> If you want to coon food, the internet is near dead at this time
This is a wild take, as someone that cooks a lot, and largely from the internet (though I do own a lot of cookbooks)
The reality is that just googling for recipes was never good to begin with. People have been complaining about SEO spam and ads on recipe sites forever, but those recipes were always trash even before they got to the absurd state they're in now. Serious eats, bon appetit, food 52, smitten kitchen, chefsteps, all have great recipes. Some of these have paywalls, although you can get around them. Serious eats though is totally paywall free and has a pretty wide range of recipes. There are other sites for more niche cuisines.
You'll still have ads, and you'll still have a wall of text before the recipe. But the ads are slightly less obtrusive, and the wall of text on the quality sites is why those SEO techniques exist in the first place: a recipe that is just "list of ingredients + instructions" and doesn't include any context is ultimately a crapshoot. The thinking that goes into a recipe shows that you're not going to be wasting your time because it's been tested and optimized.
All of that is easy to account for, all of the metadata you need is available. This also applies to the sibling comment about rounding up to charity at the grocery store, the data is all there, even if it's e.g. the fraud analyst at the bank or credit card company instead of the fraud analyst at the grocery store.
Two of these things are not like the others. Pork rinds and ranch both vary in quality from mass produced crap that I would actively avoid to delicious products that I would seek out. In particular a really tangy buttermilk ranch (or even a really lemony ranch) with lots of black pepper and freshly minced herbs is supremely tasty.
If you click the Glacier link, it seems like it's some sort of standalone service and API that's very old. The page says to use S3's Glacier storage tier instead, so no change for the majority of folks that are likely using it this way
All of the short summaries of the theses sounded reasonable when I read them. Then when I looked at their expanded descriptions it became clear that this is just more whinging from the right that their viewpoints are not adequately represented.
As always, you have a right to free speech. There's no right that we have to listen to your nonsense.
I see what you're saying, but IMO beer is both a bad example AND similar to coffee in many ways.
It's a bad example in the sense that the flavors you get out of fruited beers tends not to be as 'funky' as in coffees because fermentation is controlled so closely. You can get some incredible flavors out of adding adjuncts to beers. Yes it's interesting and cool that you can get some of those flavors out of yeast, but there are also flavors you just can't get from yeast that can be delicious.
It's also similar to coffee in that adding extra things is not somehow new or novel, it's actually very old, we're just rediscovering it.
FYI to all commenters, take 5 seconds to google Brendan Carr and you will see how much of a partisan, anti-free-speech hack he is. The man wears a gold Trump head pin on his lapel ffs.
Not OP but I definitely sympathise with them. I don't know how practical it is to implement or how profitable it would be, but the problem I often have is this:
* I have something I want to buy and have specific needs for it (height, color, shape, other properties)
* I know that there's a good chance the website I'm on sells a product that meets those needs (or possibly several such that I'd want to choose from)
* my criteria are more specific than the filters available on the site e.g. I want a specific length down to a few cm because I want the biggest thing that will fit in a fixed space
* crucially for an AI use case: the information exists on the individual product pages. They all list dimensions and specifications. I just don't want to have to go through them all.
Example: find me all of the desks on IKEA that come in light coloured wood, are 55 inches wide, and rank them from deepest to shallowest. Oh, and make sure they're in stock at my nearest IKEA, or are delivering within the next week.
Tried it when I was in Chicago. If you enjoy bitter amari like Cynar or Averna you won't find this particularly especially bracing. It's an interesting local curiosity, but it's sort of _just_ bitter with not much else in terms of flavour.
Even someone who has never had an amaro might enjoy Cynar (artichoke; powerfully vegetal with a sweet finish, refreshing in a lot of the way a slice of cucumber in water is) or Averna (orange and anise, what's not to like?). If you take a sip of Malort and your brain doesn't immediately scream POISON, something is wrong.
Not sure if it’s still around but there was a local bartender there who made his own high quality version of Malört. You could find it at a few distributors around called “franklins malort” but I heard they got a cease letter and then renamed it to “bësk”. Compared to the jepesens was like bud light to a craft brew. Way better balance, still the bitter grapefruit, but also with a ton of other aromatics and spices. That stuff was delicious.
Leatherbee (iirc) made one; they had it at Publican for awhile. Here's the problem: Malort is a Bask, which is its own whole kind of digestif. If you make a Malort-like Bask on purpose, as opposed to finding it in a puddle in the basement and bottling it like Jeppson's did, what you come up with will probably be fine. I remember not hating the Leatherbee stuff (but it was incredibly high ABV and we all got pretty messed up on it).
This is a wild take, as someone that cooks a lot, and largely from the internet (though I do own a lot of cookbooks)
The reality is that just googling for recipes was never good to begin with. People have been complaining about SEO spam and ads on recipe sites forever, but those recipes were always trash even before they got to the absurd state they're in now. Serious eats, bon appetit, food 52, smitten kitchen, chefsteps, all have great recipes. Some of these have paywalls, although you can get around them. Serious eats though is totally paywall free and has a pretty wide range of recipes. There are other sites for more niche cuisines.
You'll still have ads, and you'll still have a wall of text before the recipe. But the ads are slightly less obtrusive, and the wall of text on the quality sites is why those SEO techniques exist in the first place: a recipe that is just "list of ingredients + instructions" and doesn't include any context is ultimately a crapshoot. The thinking that goes into a recipe shows that you're not going to be wasting your time because it's been tested and optimized.
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