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@ai6yr
I bought a few cookbooks recently, and they all required quite a bit of research to find ones which had been around a while and had authors generally recognized as experts. There's just so much slop everywhere now.
Of course if you are on the fediverse you can just post who has a good recipe for Great Lake white fish and get 2 dozen recipes and a handful of condemnations for eating whitefish and at least 4 stories of why I hate/love whitefish and a vegan alternative
@MCDuncanLab @me_valentijn @ai6yr seriously though and also to personify the Fediverse:
Best whitefish I've had is cooked by my husband's uncle, a retired fisherman in Marquette on Lake Superior. He puts filets on foil, dots the top with butter, sprinkles it with Lawry's Season Salt, and cooks it on the grill, still on top of the foil. It ends up cooking in its own juices and basted with butter, hint of grill flavor.
Pure UP, totally delicious.
@me_valentijn @ai6yr At this point, thrift stores and yard sales might be the best safe best for cookbooks.
@smallerdemon @me_valentijn AI slop recipes online everywhere 😬
@ai6yr there's a senior prof at work cranking out several books a year that are all produced with a heavy AI hand. Somehow that's seen as useful in annual reviews.
@ai6yr @datum i’ve been thinking the same. any factual or instructional text needs to be pre “slopapolooza”. which also means hard copies from that period not digital.
where this is going to get really shitty is in any field that’s moving fast and has a very short factual half life