I was hesitant on onions or shallots. Lemon / acidity makes everything better as well :) Celery though… must be an acquired taste or something it escapes me completely.
Mhhh it’s mashed eggs, mayo, parsley, salt & pepper.
Endive with egg mimosa. I wanted something a bit creamy in the plate and this was an easy one.
😅 under an hour of cooking without prep (excluding the chicken base broth I keep in the freezer) is quick meal. Compared to the more complicated things I try on weekends.
I personally grew into the green ones. White asparagus I don’t connect with.
It’s been a while since I could cook due to the horrific weather here in Belgium the last weeks. A quick meal to resume the cooking adventure :)
Hold on a minute… the field of AI and in general algorithms and models is quite old. LLM is relatively new in there. For science and healthcare we’ve been using specialist ai for a long while for things like image processing, sequencing and what’s not. Those are absolutely monitored have have generally high standards because they are healthcare related already. Don’t mix those things.
Both because it’s more safe and secure. Plus I have very fond memories of LAN parties and without private servers and local multiplayer kids won’t be able to experience that :(
Having the possibility to setup a server allowed me to setup one for my sons and I. I’d rather have that then them going online…
That and to clean those central channels the crew would likely block the whole street instead of one side at a time.
Yeaaahhhhhhhh
Cool this will only encourage Europe / China & other players to up their game…
Not sure it was so much about good feeling. From what I read it was more about booze being less likely to grant you a plague debuff than water back in the days.
Let’s wait to see the perfs? From my understanding of the specs I don’t regret building my new pc earlier this year.
Today my son was having his birthday party and he requested ramen.
These are basic soy sauce ramen with the usual egg, porc and veg toppings.
Took a while to make these but worth the time given how they were appreciated by the kids :)
I wanted something more visual than usual.
The zucchini was super easy and only took 30sec of blanching before assembly.
The chicken was cooking sous-vide style
Then I briefly grilled it
And made the sauce using my frozen chicken fond
And voila :)
At some point I’ll need to buy additional plates because it’s becoming quite repetitive to always plate using the same…
Started with a craving for hummus, ended with a bit more in the plate. All was more or less cooked in the same batch in the oven so not complex or overly messing.
Doesn’t look super fancy but it sure was a tasty bomb.
All in all an easy process which started by deboning a very local chicken and dicing it
Followed by a 2h marinade in the typical garlic / ginger / soy sauce / mirim
This time I went with potato starch with a bit of usual flour in it - it was much more crispy with this tweak
I went with double deep frying so here a first pass
And the second pass
We have kids that don’t take the sauce when fully loaded with goshujang so I served the sauce in separate bowls for kids and adults instead of dipping all in the kitchen.
Et voilà :)
Chicken stock which you thicken and add some herbs and, as always, butter. It’s a kind of sauce.