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Show HN: Spegel, a Terminal Browser That Uses LLMs to Rewrite Webpages

(simedw.com)
422 points simedw | 2 comments | 01 Jul 25 12:49 UTC | HN request time: 0.427s | source
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mromanuk ◴[01 Jul 25 14:51 UTC] No.44434455[source]▶
I definitely like the LLM in the middle, it’s a nice way to circumvent the SEO machine and how Google has optimized writing in recent years. Removing all the cruft from a recipe is a brilliant case for an LLM. And I suspect more of this is coming: LLMs to filter. I mean, it would be nice to just read the recipe from HTML, but SEO has turned everything into an arms race.
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tines ◴[01 Jul 25 19:54 UTC] No.44437457[source]▶
> Removing all the cruft from a recipe is a brilliant case for an LLM

Is it though, when the LLM might mutate the recipe unpredictably? I can't believe people trust probabilistic software for cases that cannot tolerate error.

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kccqzy ◴[01 Jul 25 20:38 UTC] No.44437801[source]▶
I agree with you in general, but recipes are not a case where precision matters. I sometimes ask LLMs to give me a recipe and if it hallucinates something it will simply be taste bad. Not much different from a human-written recipe where the human has drastically different tastes than I do. Also you basically never apply the recipe blindly; you have intuition from years of cooking to know you need to adjust recipes to taste.
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1. Uehreka ◴[01 Jul 25 21:35 UTC] No.44438212[source]▶
Hard disagree. I don’t have “years of cooking” experience to draw from necessarily. If I’m looking up a recipe it’s because I’m out of my comfort zone, and if the LLM version of the recipe says to add 1/2 cup of paprika I’m not gonna intuitively know that the right amount was actually 1 teaspoon. Well, at least until I eat the dish and realize it’s total garbage.

Also like, forget amounts, cook times are super important and not always intuitive. If you screw them up you have to throw out all your work and order take out.

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2. kccqzy ◴[01 Jul 25 21:58 UTC] No.44438351[source]▶
All I'm arguing is that you should have the intuition to know the difference between 1/2 cup of paprika and a teaspoon. Okay maybe if you just graduated from college and haven't cooked much you could make such a mistake but realistically outside the tech bubble of HN you won't find people confusing 1/2 cup with a teaspoon. It's just intuitively wrong. An entire bottle of paprika I recently bought has only 60 grams.

And yes cook times are important but no, even for a human-written recipe you need the intuition to apply adjustments. A recipe might be written presuming a powerful gas burner but you have a cheap underpowered electric. Or the recipe asks for a convection oven but your oven doesn't have the feature. Or the recipe presumes a 1100W microwave but you have a 1600W one. You stand by the food while it cooks. You use a food thermometer if needed.