Search Engines: Is there a way to filter AI content out?

General system Applications
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got some beef short ribs cheap from the store today. I am on my second DDG page on how to make them but like 99% of my normal searches it’s all brain-dead unreadable AI crap:

“The key to tender short ribs lies in the slow cooking process. By cooking them low and slow in the oven, the meat breaks down beautifully. Here’s how to ensure they turn out perfectly:

  • Temperature matters: Keep your oven at 300°F (150°C). This gentle heat melts the connective tissue, making the ribs tender.

  • Cover it up: Always cover your dish tightly to keep moisture in. This helps create a stew-like environment, essential for tenderness.

  • Cooking time: 3 to 3.5 hours is usually perfect. Check for doneness by seeing if the meat pulls away from the bone easily.

  • Rest the meat: Let it sit for 10-15 minutes after cooking before serving. This helps the juices redistribute for even more flavor”

^^ Page after page of unreadable numbing prose

QUESTION: does such a screening tool for human-generated content exist?

thank you–PS not enirely lazy I am reading about this myself but again, most articles useless an show you how to disable AI Overviews only…I’m looking at one paid extension now. I will keep at it

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Well there is this link that might help you , or use e.g. startpage instead of ddg.

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While I agree in that I do not like AI crap, what you posted doesn’t seem like crap to me. That’s basically how I do my ribs (though I exclusively use pork ribs) - I roast them, tightly covered, at 300f (150c) for about 3.5 hours. I have never had any complaints about my ribs :smiling_face:.

Just sayin’.

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A UBO blocklist? far out. I’m on it, thank you

You remember that scene in Dirty Harry where Callahan has to deny stomping that dirty hippie Scorpio? “I didn’t do that. It looks too damn good.” It might be spot on for ribs….but AI has never made ribs :slight_smile:

…personally 275F about 3.5 hours even better :).

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Well, to get specific, my oven runs a little under temp, so techinically I’m more like 285-290f :laughing:.

Then I hit 'em with a blowtorch to get that nice crust and I let 'em rest for 20 minutes.

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You might want to have a look at this one. If you use them, you should consider yourself lucky to get any results at all :sweat_smile:

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I was going to ask if you charred them. I find if you char them first then cook, that crust all congeals off.

Do you pour any liquid in before you foil wrap it? Or just let them steam in their own juice?

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that one looks insanely comprehensive. god I remember doing this stuff with host files…

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A little beer. Just a bit. Sometimes I toss in some aromatics (rosemary, thyme, etc) but usually it’s just good ol’ salt and pepper. Always fresh-cracked black pepper.

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besides pouring it into my body lovingly in copious amounts, I do use beer to cook as well. Use some in a 10-bean dish about 2 days ago.

Beef ribs low and slow then–thank you

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#metoo. In fact I’m doing it as I type this :laughing:.

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