Comment by 🐐 satch
Re: "Purposing Extra Egg Yolks Am I part of one of the last…"
Probably an unpopular opinion, but I love using LLMs for recipes. I can say what I want to make and whatever ingredients I have on hand and I almost always get good results.
I could get similar results by looking through online recipes but with LLMs I avoid all the extra fluff and just focus on the recipe, exactly as I want to make it.
Cookbooks are better than websites but can get damaged easily and take up space and definitely don’t have every single recipe I could ever want to make, with instructions on any adaptation I might care to make.
2024-12-04 · 1 year ago
5 Later Comments ↓
🐐 drh3xx · 2024-12-04 at 20:05:
I'd take a good cook book over a web search any day.
👻 darkghost · 2024-12-04 at 21:53:
LLMs are ok as long as you ignore the instructions to add ten penny nails and arsenic. I despise the websites that have so much fluff and it takes forever to get to the recipe.
Anybody find good sources for recipes on Gemini? I found this one:
— Shaggy Peak's converted Meal Master database.
🚀 gorfg · 2025-04-03 at 08:00:
@darkghost, I forgot. Yes, my first real attempt to temper chocolate totally worked in sous vide--after I tried at first to temper dark chocolate chips, which didn't work, and I had ignored the part of the Joy of Cooking recipe that said not to use it :( But I found some real chocolate in the baking stuff drawer and it worked like a charm in the sous vide! A little tricky trying not to get water in the bag after opening it, but otherwise, great!
👻 darkghost · 2025-04-03 at 08:35:
Awesome!
🚀 Logen · 2025-05-28 at 11:25:
I do both. Personally, I'd prefer something like gnome recipes than anything else. I also like to use recipes as a reference for what I'm trying to accomplish and then do my own thing.
Original Post
Purposing Extra Egg Yolks Am I part of one of the last generations that cooks depending on cookbooks instead of web searches? In our house, we a have a set of cookbooks that is the basis of everything we make, so much so, that last year I went to Powells Books in Portland and bought new copies of all our old cookbooks to replace the food-spattered, broken-spined versions we had! Anyway, after making Alton Brown's Aged Egg Nog (from his website, negating everything I just wrote above, I guess),...