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Cake day: July 6th, 2023

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  • In a way, this happened to my daughter. She is studying in a foreign country, the courses are in English (not our native language), and of course she is writing all her papers in English, too. Which she is very good at, so the texts are usually perfect from a language point of view. She had already been rated “native speaker” in school although she actually isn’t, and worked as an editor on an English language story website back then, fixing American and British native speakers’ spelling problems).

    Other students actually asked her what AI she was using to write her papers. Guess who was seriously pissed…











  • I like scientific cooking. I’m a big fan of Sebastian Lege, who is a cook and food designer, and who knows all the little chemical tricks of the food industry. I wish he would publish a cook book: On the left, a recipe for the dish as made by a professional chef with normal ingredients, on the right the recipe for the same dish as made by the food industry.

    I remember one show where he made “Banana Milk”. The banana flavor was made from vinegar, some alcohol, and some other acid…

    Just today, I applied one of his ideas. I made a Chinese dish with chicken, and added baking powder to the marinade made from soy sauce, ginger, garlic, honey, salt, oil, and chili. And it was amazing!