Raw
The original submission: a PDF
L1
Level 1: 22 lines
- 1Endive Salad with Oranges and Blue Cheese
- 2SERVES Serves 4
- 3TIME 25 minutes, plus 30 minutes marinating
- 4A salad centered on beautiful heads of Belgian endive calls for ingredients such as fruit, nuts, and cheese to complement and mellow the endive's slight bitterness. To that aim, we combined the endive with blue cheese and oranges for an elegant plated winter salad. We tossed the blue cheese with a combination of sweet honey and citrusy orange juice and zest—the tangy-sweet punch of the citrus nicely balanced the funk of the creamy blue cheese. We marinated red onion with orange segments and a splash of red wine vinegar and used this mixture as a dressing for the endive.
- 5Gather Your Ingredients
- 62 oranges, divided
- 7½ red onion, sliced thin
- 83 tablespoons extra-virgin olive oil, divided
- 92 tablespoons red wine vinegar
- 10½ teaspoon table salt, divided
- 111 tablespoon honey
- 122 ounces blue cheese, crumbled (½ cup)
- 13½ cup walnuts, toasted and chopped coarse
- 144 heads Belgian endive (4 ounces each), root end trimmed and leaves separated
- 15¼ teaspoon pepper
- 16Before You Begin
- 17Toast the walnuts on a rimmed baking sheet in a 350-degree oven until they're fragrant, 5 to 7 minutes.
- 18Instructions
- 191. Using rasp-style grater, grate 1½ teaspoons zest from 1 orange; transfer zest to medium bowl. Cut away peel and pith from both oranges. Holding fruit over large bowl, use paring knife to slice between membranes to release segments. Squeeze 1 tablespoon juice from orange membranes and add to bowl with zest; set aside.
- 202. Add onion, 2 tablespoons oil, vinegar, and ¼ teaspoon salt to large bowl with orange segments and toss to combine. Let stand for 30 minutes to allow flavors to meld.
- 213. Meanwhile, whisk honey and remaining 1 tablespoon oil into orange zest mixture. Add blue cheese and walnuts and toss gently to combine.
- 224. Add endive, pepper, and remaining ¼ teaspoon salt to orange segment mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to serving platter. Spoon walnut mixture evenly over salad. Serve.
L2 corrected
Level 2, Oct 27 answer key (no settlement needed), the newest
Title
| Title | Serves | Total time |
|---|---|---|
| Endive Salad with Oranges and Blue Cheese | 4 to 4 | 25 minutes, plus 30 minutes marinating to 25 minutes, plus 30 minutes marinating |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | 25 minutes, plus 30 minutes marinating |
Ingredients
| # | Ingredient | Heading |
|---|---|---|
| 1 | 2 oranges, divided | |
| 2 | ½ red onion, sliced thin | |
| 3 | 3 tablespoons extra-virgin olive oil, divided | |
| 4 | 2 tablespoons red wine vinegar | |
| 5 | ½ teaspoon table salt, divided | |
| 6 | 1 tablespoon honey | |
| 7 | 2 ounces blue cheese, crumbled (½ cup) | |
| 8 | ½ cup walnuts, toasted and chopped coarse | |
| 9 | 4 heads Belgian endive (4 ounces each), root end trimmed and leaves separated | |
| 10 | ¼ teaspoon pepper |
Ingredient Components
| # | Quantity | Unit | Ingredient | Prep | Optional | Sub rows (added at) |
|---|---|---|---|---|---|---|
| 1 | 2 | oranges, divided | step 1: 1½ teaspoons step 4: 2 segments step 5: 1 tablespoon | |||
| 2 | ½ | red onion | sliced thin | step 8: ½ | ||
| 3 | 3 | tablespoons | extra-virgin olive oil, divided | step 8: 2 tablespoons step 11: 1 tablespoon | ||
| 4 | 2 | tablespoons | red wine vinegar | step 8: 2 tablespoons | ||
| 5 | ½ | teaspoon | table salt, divided | step 8: ¼ teaspoon step 14: ¼ teaspoon | ||
| 6 | 1 | tablespoon | honey | step 11: 1 tablespoon | ||
| 7 | 2 | weight ounces | blue cheese (½ cup) | crumbled | step 12: 2 weight ounces | |
| 8 | ½ | cup | walnuts | toasted and chopped coarse | step 12: ½ cup | |
| 9 | 4 | heads | Belgian endive (4 weight ounces each) | root end trimmed and leaves separated | step 14: 4 heads | |
| 10 | ¼ | teaspoon | pepper | step 14: ¼ teaspoon |
Cooking Sentences
| # | Section | Sentence |
|---|---|---|
| 1 | 1 | Using rasp-style grater, grate 1½ teaspoons zest from 1 orange; transfer zest to medium bowl. |
| 2 | 1 | Cut away peel and pith from both oranges. |
| 3 | 1 | Holding fruit over large bowl, use paring knife to slice between membranes to release segments. |
| 4 | 1 | Squeeze 1 tablespoon juice from orange membranes and add to bowl with zest; set aside. |
| 5 | 2 | Add onion, 2 tablespoons oil, vinegar, and ¼ teaspoon salt to large bowl with orange segments and toss to combine. |
| 6 | 2 | Let stand for 30 minutes to allow flavors to meld. |
| 7 | 3 | Meanwhile, whisk honey and remaining 1 tablespoon oil into orange zest mixture. |
| 8 | 3 | Add blue cheese and walnuts and toss gently to combine. |
| 9 | 4 | Add endive, pepper, and remaining ¼ teaspoon salt to orange segment mixture; toss gently to coat. |
| 10 | 4 | Season with salt and pepper to taste. |
| 11 | 4 | Transfer to serving platter. |
| 12 | 4 | Spoon walnut mixture evenly over salad. |
| 13 | 4 | Serve. |
Cooking Steps
| # | Step |
|---|---|
| 1 | Using rasp-style grater, grate 1½ teaspoons zest from 1 orange |
| 2 | Transfer zest to medium bowl. |
| 3 | Cut away peel and pith from both oranges. |
| 4 | Holding fruit over large bowl, use paring knife to slice between membranes to release segments. |
| 5 | Squeeze 1 tablespoon juice from orange membranes |
| 6 | Add juice to bowl with zest |
| 7 | Set bowl with zest aside. |
| 8 | Add onion, 2 tablespoons oil, vinegar, and ¼ teaspoon salt to large bowl with orange segments |
| 9 | Toss the orange segment mixture to combine. |
| 10 | Let the orange segment mixture stand for 30 minutes to allow flavors to meld. |
| 11 | Meanwhile, whisk honey and remaining 1 tablespoon oil into orange zest mixture in bowl with zest. |
| 12 | Add blue cheese and walnuts to bowl with zest |
| 13 | Toss the walnut mixture gently to combine. |
| 14 | Add endive, pepper, and remaining ¼ teaspoon salt to orange segment mixture in bowl with orange segments |
| 15 | Toss the orange segment mixture and endive gently to coat. |
| 16 | Season the orange segment mixture and endive with salt and pepper to taste. |
| 17 | Transfer the salad from bowl with orange segments to serving platter. |
| 18 | Spoon walnut mixture from bowl with zest evenly over salad. |
| 19 | Serve |
Extras
| Name | Text |
|---|---|
| untitled | A salad centered on beautiful heads of Belgian endive calls for ingredients such as fruit, nuts, and cheese to complement and mellow the endive's slight bitterness. To that aim, we combined the endive with blue cheese and oranges for an elegant plated winter salad. We tossed the blue cheese with a combination of sweet honey and citrusy orange juice and zest—the tangy-sweet punch of the citrus nicely balanced the funk of the creamy blue cheese. We marinated red onion with orange segments and a splash of red wine vinegar and used this mixture as a dressing for the endive. |
| Before You Begin | Toast the walnuts on a rimmed baking sheet in a 350-degree oven until they're fragrant, 5 to 7 minutes. |
Metric
| # | Ingredient | Quantity | Unit | Sub rows |
|---|---|---|---|---|
| 1 | oranges, divided | step 1: 7.4 ml step 4: (blank) step 5: 15 ml | ||
| 2 | red onion | step 8: (blank) | ||
| 3 | extra-virgin olive oil, divided | 44 | ml | step 8: 30 ml step 11: 15 ml |
| 4 | red wine vinegar | 30 | ml | step 8: 30 ml |
| 5 | table salt, divided | 2.5 | ml | step 8: 1.2 ml step 14: 1.2 ml |
| 6 | honey | 15 | ml | step 11: 15 ml |
| 7 | blue cheese (½ cup) | 57 | g | step 12: 57 g |
| 8 | walnuts | 118 | ml | step 12: 118 ml |
| 9 | Belgian endive (4 weight ounces each) | step 14: (blank) | ||
| 10 | pepper | 1.2 | ml | step 14: 1.2 ml |
Recipe Records
| # | Entry |
|---|---|
| 1 | {"key": "", "title": "Endive Salad with Oranges and Blue Cheese", "kind": "Main recipe (this page)", "name_not_printed": false, "page": "", "lines": [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22], "photos": [], "lv2": null} |
Empty in this Level 2: choice points, suggested equipment, goes with.
K0
Line roles and recipe starts · code + Haiku
What K0 does to it
K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.
- Why a model is needed here. This is a pdf, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
- Code guesses first. Code gives every line a rough first role.
- Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 22 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
- Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 0.00 s to 1.77 s of 3.8 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.5 s
- Cost
- $0.00050
- Tokens
- 26,593 rules (cached) + 817 new in, 302 out
- Haiku's answer
- 22 lines answered, 0 changed from code's guess
Result after K0
1 title, 1 servings, 1 time, 1 headnote, 2 other, 10 ingredient, 1 label, 5 method. One recipe, starting at line 1.
- 1Endive Salad with Oranges and Blue Cheesetitlerecipe starts here
- 2SERVES Serves 4servings
- 3TIME 25 minutes, plus 30 minutes marinatingtime
- 4A salad centered on beautiful heads of Belgian endive calls for ingredients such as fruit, nuts, and cheese to complement and mellow the endive's slight bitterness. To that aim, we combined the endive with blue cheese and oranges for an elegant plated winter salad. We tossed the blue cheese with a combination of sweet honey and citrusy orange juice and zest—the tangy-sweet punch of the citrus nicely balanced the funk of the creamy blue cheese. We marinated red onion with orange segments and a splash of red wine vinegar and used this mixture as a dressing for the endive.headnote
- 5Gather Your Ingredientsother
- 62 oranges, dividedingredient
- 7½ red onion, sliced thiningredient
- 83 tablespoons extra-virgin olive oil, dividedingredient
- 92 tablespoons red wine vinegaringredient
- 10½ teaspoon table salt, dividedingredient
- 111 tablespoon honeyingredient
- 122 ounces blue cheese, crumbled (½ cup)ingredient
- 13½ cup walnuts, toasted and chopped coarseingredient
- 144 heads Belgian endive (4 ounces each), root end trimmed and leaves separatedingredient
- 15¼ teaspoon pepperingredient
- 16Before You Beginlabel
- 17Toast the walnuts on a rimmed baking sheet in a 350-degree oven until they're fragrant, 5 to 7 minutes.method
- 18Instructionsother
- 191. Using rasp-style grater, grate 1½ teaspoons zest from 1 orange; transfer zest to medium bowl. Cut away peel and pith from both oranges. Holding fruit over large bowl, use paring knife to slice between membranes to release segments. Squeeze 1 tablespoon juice from orange membranes and add to bowl with zest; set aside.method
- 202. Add onion, 2 tablespoons oil, vinegar, and ¼ teaspoon salt to large bowl with orange segments and toss to combine. Let stand for 30 minutes to allow flavors to meld.method
- 213. Meanwhile, whisk honey and remaining 1 tablespoon oil into orange zest mixture. Add blue cheese and walnuts and toss gently to combine.method
- 224. Add endive, pepper, and remaining ¼ teaspoon salt to orange segment mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to serving platter. Spoon walnut mixture evenly over salad. Serve.method
K1
Title, Cook Time, Extras · code + Haiku
What K1 does to it
K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).
- Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
- Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 16, 18), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
- Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
- Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 1.77 s to 3.83 s of 3.8 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.3 s
- Cost
- $0.00021
- Tokens
- 14,273 rules (cached) + 328 new in, 69 out
Result after K1
3 of 4 rows match L2 corrected. Bold text differs.
Title
| Title | Serves | Total time |
|---|---|---|
| Endive Salad with Oranges and Blue Cheese | 4 to 4 | 25 minutes, plus 30 minutes marinating to 25 minutes, plus 30 minutes marinating |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | 25 minutes, plus 30 minutes marinating |
Extras
| Name | Text |
|---|---|
| untitled | A salad centered on beautiful heads of Belgian endive calls for ingredients such as fruit, nuts, and cheese to complement and mellow the endive's slight bitterness. To that aim, we combined the endive with blue cheese and oranges for an elegant plated winter salad. We tossed the blue cheese with a combination of sweet honey and citrusy orange juice and zest—the tangy-sweet punch of the citrus nicely balanced the funk of the creamy blue cheese. We marinated red onion with orange segments and a splash of red wine vinegar and used this mixture as a dressing for the endive. |
| missing here | |
L2 corrected
The Oct 27 answer key (no settlement needed). Bold text differs from the run.
Title
| Title | Serves | Total time |
|---|---|---|
| Endive Salad with Oranges and Blue Cheese | 4 to 4 | 25 minutes, plus 30 minutes marinating to 25 minutes, plus 30 minutes marinating |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | 25 minutes, plus 30 minutes marinating |
Extras
| Name | Text |
|---|---|
| untitled | A salad centered on beautiful heads of Belgian endive calls for ingredients such as fruit, nuts, and cheese to complement and mellow the endive's slight bitterness. To that aim, we combined the endive with blue cheese and oranges for an elegant plated winter salad. We tossed the blue cheese with a combination of sweet honey and citrusy orange juice and zest—the tangy-sweet punch of the citrus nicely balanced the funk of the creamy blue cheese. We marinated red onion with orange segments and a splash of red wine vinegar and used this mixture as a dressing for the endive. |
| Before You Begin | Toast the walnuts on a rimmed baking sheet in a 350-degree oven until they're fragrant, 5 to 7 minutes. |