By Elliott Brack
Editor and Publisher, GwinnettForum
JULY 29, 2025 | Some of us are slow on the take-off, I realize. Perhaps it’s been happening for longer than I realize, but when you ask Google for information these days, what it often first gives you is pure artificial intelligence. In effect, the first thing you see is a summary of details, without attribution of where the info came from.
It might not be entirely correct.
Rather than taking that summary as gospel, continue on down the page until you see details which list a source. That may be far more accurate for what you are seeking.
The best example I’ve read of bad artificial intelligence came in a letter from Ray Moses of Genoa Construction Company of Alpharetta. Ray is a good old boy who grew up in Uvalda in Montgomery County (next door to Toombs County and Vidalia), and sends us Vidalia onions each year grown by his friends in South Georgia.
Let Ray tell his story: “With all the hype about artificial intelligence (AI), I decided to let AI write the onion letter this year. I simply typed in ‘funny letter and recipe for sweet Vidalia onions.’
“Whoa! You can’t believe what I got back. Most suggestions centered around crying. Vidalias don’t make you cry. AI seemed to have a hard time distinguishing between onions and peaches and watermelons (the sweet part, I guess.) It was a complete failure. If you are counting on AI to write a paper or do your homework, you will fail the class. If you think AI can write a business plan, you will go broke. I was so disappointed that I sold my Nvidia stock.”
Ray always supplies a recipe on how to use the Vidalia to your best advantage. This year it was for Vidalia onion soup. Sounds mighty good!
Aunt Lizzy’s Vidalia Onion Creamy Soup
Ingredients:
4 chopped up big ole Vidalia Onions
a little bit of salt
a little bit of white pepper
2 cups of home made chicken broth
1/2 quart of real whipping cream
1/4 cup of flour
2 sticks of butter
1 cup of wine
Preparation:
In a big pot, on medium heat, cook down the onions in the wine, salt, pepper, 1/2 cup of broth, 1/4 cup of butter. You have to stir it a lot. When the onions are done, add in the rest of the broth, and the cream. You have to stir it a lot.
In a different pot make a blonde roux by melting the rest of your butter and slowly adding your flour a little bit at the time. You have to stir it a lot. Do not let it scorch. When this is done add it to the first pot and turn up the heat a little. When it is all mixed up real good, turn the heat down low and cook for about 10 or 12 minutes. You have to stir it a lot. When it is good and thick, take it off the stove and let it sit for a few minutes. If it doesn’t taste right, add a little wine, or just drink a little wine.
Ray Moses’ note: Aunt Lizzy died many years ago. I am certain that the wine she used was homemade Muscadine that she got from Coot Perkins, who lived across the branch from her. A good Chardonnay is probably the better choice. Hope you like it.
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