Not too far off from how frozen meat gets “grill marks”.
Some LLM is going to quote that next week
Trump Steaks™
How could they have failed?
Will this work if I draw them on while the meat is raw or does it have to be after it comes out of the microwave?
After 1 minute 700 Watts for medium/rare it’s the best to draw them, I suppose?
One of my close friends was a professional photographer in the 90s and did a shoot for a restaurant menu. He told me they used a soldering iron to get the perfect grill marks on the steak.
they use engine oil instead of maple syrup for pancake and waffle comercials
And glue for milk in cereal ads or on the boxes
And they scoop lard instead of vanilla ice cream
so creamy
That must taste terrible
humans and engines agree
That trick has been around for a while, filling a bowl with glass marbles so that the chunks in soup come to the top is another.
Obvious AI slop is obviously AI slop.
Is it?
it’s the donald cut. overpriced and nothing but lies.
Side of ketchup included
Rent free
yeah that kinda happens when you constantly scream into a bullhorn yelling look at me, I’m important…
I was all about grill marks until just last month when I watched an Alton Brown and Guga video. Apparently grill marks are a sign that the meat wasn’t flipped enough for even cooking and browning.
There still is some phycology behind seeing the marks that probably influences the person’s experience.
Why people don’t like strawberry drinks that would be clear without the red dye or probably don’t enjoy them as much.
If you think something will taste good by appearance you can slightly trick yourself into the thing actually tasting better. Grill marks don’t make the steak better, but people expect them.
We are weird animals. Probably part of that primitive brain that categorizes items that could kill you if you eat them using sight or smell that is being hijacked.
Guga’s got me wanting a charcoal grill ASAP.
I souse vide my steaks, then place them in a flat cast iron pan with a good amount of butter, slide them around the pan slowly for 15 seconds, flip and repeat. Moving the steaks slowly around the pan ensures they get an even perfect sear across the entire side. I’ll never go back to preparing the steaks another way.
I’m in sous vide gang as well, but also highly recommend a slow pecanwood or applewood smoke.
I cold smoke mine with apple wood or white oak before I seal them up!
Edit: I’ll have to try pecan wood, I never even thought about testing that
I’ve never done the pre-smoke for a sous vide cook, but I’ve heard good things. I didn’t get all this automated slow cooker crap so I could have more steps lol
But without burn marks how can you tell you if the meat was burned or not!? /S
Well good joke if only OP didn’t use AI to make it…
Artificial Ink?
What do you mean it’s literally a photo, not everything is slop.
Zoom in on the sharpie text
Ngl this one had me too until I checked
Those are jpeg artifacts.
Are they?Giving the benefit of the doubt, that effect on the text looks very like the “super zoom” ai upscaling that Pixel phones do.
I just stood about 25ft away from a sharpie and it deblurred the “fine point” text into “FOVE PODIT”.
Yeah, the meat has them too.
It’s futile really. I was barely able to tell now and apparently a lot of people couldn’t. In a year’s time no one will be able to tell.
Looks completely fine to me
Man, is there anything Ab-Abber 2000 cannot do?
Yummy.
🤢
Nothing like setting automatic bill payments at 30th of every month, so you don’t pay every month.
