The errors are baked in.

Or reading them. AI makes those kinds of mistakes all the time.

The comments are a good indicator to me whether or not a recipe is even worth considering because their sharp eyes tend to catch the problem ones.

However, sometimes the comments just sound “off”, making it easy to discount low ratings.

Use online recipes at times, but, they can be so annoying scrolling through the author’s life story and dozens of ads before getting to the actual recipe. I also notice more and more AI crap. My go to is still an old fashioned cook book. I recommend a few, “The Essential New York Times Cookbook”, “Cooking With Mary Berry”, and “Essential Ottolenghi”.

CopyMeThat is the one app that I use more than any other. As soon as I see that someone is going on and on, I click on the two spoons icon and it scans the web site, strips out all the extraneous information and copies it into recipe form. You can then judge whether to Confirm that you want to keep it or Delete it.

Totally worth paying $25 for the full app but you can also use a basic version for free.

I’ll check this out.

If I need a recipe that’s online, and it’s not for Toll House cookies (Nestle’s website has that; the company is evil but the cookies are not) I only use the Betty Crocker site.

🥄 Turnip Crème Brûlée Recipe
🧑‍🍳 Servings: 4
⏱️ Time: 30 min prep + 1 hr bake + 2 hr chill
Ingredients:
For the custard:
1 cup peeled and finely diced white turnips (about 2 small turnips)
2 tbsp unsalted butter
2 cups heavy cream
1 tsp vanilla bean paste or 1 whole vanilla bean
5 large egg yolks
1/3 cup granulated sugar
Pinch of salt

For the brûlée topping:
4–6 tsp granulated sugar

Instructions:
1. Prepare the turnips:
In a small saucepan, melt the butter over medium-low heat. Add the diced turnips and cook gently, stirring occasionally, until soft and slightly caramelized (10–15 minutes). Puree the turnips in a blender or with an immersion blender until smooth. Set aside to cool slightly.

2. Infuse the cream:
In a medium saucepan, heat the heavy cream with vanilla paste (or scraped vanilla bean and pod) over medium heat until it just begins to simmer.Remove from heat and let steep for 10 minutes. Remove the vanilla pod if used.

3. Make the custard:
In a bowl, whisk together egg yolks, sugar, and salt until pale and smooth. Gradually whisk in the warm cream, followed by the turnip puree. Mix until fully combined and smooth. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

4. Bake the custards:
Preheat oven to 325°F (160°C). Divide the mixture among 4 ramekins. Place ramekins in a deep baking dish and fill with hot water halfway up the sides.
Bake for 45–60 minutes, until the centers are just set with a slight jiggle.
Remove ramekins and let cool at room temperature, then chill at least 2 hours (or overnight).

5. Caramelize the tops:
Just before serving, sprinkle 1–1.5 tsp of sugar evenly on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let cool 1–2 minutes to harden.

🍽️ To Serve:
Serve chilled with a delicate garnish — like microgreens, edible flowers, or a wafer-thin turnip chip for a savory flourish.

💡 Tips:
Choose young or baby turnips for a milder, sweeter flavor. For a bolder taste, add a pinch of white pepper or a splash of orange blossom water to the custard base.

And disgusting.

Certainly! Broccoli and rhubarb are an unusual pairing, but with some creativity, they can work in a savory-sweet pie that balances tartness, earthiness, and a bit of spice. Below is a recipe that uses rhubarb’s tartness and broccoli’s earthy crunch in a unique, slightly savory pie with a touch of sweetness—perfect for adventurous eaters!

Broccoli Rhubarb Pie (Savory-Sweet Fusion)
🥧 Makes one 9-inch pie
Ingredients:
For the crust:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tbsp ice water

For the filling:
1 ½ cups chopped rhubarb (½-inch pieces, fresh or thawed frozen)
1 ½ cups broccoli florets, blanched and chopped
½ cup thinly sliced red onion (optional for depth)
1 clove garlic, minced
½ cup crumbled goat cheese or feta
2 tbsp honey (or maple syrup for vegan version)
1 tbsp balsamic vinegar or lemon juice
1 tbsp olive oil
1 tbsp all-purpose flour (to thicken)
½ tsp ground black pepper
Salt to taste

1 egg (for egg wash, optional)

Instructions:
1. Prepare the crust:
In a large bowl, mix flour, salt, and sugar. Cut in the butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough just comes together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.

2. Make the filling:
In a bowl, toss the rhubarb with honey and balsamic vinegar; let sit for 10 minutes. In a skillet, heat olive oil over medium heat. Add garlic and onion; sauté 3–4 minutes until soft. Add the broccoli and cook for another 2 minutes just to combine.Drain rhubarb slightly, then mix it into the skillet. Remove from heat, add flour, cheese, pepper, and salt. Stir well and let cool.

3. Assemble the pie:
Preheat oven to 400°F (200°C). Roll out one dough disc and line a 9-inch pie plate. Pour in the filling and spread evenly. Roll out second dough disc and place over filling. Crimp edges to seal. Cut slits in the top crust for steam vents. Brush with egg wash if using.

4. Bake:
Bake for 35–45 minutes until crust is golden and filling is bubbling. Let cool at least 15 minutes before serving to allow the filling to set.

Serving Suggestions:
Serve warm or at room temperature with a leafy green salad.
Drizzle a bit of honey or balsamic reduction on top if you want a touch more sweetness.
Let me know if you'd like a vegan version or want it sweeter (more like a dessert pie) instead of savory!

when they show how to prepare the mixture(s), they're using limes (and calling it lemons). It's a little confusing and causes me to wonder if in some countries what they call lemons is what we call limes....

Keep telling my high school students that "AI" most often stands for "artificial idiocy" or "anti-intelligence."

What we get in the media is strongly filtered by presenter bias. We hear about this example of X, but not counter examples; or we hear about this success, not the 23 failures. (Or conversely, the failure, but not the 23 successes.)

People keep looking to "AI" to help them, save them some work, but in the end it's all wrong, sometimes dangerously so (I sure don't want "AI" making medical decisions for me, how about you?).

Some of us are blindly allowing our brains to be turned to mush, with "AI" everywhere, doing shit wrong and people think it's the best thing since penicillin, it's going to save us all!

That and the fucking robots people want doing all the jobs, and pretty soon we'll be grateful for that ragged cardboard box in the alley. Maybe some MAGA idiot will give us a quarter or someting.