@felix_ved: AA-Omniscience scores abstaining as neutral instead of punishing it. That one rule reshuffles the whole leaderboard. Opus 4.8 holds the best calibration of any frontier model at 36 percent and still answers at scale. For anything that has to be correct, attempt rate and hallucination rate matter more than the headline score. #llm #aibenchmark #aiengineer #developer

felix_ved
felix_ved
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Sunday 28 June 2026 08:00:00 GMT
2020
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hakiiizimana
Hussein :
5.5 ? 5.6 Terra feels horrible maybe you meant 5.6 sol
2026-08-20 17:23:08
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sirwillithusthe3rd
Will :
Lo
2026-08-17 22:33:55
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Crockpot Chicken Tikka Masala 🍗🔥 Crockpot Series Episode 11: Chicken Tikka Masala This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got. Chicken coated in a spiced yogurt marinade, slow-cooked in a savory tomato sauce and finished with cream. Grab some rice and naan because you’ll want every drop! The crockpot does the work and you take the credit! 🙌🏽🔥 Ingredients: Spiced yogurt marinade: 2 lb boneless, skinless chicken thighs, cut into large chunks 6 tablespoons plain full-fat yogurt 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons garam masala 2 teaspoons paprika 2 teaspoons red chilli powder 1 teaspoon salt 1 teaspoon turmeric Curry sauce: 1 can (15 oz) plain tomato sauce 1 large onion, finely chopped 4 tablespoons minced garlic 4 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon red chilli powder, or to taste ½ teaspoon salt, then adjust after cooking 200 ml heavy cream For serving: Chopped cilantro Basmati rice Naan Instructions: 1. Mix the yogurt with the marinade spices and salt. Coat the chicken, cover and refrigerate for at least 30 minutes or overnight for more flavor. 2. Add the tomato sauce, onions, garlic and curry sauce seasonings to the crockpot. Stir in the chicken and all its marinade. No added water or broth needed. 3. Cover and cook on LOW for approximately 4–5 hours or HIGH for 2–3 hours, checking early. The chicken should be tender and reach at least 165°F. 4. Stir in the heavy cream and heat gently on LOW for another 15–20 minutes. Taste and adjust the salt. 5. If the sauce needs thickening, remove the chicken and gently simmer the sauce in a saucepan until it reaches your desired consistency. Return the chicken. 6. Serve with basmati rice and naan, then finish with cilantro. Use ground red chilli powder, not an American chili seasoning blend. Adjust the amount to your heat preference. 🌶️ Save this for your next easy dinner! 🔥 #crockpot #tikkamasala #EasyRecipe
Crockpot Chicken Tikka Masala 🍗🔥 Crockpot Series Episode 11: Chicken Tikka Masala This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got. Chicken coated in a spiced yogurt marinade, slow-cooked in a savory tomato sauce and finished with cream. Grab some rice and naan because you’ll want every drop! The crockpot does the work and you take the credit! 🙌🏽🔥 Ingredients: Spiced yogurt marinade: 2 lb boneless, skinless chicken thighs, cut into large chunks 6 tablespoons plain full-fat yogurt 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons garam masala 2 teaspoons paprika 2 teaspoons red chilli powder 1 teaspoon salt 1 teaspoon turmeric Curry sauce: 1 can (15 oz) plain tomato sauce 1 large onion, finely chopped 4 tablespoons minced garlic 4 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon red chilli powder, or to taste ½ teaspoon salt, then adjust after cooking 200 ml heavy cream For serving: Chopped cilantro Basmati rice Naan Instructions: 1. Mix the yogurt with the marinade spices and salt. Coat the chicken, cover and refrigerate for at least 30 minutes or overnight for more flavor. 2. Add the tomato sauce, onions, garlic and curry sauce seasonings to the crockpot. Stir in the chicken and all its marinade. No added water or broth needed. 3. Cover and cook on LOW for approximately 4–5 hours or HIGH for 2–3 hours, checking early. The chicken should be tender and reach at least 165°F. 4. Stir in the heavy cream and heat gently on LOW for another 15–20 minutes. Taste and adjust the salt. 5. If the sauce needs thickening, remove the chicken and gently simmer the sauce in a saucepan until it reaches your desired consistency. Return the chicken. 6. Serve with basmati rice and naan, then finish with cilantro. Use ground red chilli powder, not an American chili seasoning blend. Adjust the amount to your heat preference. 🌶️ Save this for your next easy dinner! 🔥 #crockpot #tikkamasala #EasyRecipe

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