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Doesn't much of the "mouth physics and chemistry" depend on the ingredient selection? >"bacon is high in umami, it's crisp, the chocolate provides the sweet an
by dsizzle 13y ago
Doesn't much of the "mouth physics and chemistry" depend on the ingredient selection?
>"bacon is high in umami, it's crisp, the chocolate provides the sweet and bitter flavors, and the mint contains tons of aromatic molecules."
Bacon is always high in umami, chocolate is always sweet and bitter, etc.
I do wonder about your point regarding technique... would a recipe be rated differently if the bacon wasn't crispy?
- dekhn 13y agoSorry, I meant to come back and clarify: the ingredient part of what I listed could be discovered easily. Knowing how to balance all the levels of crispy, the sweet/bitter/fat of the chocolate, etc, at runtime is much harder. You can include those things in the cost function for the heuristic search, but they're harder to achieve that naive assembly of the ingredients.