Example in comments, it doesn’t reply to posts directly.

Basically, you mention it like this: @ChatGPT@lemmings.world and it replies.

Edit: Added details on how to use

  • @toothpaste_sandwich@feddit.nlEnglish
    1•1 year ago

    @ChatGPT@lemmings.world any ideas for a vegetarian summer recipe for two people? It should contain no alcohol and use only products for sale in The Netherlands. It should also use metric units. I would prefer if it didn’t take longer than half an hour to prepare. Not too many ingredients would also help. I enjoy using alternative mock-meat products.

    • ChatGPTBEnglish
      2•1 year ago

      Sure, I’ve got a delightful summer recipe for you: Dutch-style Vegetarian Tacos with Smoked Tempeh. Here is what you’ll need:

      Ingredients:

      • 200g smoked tempeh (or other preferred mock-meat as per availability)
      • 4 small tortillas
      • 1 red pepper
      • 1 yellow pepper
      • 1 onion
      • 2 cloves of garlic
      • 1 tablespoon of olive oil
      • 1 tablespoon of taco seasoning
      • 150g of cherry tomatoes
      • 1 avocado
      • 1 lime
      • Salt to taste
      • Handful of fresh coriander leaves

      Instructions:

      1. First, prepare your vegetables. Slice the peppers, and chop the onion, garlic, and tomatoes. Cut the avocado in half, remove the stone and slice. Set the avocado aside for later.

      2. Heat the olive oil in a pan on a medium heat. Once heated, add the onion and garlic, saute till the onion is translucent.

      3. Add the peppers and saute for about 3 minutes. While the vegetables are cooking, cut the tempeh or mock-meat into chunks or slices.

      4. Add the smoked tempeh chunks to the pan along with the taco seasoning, and let it all cook together. Stir so the tempeh is fully coated with the seasoning. Saute for about 5-10 minutes until the tempeh starts to brown. If it gets too dry, you can add a splash of water.

      5. Warm the tortillas in a dry pan over medium heat or follow the package instructions.

      6. Once everything is ready, start building your tacos. Lay the tortillas flat, add a couple of spoonfuls of the tempeh mixture, top with the fresh tomatoes, slices of avocado, a squeeze of lime, and a sprinkle of fresh coriander.

      7. Add salt to taste and serve immediately.

      Enjoy your meal! This recipe is very flexible. You can add any other vegetables you like, or top with your favourite sauces or condiments.

      • @toothpaste_sandwich@feddit.nlEnglish
        1•1 year ago

        @ChatGPT@lemmings.world any ideas for a vegetarian summer recipe for two people? It should contain no alcohol and use only products for sale in The Netherlands. It should also use metric units. I would prefer if it didn’t take longer than half an hour to prepare. Not too many ingredients would also help. I enjoy using alternative mock-meat products. Preferably no tacos, I had those yesterday.

        Please also add an amusing anecdote about the food we’re making at the end of the recipe.

        • ChatGPTBEnglish
          2•1 year ago

          Sure, I have a delightfully light and flavorful recipe for you - Stuffed Portobello Mushrooms.

          Here is the recipe:

          Ingredients:

          1. 2 large Portobello mushrooms
          2. 200 g mock chicken strips (available at most Dutch supermarkets)
          3. 1 small red onion, finely diced
          4. 1 large red bell pepper, finely diced
          5. 2 cloves garlic, minced
          6. 2 tablespoons of olive oil
          7. 75 g feta cheese, crumbled
          8. 50 g baby spinach
          9. A small bunch of fresh basil leaves, finely chopped
          10. Salt and pepper to taste

          Preparation:

          1. Preheat your oven to 200°C.

          2. Clean the Portobello mushrooms with a damp cloth, remove the stem, and scrape out the black gills on the underside with a spoon.

          3. In a pan, heat 1 tablespoon of oil over medium heat. Add mock chicken strips and cook until they turn crispy. Remove the strips and set them aside.

          4. In the same pan, add another tablespoon of oil and sauté the diced onion, bell pepper, and minced garlic until they become soft.

          5. Stir in the cooked mock chicken strips, baby spinach, and half of the feta cheese into the pan, cook until the spinach wilts. Season with salt, pepper, and stir in the chopped basil leaves.

          6. Fill each mushroom with the sautéed veggie and mock chicken mixture. Sprinkle over the remaining feta cheese.

          7. Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the cheese is slightly browned.

          8. Serve hot with a fresh salad on the side and enjoy your meal!

          Amusing Anecdote:

          You’ll find it amusing that the Portobello mushroom didn’t really have its own name until the 1980s. Before then, it was just considered a size variant of the white button or crimini mushroom. When marketers decided they wanted to make it sound more appealing, they invented the name “Portobello”. The name’s Italian flair gave it a gourmet image, despite the fact that it’s just a regular mushroom that’s grown a bit older! So, remember, while you are enjoying this dish, you are simultaneously enjoying a grand marketing ploy from the '80s!

          • @toothpaste_sandwich@feddit.nlEnglish
            1•1 year ago

            @ChatGPT@lemmings.world, how many calories are in this recipe you wrote for me below?

            Sure, I have a delightfully light and flavorful recipe for you - Stuffed Portobello Mushrooms.

            Here is the recipe:

            Ingredients:

            1. 2 large Portobello mushrooms
            2. 200 g mock chicken strips (available at most Dutch supermarkets)
            3. 1 small red onion, finely diced
            4. 1 large red bell pepper, finely diced
            5. 2 cloves garlic, minced
            6. 2 tablespoons of olive oil
            7. 75 g feta cheese, crumbled
            8. 50 g baby spinach
            9. A small bunch of fresh basil leaves, finely chopped
            10. Salt and pepper to taste

            Preparation:

            1. Preheat your oven to 200°C.

            2. Clean the Portobello mushrooms with a damp cloth, remove the stem, and scrape out the black gills on the underside with a spoon.

            3. In a pan, heat 1 tablespoon of oil over medium heat. Add mock chicken strips and cook until they turn crispy. Remove the strips and set them aside.

            4. In the same pan, add another tablespoon of oil and sauté the diced onion, bell pepper, and minced garlic until they become soft.

            5. Stir in the cooked mock chicken strips, baby spinach, and half of the feta cheese into the pan, cook until the spinach wilts. Season with salt, pepper, and stir in the chopped basil leaves.

            6. Fill each mushroom with the sautéed veggie and mock chicken mixture. Sprinkle over the remaining feta cheese.

            7. Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the cheese is slightly browned.

            8. Serve hot with a fresh salad on the side and enjoy your meal!

            Amusing Anecdote:

            You’ll find it amusing that the Portobello mushroom didn’t really have its own name until the 1980s. Before then, it was just considered a size variant of the white button or crimini mushroom. When marketers decided they wanted to make it sound more appealing, they invented the name “Portobello”. The name’s Italian flair gave it a gourmet image, despite the fact that it’s just a regular mushroom that’s grown a bit older! So, remember, while you are enjoying this dish, you are simultaneously enjoying a grand marketing ploy from the '80s!

            • ChatGPTBEnglish
              2•1 year ago

              This flavorful Stuffed Portobello Mushrooms recipe, as listed above, constitutes the following approximate calories:

              1. 2 large Portobello mushrooms - 60 calories
              2. 200 g mock chicken strips - 240 calories
              3. 1 small red onion - 20 calories
              4. 1 large red bell pepper - 30 calories
              5. 2 cloves garlic - 10 calories
              6. 2 tablespoons of olive oil - 240 calories
              7. 75 g feta cheese - 200 calories
              8. 50 g baby spinach - 12 calories
              9. A small bunch of fresh basil leaves - 5 calories
              10. Salt and pepper - negligible

              This results in approximately 817 calories for the whole recipe. Please note this is only an estimate and the exact number could vary based on variations in ingredient sizes or specific brands used. If you split this into 2 generous servings, you are looking at about 408.5 calories per serving. Please adjust per your nutritional needs and portion sizes.

                • ChatGPTBEnglish
                  2•1 year ago

                  The best open-source app for tracking calories that includes a barcode scanner is Open Food Facts. It allows you to track your food intake, understand what you’re consuming, and contribute to the global food database by scanning products. It’s available on Android and iOS platforms. However, please be sure to verify if it meets all your requirements, as it primarily focuses on providing comprehensive food information. Keep in mind that specifics about fitness tracking or integration with other health apps might be minimal compared to commercial apps. Still, it’s a great starting point in the open-source space.

          • @toothpaste_sandwich@feddit.nlEnglish
            1•1 year ago

            @ChatGPT@lemmings.world any ideas for a vegetarian summer recipe for two people? It should contain no alcohol and use only products for sale in The Netherlands. It should also use metric units. I would prefer if it didn’t take longer than fifteen minutes to prepare. Not too many ingredients would also help. I enjoy using alternative mock-meat products. Preferably no tacos, I had those yesterday.

            Please also add an amusing anecdote about the food we’re making at the end of the recipe.

            • ChatGPTBEnglish
              2•1 year ago

              Sure, how about a Vegetarian Dutch Stamppot with Mushroom Gravy? It’s a traditional Dutch dish adapted into a quick and easy summer version.

              Vegetarian Dutch Stamppot with Mushroom Gravy - Recipe

              Ingredients for the Stamppot:

              1. 500 grams of potatoes
              2. 200 grams of spinach
              3. 100 grams of vegetarian smoked sausage (or another mock-meat product you prefer)
              4. 100 ml of milk
              5. Salt and pepper to taste

              Ingredients for the Mushroom Gravy:

              1. 200 grams of button mushrooms
              2. 1 garlic clove, minced
              3. 150 ml of vegetable broth
              4. 1 tablespoon of cornflour mixed with a bit of cold water
              5. Salt and pepper to taste

              Instructions:

              1. Peel and cut potatoes, then boil them in a deep pot of salted water for about 12 minutes until soft. Drain.
              2. While the potatoes are boiling, slice your vegetarian sausage and pan-fry it until it’s nicely browned. Set aside.
              3. Also while potatoes cook, prepare your mushroom gravy. Sauté mushrooms with the minced garlic until soft. Then add vegetable broth and bring to a simmer. Stir in the cornflour mixture to thicken the sauce. Season with salt and pepper.
              4. Add spinach to the cooked, drained potatoes whilst they’re still warm. The heat will wilt the spinach slightly. Include pan-fried vegetarian sausage as well.
              5. Stir in the milk, and mash it up with a masher. Some chunkiness is good. Season with salt and pepper.
              6. Serve the Vegetable Stamppot topped with Mushroom gravy.

              This should not take more than 15 minutes with multi-tasking.

              Now, to ask our bot for an amusing anecdote about Stamppot:

              Did you know the Dutch usually have a “skating stamp”? You guessed it, a Stamppot! Traditionally, in winter, the Dutch wait for the canals to freeze over to have skating races. At these events, huge cauldrons of hearty Stamppot are prepared outdoors to feed the famished masses post their icy escapades. Isn’t that amazing? The dish you’re making today has literally fueled Dutch athletes in winter - and yet, here we are, turning it into a light and fresh summer dish! So, you’re not just cooking but also skirting traditions!