michelle and chris gerard lay the table for famous artists with their favourite meals

Via Boing Boing: Favourite meals of famous artists and
writers, recreated and photographed. Walt Whitman’s breakfast looks the tastiest
(also the most carnivorous). Although Kerouac’s appeals too.

Food historians, care to weigh in? For the sake of argument, let’s say the loaves have all been brought by time machine rather than baked in the 21st century according to ancient recipes. All I can suggest off the top of my head is that the Egyptian loaf will likely be gritty because the sand is coarse and rough and irritating, and it gets everywhere.

The neural network has bad ingredient ideas

rosalindrobertson:

elodieunderglass:

and0thercur1osit1es:

rouxfully:

pleasedontsqueezetheshhh:

lewisandquark:

I’m training a neural network to generate recipes based on a database of about 30,000 examples, and one great (not great?) thing about it is it comes up with new ingredients that I’m pretty sure aren’t in the list:

1 ½ teaspoon chicken brown water
1 teaspoon dry chopped leaves
1/3 cup shallows
10 oz brink custard
¼ cup bread liquid
2 cup chopped pureiped sauce
½ cup baconfroots
¼ teaspoon brown leaves
½ cup vanilla pish and sours
½ cup white pistry sweet craps
1 tablespoon mold water
¼ teaspoon paper
1 cup dried chicken grisser
15 cup dried bottom of peats
¼ teaspoon finely grated ruck

And this is a thing that it came up with repeatedly for some reason, and was quite adamant that I use:

1 cup plaster cheese

tag yourself I’m sweet craps

brink custard

finely grated ruck

baconfroots

part two: please visit Skynet’s Bed-Stuy Pop Up Snack Bar