Already on it! The images part. https://jellicles.substack.com/p/10-rooting-for-root-vegetab... : all images are AI generated. I am a classically trained chef and so the recipes are tested. Sure saved me a lot of time to put it together. There is no way I could have thrown something together with pictures without midjourney. The actual recipes are already ready but won’t be up before 2024.
I can come up with..say 10-15 Cabbage dishes with pictures and a write up in 30 minutes. The recipes might take less than one hour if I know where to look. The main thing we learn at culinary school is flavour pairings + texture + colour. French cuisine is very codified with its mother sauces..the six main cooking methods etc ..everything else is derived from the main templates. It’s a little more now with sous vide and gels and alginate etc. but that’s not for home kitchen recipes.
Example: cabbage. Goes well with sweet potato, guacamole, onions, citrus, chilli peppers. carrots, peas. Another example: Walnuts+cabbage. Because there is walnuts, apples will piggy back on those flavors. Because it does, cranberries will piggy back on the apples. Decide which one of the mother sauces. Then I can make a salad or in a taco or a sandwich or a quinoa bowl or soup or like a cabbage roll. That’s like at least..6 recipes I can come up with this one flavour combination.
But there is a method and order to it. You can’t pair cranberries with chilli peppers and cabbage. It won’t work unless you have apples and walnuts. It’s kind of nested.
This is how we build flavours as layers. Next we repeat the same process for textures. Then we do for colours(because we eat with our eyes too). French cuisine being so codified, this process can be applied to any cuisine and any ingredient.
I am putting it across in a simplified manner, but it takes years to ‘get it’ intuitively to build a dish on the fly. I started cooking professionally twenty years ago. I can come up with a book of recipes within a day.
But the pictures tho’ … AI generated photos are a time + money saver. Game changer. I love it!
- 12 slices of bacon
- 12 mozzarella sticks
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- Marinara sauce, for serving
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wrap each mozzarella stick with a slice of bacon, starting from one end and wrapping it tightly. Place the bacon-wrapped mozzarella sticks on the prepared baking sheet.
Bake the bacon-wrapped mozzarella sticks in the preheated oven for about 12-15 minutes, or until the bacon is crispy and the cheese is melted. Remove from the oven and set aside.
In three separate shallow bowls, set up a breading station. Place flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with garlic powder and paprika in the third bowl.
Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (180°C).
Take each bacon-wrapped mozzarella stick and dredge it in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere. Repeat this process for each mozzarella stick.
Carefully place the coated mozzarella sticks into the hot oil, a few at a time, and fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried mozzarella sticks to a paper towel-lined plate to drain excess oil.
Serve the bacon-wrapped mozzarella sticks warm with marinara sauce for dipping. Enjoy!
These bacon-wrapped mozzarella sticks make for a delicious appetizer or snack that combines the gooeyness of melted mozzarella with the savory crunch of bacon.
Looking forward to the Stable Diffusion based Illustration.
I've found it surprisingly good. It seems to understand how flavours are paired at least well enough to take a stab at balance. It does tend to default to American cuisine though.
Ask it for something bizarre like sweet and sour potatoes and see how it does.
Or a recipe that combines anchovies and strawberries, that's a good one.
Already on it! The images part. https://jellicles.substack.com/p/10-rooting-for-root-vegetab... : all images are AI generated. I am a classically trained chef and so the recipes are tested. Sure saved me a lot of time to put it together. There is no way I could have thrown something together with pictures without midjourney. The actual recipes are already ready but won’t be up before 2024.
I can come up with..say 10-15 Cabbage dishes with pictures and a write up in 30 minutes. The recipes might take less than one hour if I know where to look. The main thing we learn at culinary school is flavour pairings + texture + colour. French cuisine is very codified with its mother sauces..the six main cooking methods etc ..everything else is derived from the main templates. It’s a little more now with sous vide and gels and alginate etc. but that’s not for home kitchen recipes.
Example: cabbage. Goes well with sweet potato, guacamole, onions, citrus, chilli peppers. carrots, peas. Another example: Walnuts+cabbage. Because there is walnuts, apples will piggy back on those flavors. Because it does, cranberries will piggy back on the apples. Decide which one of the mother sauces. Then I can make a salad or in a taco or a sandwich or a quinoa bowl or soup or like a cabbage roll. That’s like at least..6 recipes I can come up with this one flavour combination.
But there is a method and order to it. You can’t pair cranberries with chilli peppers and cabbage. It won’t work unless you have apples and walnuts. It’s kind of nested.
This is how we build flavours as layers. Next we repeat the same process for textures. Then we do for colours(because we eat with our eyes too). French cuisine being so codified, this process can be applied to any cuisine and any ingredient.
I am putting it across in a simplified manner, but it takes years to ‘get it’ intuitively to build a dish on the fly. I started cooking professionally twenty years ago. I can come up with a book of recipes within a day.
But the pictures tho’ … AI generated photos are a time + money saver. Game changer. I love it!
The images are amazing, they have this warm, soothing painterly quality.
"Generate me a recipe with mozzarella and bacon"
"Certainly! Here's a delicious recipe that combines mozzarella and bacon: Bacon-Wrapped Mozzarella Sticks"
Do you want to hear the rest?
I can already feel my arteries clogging from the name alone.
Go on...
Never been tested once:
Bacon-Wrapped Mozzarella Sticks
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wrap each mozzarella stick with a slice of bacon, starting from one end and wrapping it tightly. Place the bacon-wrapped mozzarella sticks on the prepared baking sheet.
Bake the bacon-wrapped mozzarella sticks in the preheated oven for about 12-15 minutes, or until the bacon is crispy and the cheese is melted. Remove from the oven and set aside.
In three separate shallow bowls, set up a breading station. Place flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with garlic powder and paprika in the third bowl.
Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (180°C).
Take each bacon-wrapped mozzarella stick and dredge it in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere. Repeat this process for each mozzarella stick.
Carefully place the coated mozzarella sticks into the hot oil, a few at a time, and fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried mozzarella sticks to a paper towel-lined plate to drain excess oil.
Serve the bacon-wrapped mozzarella sticks warm with marinara sauce for dipping. Enjoy!
These bacon-wrapped mozzarella sticks make for a delicious appetizer or snack that combines the gooeyness of melted mozzarella with the savory crunch of bacon.
Looking forward to the Stable Diffusion based Illustration.
6 replies →
I've found it surprisingly good. It seems to understand how flavours are paired at least well enough to take a stab at balance. It does tend to default to American cuisine though.
Ask it for something bizarre like sweet and sour potatoes and see how it does.
Or a recipe that combines anchovies and strawberries, that's a good one.
ChefGPT perhaps…