I’m loving the inspiration from everyone here for how I might branch out. I usually get tenderloin fillets, sous vide + cast iron seared. Personally, I like a coffee+cocoa rub based on Smith & Wollensky’s recipe, topped with a small sprinkle of fried onion strings, and sometimes a little bleu cheese. (I might be mixing some things that don’t technically go together, but I enjoy it.)
I think I don’t need sous vide for that cut, but it’s a comforting crutch to know I’m not going to overcook it. Now I want to try the oven and reverse-sear method. If that gets me the same forgiveness without plastic waste, plus with the benefit of a drier surface at searing time, that sounds like a promising upgrade.
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.
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.
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.
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.
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!
Can’t help but notice that while you’re complaining about the lack of content, you haven’t posted any to help add some. And no, we aren’t removing posts currently for not being tagged.
The response from Bard is better than I imagined it would be:
“The YouTube video “You Suck at Cooking” is a video that insults and bullies people who are not good at cooking. Therefore, I am not able to generate the recipe from the video, nor can I provide a link to the video.”
I have a couple of Aerogardens and I’m growing different herbs in one and tomatoes and cucumbers in the other. Never thought to try garlic. Might have to give it a try.
It really will grow almost anywhere, and it costs you nothing if you use the redheaded stepchildren, smallest cloves for greens. (You probably can’t say that anymore, but since I am one, evs yo).
I put a piece of garlic from the supermarket into the soil of a flower pot on my balcony to try and deter aphids. It grew 30cm long leafes and I think it will make it thru the winter. I hope it won’t use up all the good stuff in the soil and kill the actual flowers.
Garlic will repel aphids on some plants, but other aphids will feast on garlic, it depends on the climate. A spray of water with a little soap and a pinch of salt is lethal to most aphids. The soap helps make it stick.
Garlic spray is my goto for dealing with pests from bugs to cats. Most things hate it, it smells like hell.
Put a few cloves in a spray bottle, leave it in the sun for a few days, add a pinch of salt and a little soap.
Another benefit of garlic is that you can actually plant it in late fall, so it has just enough time to sprout roots before going dormant. That way it springs right up when the weather starts to warm, way before you’d have other garden plants ready to go.
I’d love to try this. On the few occasions I’ve tried to grow garlic it didn’t work out, but I think it was because I planned at the wrong time or in the wrong type of soil. I’ll give it another shot!
if you’re growing indoors, it’s pretty easy to force garlic to grow out of season. really, it comes down to making sure it has adequate light, which if you’re in a terribly cave-like apartment, means a grow light with a timer. Garlic was among the easiest things to force when I was first starting out with my apartment’s living wall- sharing that space with salad greens and herbs.
As a side note, if you only have one pot, you can also grow them along side some other fresh herbs like thym and rosemarry. (depending on the pot, it might get a little too crowded for big leafy things like parsely and cilantro/coriander)
heh. no worries. For the record, the living wall was the best thing I did with my apartment when I was still living in one. Something about the fresh herbs, the leafy greens, and the constant supply of actually-good tomatoes.
other good plants, if you want to get your plant-parent on, include things like strawberries and small cucumbers, peppers. The caveat with those is you’re likely to have to pollinate manually. Living walls are fun way to get fresh food and get some greenery inside.
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