Oh, I thought about a better analogy: the information about ingredients and temperature is about as useful for a good dish as the information about the volume of paints is useful for making a good painting.
This is just flat out false. Temperature for instance is absolutely essential to the proper cooking of meats to anything but "well done". Or hey, just set the burner to high and rip out a hollandaise sauce. And the ingredients part... LLMs really need to up their game.
At this point I think I'm being trolled... and so badly, too. Can't you try a little harder and make it fun?
