayo, dunking the croquettes in that, and tumbling them in panko.
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