Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
mark (00:01):
Hey, I am Bruce Weinstein
and this is the Podcast
Cooking with Bruce and Martin.
And I'm Marks Scarborough.
And together with Bruce, my husband,we have written 37 cookbooks, including
Cold Canning, a book that is all aboutmaking small batches of preserved and
fermented foods, and even laurs likeTriple Sec and even dessert sauces like
strawberry ice cream topping, smallbatches, two or three jars that you
(00:25):
could put in the fridge or the freezer.
No pressure or steam.
Canner needed for anything, eventhe fantastic Strawberry Preserves
and the Blackberry Cham in the book.
That's our latest cookbook,but this is our podcast about
our passion, food and cooking.
We've got, as always, aone minute cooking tip.
We're gonna talk all about.
AI generated recipes.
(00:46):
Maybe we won't cover everythingyou need to know about them.
Mm-hmm.
Mm-hmm.
But we're gonna talk aboutwhat we think about the coming
deluge of AI generated recipes.
Oh, I know.
And we'll tell you what's makingus happy in food this week.
So let's get started.
Bruce (01:05):
Our one minute cooking tip.
You need to get yourself an immersionblender sometimes called a stick blender.
I think
mark (01:11):
it's like a stick
blender in the uk, right?
Mm-hmm.
And an immersion blender in the US mostly.
Oh, it's
Bruce (01:15):
such a
mark (01:15):
great
Bruce (01:15):
tool.
These are just such great tools.
Imagine a rolling pin that has abutton on the top where you hold it,
and at the bottom there's a blade.
They can cut
mark (01:25):
you to death.
They can slice
Bruce (01:28):
you
mark (01:28):
off.
Bruce (01:28):
No, the blade is encased, right?
It's.
Was for safety, and when you pushthe button, it spins so convenient.
If you are pureing a soup, you could putthe stick blender right in your pot of
soup, hit the button and puree that carrotsoup or that bean soup right in the pot.
Sometimes if I'm making jams andit's a little too chunky, I could
put it in and just give it one ortwo clicks and it pulverizes the
(01:50):
fruit to just the right consistency.
Right.
Of course, we're making mayonnaise.
It's just you can't beat it.
Right.
And it's a very.
Handy tool.
And
mark (01:58):
it's also an easy way
to make smoothies, right?
Because if you wanna drink out of, not aglass container, but a plastic container
that you make the smoothie in, you canput the ingredients in there, stick
a stick blender in the bottom of it.
And it actually is easier cleanup,I think, than a giant blender.
It's so easy because, and all of itspieces, the giant blender has so many
pieces that need to get cleaned up.
Bruce (02:17):
Yeah, the stick blender, you just.
Unscrew the blade part andput it in the dishwasher.
Right.
That's how easy it is.
Right, right.
And usually they come with very longcords so you can reach your stove and
your pot no matter where your plugs are.
They're really a great
mark (02:31):
tool.
Yeah, it is a great way totake your cooking over the top.
Okay, before we turn on to AI generatedrecipes or turn off onto AI generators.
Piece, we wanna tell you that weappreciate your support at this podcast.
It would be great if you could rate itand if you could even write a review of
it that would be spectacular on the socialmedia platforms that you find this on.
(02:53):
Let's say you're on ApplePodcasts or Spotify.
Give it a rating and if you can't evenstop and drop a review, even a short
review, like great podcast, that reallyhelps us because we prefer to remain
unsupported and will in fact remainunsupported because we don't want.
To be beholden to any corporate overlords.
So I wanna say what we wannasay, which is what we're about
(03:14):
to do about AI generated recipes.
So let's start talking about that.
Bruce (03:21):
Okay.
I wanna start with the basic question.
What.
Is an AI generated recipe?
mark (03:26):
Well, an AI generated
recipe is what you think.
It is a recipe that has beengenerated by artificial intelligence.
It is essentially, let's say,fed into chat, GPT or any of the
giant AI creators, and a recipeis spit out for, I don't know.
Chicken thigh saute.
These recipes are made because thetechnology that is underpinning the AI has
(03:50):
combed the internet, has gleaned all ofthe recipes out there for chicken thighs
that are sitting out on the internet andhas, uh, taught, that's such a big word.
Mm-hmm.
But taught itself things aboutchicken thigh sautes based on the
thousands, millions of recipesthat it can find online as it.
(04:10):
Combs through all the searches.
Bruce (04:12):
But let me ask this
about AI generated recipes.
AI has no taste buds, no AI hasno idea of what things taste like.
No.
So AI is not using any sort ofhuman sense of what tastes good.
Well, to create these
mark (04:26):
secondhand.
Here's the secondhand part.
It's very unlikely that you're gonna findan AI generated recipe that uses, say.
A cup of dried thyme.
That's because having combed throughmillions of recipes through searches,
the AI has discovered that most recipesuse a teaspoon, a half a teaspoon, a
teaspoon and a half of dried thyme.
(04:48):
And so it is now believing, Iknow that's a personal human word.
Mm-hmm.
Believing, but it is.
It is using, its algorithmicallygenerated, and in fact its artificial
intelligence generated knowledge toknow that basically when you use dried
time, you use about a teaspoon of it.
So that's what it's going to do.
(05:08):
You're right, in terms of the factthat a teaspoon of dried time may not
actually balance out what's in the pod.
Mm-hmm.
But it is learning it.
So here's what we're gonna do.
We're gonna talk about why AIgenerated recipes are dangerous.
We're gonna talk about how you can spotAI generated recipes on the internet.
But then we also, we don't wanna betotally negative, so we wanna talk about
(05:30):
what's good about AI generated recipes andthere are good things to say about them.
It is the coming wave, nomatter what else we think.
So let's talk about.
The problems, and let's talkabout how to notice and be smart
about recipes you find online.
But let's also talk aboutwhat can be good about this.
So let's start out why they're dangerous.
Okay.
I can tell you, I'll start out.
(05:50):
Okay.
One of the ways that they're dangerousis that since AI is combing through not
only the internet, but books, since booksare being fed into AI generators too,
and the content is being scanned, the.
Cooking times the doneness levels.
How things are measured as cooked ordone is widely varied because there
(06:12):
are a lot of idiots online who thinka cake can be baked in 10 minutes.
There are a lot of people who thinkthat a pork roast is done in 20 minutes.
Remember that Barbara
Bruce (06:22):
Kaka book roasting
from the eighties?
I do, and her idea was you takea chicken, you put it in a 500.
50 degree oven for seven minutes,
mark (06:30):
right?
It wasn't seven, but it was 20and it was insane because almost
everything in that book was raw.
That book won a million awards.
So just say, but nothing worked.
Just, yeah.
So just say this problem ofweird recipe doneness and cooking
times and cooking weighs it.
It's been, it's been what?
Endemic, it's been a problem inour industry for a long time.
(06:54):
But again, the.
AI's just slurping all of this up.
So it's gonna come out with, youknow, I don't know that you can do
a bone in chicken breast in perhaps11 minutes on a grill, which is not
Bruce (07:06):
possible.
Which is really weird because online theredoes exist the USDA guidelines, right?
And international guidelines of whattemperatures meet needs to be cooked
at how long it needs to be held atthat temperature to be safe to eat.
And you would think that these ais.
Would be trained to look forthat information as well.
mark (07:24):
You mean programmed?
Yeah.
Um, not trained.
It's not a dog.
Right.
Um, you mean programmed because that wouldtake care of that problem, wouldn't it?
This is the problem with AIgeneration right now is that
all information is value flat.
So it's going across, it's scanningacross not only your USD guidelines,
but dozens and hundreds and thousandsand millions of websites and books
(07:46):
and recipes, and it's treating.
All that information asif it was all value flat.
Mm.
So it's all exactly of the same weight.
And when it does that, it looks across itand it says, oh look, the majority of, I'm
gonna go back to my chicken breast recipe.
The majority of chicken breasts onthe grill online get cooked between,
I don't know, 12 and 15 minutes.
(08:07):
So therefore, mm-hmm.
That must.
Be the appropriate cookingtime for a chicken breast.
The problem is chicken bony and chickenbreast can run anywhere from what,
half a pound to over a pound, right?
Bruce (08:17):
And it should be cooked to
165 degrees as all poultry should,
according to the USDA, and that israrely taken into consideration by ai.
It doesn't look at those kind ofsafety numbers, so you're missing.
Those safety protocols.
mark (08:29):
Yes, you are.
And you're also missing basicsafety protocol techniques
like we write in our recipes.
So let me just say like aboutcold canning, we made sure that in
every recipe in cold canning it,it specifically says to ladle the
blackberry jam or the blueberry chutneyor the barbecue sauce into clean.
(08:50):
Jars.
That's a safety protocol we've putinto the recipe and we explain in the
introduction, you can run your jarsthrough a hot cycle, a dishwasher,
you can run them in hot water, youcan boil them on the stove if you
want to get really crazy, but youcan do all of this to clean the jars.
That's a safety protocol that a writerhas written into a recipe, and AI probably
(09:12):
doesn't see that as a safety protocol.
Bruce (09:14):
No, and that's the
nice thing about a book.
Is you're gonna have anintroduction to the book.
You're gonna have an introductionto each chapter, and you're gonna
have a head note, which all adds uptogether to give you an understanding
of what needs to happen in thatrecipe, both to make it delicious,
successful, and also to make it safe.
mark (09:31):
Right?
And let, let.
There's also the problem with AI thatthere is often poor ingredient handling.
For example, uh, I found several as Iwas researching the, for this episode,
I found several recipes online,clearly AI generated, where it talked
about just chopping up scallions.
Well, first of all, you don't.
Chop scallions, you slice them.
And secondly, any good recipe wouldtell you to cut off the wagley roots at
(09:56):
the end of it and cut off any squishygreen parts at the top, and maybe
say the white only or the green part.
Only, but it doesn't know any of that.
Mm-hmm.
No, again, no is such a human word.
It doesn't recognize any of that.
And so it just says, chop up the scallion.
Well, you might say, I know totake the roots off scallions, but a
(10:17):
lot of people might not know that.
Oh
Bruce (10:19):
my goodness.
No.
Let's go back to that famed thingwhere we have to put drain the
pasta in a colander set in the sink.
Yeah.
And you think that that is, duh.
We have to put that in ourbooks because people don't know.
mark (10:31):
Yes, that's right.
There are actually readers who say,I drained the pasta on my counter and
the water went all over the kitchen.
And I know you think,my gosh, are you crazy?
But in fact, it's the truth andnot to make fun of those people.
Because if you don't know how tocook, you don't know how to cook.
Exactly.
You don't know what
Bruce (10:48):
to do.
No.
If you never baked a cake and it saysbutter a cake pan, how do you know you're
only supposed to butter the inside?
If you never bake the cake, how wouldyou know that's another, so now we say.
Grease or butter the
mark (11:00):
inside of a pan.
That's another infamous one that actuallyhappened to us early in our career
that we had someone write in and saythey grease the pan and then it slipped
out of their hands because it was sogreasy and it was like, oh my gosh, I
didn't say grease the inside of the pan.
So this person clearlygreased the whole pan.
But again, not to make fun of this personbecause if you don't know, you don't know.
(11:21):
If you don't know, it's notlike cooking is intuitive.
Okay, so let's, let's move onand talk about how do you spot an
AI recipe because they are now.
Absolutely everywhere acrossthe internet space, my Facebook
feed is filled with them.
And I want to give you some,um, ways that I've researched
this and thought about this.
I spent the last few days looking throughall those recipes and uh, I can tell
(11:41):
you how I spotted the ones that are ai.
And the first I can tell you is thatthere are unusual ingredient combinations,
things that you would never do.
Mm-hmm.
I actually found a recipefor a raspberry shrimp.
Stir fry.
Bruce (11:55):
Okay.
Now while that sounds pretty gross,uh, disgusting, I do need to say that
unusual ingredient combinations are kindof what I get paid to come up with Yes.
In my career.
That's right.
So it is an interesting dilemma.
Here we are.
Here.
I am a trained chef.
And I am the chef in our duo.
And when it comes to creating the recipesthat Mark and I talk about for our books,
(12:16):
I have to come up with really interestingand unusual flavor combinations.
I don't think I would put raspberries andshrimp together, but I might, no, it's
the stir fry part, but I might do a, I can
mark (12:27):
actually imagine raspberries
and shrimp, I guess, but.
But IS are shrimp in a stir
Bruce (12:32):
fry.
Yeah, well, like orange andshrimp in a stir fry work.
Then why wouldn't an AI thinkany fruit is gonna work?
Of course it would.
So it, it's taking its cuesfrom people like us who create
recipes, but it has no finesse.
mark (12:46):
It's true.
And this isn't the only way torecognize AI generator recipes.
It's one of what we're gonna say.
Alright.
Eight ways to recognize them.
So you mean to look out for reallystrange combinations of things
that you think, wait, there'sno shrimp and a chocolate cake?
Or we,
Bruce (13:02):
I'm thinking, no, you're
mark (13:03):
right.
No, there is not.
No, there is not.
Or I don't know.
There's no.
Baking powder flavored muffins, thosedo not exist or should not exist.
So again, unusual ingredientcombinations is typical and
also nonsensical ingredients.
I actually found a recipe online for, hey.
(13:24):
Pudding And I don't, and this didn'teven talk about, I mean, maybe this is a
thing that, that, you know, I don't know.
In the middle ages, people made some kindof egg pudding out of hay, but this didn't
include any instructions on cleaning hayor what you would need to know about hay.
It's just like taking your yardclippings and making a pudding out of
Bruce (13:41):
it.
That's an interesting example'cause a few years ago we went.
Through some Nordic cookbook thatpassed our desk and in it was a recipe
for hay ice cream, and this chef hadtaken some hay, I don't know if it was
cleaned or whatever, and infused itinto warm cream to get that hay flavor
into the cream, then strained it andused that cream to make ice cream.
(14:01):
All the AI needs is to see that oncewhich is real, and start saying,
oh, we can make hay pudding, we canmake, you know, hay, anything hay
bread, and it doesn't make sense.
It made sense for that one chef.
But that was it.
mark (14:14):
Yeah.
I, I think that, again, you can findcounter examples to all of these,
but I think the point is to reallywatch out for nonsensical things.
Mm-hmm.
In the ingredients.
And also I found a recipe in for, ononline and doing research for this
podcast that was for lentil bread.
Okay, great.
You know, I mean, it is a thing.
Sure.
You can make it with lentil flour.
(14:35):
I'm sure you could make bread withcooked lentils and, oh God, that sounds
Bruce (14:37):
really good.
Actually, I'm,
mark (14:38):
I'm sure that's a.
Thing.
However, the, the photo forthe recipe was a slice of what
looked like White Wonder bread.
Mm-hmm.
It was white US sandwich bread.
That recipe photo does not match.
Mm-hmm.
What the recipe promises.
So this is an immediateflag that this is an.
AI recipe.
And may I say also in this case,with the lentil bread, there was
(15:01):
no instruction of cooking it.
You heated your oven, but itnever said to put it in the oven.
You just mix the batterand pour it into a pan.
And then it said cool for five minutes.
Mm-hmm.
So what does that mean?
Right?
Yeah.
No, that, that's clearlyan AI generated recipe.
But again, the picture didn'tmatch the recipe at all.
And.
That that's a problem inCodebooks too, but it is.
You should really watchit out for it online.
Bruce (15:22):
It's a big problem in bloggers
and websites, which now I'm thinking
maybe all these years that we'veseen pictures that don't match.
It was the beginning of AI andpeople just trying to fake you out.
Yeah.
mark (15:32):
Yeah.
I also think that it'spart of the overall.
Fake out that occurs in the food industry.
I mean, Bruce and I fought thisforever when we were writing all our
instant pop books, because of coursethere are a lot of very popular
instant pop books and I'm not gonnaname any of the big ones right now.
Ours.
Bruce (15:47):
Instant Pop Bible.
Well, yes,
mark (15:48):
of course.
Yes, we did really.
Well with the instant Bible, but therewere some that sold in the millions of
copies and they would always pull, I don'tknow, filet mignons outta the Instant Pot.
And they were perfectly browned.
And I'm sorry, you cannotpressure cook something to brown.
You just cannot
Bruce (16:04):
prime ribs.
That came out like as if I'd had them inthe oven at 3 75 for four hours, right?
They were beautiful.
No.
Mm-hmm.
Doesn't work.
No,
mark (16:11):
it doesn't work.
Okay.
So another way is vagueor missing measurements.
AI is not good.
Yeah, it might become good in the future,but it's not good yet at recognizing
accuracy in ingredient measurements.
So it's gonna use terms like sum ora bit of, and I know you're gonna
say this is the way people cook.
They throw sum of or a bit of,but when you have, it's a pinch
Bruce (16:33):
of, and that,
mark (16:34):
right.
But when you have an ingredient amount.
In the ingredient list, oneteaspoon dry time, and then it
says, use a bit of the time.
Bruce (16:41):
No.
Use the time that, that makes no sense.
No use the time,
mark (16:44):
right.
What do I do with the rest of it then?
Okay, so watch out for thosevague and missing measurements.
The
Bruce (16:49):
other thing is I often
find in AI developed recipes
that the cooking instructions arejust overly simplistic, right?
They are.
There's no finesse and there's no detail.
It'll say cook it until done.
What does that mean?
Right?
What does that mean for a bread?
What does that mean for a muffin?
What does that mean for a burger?
What does that mean for a steak?
What does that mean for a chicken?
What does that mean for a pudding?
(17:10):
Each one of those things has adifferent way to tell whether it's
done, whether the toothpick is clean,whether the meat's at 140 degrees.
Yep.
Whether the pudding isset or still jiggly.
There are no details like thatin so many AI generated recipes.
mark (17:23):
So we've given you five ways.
We're gonna go into six,but lemme just review.
So unusual ingredient combinations,nonsensical ingredients, photos
that don't match the recipe.
Vague or missing measurements.
Overly simplistic instructions.
And then here's a sixth one.
And that is, um, related to methe writer in our team, which is
unusual formatting regularities.
(17:45):
Lemme explain what I mean by that.
That is when you look at the recipe.
Every single paragraph of themethod of how you make this
thing is exactly the same length.
So the generator is in, in a sense,creating paragraphs that look alike.
Nobody's recipe actually always has thesame length of each step, and you'll
(18:08):
also notice in a lot of AI generatedrecipes that the sentence structure is.
Invariable it's subject verb objects,you know, put the time in the
bowl, put the flower in the bowl.
It's, it's absolutely mechanical.
And every single sentence seemsexactly like every other sentence.
This is a way you know that ithas been unusually formatted.
(18:32):
And it could be an AI recipe, I supposethere are people who write like that.
Well,
Bruce (18:36):
they're not gonna
sell many books then.
mark (18:38):
Well, and, but this is when.
Specifically talkingabout the internet, right?
Yep.
So I suppose there are bloggers who writelike that, who never got beyond fifth
grade English, but most people vary thelength of their paragraphs and they alter
the structure of their sentences becauseit just gets so boring to read the same
sentence over and over and over again.
Same sentence format.
Bruce (18:59):
And that leads into the next thing,
which is unlikely or non-existent authors.
Mark just said, if you have somethingthat seems very mechanical, it probably
wasn't written by a person, right?
So an AI recipe may be attributedto a blog or even a cookbook, but
chances are that's a fake author.
They're fake authorbios, fake author photos.
Yep.
You know, look for red flags that are likea food blog being described as a cookbook.
(19:23):
Which what?
That makes no sense, right.
You know, with a list of recipetitles in the bio or there's a
lack of verifiable online presenceor social media accounts for that
mark (19:32):
author.
Okay.
I can give an example for this thatis actually from our life right now.
Bruce made a dessert for a dinnerparty, uh, just last night as we're
recording this and it's a dessert.
Chinese dessert where you make fromscratch a very, very soft tofu,
which you did, you, you coagulated.
It's a
Bruce (19:49):
silken style tofu,
mark (19:50):
right?
You coagulated soy milk withthis coagulant that you use.
Mm-hmm.
And you make a very soft, uh, tofu.
And then you pour inyour case, what was it?
A ginger syrup?
Bruce (20:00):
Ginger, orange, and omanis syrup.
Okay.
mark (20:04):
Wow.
Okay.
You pour that over the top andthen you put little threads of.
Uh, of orange zest on top ofall of that, and he served it.
And so we were looking up recipes forthis, and there were tons of recipes,
as you can imagine, online for thisvery classic Sichuan style dessert.
And it's not really dessertin Chinese cuisine, but sweet.
(20:25):
But we were serving him as a dessert.
Okay.
Some of the recipes that we found.
Were on food blogs, and on at least twooccasions I would look at the recipe
and then I would look at the, you know,smiling picture of the person mm-hmm.
At the top of the thing.
So I googled the person in eachcase, and there was absolutely
no other presence for that personexcept that blog, which means Right.
(20:49):
That, that's an AI generated blog designedto sell the advertisements on the page.
Bruce (20:54):
Right.
So what I did, just to continueon and show a little bit of how I.
Overcame that.
I found a website on the OmnivoresCookbook website where this woman,
Maggie Ju, who runs that and has writtenbooks, tested making this recipe with
five different kinds of coagulants.
She used two different techniquesfor each kind of coagulant, and
(21:15):
I actually had a question aboutwhat I was doing and post it.
On her website and she responded withinfive hours with her idea of what I needed
to do if I was tripling the recipe.
There you go.
And it was great and it worked.
So you have to be sort ofinteractive and see if they're
responding and are they real?
mark (21:31):
That's right.
Uh, you probably know if you've listenedto this podcast that several years ago
I got very heavy into vegan cookingand making this kind of really wild
new vegan cuisine, which is not likewhen I was a kid and vegan cuisine met.
Icky tofu and brown
Bruce (21:46):
rice, steam broccoli, and
if you are lucky, sesame sauce.
Oh god, cold ses sauce, cold, pour over a
mark (21:51):
limp, wilted greens.
It's just disgusting.
So, um, you know, I, I wantedto get away from the moose
wood stuff, sorry, moose wood.
But I wanted to get away from that andI wanted to find the modern vegan stuff.
So I did, and I found alot of plaques online.
A lot of the recipes I startedtrying were all failures.
And then it occurred to me, waita minute, these aren't really
blogs by legitimate food bloggers.
(22:11):
These are instead AI generated blogs.
And then I discovered, yes, of courseI have to go out to social media and
see if these people actually exist.
Do they, are they, you know, are they.
Pumping their blog up on Facebook orInstagram or TikTok, and then I could
be a little more assured of the recipes.
So again, and the unlikely ornon-existent author is a key way.
You know, this is an AI generatedrecipe, or even AI generated food blog.
(22:34):
And finally look at the comments.
Bruce (22:36):
Mm-hmm.
mark (22:37):
They reviews if they're
very bot like it's probably ai
if every comment is terrific.
Great.
Loved it.
This was good.
Yeah, loved it.
My kids loved it.
Like with no personality behind it.
Then you probably know withrepetitive and bot like comments
that this is an AI generated.
Recipe and or blog
Bruce (22:58):
online recipe blog.
And are there responsesto those comments too?
And what are those responses like?
Is every one of them thanks?
Well, you know, that'sprobably not a real person.
mark (23:06):
Oh yeah.
Or even responses at all, because a lot ofthe programmers don't seem to know that.
In fact, if you set up this blogwith all these recipes on it mm-hmm.
That you need to actually have a re.
Bonds, any, any, uh, foodwriter would know to respond to
people who comment on things.
Right?
So it, it's all part of it.
And you might say, why are all ofthese AI blog and food blogs happening?
(23:29):
And part of it is, as I saidearlier, it's to sell advertising.
Yep.
Bruce (23:32):
That's what it's all about.
It's
mark (23:33):
so you land on the page, you see the
recipe there, but what you really see, or.
All of the incessant ads around it,and they're being generated in order
to be essentially freeway billboards.
Mm-hmm.
Um, and the content in the, in the centerof it is irrelevant to all the ads that
are running all around it, and even inthe pop-up ads that are coming off of it.
(23:57):
That's why they're being created partly.
And um, this is a problem.
Okay.
So there's are ways to spot AI recipes.
There's why we think they're dangerous.
Now let's talk for just a minute.
Mm-hmm.
About why we think they are good.
Because there arereasons why they're good.
Bruce (24:08):
There are real reasons.
I love using AI generatedrecipes for ideas.
I can go to buzzfeed and they can,they have an AI recipe generator.
I could put in things that I want tocook and it will throw ideas at me.
Right.
And I love that becauseit's sometimes if I'm in a.
Funk and I can't think of something new,and I know this is what I do for a living,
(24:29):
but sometimes my brain gets really tiredand I can't think of a new chicken dish.
Well, an AI can help me figure that out.
Well, what should I make for dinner?
I know I have bacon, I havechicken thighs, I have rosemary,
and I have olives right now.
Yes, I can come up with five thingsright off the top of my head.
I know.
I know how to cook.
But let's say you have all those thingsand you're not an experienced cook.
(24:50):
Tell Buzzfeed's AI generator,that's what you have.
It'll spit out a beautiful recipe for you.
Well, e, even if
mark (24:56):
you go into Google search at
this point and you put in how to
pan sear chicken thighs, it's gonnafirst give you the AI response.
Mm-hmm.
And actually, if you look down that AIresponse, I know it's easy to dismiss
it, but if you look down at, if youknow what you are doing, it might
spur you on to do something different.
Mm-hmm.
But I think.
In all of what we're saying is what'sgood about AI generated food content
(25:21):
and even AI generated recipes,what can be good about them is,
uh, they can spur your creativity.
Yep.
Presuming that you alreadyknow how to cook, right.
Bruce (25:31):
If you don't have a
clue as how to cook a chicken
thigh, if you don't know how to.
Bone, a chicken thigh.
That's right.
You don't even know how to takethe skin off a chicken thigh.
That's right.
Then those are notgonna be helpful to you.
But if you are a pretty good cook oreven just an everyday cook and you
know how to put dinner on the table,then an AI generated response to I
have these things in the house can,as Mark said, spur your creativity
(25:54):
and help you make something really
mark (25:55):
interesting.
That's right, and I think thatthat's, if you're, if you're an
established cook and you know whatyou're doing, this can be a great.
Tool to help you in fact dosomething that is creative and
interesting in the kitchen.
If you're starting out or you'retrying to, as I was, let's say,
trying to explore modern vegancuisine, it's actually a detriment.
(26:16):
It's actually a, a hindrance towhat you're trying to do because
you're gonna end up with failures.
And I ended up with a million failures.
Oh, I should say one more thing about my.
Failure list just before we passon to the end of the podcast.
Oh, what, what was it?
Six years ago, seven years ago, Igot totally into classic British
desserts and classic British sweets.
Do you remember this?
Oh, boy.
(26:36):
And I, I, I parkin story parkin, andyou can go to our YouTube channel
and still see my video from likeseven years ago of making parkin.
If you don't know what that is, it.
We'll help you survive thenuclear holocaust because it's
Bruce (26:49):
a lard based pastry dessert
grid, I don't know what you call it,
mark (26:54):
and you have to ripen it for weeks,
and then it lasts like indefinitely.
So it's nothing like
Bruce (26:59):
ripened lard and wheat products.
mark (27:02):
Yes.
Nothing like it.
So I.
I was investigating all thesethings, and a British friend of
mine kept saying to me, try to finda good recipe for a lardy cake.
If you're from the uk, you knowexactly what I'm talking about.
If you're from the US you haveno idea what I'm talking about.
But she was like, I remember I was a kid.
My grandmother made lardy cake, and I'venever been able to find a good recipe.
I went through dozens and dozensof food blogs, making, and I
(27:25):
made all of their hard cakes.
You, the Lord he used andthey were all garbage.
Mm-hmm.
They were all garbage.
I could never make that thingwork, no matter how hard I tried,
based on the recipes I found.
Online, and that was pre ai.
God only knows what lar cake recipeslook like now with AI because it's
(27:45):
taking all of those rancid recipes frompeople thinking they're making lar cake.
Remember that one that I made that you.
Baked it in a glass bowl and at the endI pulled it outta the oven and it was
just this lump of dough sizzling in lard.
It was, that had beenreleased from the dough.
Bruce (28:02):
It was a dough
ball, right in lard sauce
mark (28:05):
sizzling in hot lard.
Bruce (28:07):
Nice.
mark (28:07):
It was disgusting.
So again, if you know what you're doingand I didn't, with L cake, you can
actually come up with something decentwith an AI recipe generator or even
the Google recipe generator that occursif you do it in the search engine.
Okay.
That's all we have to say about.
AI and AI recipes will, I'm sure havemore to say in future episodes 'cause
(28:27):
this is an ever-changing landscape.
But let's just say for a momentthat we're certainly glad that
you're a part of this podcast.
And if you're interested inacquiring our book called Canning,
look in either the player for thispodcast or look on our website.
And there are ways thatyou can order that book.
Now there is in fact an order linkright in the player for this podcast.
(28:49):
So if you're interested in thissmall batch canning idea without
a lot of work and making just acouple choices, something, check
it out and you can get it there.
Okay, let's go on to the last andtraditional, uh, part of this podcast.
What's making us happy in food this week?
Bruce (29:07):
It's something else
from last night's dinner party.
Besides that soft tofu I have in the pastsaid that Sichuan meat pies have made
me happy and I did make them last night.
And yes, they made me happy.
But what made me happier was a recipefrom our new book, cold Canning and
Curried Chili Crisp, right that Iserved alongside those meat pies.
Now, this Curry Chili Crisp was one ofthe hottest spiciest recipes in the book.
(29:32):
And I had, it's odd, I was a littleafraid there were some new people who
had never eaten at our house beforethat were at this dinner party.
So I had the chili crisp andlittle bowls on the plates.
You could spoon it in every single person.
Ate every drop of chili crab and it willdipping and slathering it onto their meat
mark (29:49):
bucket.
That stuff was not for the faint of part.
I mean, I've had, Bruce has beensitting in the house for a while now.
Bruce made it a few weeks ago.
Uh, we actually posted a video,didn't we, of it on TikTok, don't I?
If not, I
Bruce (29:59):
will.
'cause that's time
mark (30:00):
to make some more.
I, I think so.
Anyway, um, it, it's really hot.
It's incredibly burny, but it isincredibly delicious and I ate all mine.
Mm-hmm.
I ate every bit of that chilicrisp on the ses meat guys want.
So I guess what's making me happyin food this week is a summer
treat, and that is potato salad.
And this week Bruce was grillingchicken thighs because it's this summer
(30:20):
and also this week in New Englandit was 5 billion degrees Fahrenheit.
So that meant you grilled outsideand he made a potato salad and.
Uh, I have to say that, uh, wedon't put hard boiled eggs No.
In our potato salad.
Gross.
But he put raw broccoli floretsin there and it was delicious.
(30:41):
Mm-hmm.
Mm-hmm.
I had never had, I know it's sucha silly, simple thing, but I never
had bro raw broccoli in a potatosalad, and it just was fantastic.
I ate way more than my fair share.
That was good.
And you made a ton of it, so wehad it over a couple of meals.
Mm-hmm.
Hmm.
I don't know.
Potato salad is just summer.
I think really for me,it's, uh, especially from
where I'm from, it's summer.
(31:02):
If you set the mayonnaise potatosalad out on the back deck for
like three hours and then eat it.
Now it's summer.
Mm.
What is summer without,uh, bad potato salad.
Okay.
Gross.
Gross.
Um, anyway.
We didn't, we refrigeratedours and it was fine.
So raw broccoli and datasalad is an amazing thing.
So that's what's making ushappy in food this week.
Thanks for joining us on this podcast.
(31:24):
Thanks for being a part of this journey.
We appreciate your time spentwith us, and we hope you learn
something about AI generated recipes.
Bruce (31:29):
And I wanna remind you all
that we have a Facebook group called.
Cooking with Bruce and Mark.
You can go share what you're eatingthere with us, and also we have a TikTok
channel cooking with Bruce and Mark.
Go to TikTok, check out our channel.
We have videos of us cooking.
We have videos of us talkingabout our life and what we like
to eat and don't like to eat.
So please go to our TikTokchannel and subscribe there to
(31:50):
cooking with Bruce and Mark.
And don't forget to come back for anotherepisode every week Cooking with Mark.