dirk hovy

2017/09/19, 06:46AM
BLOG: Conference sizes in NLP are growing exponentially, which will likely affect how we review, organize, and experience conferences in the future. Some thoughts based on my observations at ACL and EMNLP.
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2016/10/22, 04:59AM
BLOG: I had some time and analyzed the US presidential debates from a quantitative point of view. Turns out the candidates differ even beyond their messages.
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“What’s a gun doing in your trousers?”
“It’s for protection.”
“Protection from what: ‘Zee Germans’?”
Snatch

portfolio

Cooking to me is more than mere food preparation. It is equal parts scientific experiments and sensual experience. I easily spend an hour in the kitchen to prepare a meal if I want to clear my mind. Concentrating on the process, scheduling the cooking, preparing the food leaves no room for everyday worries. The satisfaction when a new combination of tastes works together, the pleasure on the faces of the pople I feed: I love those moments!

Real cooking is to both parts art and science, but you don’t need to excel in both to get a decent meal. Everyone can cook, it just takes some time, a little planning, and the willingness to experiment. I almost never use a recipe — I like the spontaneity and creativity of trying out new things. With an idea in mind of how something should taste, and some basic knowledge about the ingredients, there is little that can go wrong. Baking is the only big exception to that rule. There, I meticulously follow all instructions, as even the slightest misinterpretation can ruin everything. Unfortunately, you only realize it afterwards…

Consequently, the recipes gathered here are an approximation of the experience of cooking. They are just my interpretations of well-known standards, and none of them is carved in stone. Feel free to alter, experiment and add, and if you’ve found an interesting variation, or want to ask a question, please write to me — I am curious to see what you make of it!
Enjoy your meal!

Starters

Main dishes

Desserts

Pastries

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