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PostPosted: Tue May 27, 2014 7:28 pm 
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http://www.fastcodesign.com/3027687/i-tasted-bbq-sauce-made-by-ibms-watson-and-loved-it

excerpt - IBM sent me a bottle of BBQ sauce designed by Watson, so I ate it. My job is weird sometimes.

Yes, it’s THE Watson. The same computer that decimated Ken Jennings in Jeopardy has taken on an even greater challenge--what IBM calls cognitive computing, or put more simply, creativity. And what better arena to test creativity than the kitchen? After all, computers are good at math or whatever, but they can’t invent the next cronut or conceptualize the snack chip that will become a taco shell. They can’t stick a toilet plunger in a melted pile of brown birthday fondant like those bakers on reality TV--right?

...

The opportunity to generate healthier tasty foods by maximizing the use of complementary flavor-packed ingredients is just one of the promises of IBM’s technology, and at least in this case, they’ve proven the concept.


It's nice that they're using the (apparently) most intuitive AI to make foodstuffs. Beats the shit out of it turning into a real-life WOPR.

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PostPosted: Tue May 27, 2014 7:31 pm 
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And its being served from a truck, which already makes everything better.

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PostPosted: Tue May 27, 2014 7:32 pm 
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So it's an interesting concept...and I love your use of the word 'foodstuffs'...but I'm not sure on the end product...I mean, this graph isn't exactly selling me on it.

I pour a bit of the bottle onto a plate of roasted tofu and broccoli--even a pork lover has gotta watch his cholesterol--and tentatively took a bite. Watson’s golden sauce may have the pulpy consistency of baby food, but it packs a surprising amount of unique flavor.

So you're telling me the baby food makes your tofu taste better? Thanks, I'm good.


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PostPosted: Tue May 27, 2014 7:43 pm 
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lipidquadcab wrote:
So it's an interesting concept...and I love your use of the word 'foodstuffs'...but I'm not sure on the end product...I mean, this graph isn't exactly selling me on it.

I pour a bit of the bottle onto a plate of roasted tofu and broccoli--even a pork lover has gotta watch his cholesterol--and tentatively took a bite. Watson’s golden sauce may have the pulpy consistency of baby food, but it packs a surprising amount of unique flavor.

So you're telling me the baby food makes your tofu taste better? Thanks, I'm good.


No, ya boob ... the consistency was like that, not the taste - or, at least I have serious doubts that Gerber is going to be pushing Thai Chile Mustard BBQ sauce anytime soon.

I did cringe at the tofu though ... maybe his regular audience likes that but if you're trying to get eyes on a blog post about BBQ sauce - even with a nerdy twist - I wouldn't actually mention tofu at all.

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PostPosted: Tue May 27, 2014 7:51 pm 
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Don Tiny wrote:
lipidquadcab wrote:
So it's an interesting concept...and I love your use of the word 'foodstuffs'...but I'm not sure on the end product...I mean, this graph isn't exactly selling me on it.

I pour a bit of the bottle onto a plate of roasted tofu and broccoli--even a pork lover has gotta watch his cholesterol--and tentatively took a bite. Watson’s golden sauce may have the pulpy consistency of baby food, but it packs a surprising amount of unique flavor.

So you're telling me the baby food makes your tofu taste better? Thanks, I'm good.


No, ya boob ... the consistency was like that, not the taste - or, at least I have serious doubts that Gerber is going to be pushing Thai Chile Mustard BBQ sauce anytime soon.

I did cringe at the tofu though ... maybe his regular audience likes that but if you're trying to get eyes on a blog post about BBQ sauce - even with a nerdy twist - I wouldn't actually mention tofu at all.

I know it was the consistency and not the taste...but the consistency being that way would be off-putting enough for me to put up the not interested sign.


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