#开源版AI程序员# 世界首个AI程序员Devin诞生不足一个月,普林斯顿就推出了全新的「开源版本」——SWE-agent!在GPT-4的加持下,debug只需93秒,准确率几乎不相上下。
仅仅十几个小时,就在GitHub上斩获了1.6k星,109个Fork。
github.com/princeton-nlp/SWE-agent
下面就是一个SWE-agent如何解决GitHub问题的示例。
这是sympy项目中的一个问题,是SWE-bench的一个实例。
用户报告了这个问题:矩阵操作的Insert时,产生了一些不符合预期的输出。
SWE-agent是怎么解决这个问题的呢?请看https://t.cn/A6TxLGbF
仅仅十几个小时,就在GitHub上斩获了1.6k星,109个Fork。
github.com/princeton-nlp/SWE-agent
下面就是一个SWE-agent如何解决GitHub问题的示例。
这是sympy项目中的一个问题,是SWE-bench的一个实例。
用户报告了这个问题:矩阵操作的Insert时,产生了一些不符合预期的输出。
SWE-agent是怎么解决这个问题的呢?请看https://t.cn/A6TxLGbF
#唇齿留香# 鞑靼鳄梨三文鱼(Smoked Salmon and Avocado Tartare)
一道快速简便的开胃前菜,由鳄梨、烟熏三文鱼和奶油奶酪层层堆叠而成。
食材(4人份):
1 个熟透的鳄梨,3.5 盎司(约100克)烟熏三文鱼,6 汤匙奶油奶酪,1 汤匙新鲜细香葱(去了两个超市都没有买到,我用的干的),1 汤匙柠檬汁,½ 汤匙柠檬皮,孜然粉、现磨海盐、黑胡椒粉适量。
做法:
1. 先将柠檬皮磨碎置一侧备用。将鳄梨切开,取出果肉粗切,然后将其放入食品加工机中,立即倒入 ½ 个柠檬的汁液,以免鳄梨变色。用盐、黑胡椒和少许孜然粉调味,搅拌至小块(也可以搅拌至平滑)。
2. 将细香葱切碎,并与奶油奶酪混合均匀。
3. 将烟熏三文鱼粗切,用柠檬皮和黑胡椒调味。
4. 取一做糕点的钢圈(我用的直径约6.5厘米的钢圈)放到餐盘上,把三种食材分别分成四份,用勺子舀进钢圈,最下层鳄梨、中层奶油奶酪,顶层三文鱼,然后撒上饰菜即可。
可配食墨西哥薄饼或咸味饼干。
Smoked Salmon and Avocado Tartare
A quick and easy appetizer with layers of avocado, smoked salmon and cream cheese.
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 people
INGREDIENTS
1 Avocado, ripe
3.5 oz Smoked Salmon
6 tablespoon Cream Cheese
1 tablespoon Chives, fresh
1 tablespoon Lemon juice
½ tablespoon Lemon zest
Cumin
Salt
Black Pepper
INSTRUCTIONS
1. First, grate the lemon zest and set it aside. Cut the avocado in half, scoop out the pulp and roughly chop it, toss it in a food processor and immediately add the juice of ½ lemon so it doesn't turn brown.
2. Season with salt, black pepper and a pinch of cumin and blend it until it's reduced in small chunks (or if you prefer you can ble nd it until it's smooth and creamy). Alternatively, you can also mash it with a fork.
3. With a spoon or a sac-a-poche, fill the bottom of a glass (or use a pastry ring on a plate) with the mashed avocado.
4. Finely chop the chives and mix them with the cream cheese. Add it on top of the avocado.
5. Chop the salmon and season it with the lemon zest (to taste) and black pepper. Add it on top of the cream cheese.
6. Serve the tartare with grated lemon zest and toasted tortillas or saltine crackers on a side.
一道快速简便的开胃前菜,由鳄梨、烟熏三文鱼和奶油奶酪层层堆叠而成。
食材(4人份):
1 个熟透的鳄梨,3.5 盎司(约100克)烟熏三文鱼,6 汤匙奶油奶酪,1 汤匙新鲜细香葱(去了两个超市都没有买到,我用的干的),1 汤匙柠檬汁,½ 汤匙柠檬皮,孜然粉、现磨海盐、黑胡椒粉适量。
做法:
1. 先将柠檬皮磨碎置一侧备用。将鳄梨切开,取出果肉粗切,然后将其放入食品加工机中,立即倒入 ½ 个柠檬的汁液,以免鳄梨变色。用盐、黑胡椒和少许孜然粉调味,搅拌至小块(也可以搅拌至平滑)。
2. 将细香葱切碎,并与奶油奶酪混合均匀。
3. 将烟熏三文鱼粗切,用柠檬皮和黑胡椒调味。
4. 取一做糕点的钢圈(我用的直径约6.5厘米的钢圈)放到餐盘上,把三种食材分别分成四份,用勺子舀进钢圈,最下层鳄梨、中层奶油奶酪,顶层三文鱼,然后撒上饰菜即可。
可配食墨西哥薄饼或咸味饼干。
Smoked Salmon and Avocado Tartare
A quick and easy appetizer with layers of avocado, smoked salmon and cream cheese.
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 people
INGREDIENTS
1 Avocado, ripe
3.5 oz Smoked Salmon
6 tablespoon Cream Cheese
1 tablespoon Chives, fresh
1 tablespoon Lemon juice
½ tablespoon Lemon zest
Cumin
Salt
Black Pepper
INSTRUCTIONS
1. First, grate the lemon zest and set it aside. Cut the avocado in half, scoop out the pulp and roughly chop it, toss it in a food processor and immediately add the juice of ½ lemon so it doesn't turn brown.
2. Season with salt, black pepper and a pinch of cumin and blend it until it's reduced in small chunks (or if you prefer you can ble nd it until it's smooth and creamy). Alternatively, you can also mash it with a fork.
3. With a spoon or a sac-a-poche, fill the bottom of a glass (or use a pastry ring on a plate) with the mashed avocado.
4. Finely chop the chives and mix them with the cream cheese. Add it on top of the avocado.
5. Chop the salmon and season it with the lemon zest (to taste) and black pepper. Add it on top of the cream cheese.
6. Serve the tartare with grated lemon zest and toasted tortillas or saltine crackers on a side.
这几个月发现,多吃一点可以打消喝酒的念头。如果在饭点前就随机找点东西吃饱,就不想喝酒了。血糖上升也许让大脑产生“已然满足”的妄念,不做他想。方才就临时翻出一块厚厚的牛排,三下五除二煎了吃,吃完了就把拿出来的啤酒又放回了冰箱,泡好的海蜇也没做。
图:伦敦Aulis餐厅,仅12个座位,主打farm-to-fork概念,2024年获Michelin头衔。要说自产自销,萨利亚也有自己的农场,而且拒绝外卖点餐,目的是最大限度压低售价,让利于消费者。显然,萨利亚的做法比“拼多多”好。“拼多多”的做法多少有点伪装绿林好汉,逼良为娼以及“吃大户”的顶层设计感。
图:伦敦Aulis餐厅,仅12个座位,主打farm-to-fork概念,2024年获Michelin头衔。要说自产自销,萨利亚也有自己的农场,而且拒绝外卖点餐,目的是最大限度压低售价,让利于消费者。显然,萨利亚的做法比“拼多多”好。“拼多多”的做法多少有点伪装绿林好汉,逼良为娼以及“吃大户”的顶层设计感。
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