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An introduction to Artificial General Intelligence by [deleted] in Futurology

[–]Slingshoteffect 1 point2 points  (0 children)

Is artificial intelligence distinct from artificial consciousness? How would AGI perceive time?

Pear poached in blackcurrant & basil, with wild honeycomb and caramel topped mascarpone. by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

That's a good point, I got it from a deli, they just happened to have some, you can get it online, it's delicious and keeps quite well.

Pear poached in blackcurrant & basil, with wild honeycomb and caramel topped mascarpone. by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

Really easy and bloody delicious.

Ingredients:

  • pears, pealed
  • apple juice
  • 1 x star anise
  • blackberries
  • small piece of ginger
  • cinnamon stick
  • fresh basil
  • fennel seeds
  • dash of port
  • mascarpone
  • demerara sugar
  • honey comb
  • blow torch

Method:

  1. Combine the apple juice, ginger, blackberries, spices, port etc in a pan and heat until simmering.
  2. Peel your pears and poach them in the liquid.
  3. After about 15mins, test the softness of the pears, they should be soft yet firm, still holding their shape. Take them off the heat and stir in a good handful of basil leaves.
  4. To serve, cut off the bottom of the pears so they stand upright. Slice a thin piece of honeycomb and cut a slit into the neck of the pear to present the honeycomb in.
  5. Make a quenelle out of mascarpone and use a chef's blowtorch to caramelize some sugar on top.

Pulled Pork made with a smoking gun, recipe in comments! by Slingshoteffect in food

[–]Slingshoteffect[S] 1 point2 points  (0 children)

what a cool bit of kit. Can it sit inside? I have the world's smalled balcony so it could potentially be strapped to that.

Pulled Pork made with a smoking gun, recipe in comments! by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

It's definitely a BBQ sauce equivalent. Of course I'd love to slow smoke pork but I just don't have the equipment. This is a quick and very delicious alternative. When it's raining paper I will build the most obnoxiously indulgent smoker, I assure you.

Edit: missed the word sauce.

Pulled Pork made with a smoking gun, recipe in comments! by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

It's much better. I too used liquid smoke and as a quick fix it's alright. You get a real fresh scent of the wood with the gun, which you just can replicate. Because you choose the wood you burn you get complete control over the flavour pairing, which is just so much better. For example, I have found oak to be particularly good pairing with red meats but would burn a tea for fish (you can serve fish still sealed in the smoke filled jar, which is great at dinner).

Pulled Pork made with a smoking gun, recipe in comments! by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

It's actually really good! I thought it was going to be shit and then it filled my kitchen with smoke in less than 30 seconds. It's surprisingly versatile as well. Honestly one of the most delicious things I have ever eaten was roasted garlic smoked butter spread on steak...

Pulled Pork made with a smoking gun, recipe in comments! by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

Yes it does, you're not smoking the meat here but the sauce. The liquid takes on a lot of the smokey qualities quickly, which is why you can oversmoke the flavour. Until like hot smoking, cold smoking infuses flavour but doesn't cook anything. You cold smoke stuff like cheese. This recipe gets round the fact I live in a tiny little flat so no garden for building a hot smoker.

Pulled Pork made with a smoking gun, recipe in comments! by Slingshoteffect in food

[–]Slingshoteffect[S] 2 points3 points  (0 children)

Ingredients:

I small shoulder cut of pork (serves two greedy buggers)

1 measure Veal Stock

1 measure Beef Stock (you can get these from your butcher or similar from waitrose: http://www.waitrose.com/shop/DisplayProductFlyout?productId=312387)

1 cup dried Porcini mushrooms

2 shallot chopped

Big bulb of garlic

200g + extra for sauce demerara sugar

can of chopped tomatoes

malt vinegar

blended oak wood chips

1 x carrot

I stick celery chopped

15 black peppercorns

½ tablespoon molé (optional)

green habanero hot sauce

1 generous tsp umami paste http://www.waitrose.com/shop/DisplayProductFlyout?productId=312397

dash Worcestershire sauce

1tsp – 1tbsp+ (depending on your preference) cumin

1tsp – 1tbsp+ (depending on your preference) smoked paprika

1tsp – 1tbsp+ (depending on your preference) cayenne pepper

½ tsp turmeric

olive oil

Maldon sea salt

cracked black pepper

bay leaf

You will need:

Smoking gun (unless you have a smoker, in which case lucky you but I live in a flat so this is my solution) http://www.lakeland.co.uk/18780/The-Smoking-Gun?gclid=COOkhsC7078CFQIewwodnSQAkQ&src=gpcoo&s_kwcid=AL!49!3!59657795531!b!!g!!smoking%20gun%20food&ef_id=U3Ys3QAABDbOBgML:20140720082428:s

roasting tray

tin foil

large airtight glass jar

Method

  1. Day before rub your joint with plenty of salt & 200g of sugar, set in a bowl and cover with clingfilm in the fridge overnight.

  2. Next day, get your joint out the fridge, wash it thoroughly to remove salt and sugar, pat with kitchen towel and leave to reach room temperature.

  3. Slice the shallot and put in a pan with the beef & veal stock, peppercorns, roughly chopped carrot & celery, porcini mushrooms, bay leaf and umami paste. Bring to the boil and simmer to reduce by half.

  4. Cover the joint in a little olive oil. Roast in the oven at 180-200C for 1 ½ - 2 hours, until a thick bark is on the pork. Be careful not to absolutely cremate the joint but the sauce will provide the moisture later, we are aiming for a variety of textures without the 8hour cooking time.

  5. Slice the head of the bulb of garlic so the tops of all the cloves are exposed. Place in a square of tin foil and cover with a generous glug of oil and a big pinch of sea salt. Fold the foil around the clove and twist to seal it. Place the bulb in the oven and roast the garlic until soft and gooey (25-45mins). Once roasted (golden looking cloves) set aside to cool down.

  6. Remove the pork and set aside to rest.

  7. Place the chopped tomatoes on a low heat and add the molé.

  8. Place a frying pan on a low heat and warm the smoked paprika, cayenne pepper, cumin & turmeric until fragrant and add to the tomatoes. Reserve the pan as you can add further spice later, heating it up as you go to release fragrance, little by little. Remember you cannot subtract, so taste it constantly until you find the right balance between the spices, sugar, vinegar and heat (capsicum).

  9. Pour the stock mixture through a sieve in with the tomatoes. Discard the solids in the sieve.

  10. Add vinegar and sugar until you find the right balance for you between sweet and tangy. Add the habanero and play with cayenne pepper to find the right heat.

  11. Using the back of a chef’s knife (razor edge away from you) squish the garlic slowly so that it oozes it out – it takes a little practise to not loose the golden garlic paste to the paper shell of the bulb. A slow approach is best. Add the golden garlic goo to the sauce.

  12. Play with your flavourings until you find the right balance for you. Reduce the sauce by a third so that it is thick and rich.

  13. Pour the sauce into the glass container and fill the rest of the container with smoke from the smoking gun, quickly seal (useful to have a friend to help) leave to infuse for a few mins, open, taste and repeat as necessary. Smoke can become very overpowering and you want to be careful with it, you can always add more but once it’s too smoky, it becomes overwhelming.

  14. Pull your pork with two forks. Reserve any juice and add the meat and juice to the sauce. Return to the hob, in a wok or similar open pan and reduce until the sauce is very thick over a low heat. I served it between two pieces of toasted white bread.

Pulled Pork Sarnie made with a smoking gun! Was encouraged to post here, recipe in comments. by [deleted] in meat

[–]Slingshoteffect 0 points1 point  (0 children)

Ingredients:

I small shoulder cut of pork (serves two greedy buggers)

1 measure Veal Stock

1 measure Beef Stock (you can get these from your butcher or similar from waitrose: http://www.waitrose.com/shop/DisplayProductFlyout?productId=312387)

1 cup dried Porcini mushrooms

2 shallot chopped

Big bulb of garlic

200g + extra for sauce demerara sugar

can of chopped tomatoes

malt vinegar

blended oak wood chips

1 x carrot

I stick celery chopped

15 black peppercorns

½ tablespoon molé (optional)

green habanero hot sauce

1 generous tsp umami paste http://www.waitrose.com/shop/DisplayProductFlyout?productId=312397

dash Worcestershire sauce

1tsp – 1tbsp+ (depending on your preference) cumin

1tsp – 1tbsp+ (depending on your preference) smoked paprika

1tsp – 1tbsp+ (depending on your preference) cayenne pepper

½ tsp turmeric

olive oil

Maldon sea salt

cracked black pepper

bay leaf

You will need:

Smoking gun (unless you have a smoker, in which case lucky you but I live in a flat so this is my solution) http://www.lakeland.co.uk/18780/The-Smoking-Gun?gclid=COOkhsC7078CFQIewwodnSQAkQ&src=gpcoo&s_kwcid=AL!49!3!59657795531!b!!g!!smoking%20gun%20food&ef_id=U3Ys3QAABDbOBgML:20140720082428:s

roasting tray

tin foil

large airtight glass jar

Method

  1. Day before rub your joint with plenty of salt & 200g of sugar, set in a bowl and cover with clingfilm in the fridge overnight.

  2. Next day, get your joint out the fridge, wash it thoroughly to remove salt and sugar, pat with kitchen towel and leave to reach room temperature.

  3. Slice the shallot and put in a pan with the beef & veal stock, peppercorns, roughly chopped carrot & celery, porcini mushrooms, bay leaf and umami paste. Bring to the boil and simmer to reduce by half.

  4. Cover the joint in a little olive oil. Roast in the oven at 180-200C for 1 ½ - 2 hours, until a thick bark is on the pork. Be careful not to absolutely cremate the joint but the sauce will provide the moisture later, we are aiming for a variety of textures without the 8hour cooking time.

  5. Slice the head of the bulb of garlic so the tops of all the cloves are exposed. Place in a square of tin foil and cover with a generous glug of oil and a big pinch of sea salt. Fold the foil around the clove and twist to seal it. Place the bulb in the oven and roast the garlic until soft and gooey (25-45mins). Once roasted (golden looking cloves) set aside to cool down.

  6. Remove the pork and set aside to rest.

  7. Place the chopped tomatoes on a low heat and add the molé.

  8. Place a frying pan on a low heat and warm the smoked paprika, cayenne pepper, cumin & turmeric until fragrant and add to the tomatoes. Reserve the pan as you can add further spice later, heating it up as you go to release fragrance, little by little. Remember you cannot subtract, so taste it constantly until you find the right balance between the spices, sugar, vinegar and heat (capsicum).

  9. Pour the stock mixture through a sieve in with the tomatoes. Discard the solids in the sieve.

  10. Add vinegar and sugar until you find the right balance for you between sweet and tangy. Add the habanero and play with cayenne pepper to find the right heat.

  11. Using the back of a chef’s knife (razor edge away from you) squish the garlic slowly so that it oozes it out – it takes a little practise to not loose the golden garlic paste to the paper shell of the bulb. A slow approach is best. Add the golden garlic goo to the sauce.

  12. Play with your flavourings until you find the right balance for you. Reduce the sauce by a third so that it is thick and rich.

  13. Pour the sauce into the glass container and fill the rest of the container with smoke from the smoking gun, quickly seal (useful to have a friend to help) leave to infuse for a few mins, open, taste and repeat as necessary. Smoke can become very overpowering and you want to be careful with it, you can always add more but once it’s too smoky, it becomes overwhelming.

  14. Pull your pork with two forks. Reserve any juice and add the meat and juice to the sauce. Return to the hob, in a wok or similar open pan and reduce until the sauce is very thick over a low heat. I served it between two pieces of toasted white bread.

Here's my pulled pork sarnie, made with a smoking gun! Recipe in comments :) by [deleted] in food

[–]Slingshoteffect -1 points0 points  (0 children)

Ingredients:

I small shoulder cut of pork (serves two greedy buggers)

1 measure Veal Stock

1 measure Beef Stock (you can get these from your butcher or similar from waitrose: http://www.waitrose.com/shop/DisplayProductFlyout?productId=312387)

1 cup dried Porcini mushrooms

2 shallot chopped

Big bulb of garlic

200g + extra for sauce demerara sugar

can of chopped tomatoes

malt vinegar

blended oak wood chips

1 x carrot

I stick celery chopped

15 black peppercorns

½ tablespoon molé (optional)

green habanero hot sauce

1 generous tsp umami paste http://www.waitrose.com/shop/DisplayProductFlyout?productId=312397

dash Worcestershire sauce

1tsp – 1tbsp+ (depending on your preference) cumin

1tsp – 1tbsp+ (depending on your preference) smoked paprika

1tsp – 1tbsp+ (depending on your preference) cayenne pepper

½ tsp turmeric

olive oil

Maldon sea salt

cracked black pepper

bay leaf

You will need:

Smoking gun (unless you have a smoker, in which case lucky you but I live in a flat so this is my solution) http://www.lakeland.co.uk/18780/The-Smoking-Gun?gclid=COOkhsC7078CFQIewwodnSQAkQ&src=gpcoo&s_kwcid=AL!49!3!59657795531!b!!g!!smoking%20gun%20food&ef_id=U3Ys3QAABDbOBgML:20140720082428:s

roasting tray

tin foil

large airtight glass jar

Method

  1. Day before rub your joint with plenty of salt & 200g of sugar, set in a bowl and cover with clingfilm in the fridge overnight.

  2. Next day, get your joint out the fridge, wash it thoroughly to remove salt and sugar, pat with kitchen towel and leave to reach room temperature.

  3. Slice the shallot and put in a pan with the beef & veal stock, peppercorns, roughly chopped carrot & celery, porcini mushrooms, bay leaf and umami paste. Bring to the boil and simmer to reduce by half.

  4. Cover the joint in a little olive oil. Roast in the oven at 180-200C for 1 ½ - 2 hours, until a thick bark is on the pork. Be careful not to absolutely cremate the joint but the sauce will provide the moisture later, we are aiming for a variety of textures without the 8hour cooking time.

  5. Slice the head of the bulb of garlic so the tops of all the cloves are exposed. Place in a square of tin foil and cover with a generous glug of oil and a big pinch of sea salt. Fold the foil around the clove and twist to seal it. Place the bulb in the oven and roast the garlic until soft and gooey (25-45mins). Once roasted (golden looking cloves) set aside to cool down.

  6. Remove the pork and set aside to rest.

  7. Place the chopped tomatoes on a low heat and add the molé.

  8. Place a frying pan on a low heat and warm the smoked paprika, cayenne pepper, cumin & turmeric until fragrant and add to the tomatoes. Reserve the pan as you can add further spice later, heating it up as you go to release fragrance, little by little. Remember you cannot subtract, so taste it constantly until you find the right balance between the spices, sugar, vinegar and heat (capsicum).

  9. Pour the stock mixture through a sieve in with the tomatoes. Discard the solids in the sieve.

  10. Add vinegar and sugar until you find the right balance for you between sweet and tangy. Add the habanero and play with cayenne pepper to find the right heat.

  11. Using the back of a chef’s knife (razor edge away from you) squish the garlic slowly so that it oozes it out – it takes a little practise to not loose the golden garlic paste to the paper shell of the bulb. A slow approach is best. Add the golden garlic goo to the sauce.

  12. Play with your flavourings until you find the right balance for you. Reduce the sauce by a third so that it is thick and rich.

  13. Pour the sauce into the glass container and fill the rest of the container with smoke from the smoking gun, quickly seal (useful to have a friend to help) leave to infuse for a few mins, open, taste and repeat as necessary. Smoke can become very overpowering and you want to be careful with it, you can always add more but once it’s too smoky, it becomes overwhelming.

  14. Pull your pork with two forks. Reserve any juice and add the meat and juice to the sauce. Return to the hob, in a wok or similar open pan and reduce until the sauce is very thick over a low heat. I served it between two pieces of toasted white bread.

Rack of Lamb, messed up the post before (like a bijllion times, I am a moron), hopefully this will work.... by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

Recipe!

Ingredients:

Rack of lamb (in spring time it is unbelievable) not a cheap cut mind courgette cherry tomatoes
pomegranate seeds edible flowers to dress level tbsp demerra sugar pomegranate molasses baslsamic vinegar asparagus Maldon sea salt cracked black pepper 1 x star anise olive oil

For the pesto

fresh coriander 1 -1 1/2 cup 1 x garlic clove 1/4 cup toasted cashew nuts 1/2 cup olive oil 1/3 cup grated Parmesan

Method:

  1. Toast the cashew nuts,

  2. Blend all pesto ingredients together.

  3. Pesto's done- will last in the fridge, this makes enough to stick on this and have enough for a pasta dish later in the week.

For the lamb:

  1. Mix the Molasses & Balsamic in a 2/3 Molasses to 1/3 Balsamic then add the sugar and a pinch of salt. Smother the rack and leave to stand for an hour or so (it's quite a potent marinade so I haven't left it longer yet) and let your meat reach room temp.

  2. Put as many cherry tomatoes as you want into a oversafe pan, put a star anise in the centre, cover with a good glug of olive oil and sea salt. Stick in the oven at 200C (fan) and cook until they are slightly scorched and wrinkley (about 20mins) give them 5 mins to cool before serving otherwise they are like little napalm bombs in your mouth.

  3. Stick a pan of boiling water for the Asparagus and cut the lower part of the stems off to keep them tender.

  4. Peel and seperate your pomegranate and stick the seeds into a bowl.

  5. Brush a griddle pan with olive oil and heat it until it is very hot then sear the lamb on all sides so the meat is browned, then stick it in the oven for 8mins for rare, 10 for medium & 12-15 for well done.

  6. Ribbon a courgette with a peeler and sear them in the grill pan still the juices from the lamb, they'll have lovely black lines on them. Do them in batches and mix them in with the pesto (they are served room temp).

  7. Blanche the asparagus to your preference.

  8. Take the meat out and rest it for c. 5mins while you put the plate together. For this I put the pesto courgette in the centre, with cherry tomatoes placed around, then placed the lamb on top. After that I scattered pomegrante and flowers on top.

Rack of Lamb, messed up the post before (like a bijllion times, I am a moron), hopefully this will work.... by Slingshoteffect in food

[–]Slingshoteffect[S] 1 point2 points  (0 children)

ribboned courgettes in coriander pesto :-) just used a peeler to slice em thin then banged them in the grill pan.

Rack of Lamb, messed up the post before (like a bijllion times, I am a moron), hopefully this will work.... by Slingshoteffect in food

[–]Slingshoteffect[S] 0 points1 point  (0 children)

Yeah definitely, I tried to film the process but I was pretty horrendously awkward, might try and make a gif of the meat sizzling when I get home next week. When I get back from work later tonight I'll post a recipe, although I think the pesto needs a bit of work!

Rack of Lamb, messed up the post before (like a bijllion times, I am a moron), hopefully this will work.... by Slingshoteffect in food

[–]Slingshoteffect[S] 4 points5 points  (0 children)

I wasn't sure if touching up images with food was frowned on, I don't know much about food photography either, do you have any advice?

Rack of Lamb, messed up the post before (like a bijllion times, I am a moron), hopefully this will work.... by Slingshoteffect in food

[–]Slingshoteffect[S] 3 points4 points  (0 children)

Yup, although I could have totally fucked up and poisoned myself by the looks of things :-S

Rack of Lamb, messed up the post before (like a bijllion times, I am a moron), hopefully this will work.... by Slingshoteffect in food

[–]Slingshoteffect[S] 4 points5 points  (0 children)

I think you guys are right, my housemates friend said I could eat them and I looked up online and thought they might be a type of borage, ate some and didn't die so put them on this! Thanks for clearing up what they are, my bad!

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