Blackening (cooking) Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
Item-item collaborative filtering is analogous to "people who rate item X highly, like you, also tend to rate item Y highly, and you haven't rated item Y yet, so you should try it". Item-item collaborative filtering had less error than user-user collaborative filtering. In addition, its less-dynamic model was computed less often and stored in a smaller matrix, so item-item system performance was better than user-user systems. Slope One is a family of item-item collaborative filtering algorithms designed to reduce model overfitting problems. Item-item collaborative filtering Item-item collaborative filtering, or item-based, or item-to-item, is a form of collaborative filtering for recommender systems based