akp

Did you ever hear back?

Hey everyone, I'm an enthusiastic home cook and a data scientist by trade. Over the past few years, I've spent considerable time tinkering with culinary data and building various tools for cooking. I've always found searching for high-quality recipes online to be frustrating. There are only a handful of sites I genuinely trust, and even then, navigating through their search and browsing interfaces is quite tedious. Finding something specific isn't (usually) too difficult, but the experience quickly breaks down when trying to explore or discover something new. Motivated by this, I built a curated search engine that indexes recipes from only the top sites, tags them in a sophisticated way, and makes everything searchable/discoverable in a single place (the intent would be to bring books into this too, kind of like a next-gen and more discovery-oriented Eat Your Books). Alongside this, I'm experimenting with (carefully) integrating AI to create a culinary-focused chatbot. This would create the ability to ask nuanced, open-ended questions directly to culinary authorities across cuisines and get sophisticated responses (with sources) — for example, asking Rick Bayless or Heston Blumenthal directly for an ingredient substitution or recipe modification (distinctly different from generic responses that ChatGPT would produce). I'd appreciate your honest feedback: Do you find it challenging to reliably find high-quality, specific recipes? How do you typically discover new recipes or engage in open-ended culinary exploration? When you have nuanced cooking questions -- beyond a simple Google search -- where do you currently turn for answers? (besides here of course, haha) Your thoughts, critiques, and any insights would be hugely helpful. Thanks in advance! Lastly, while this truly isn’t a promotional post, I’m happy to share the link for anyone interested in checking it out or providing more hands-on feedback. Cheers

I would highly recommend Notion for recipe collection and organization. Can use the web clipper to one click insert anything into there + the full flexibility of a text editor (not locked into any proprietary software).

Thanks everyone! @Smithy Bought a cured whole piece and cut myself to this absurd thickness (never seen it for sale pre-cut to this extent). Was inspired by Peter Luger and other steakhouses that do some form of this dish as an appetizer. Made sure to cook & render fat in the oven before broiling with the glaze to finish. Excited to try it sous vide next time.

Hey everyone! I'm an amateur chef from Toronto. I'm also a data scientist by day and I love exploring food/drink data in my spare time (if anyone else is into this, lmk!). Anyways excited to be here. Here's some stuff I cooked this past weekend: Slab bacon steaks with soy honey glaze (wanted to sous vide these but didn't plan accordingly), lamb rack with chimichurri and sunchoke puree, COPS style mini donuts with sour cream and sweetened condensed milk glaze.