After the presentations, IBM toasted [it announcement last year] with a luncheon featuring several Watson-generated recipes and one Watson-concocted cocktail called the Blue Caribbean Hurricane...I assume the better idea is to ask for things you can make with obscure ingredients you have taking up space in the cupboard. (What's the most puzzling item you're keeping around and would like to know how to use up as an ingredient in a cocktail?)
Like many summer cocktails, the Big Blue Hurricane is sweet and fruity. Okay, the Big Blue Hurricane is very sweet and fruity. As such, the sort of complex flavor profile in Watson's cocktail recipe requires some slightly obscure ingredients that might be hard to find, ingredients like banana nectar and coconut cream...
২১ জুলাই, ২০১৫
In post #3 of the morning, we connect the themes of posts ##1 & 2.
IBM's supercomputer, Watson, has a capacity called Cognitive Cooking which "can invent recipes out of a quintillion possible combinations of ingredients."
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I've made my share of cocktails with Vietnamese Fish Sauce.
"Uhhh, Watson, please find me a hangover recipe that uses up all that old sour cream in the fridge and, uhh, fix up the tone of this apology letter to the hosts of that party last night..."
Prohibiton is long past and excellent quality liquors are readily available.
Don't spoil them by mixing them in with other liquids.
There is (or used to be) a site that let you check off cocktail ingredients you had on hand from a long list, and would then give you recipes you could make.
I'm inclined to agree with Hagar.
Exception: Gin and Tonic.
The beauty of Hendrick's Gin is that you don't need limes.
Rhubarb bitters. I bought it a few years back (thank you, Amazon) because it was an ingredient in a rhubarb pie recipe recommended by the Wall Street Journal food editors. Since each recipe only called for one dash of these bitters, I have a lot left.
"What's the most puzzling item you're keeping around and would like to know how to use up as an ingredient in a cocktail?"
Broccoli.
@Leslie Graves: Here's a good-looking recipe that calls for 1/2 oz of those bitters...should use them up pretty quickly. Aperol is a lightly bitter gentian/rhubarb liqueur that can be found at most well-stocked liquor stores. It's great added to sparkling wine.
A drunk tone analyzer = Apple's Auto Spell Check
"Rhubarb bitters. "
Strawberries, sugar. Cook down in some liquid that you have around. Spread on ice cream, crunchy bread product or mascarpone.
Human: Did you have a Big Blue Hurricane?
Robot #3: (Getting to its feet) ... I don't know ... ( Wobbles, then falls over ) ... ( Raises hand ) ... I'm sorry, now I know ...
I've tried my hand at inventing drinks, usually when not entirely sober, and it's been a disaster.
Whiskey Sour Float: A whiskey sour with a scoop of vanilla ice cream. Tastes like aspirin.
Gabe's Pitch: 1 part creme de menthe to one part Bacardi 151. Tastes like Scope. (Named by my roommate, who said if you went onstage at amateur night at a comedy club and got booed off, they'd give you a free Gabe's Pitch.)
Chili Mary: Chili and vodka. Tastes like tires.
I declare these cocktail recipes to be public domain. You're welcome.
@KLDAVIS: I'm on it!
You can subscribe to Bon Appetit's web site to use the Watson recipe system. You can even do the "What I have in my cupboard" recipe search.
Robot #3: (Getting to its feet) ... I don't know ... ( Wobbles, then falls over ) ... ( Raises hand ) ... I'm sorry, now I know ...
Meta-jokes can be funny.
Except when they're not.
More seriously, humans have the unique ability to meta-ize, to "jump up a level" so to speak, when thinking (per Laplace). This is something that I suspect computers will never be able to do as well as we can.
@MadisonMan:
"The beauty of Hendrick's Gin is that you don't need limes."
Hendrick's + Fever Tree Tonic Water + slice of cucumber = Summer Perfection
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