#chefwatson

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Salt 'N Pepper 🌶🤖🍕 #chefwatson #nrf17 #iot #robot #ibm #selfie (at Jacob K Javits Convention Center)

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Who wants a prune, praline and paprika doughnut? No? How about strawberry, hazelnut and avocado then? Bet you’ve never seen these unusual flavor combos at your local doughnut shop. Neither had we until we put the apron on Chef Watson. With its help, you can create your own unique doughnut flavors too. There’s no better time to try than National Doughnut Day, so fire up that fry-daddy and get cooking.

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IBM Chef Watson pairing: Almond butter, olive, asparagus, raisin. I used dried currants and put everything on cracked wheat bread.

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IBM Chef Watson recommends chicken, avocado, cheddar, and almond butter.

I ate it open face on toasted Dave’s Powerseed (whole wheat) with leftover smoked chicken.

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Duck eggs, kale, honey, Organic Valley raw sharp Cheddar, prosciutto, and blackberry preserve.

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#ChefWatson cocina por ti

O algo así, porque encender los fogones es cosa tuya, pero de crear una receta con los cuatro todos los alimentos que hay por tu frigorífico se encarga él. Chef Watson es el resultado de aplicar la computación cognitiva de IBM Watson al ámbito culinario. ¿Te imaginas tener más de 16 billones (sí, sí, billones, con B) de combinaciones de alimentos a tu alcance?  

A photo posted by Text100 Madrid (@text100_es) on Mar 8, 2016 at 4:51am PST

Este sistema ha sido” entrenado” con 10.000 recetas ya existentes, que contienen unos 2.000 ingredientes distintos y pueden ser clasificadas según 300 tipos de plato –desde un guiso, o cóctel, hasta una paella. Además, se puede dividir según más de 140 opciones diferentes: por tipo de gastronomía (africana, asiática, india, etc.), necesidades dietéticas (sin lactosa, vegetariana, vegana, etc.) o fechas relevantes (navideña, de cumpleaños, etc.). Ayer se presentó en nuestro país, con la creación de la primera receta cognitiva de España. 

Chef Watson quiere inspirar nuestra creatividad culinaria, buscando combinaciones inusuales de sabores, para crear recetas originales y sorprendentes. ¡Que aproveche! 

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Jägermeister Tofu Canapes with roasted beet & preserved lemon, garam masala vegan mayonnaise, fresh mint, and candied kumquat. Created with #chefwatson #ibmchefwatson.

If you like Jägermeister or appreciate bitters in general, try this, its amazing. The citric beets call out the orange undertones in Jaegermeister, while the ginger and pomegranate molasses in the tofu bring out the earthy notes. 

Tofu:

400 grams plain tofu

25 cl Jägermeister

50 cl tamari

70 cl pomegranate molasses

4 tablespoons chopped fresh ginger

Combine all liquid ingredients.  sprinkle fresh ginger on a parchment-lined baking sheet.  Slice tofu in 1cm-thick pieces and marinate for about 15 minutes.  Bake on oven mark 5/400F/200C for about 25 minutes, just as the bottom of the tofu begins to brown.

Beets:

2 large beets, one red one pink

2 tsp cumin seeds, toasted

2 tsp finely chopped preserved lemon

30 cl walnut oil

30 cl fresh orange juice

20 cl fresh lemon juice

salt to tast

roast the beets with salt and a sprinkle of walnut oil.  cool and sliced thinly. combine all other ingredients and toss well.

Garam masala vegan mayo:

50 cl packaged vegan mayo

1 tsp garam masala

juice of one lime

1 clove crushed garlic

1 tsp chopped ginger

1 tsp diced red onion

salt to taste.

Combine all ingredients and stir well.

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Kale, carrot, onion, shiitake, lentil, cashew, sage, rosemary, chive, paprika