This script takes transcripts of cooking videos and puts them into recipe format. It can handle Chinese - translate it.
###Pre-requisite:
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fabric AI - https://github.com/danielmiessler/fabric
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Using Google Gemni - so you need api key
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Youtube API key
copy extract_recipe_prompt.md $HOME/.config/fabric/patterns/extract_recipe/system.md ( make extract_recipe dir first )
Locate channel id of Youtube channel - hit share and copy channel_id
python3 list_channel_vids.py UCMTX9qQThpdcleLKIUm9uEw > julia_child_pbs.txt
this puts a list of youtube videos in a file
python3 extract_recipes_log.py julia_child_pbs.txt $HOME/data/julia_child/ 500 &
This has pauses in it so that you don't exceed limits or push the model too fast.
rw-r--r--. 1 jon2allen jon2allen 3844 Sep 11 22:46 vanilla_chiffon_cake_jelly_roll.txt
-rw-r--r--. 1 jon2allen jon2allen 3297 Sep 11 23:02 veal_prince_orloff.txt
-rw-r--r--. 1 jon2allen jon2allen 4303 Sep 11 22:08 veal_saddle_stuffed_onions_asparagus.txt
-rw-r--r--. 1 jon2allen jon2allen 2048 Sep 11 23:54 veal_scallops.txt
-rw-r--r--. 1 jon2allen jon2allen 2719 Sep 11 23:23 veal_stuffed_braised.txt
-rw-r--r--. 1 jon2allen jon2allen 4405 Sep 11 23:40 venison_steak_with_cherry_sauce.txt
-rw-r--r--. 1 jon2allen jon2allen 3483 Sep 11 22:44 vienesse_poppy_seed_torte.txt
-rw-r--r--. 1 jon2allen jon2allen 2577 Sep 11 23:01 wedding_cake.txt
-rw-r--r--. 1 jon2allen jon2allen 3143 Sep 11 23:39 white_chocolate_cake.txt
-rw-r--r--. 1 jon2allen jon2allen 484 Sep 11 22:07 winged_victory_chicken.txt
-rw-r--r--. 1 jon2allen jon2allen 3418 Sep 11 22:48 x_cookies_pizza_rustica.txt
-rw-r--r--. 1 jon2allen jon2allen 5209 Sep 11 23:30 zaleti_biscotti_amaretti_pizzelle.txt
-rw-r--r--. 1 jon2allen jon2allen 2567 Sep 11 22:06 zucchini_recipes.txt
veal_scallops.txt - Veal Scallops
- Learn how to prepare and cook veal scallops.
- Explore different ways to cook veal scallops.
- Understand the importance of choosing high-quality veal.
- Veal scallops (about 3/8 inch thick)
- 1 1/2 tbsp butter
- 1/2 tbsp olive oil
- 2 cups sliced mushrooms
- 1 tbsp shallots (or green onions)
- 1/4 cup port wine (or Madeira or vermouth)
- 1 tbsp shallots (or green onions)
- Brown stock (or canned beef bouillon or cream)
- 1/2 tbsp tarragon
- 1 tsp cornstarch
- Water (or port wine)
- Cold beef stock
- Salt and pepper
- Butter
- 4 tbsp flour
- 3 tbsp butter
- 2 cups chicken stock (or canned chicken bouillon)
- 1/2 cup finely minced onions (cooked slowly in butter)
- 2/3 cup sautéed mushrooms
- Slices of ham
- Grated Swiss cheese
- Pound veal scallops to 1/4 inch thickness between sheets of wax paper.
- Heat olive oil and butter in a pan over medium-high heat.
- Sauté veal scallops for about 8 minutes, ensuring they are dry before adding to the pan.
- While veal cooks, sauté mushrooms in oil and butter.
- Add shallots to the mushrooms and cook for about 2 minutes.
- Remove veal scallops from the pan and set aside.
- Deglaze the pan with port wine and scrape up the brown bits.
- Add shallots, brown stock, tarragon, and cornstarch mixed with water or port wine.
- Simmer sauce until thickened and add veal scallops back to the pan.
- Season with salt and pepper and serve immediately.
- For Veau Gratinées: Prepare a velouté sauce with flour, butter, and chicken stock.
- Add cooked onions and sautéed mushrooms to the velouté sauce.
- Arrange veal scallops and slices of ham in an oven-proof dish.
- Pour sauce over veal and ham and sprinkle with grated Swiss cheese.
- Bake in a hot oven for 20 minutes until bubbly and brown.
- Serve Veau Gratinées with steamed rice, buttered peas, hot French bread, and red Medoc Bordeaux wine.
https://www.youtube.com/watch?v=JYs79u5EmTM
sixi_wanzi.txt - Four Happiness Meatballs (四喜丸子)
- Learn to make delicious and tender Four Happiness Meatballs.
- Master the techniques for preparing the meat mixture and shaping the meatballs.
- Understand the importance of simmering for optimal flavor and texture.
- Spring bamboo shoots (春笋), diced (筷子头大小的丁)
- Sea cucumber (海参), diced (筷子头大小的丁)
- Pork (三肥七瘦肉), 8 liang (approximately 360g)
- Egg white (蛋清), 1
- Soy sauce (酱油), 20g
- Salt (盐), to taste
- MSG (味精), to taste
- Sesame oil (香油), 10g
- Dried shrimp (干海米), 15g
- Potato starch (淀粉), 25g (half liang)
- All-purpose flour (面粉), 25g
- Eggs (鸡蛋), 2-2.5
- Cooking oil (豆油)
- Dice spring bamboo shoots and sea cucumber into small pieces (about the size of a chopstick head).
- Combine pork, egg white, soy sauce, salt, MSG, and sesame oil in a bowl. Mix thoroughly until sticky and slightly stringy (about 4 minutes).
- Add the cooked dried shrimp and stir.
- Gradually add the potato starch and mix well.
- Add the flour and mix for another 2 minutes.
- Divide the mixture into small portions and shape into balls. (Wet hands to help shape the meatballs.)
- Beat eggs with 1 liang (60g) potato starch and some flour.
- Coat each meatball in the egg mixture.
- Deep fry the meatballs in hot oil for 10 minutes until golden brown and cooked through.
- In a separate pot, sauté scallions and ginger.
- Add the fried meatballs, salt, soy sauce, and water to the pot.
- Bring to a boil, then simmer for 20 minutes.
- Add MSG and simmer for an additional 10 minutes.
- Remove the meatballs and serve, drizzled with the cooking broth. Do not add coriander or scallions. Add more dried shrimp if the sea cucumber isn't flavorful enough.