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.

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.

“Rock’n’roll ain’t noise pollution. Rock’n’roll is just Rock’n’Roll. Yeah.”
Walter von der Vogelweide



are whipped together. Put a bit in every glass. Dice
(sugar if necessary) and add as another layer. Crumble some
and make another layer. Use enough and press it well so that the
you put on top of it will not run down the walls of the glass and blur the layers. Heat
in a pan and pour gently over the yoghurt-mascarpone creme. Cut
with a heavy knife, heat
in a pan (takes it’s time at first, but liquifies quickly and suddenly). Take it off the fire and stir the nuts while it is still liquid. Be careful, melted sugar can be very hot — and sticky…
Sprinkle it on top of the jam.
slice it and make one incision from the center to the edge. Decorate the glass with that slice.

The idea of verrines comes (surprise, surprise) from France, but I got to know it in L.A. Instead of the dessert variant shown here, verrines can also make a good starter. The important thing is not to use too many layers (three to five) and to separate liquid layers from one another by solid ones.
For this recipe, I am indebted to an experiment with Sarah Colombo.

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