Applied Technology!
Would ChatGPT replace Google’s Search?
A couple of months ago, one Gujarati friend of mine asked me whether ChatGPT would replace the Google Search engine. I didn’t have a clue because I didn’t try ChatGPT back then. Doesn’t matter what answer I gave but it wasn’t useful to my Gujju Mitra.
Today I am writing an OpenAPI specification for consuming ChatGPT API for a particular use-case for one of my clients and I am thinking I would be able to do some coding while camping out with a friend who was my senior in the same college where I went to during my undergrad years.
I am thinking of making Coleslaw for the picnic to dare take a seat beside the Motichoor ka laddoo my another friend is making for us. She happens to be the wife of the friend I mentioned earlier. They have a beautiful little toddler and a 3 years old, one man comedy circus. My friend’s cousin would also join us and thus it would be, by definition, a picnic.
Here’s the recipe of Coleslaw that the I am about to make and this one was super easy compare to what I could have achieved with Google:
This was my question to ChatGPT — “How to make a coleslaw salad with maroon cabbage?”. The answer was — “Making a coleslaw salad with maroon cabbage is similar to making a regular coleslaw, but with the addition of maroon or red cabbage, which adds a vibrant color to the dish. Here’s a simple recipe to help you make a delicious coleslaw salad with maroon cabbage:
Ingredients:
3 cups shredded maroon cabbage
1 cup shredded green cabbage
1 large carrot, grated
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons honey or sugar (optional, for sweetness)
Salt and pepper to taste
Instructions:
Prepare the cabbage and carrot: Rinse the cabbage and remove any outer leaves. Cut the cabbage into quarters, remove the core, and shred it using a sharp knife or a food processor. Grate the carrot using a box grater or a food processor with a grating attachment.
Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or sugar (if using), salt, and pepper. Taste the dressing and adjust the seasonings according to your preference.
Combine the vegetables and dressing: In a large mixing bowl, add the shredded maroon cabbage, shredded green cabbage, and grated carrot. Pour the dressing over the vegetables and toss everything together until the cabbage and carrot are evenly coated.
Let it chill: Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Place it in the refrigerator and let it chill for at least 30 minutes to allow the flavors to meld together and the cabbage to slightly soften.
Serve and enjoy: Once chilled, give the coleslaw a final toss to make sure everything is well combined. Serve it as a side dish or as a topping for sandwiches, burgers, or tacos. Enjoy!
Note: Feel free to customize your coleslaw by adding other ingredients such as sliced red onion, chopped fresh herbs (like parsley or cilantro), or a squeeze of lemon juice for extra freshness.”
I realised I don’t have mayonnaise. So, on I went — “I don’t have mayonnaise at the moment. Can I make mayonnaise with yogurt, sour cream and olive oil? What’s missing? What the process?” and ChatGPT goes — “Yes, you can make a mayo-like dressing using yogurt, sour cream, and olive oil as substitutes. While it may not have the exact same flavor and texture as traditional mayonnaise, it can still work well as a dressing for coleslaw. Here’s a simple recipe to make a yogurt-based dressing:
Ingredients:
1/2 cup plain yogurt
1/4 cup sour cream
2 tablespoons olive oil
1 tablespoon lemon juice (or vinegar)
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
In a bowl, combine the plain yogurt, sour cream, olive oil, lemon juice (or vinegar), and Dijon mustard.
Whisk the ingredients together until well combined. You can also use a blender or food processor for a smoother texture.
Taste the dressing and season it with salt and pepper according to your preference. Adjust the flavors as needed by adding more lemon juice, mustard, or other seasonings.
Once the dressing is ready, you can use it immediately or let it chill in the refrigerator for a while to allow the flavors to meld together.
Note: The resulting dressing may have a slightly tangier taste compared to traditional mayonnaise. If you prefer a sweeter taste, you can add a small amount of honey or sugar to balance the flavors. Also, keep in mind that the texture may be different from mayo due to the yogurt and sour cream, but it should still work well for dressing a coleslaw salad.”
With the answer I got, I realized that it would be a compromise to not have mayonnaise, so I complained to ChatGPT — “Can I make the salad with mayonnaise and add mayonnaise later during the picnic? If yes, then I will buy the mayonnaise on my way to the picnic.” and the Savior ChatGPT (it used to be Google) provided the leap by understanding that I committed a typo in my question. It took some time as if it was looking at me, signalling, don’t bother correcting your typo with an asterisk, allow me to still give you an answer like any respectful friend would — “Yes, you can definitely prepare the coleslaw salad without adding the mayonnaise initially and then add it later during the picnic. Here’s how you can go about it:
Prepare the cabbage and carrot: Shred the maroon cabbage, green cabbage, and grate the carrot as mentioned in the previous instructions.
Keep the shredded vegetables in an airtight container or a resealable bag to transport them to the picnic.
Prepare the dressing: Since you don’t have the mayonnaise at the moment, you can skip making the dressing for now.
On your way to the picnic, stop by a store and purchase the mayonnaise.
Once you reach the picnic spot, take out the shredded vegetables and the mayonnaise.
In a large mixing bowl, combine the shredded maroon cabbage, shredded green cabbage, and grated carrot.
Add the desired amount of mayonnaise to the vegetables and toss everything together until the cabbage and carrot are evenly coated. Start with a few tablespoons of mayo and add more as needed to achieve your desired level of creaminess.
Give the coleslaw a taste and adjust the seasonings if necessary. You can add salt, pepper, or any other seasonings of your choice.
Serve and enjoy the freshly dressed coleslaw salad during your picnic!
By preparing the coleslaw salad in advance without the mayonnaise, you can keep the vegetables fresh and crisp. Adding the mayo later ensures that it stays creamy and prevents the salad from becoming too soggy.”
Now, you yourself tell me, would ChatGPT replace the Google Search?
