02
Jul
“Pass the computerized condiment, please."
Look out ketchup and mustard. We’ve gone back to the cognitive kitchen to create Bengali Butternut BBQ Sauce, an unexpected blend of squash, Thai chilies, tamarind and a dozen more ingredients that have never before been slathered together on a chicken wing.
It’s got a slow, warm heat and a kick that becomes even more to savor when you discover that it was concocted by something that has no taste buds. Cognitive computers from IBM Research modeled quintillions of recipes based on thousands of ingredient combinations to predict what new tastes people would find surprising and delicious. And voilà!
The sauce was only bottled for a limited run, but you can whip up a batch at home with this recipe. We even added a label to print. Bon appétit.
Bengali Butternut BBQ Sauce
Approximate Yield: 550g
300g butternut squash, diced
200g white wine
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