2Whisk vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in bowl. While whisking constantly, drizzle in oil until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)
3Walnut Vinaigrette
4Makes 1/4 cup
5Using roasted walnut oil in combination with olive oil brings a toasty, buttery depth of flavor to this elegant vinaigrette. Used on mild greens, the dressing really shines; its buttery quality also tempers the bite of bitter greens.
61 tablespoon white wine vinegar
71½ teaspoons minced shallot
8½ teaspoon plant-based mayonnaise or egg-based mayonnaise
9½ teaspoon Dijon mustard
10⅛ teaspoon table salt
11Pinch pepper
121½ tablespoons roasted walnut oil
131½ tablespoons extra-virgin olive oil
14Whisk vinegar, shallot, mayonnaise, mustard, salt, and pepper together in bowl. While whisking constantly, drizzle in oils until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)
L2 corrected
Level 2, Oct 27 answer key (no settlement needed), the newest
Title
Title
Serves
Total time
Walnut Vinaigrette
(blank)
(blank)
Cook Time
Prep
Cook
Total
(blank)
(blank)
(blank)
Ingredients
#
Ingredient
Heading
1
1 tablespoon white wine vinegar
2
1½ teaspoons minced shallot
3
½ teaspoon plant-based mayonnaise or egg-based mayonnaise
4
½ teaspoon Dijon mustard
5
⅛ teaspoon table salt
6
Pinch pepper
7
1½ tablespoons roasted walnut oil
8
1½ tablespoons extra-virgin olive oil
Ingredient Components
#
Quantity
Unit
Ingredient
Prep
Optional
Sub rows (added at)
1
1
tablespoon
white wine vinegar
step 1: 1 tablespoon
2
1½
teaspoons
shallot
minced
step 2: 1½ teaspoons
3
½
teaspoon
plant-based mayonnaise or egg-based mayonnaise
step 2: ½ teaspoon
4
½
teaspoon
Dijon mustard
step 2: ½ teaspoon
5
⅛
teaspoon
table salt
step 2: ⅛ teaspoon
6
1
pinch
pepper
step 2: 1 pinch
7
1½
tablespoons
roasted walnut oil
step 4: 1½ tablespoons
8
1½
tablespoons
extra-virgin olive oil
step 4: 1½ tablespoons
Cooking Sentences
#
Section
Sentence
1
1
Whisk vinegar, shallot, mayonnaise, mustard, salt, and pepper together in bowl.
2
1
While whisking constantly, drizzle in oils until completely emulsified.
3
1
(Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)
Cooking Steps
#
Step
1
Add vinegar to a bowl
2
Add shallot, mayonnaise, mustard, salt, and pepper to the bowl with the vinegar in it
3
Whisk vinegar, shallot, mayonnaise, mustard, salt, and pepper together.
4
While whisking constantly, drizzle in oils into the bowl with the vinegar in it until completely emulsified.
Extras
Name
Text
untitled
3 tablespoons extra-virgin olive oil
untitled
Whisk vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in bowl. While whisking constantly, drizzle in oil until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)
untitled
Makes 1/4 cup
untitled
Using roasted walnut oil in combination with olive oil brings a toasty, buttery depth of flavor to this elegant vinaigrette. Used on mild greens, the dressing really shines; its buttery quality also tempers the bite of bitter greens.
untitled
(Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)
Metric
#
Ingredient
Quantity
Unit
Sub rows
1
white wine vinegar
15
ml
step 1: 15 ml
2
shallot
7.4
ml
step 2: 7.4 ml
3
plant-based mayonnaise or egg-based mayonnaise
2.5
ml
step 2: 2.5 ml
4
Dijon mustard
2.5
ml
step 2: 2.5 ml
5
table salt
0.6
ml
step 2: 0.6 ml
6
pepper
step 2: (blank)
7
roasted walnut oil
22
ml
step 4: 22 ml
8
extra-virgin olive oil
22
ml
step 4: 22 ml
Empty in this Level 2: choice points, records, suggested equipment, goes with.
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 photo, 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 14 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 2.06 s of 3.2 s
Model
Haiku 5.5, thinking off
Time
1.6 s
Cost
$0.00042
Tokens
26,593 rules (cached) + 527 new in, 198 out
Haiku's answer
14 lines answered, 2 changed from code's guess
Output
Result after K0
9 ingredient, 2 note, 1 title, 1 servings, 1 method. One recipe, starting at line 3.
13 tablespoons extra-virgin olive oilingredient
2Whisk vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in bowl. While whisking constantly, drizzle in oil until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)note
3Walnut Vinaigrettetitlerecipe starts here
4Makes 1/4 cupservings
5Using roasted walnut oil in combination with olive oil brings a toasty, buttery depth of flavor to this elegant vinaigrette. Used on mild greens, the dressing really shines; its buttery quality also tempers the bite of bitter greens.note
61 tablespoon white wine vinegaringredient
71½ teaspoons minced shallotingredient
8½ teaspoon plant-based mayonnaise or egg-based mayonnaiseingredient
9½ teaspoon Dijon mustardingredient
10⅛ teaspoon table saltingredient
11Pinch pepperingredient
121½ tablespoons roasted walnut oilingredient
131½ tablespoons extra-virgin olive oilingredient
14Whisk vinegar, shallot, mayonnaise, mustard, salt, and pepper together in bowl. While whisking constantly, drizzle in oils until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)method
K1
Title, Cook Time, Extras · code + Haiku
Input and method
What K1 does to it
Inputs to K1
What it reads
Made by
Does K1 wait for it?
Lines that are not ingredient, method or heading lines
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 2, 3, 4, 5), 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
2.06 s to 3.20 s of 3.2 s
Model
Haiku 5.5, thinking off
Time
0.8 s
Cost
$0.00021
Tokens
14,273 rules (cached) + 368 new in, 60 out
Output
Result after K1
2 of 6 rows match L2 corrected. Bold text differs. L2 corrected's 1 Extras entry that comes from method sentences (K4's job, R9) is left out.
Title
Title
Serves
Total time
Walnut Vinaigrette
(blank)
(blank)
Cook Time
Prep
Cook
Total
(blank)
(blank)
(blank)
Extras
Name
Text
untitled
Whisk vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in bowl. While whisking constantly, drizzle in oil until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)
untitled
Using roasted walnut oil in combination with olive oil brings a toasty, buttery depth of flavor to this elegant vinaigrette. Used on mild greens, the dressing really shines; its buttery quality also tempers the bite of bitter greens.
missing here
missing here
Answer
L2 corrected
The Oct 27 answer key (no settlement needed). Bold text differs from the run.
Title
Title
Serves
Total time
Walnut Vinaigrette
(blank)
(blank)
Cook Time
Prep
Cook
Total
(blank)
(blank)
(blank)
Extras
Name
Text
untitled
3 tablespoons extra-virgin olive oil
untitled
Whisk vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in bowl. While whisking constantly, drizzle in oil until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)
untitled
Makes 1/4 cup
untitled
Using roasted walnut oil in combination with olive oil brings a toasty, buttery depth of flavor to this elegant vinaigrette. Used on mild greens, the dressing really shines; its buttery quality also tempers the bite of bitter greens.
