A Japanese convenience store chain has introduced AI-generated desserts, including a lemon tart with pickled cucumber. Reactions are mixed, with some customers enjoying the unusual combinations while others view it as a gimmick. The company encourages creativity by limiting the AI's access to sales data, promoting innovative culinary creations.

Ingredients 500 g peeled tart apples 30 g food-grade gelatin 70 ml water (for simmering the apples) 150 ml cold water (for soaking the gelatin) Coconut flakes, for sprinkling (optional) A few drops of lemon juice (optional, for sweet apple varieties) Preparation Step 1. Pour the 150 ml of cold water over the gelatin and leave it to swell. Cut the peeled apples into cubes and place them in a saucepan with 70 ml of water. Simmer the apples over low heat for about 15 minutes, until the pieces are completely soft and release their juice. Step 2. Purée the hot apples with an immersion blender until perfectly smooth. Stir the swollen gelatin into the still-hot apple mass so that it dissolves completely, leaving no grains. Allow the mixture to cool to room temperature before whipping. According to confectioner Olga Efimova, this temperature step matters because the pectin in the fruit and the gelatin need to interact correctly once air is incorporated; a too-warm base would compromise the structure. Step 3. Once the apple base has cooled, whip it with a mixer for 15 to 20 minutes. The source describes a clear visual transformation during this stage: the mixture lightens to a near-white shade and grows to 2–3 times its original volume, becoming a thick foam that holds its shape well enough for the trails of the beaters to remain visible on the surface. As Olga Efimova explains, "prolonged whipping saturates the fruit base with oxygen, turning the dense purée into a fine-pored soufflé that literally melts in your mouth."

tibberg: > Azon gondolkodtam, hogy tud-e az adaptiv tempomat büntető fékezni. Vagy legalábbis annak tűnő dolgot tenni. Pl az előttem menő és én is előzzük a teherautót, én adaptiv tempomattal megek, és megérkezik mögém valaki aki siet és nem tart megfelelő féktávot. Az előttem lévő fékez, a tempomat nem illetödik meg a mögötte lihegő autótól, simán fékezni kezd, féklámpa felgyúl, mögöttem jövő meg azt hiszi, hogy én őt büntetném. Vagy nem? Büntetőfék, amikor indokolatlanul fékezel, hogy megzavard a mögötted jövőt. Tartani a követési távolságot az előtted lévőtől az sosem indokolatlan, függetlenül attól, hogy a mögötted jövő mit gondol.

The classic Krasnodarskiy sauce is defined by its thick consistency and a distinct balance of tomato base paired with fruity notes. The primary technical challenge in achieving the traditional texture without relying on starch or artificial thickeners is the strategic use of tart apples and apple cider vinegar, which leverage natural pectins to bind the sauce. Ingredients Tomatoes (meaty varieties preferred): 3 kg Tart apples: 500 g Onions: 250 g Sugar: 250–300 g Salt: 1.5 tbsp Black pepper: 1 tsp Red pepper: to taste Apple cider vinegar: 50 ml Preparation Step 1. Wash the tomatoes, apples, and onions. Chop all ingredients into large pieces. Place them in a deep pot and bring to a boil. Step 2. Simmer the mixture for 35–40 minutes until the fibers are completely softened.

Occasional tart thoughts of a grumpy old retired scientist, your humble Weekend Editor.