Several persons in the audience at the Jamaica Music Society’s (JAMMS) seminar last Tuesday at The Jamaica Pegasus hotel were jolted into some kind of awakening by the realities of AI. It can simulate dialogue, answer follow-up questions, admit mistakes, challenge incorrect premises and reject inappropriate requests”.Īs real life catches up with what was once considered science fiction, concerns were expressed by music industry movers and shakers about the effects of AI on the ecosystem, even as fears were allayed and the beginning of the way forward was mapped. ChatGPT is described as “a large language model trained on a massive amount of text data, allowing it to generate eerily human-like text in response to a given prompt.
Unfortunately, the spongey soy protein cubes felt far from oxtails’ stringiness and taste despite the best efforts of an oaky, clove-heavy sauce.When an artificial intelligent (AI) chatbot can be programmed to replicate a dubplate from any reggae or dancehall artiste and it sounds just like the artiste, it can be a bit eerie.īut that is the reality posed by ChatGPT, a bot which was developed by Silicon Valley-based OpenAI and backed by Microsoft. That and similarly plant-based options such as faux fish or curry “chicken” represent admirable steps to modernize comfort foods for 2022 and its range of diets. There’s a surprising number of mock meat alternatives to traditional dishes, like vegan oxtails ($14) made with Gardein soy protein. Like all Dubplate entrees, it came with pea-studded rice, plantains and boiled cabbage. Curry goat ($15) was, though, and it was stellar - thoroughly spiced without the meat’s gamey flavor, it slid off the bone easily. Unfortunately, those iconic dishes weren’t in stock at Dubplate either when I visited. It’s hard to find items like ackee and saltfish (Jamaica’s national dish), calallo (a leafy green stew) and bammy (cassava flatbread) elsewhere around greater Sacramento. The set options are pretty limited aside from a veggie sandwich and a couple of salads, so I crafted a build-your-own sandwich ($9) with wafer-thin slices of honey turkey and pastrami alongside cheeses listed as “smokey sharp” and “hot pepper,” both of which were tasty but lacked the oomph their names promised.ĭubplate Kitchen & Jamaican Cuisinebrought new flavor to Arden Arcade when it opened at 3419 El Camino Ave. I wanted the sturdiness of Dutch Crunch but had to settle for soft sourdough after a morning rush cleared the shop out.
Dubplate jamaican restaurant plus#
It’s a pile of turkey, ham, roast beef, pastrami, cheddar, Jack cheese and provolone, plus the standard sandwich fixings (lettuce, tomato, onions, mayonnaise, mustard and pepperoncini) that would make Dagwood proud. Signs and T-shirts bearing a cartoon rodent tease at Newcastle Cheese Shop’s most famous sandwich: the Rat Trap ($9). Inside, a display tells the story of Newcastle from a railroad stop to a modest agricultural hub. There’s old-timey charm to spare at 455 Main St., where checkered picnic tables and faux flowers line a wood deck next to an antique shop. That presentation was absent on our visit, the only blemish on one of the best meals I’d had in quite some time. A house specialty called idicha chicken ($11) featured tender boneless pieces coated in an exceptionally flavorful masala, simple but excellent.Īnnachikadai advertises everywhere that its food comes on banana leaves, the way owner John Annachi’s parents served meals after cooking in kadais (essentially Indian woks) at their restaurant in the South Indian state of Tamil Nadu. The spicy gongura dosa ($9) was another vegetarian hit, a gigantic crepe dangling off the plate and filled with a tart-hot hibiscus leaf paste.Īmong meatier options, fish curry with parotta ($11) rendered tilapia as melt-in-your-mouth as I’ve ever experienced, and I scooped up every drop of the deep brown tamarind curry with flaky, chewy parotta discs. That natural reliance on meatless ingredients shined in dishes like idli with sambar ($8), where a fluffy, tangy rice cake was born to soak up the vibrant tamarind-lentil stew.
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