Blackening (cooking) same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets. 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
Item-item collaborative filtering 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 on the similarity between items calculated using people's ratings of those items. Item-item collaborative filtering was invented and used by Amazon.com in 1998. It was first published in an academic conference in 2001. The authors of that paper, Badrul Sarwar, George Karypis, Joseph Konstan, and John Riedl, won the 2016 "Test of Time Award" for their paper "Item-based collaborative filtering recommendation algorithms". The International World Wide Web Conference committee stated that "this outstanding paper has had a considerable real-world impact".