I worked on Chef Watson and was part of the team at SXSW. One of the most amusing parts was how much it loved bacon. This was because bacon could be sweet, savory, salty, and fatty - it all depended on how you cooked it. A big part of the way that Chef Watson created recipes was by connecting flavors together. There was a while when it didn’t record why it had included an ingredient - so bacon would be brought originally because it can be sweet, but then it would immediately bridge to the fatty flavor. Fun times indeed.