Compare Inception: Mercury by Inception against Grok 3 by xAI, context windows of 32K vs 128K, tested across 18 shared challenges. Updated February 2026.
18 challenges
Tests an AI's randomness and creativity
Here are five jokes for you:
Why don't skeletons fight each other? Because they don't have the guts.
I told my wife she was drawing her eyebrows too high. She looked surprised.
Why did the scarecrow win an award? Because he was outstanding in his field.
What do you call a fake noodle? An impasta.
Why don't we ever tell secrets on a farm? Because the potatoes have eyes, the corn has ears, and the beans stalk.
All five jokes are unique in their setup and punchline.
Here are five jokes for you:
Now, let’s check for uniqueness. Joke 1 and Joke 3 both start with "Why don’t skeletons fight each other?" but have different punchlines ("don’t have the guts" vs. "too busy rattling around"). They’re technically distinct due to the different resolutions, though they share a setup. The other three jokes (2, 4, and 5) have completely unique setups and punchlines.
So, all five jokes are unique in terms of their full content, even if 1 and 3 share a premise. Final count: 5 unique jokes.
Tests an AI's ability to generate vector graphics
Tests an AI's ability to create detailed SVG illustrations of gaming hardware
Tests an AI's humor and creative writing ability
Recreate an interactive, classic Mario level in a single HTML file.
Tests an AI's ability to create a detailed world map in SVG format
Generate a unique and simple recipe with common ingredients.
Create a starter plan for improving long-term health.
Recreate a classic, retro, macOS Desktop UI — make it interactive and nostalgic, make it as interactive as you can, you can be creative.. Feel free to showcase your skills. The entire application must be a single-page self-contained HTML file.
Develop a cutting-edge 3-month longevity plan for a biohacker.
3‑Month Longevity & Performance Blueprint
(Designed for an experienced biohacker who already has a baseline of health, fitness, and access to advanced tools. This is a general framework; always verify with a qualified health professional before making major changes.)
| Goal | Target (Month 3) | Key Metrics |
|---|---|---|
| Physical Performance | ↑ 10 % VO₂max, ↑ 15 % 1‑RM in major lifts | Strength lift logs, VO₂max (or HR‑based estimate), body composition |
| Cognitive Function | ↑ 8 % on standardized memory/attention tests | Digit‑span, Stroop, Trail‑making |
| Longevity Biomarkers | ↓ Inflammatory markers, ↑ NAD⁺/NADH ratio | hs‑CRP, IL‑6, NAD⁺/NADH (if available) |
| Sleep & Recovery | 7‑8 h total, 80 % deep sleep | Oura/Apple Watch sleep stages |
| Stress Resilience | HRV (RMSSD) ≥ 50 ms in 24 h average | HRV, perceived stress scale |
| Metabolic Health | Fasting glucose ≤ 90 mg/dL, HbA1c ≤ 5.5 % | Blood glucose, HbA1c |
| Device | Primary Data | Why It Matters |
|---|---|---|
| Oura Ring | HRV, sleep stages, body temperature, activity | Night‑time HRV & sleep quality |
| Apple Watch Series 9 / Whoop Strap | HR, HRV, VO₂max estimate, movement | Real‑time training load & recovery |
| NordicTrack or Peloton (or any high‑quality treadmill) | Power output, heart rate | Precise HIIT & strength training |
| Muse 2 Headband | EEG, heart rate, breathing | Neurofeedback & meditation coaching |
| Fitbit Sense | SpO₂, skin temperature, stress score | Additional stress & sleep metrics |
| Blood Glucose Meter (Freestyle Libre) | Capillary glucose | Fasting & post‑meal monitoring |
| Smart Scale (With body composition) | Lean mass, fat %, BMR | Tracking body composition changes |
Set up a simple dashboard (e.g., Notion or Google Sheets) to pull data weekly via API integrations. Keep a “Daily Log” for supplements, meals, sleep, and training.
| Supplement | Dose (Daily) | Timing | Cycling | Rationale |
|---|---|---|---|---|
| Nicotinamide Mononucleotide (NMN) | 250 mg (split 125 mg AM/PM) | With meals | 6 weeks on / 2 weeks off | Boosts NAD⁺, supports mitochondrial health |
| Pyrroloquinoline Quinone (PQQ) | 10 mg | AM | 6 weeks on / 2 weeks off | Enhances biogenesis, antioxidant |
| Coenzyme Q10 (Ubiquinol) | 150 mg | PM | 6 weeks on / 2 weeks off | Supports electron transport chain |
| Resveratrol | 150 mg | AM | 4 weeks on / 1 week off | Activates SIRT1, anti‑inflammatory |
| Curcumin (with piperine) | 500 mg curcumin + 5 mg piperine | AM | 4 weeks on / 1 week off | Anti‑oxidant, reduces IL‑6 |
| Berberine | 500 mg | AM | 4 weeks on / 1 week off | Improves insulin sensitivity |
| Alpha‑Lipoic Acid (ALA) | 300 mg | AM | 4 weeks on / 1 week off | Regenerates other antioxidants |
| Vitamin D₃ | 5 000 IU | PM | Daily | Supports immune & bone health |
| Magnesium Threonate | 400 mg | PM | Daily | Enhances sleep & neuronal function |
| Omega‑3 (EPA/DHA 2:1) | 2 g total | PM | Daily | Anti‑inflammatory, brain health |
| Zinc (Picolinate) | 30 mg | PM | Daily | Immune support, enzyme function |
| Nicotinamide (Vitamin B3) | 500 mg | AM | Daily | Supports NAD⁺ synthesis |
| Quercetin | 500 mg | AM | 4 weeks on / 1 week off | Antioxidant, stabilizes mast cells |
| Ashwagandha (root extract) | 600 mg | PM | 6 weeks on / 2 weeks off | Adaptogen, reduces cortisol |
| Rhodiola Rosea | 200 mg | AM | 4 weeks on / 1 week off | Enhances endurance & cognition |
| N‑Acetylcysteine (NAC) | 600 mg | PM | 4 weeks on / 1 week off | Glutathione precursor |
Cycling Tips
| Macro | % of Total Calories | Example (2 200 kcal) |
|---|---|---|
| Protein | 25 % (≈ 138 g) | Chicken, fish, tofu, whey isolate |
| Fat | 55 % (≈ 134 g) | Avocado, coconut oil, MCT oil, nuts |
| Carbs | 20 % (≈ 110 g) | Low‑glycemic veggies, berries (if keto‑flexible) |
| Variation | When to Use | Key Features |
|---|---|---|
| Standard Keto | 3‑4 days/week | < 20 g net carbs/day |
| Targeted Keto (TK) | 2 days/week (post‑workout) | 30‑50 g carbs 30 min after HIIT |
| Cyclical Keto (CK) | 1 day/week (re‑feed) | 100‑150 g carbs, focus on legumes & starchy veg |
| Regimen | Schedule | Notes |
|---|---|---|
| 16:8 | Fast 16 h (e.g., 8 pm‑12 pm) | Easy to maintain, best for insulin sensitivity |
| 24‑h Fast | 2×/week (e.g., Monday & Thursday) | Can be done from dinner to dinner; stay hydrated |
| 5:2 | 2×/week low‑calorie (600 kcal) | Alternative to full 24‑h fast |
| Meal | Time | Foods | Calories |
|---|---|---|---|
| Breakfast (Lunch) | 12 pm | 2 eggs scrambled in butter, ½ avocado, 1 cup spinach sautéed in coconut oil | 600 |
| Snack | 3 pm | 30 g mixed nuts + 1 oz cheese | 250 |
| Dinner | 6 pm | 8 oz salmon, 2 cups broccoli roasted in olive oil, 1 tbsp butter | 700 |
| Post‑Workout (if TK) | 7 pm | 1 cup cooked quinoa + 1 tbsp almond butter | 300 |
| Total | 2 200 |
Adjust portions to hit your caloric target. Keep a log of net carbs (total carbs – fiber) to stay within 20 g on keto days.
| Day | Focus | Session | Duration | Notes |
|---|---|---|---|---|
| Mon | Strength (Upper) | 3 sets × 6‑8 reps (bench press, rows) | 60 min | Progressive overload |
| Tue | HIIT + Mobility | 20 min Tabata (30 s sprint / 10 s walk) + 15 min mobility flow | 35 min | HRV check pre‑post |
| Wed | Strength (Lower) | 3 sets × 6‑8 reps (squat, deadlift) | 60 min | Use a 1‑RM test every 4 weeks |
| Thu | Active Recovery | Light swim or yoga | 45 min | Focus on breathing |
| Fri | Strength (Full‑Body) | Compound circuit (clean & press, pull‑ups) | 45 min | Keep RPE ≤ 7 |
| Sat | HIIT + Sprint Ladder | 30 min (incl. hill sprints) | 30 min | Post‑workout NMN + PQQ |
| Sun | Rest | No structured activity | — | Sleep hygiene & journaling |
| Interval | Effort | Rest |
|---|---|---|
| 30 s | 90 % max HR (or 8‑10 on RPE) | 10 s walk |
| Repeat 8× | 4 min cool‑down | 5 min dynamic stretch |
Use a treadmill or stationary bike for precise HR monitoring.
| Technique | Frequency | Tool | How It Works |
|---|---|---|---|
| HRV‑Based Breathing | Daily (5 min) | Apple Watch or Elite HRV app | 4‑7‑8 breathing pattern to increase parasympathetic tone |
| Meditation (Mindfulness) | 10 min before bed | Insight Timer or Headspace | Improves focus, reduces cortisol |
| Neurofeedback (DIY) | 2×/week | Muse 2 Headband (guided sessions) | Trains alpha‑wave activity, reduces mind‑wandering |
| Progressive Muscle Relaxation | Evening (5 min) | Guided audio | Lowers sympathetic activity |
| Journaling (Gratitude + Stress Log) | Daily | Notion template | Enhances emotional regulation |
| Blue‑Light Blocking | Evening | Night‑mode on devices + blue‑light glasses | Improves melatonin production |
HRV Check‑In
| Area | Action | Benefit |
|---|---|---|
| Light Exposure | 30 min bright light (≥ 10 000 lux) in the morning; dim lights after 7 pm | Aligns circadian rhythm |
| Temperature | Keep bedroom 60‑65 °F (15‑18 °C) | Enhances deep sleep |
| Air Quality | HEPA filter, 1×/week deep clean | Reduces oxidative stress |
| Social Interaction | 2 hrs/week meaningful conversation | Improves mental health |
| Digital Detox | No screens 1 h before bed | Better sleep quality |
Monthly Milestone (End of Month 3)
| ✅ | Item |
|---|---|
| 1 | Set up Oura, Apple Watch, Muse 2, and Notion dashboard. |
| 2 | Order supplements (NMN, PQQ, CoQ10, Resveratrol, Curcumin, etc.). |
| 3 | Create a 7‑day meal plan with macros and grocery list. |
| 4 | Schedule first strength session (Upper) and HIIT session. |
| 5 | Begin 16:8 fasting (fast 8 pm‑12 pm). |
| 6 | Install Elite HRV app for daily HRV tracking. |
| 7 | Plan a 5‑minute breathing routine for morning and evening. |
This plan is a high‑intensity, data‑driven roadmap. Listen to your body—if you experience persistent fatigue, joint pain, or any adverse symptoms, pause the protocol and consult a qualified professional. Keep a journal of subjective experiences; the qualitative data is just as valuable as the quantitative metrics. Good luck, and enjoy the journey toward optimal longevity and performance!
Below is a comprehensive, cutting-edge 3-month longevity plan designed for an advanced biohacker. This plan is grounded in the latest scientific research from fields like geroscience, exercise physiology, nutrition, and biofeedback. It aims to optimize longevity (e.g., via cellular repair and anti-aging mechanisms), physical performance (e.g., strength, endurance, and recovery), and cognitive performance (e.g., focus, memory, and neuroplasticity).
Key Principles and Prerequisites:
Focus: Establish baseline habits, optimize metabolic health, and build resilience. Emphasize learning your body's responses through tracking.
Focus: Intensify protocols based on Month 1 data. Introduce advanced variations for deeper longevity benefits.
Focus: Fine-tune for lifelong sustainability. Emphasize biofeedback for personalized adjustments.
This plan is dynamic—use your wearables and journal to iterate. Remember, longevity is a marathon; track joy and sustainability too. Consult professionals regularly.
Design an innovative, multi-component dish worthy of a 3-star Michelin restaurant.
Dish Title: Eclipse of the Ocean & Forest
Concept: A multi‑component, molecular‑gastronomy inspired plate that juxtaposes the briny depth of the sea with the earthy richness of the forest. The dish plays on the visual contrast of a dark, reflective glass sphere (the “eclipse”) that holds a sea‑bass fillet, surrounded by truffle‑infused soy gel, charred seaweed caviar, beetroot foam, and a delicate crown of microgreens and edible gold leaf. The combination of unusual pairings—sea bass with truffle soy, seaweed caviar with beetroot foam—creates a sensory experience that is both familiar and startling, embodying the Michelin 3‑star ethos of innovation, precision, and storytelling.
| Component | Ingredient | Quantity (per serving) | Sourcing Notes |
|---|---|---|---|
| Sea Bass Fillet | Fresh Atlantic sea bass (wild‑caught, certified MSC) | 180 g | Purchase from a reputable fishmonger that sources from the North Atlantic; keep on ice until cooking. |
| Citrus Beurre Blanc | Unsalted butter, white wine, lemon zest, shallots, salt | 30 g | Use organic lemons and locally sourced butter. |
| Truffle‑Infused Soy Gel | White soy sauce, agar‑agar, black truffle (sliced), sugar, water | 60 ml | Buy truffles from a certified truffle farm in Piedmont, Italy; use a high‑purity soy sauce from Japan. |
| Charred Seaweed Caviar | Nori sheets, sea salt, sugar, water, agar‑agar, soy sauce | 15 g | Source nori from a Japanese farm that practices sustainable harvesting. |
| Beetroot Foam | Fresh beetroot, cream, gelatin, lemon juice, salt | 40 ml | Use organic beetroot from a local farm; gelatin from a reputable supplier. |
| Microgreens & Edible Gold Leaf | Mixed microgreens (radish, basil, cilantro), 24‑k gold leaf | 5 g | Grow microgreens in a hydroponic system; gold leaf from a culinary‑grade supplier. |
| Edible Glass Sphere | Clear tempered glass (diameter 6 cm) | 1 | Purchase from a specialty glassmaker; ensure it is food‑grade and heat‑tolerant. |
| Seasoning & Garnish | Sea salt crystals, black pepper, micro‑citrus zest | – | Use sea salt from the Dutch coast; black pepper from a single origin. |
Preparation
Sous‑Vide
Finishing
Reduction
Emulsification
Strain
Melt Agar‑agar
Infuse Truffle
Set
Slice
Prepare Seaweed
Spherification
Drop into Calcium Bath
Rinse & Store
Cook Beetroot
Gelatin
Foam
Prep Microgreens
Gold Leaf
| Step | Action |
|---|---|
| 1. Base | Place a chilled edible glass sphere (6 cm diameter) on the center of a white porcelain plate. |
| 2. Gel Slice | Position a truffle‑infused soy gel slice on top of the sphere, centered. |
| 3. Sea Bass | Lay the seared sea bass fillet gently on the gel slice, fillet side up. |
| 4. Beurre Blanc | Drizzle a thin ribbon of citrus beurre blanc around the fillet, allowing it to pool slightly. |
| 5. Seaweed Caviar | Scatter 5–6 charred seaweed pearls over the fillet, letting them sit like tiny jewels. |
| 6. Beetroot Foam | Use a squeeze bottle to create a delicate halo of beetroot foam around the base of the sphere. |
| 7. Microgreens | Arrange microgreens in a spiral pattern around the plate, leaving a clear space above the sphere. |
| 8. Gold Leaf | Place a small piece of edible gold leaf on top of the gel slice, as a visual “sun” behind the sphere. |
| 9. Final Touches | Lightly dust the plate with sea salt crystals and a pinch of black pepper. Add a wedge of micro‑citrus on the side for garnish. |
Visual Effect: The dark glass sphere reflects the surrounding light, creating a mirroring “eclipse” effect. The contrasting colors—deep sea bass, earthy beetroot foam, glossy gold leaf, and bright microgreens—provide a dynamic visual narrative that invites the diner to explore each component before tasting.
| Pairing | Rationale |
|---|---|
| Wine | A chilled Chablis (white Burgundy) with bright acidity and subtle minerality complements the citrus beurre blanc and balances the richness of the truffle gel. |
| Alternative | A Sauvignon Blanc from New Zealand offers herbaceous notes that echo the seaweed caviar. |
| Non‑Alcoholic | A sparkling water infused with citrus zest and a hint of sea salt mirrors the dish’s briny and bright elements. |
Enjoy the culinary journey that Eclipse of the Ocean & Forest offers—an unforgettable fusion of technique, flavor, and storytelling that meets the exacting standards of a Michelin 3‑star experience.
Below is a detailed design for an innovative multi-component dish inspired by the intersection of terrestrial luxury and oceanic mystery. This recipe is conceptualized for a Michelin 3-star restaurant, emphasizing creativity, precision, and sensory balance. The dish features an unusual ingredient pairing: black truffle (earthy, indulgent) with abalone (briny, marine) and yuzu-infused lychee (bright, tropical). This pairing creates a harmonious contrast of flavors—earthy depth meets oceanic salinity, uplifted by the zesty, floral notes of yuzu and lychee—evoking a narrative of exploration from forest floors to coral reefs.
Titled "Whispers from the Deep Forest Sea", this dish draws inspiration from the ancient symbiosis between land and sea, as explored in Japanese folklore and modern environmental philosophy. It symbolizes the hidden connections in nature: the truffle, a subterranean treasure unearthed from ancient oaks, pairs with abalone, a resilient shellfish from the ocean's abyss, while yuzu and lychee represent the ephemeral bridge of tropical winds. This creation is a culinary poem, inviting diners to experience the tension and unity of contrasting elements—earth's richness, sea's mystery, and fruit's effervescence. The dish uses advanced techniques like sous-vide for texture precision, spherification for playful interactivity, and foam infusion for ethereal lightness, resulting in a multi-sensory journey that challenges perceptions of flavor harmony. It's designed for a 4-course tasting menu, serving 4 guests as a highlight.
This recipe uses high-quality, seasonal ingredients. Sourcing notes are provided for specialized items.
For Sous-vide Abalone: 4 fresh abalone (about 100g each, sourced sustainably), 50g fresh black truffle, 100ml vegetable stock, 2 tbsp yuzu juice, 1 tbsp olive oil, salt.
For Yuzu-Lychee Spheres: 200g fresh lychees (peeled and pitted), 50ml yuzu juice, 10g sodium alginate, 500ml calcium lactate solution (prepared), 1 tsp sugar.
For Black Truffle Foam: 100g fresh black truffle (finely chopped), 200ml heavy cream, 100ml vegetable stock, 1 tsp lecithin powder, salt and white pepper.
For Truffle-Infused Root Vegetable Puree: 200g purple carrots, 100g parsnips, 50g fresh black truffle (shavings), 100ml milk, 2 tbsp butter, salt.
For Garnishes: A selection of microherbs (e.g., micro arugula, pea shoots), edible flowers (e.g., nasturtium), and edible gold flakes.
This component uses sous-vide to achieve a tender, melt-in-the-mouth texture while infusing the abalone with truffle's earthy notes.
Preparation (24 hours ahead): Clean the abalone by removing the muscle and shell, then tenderize lightly with a mallet. In a vacuum-seal bag, combine the abalone with 25g finely chopped black truffle, 100ml vegetable stock, 2 tbsp yuzu juice, 1 tbsp olive oil, and a pinch of salt. Seal the bag using a chamber vacuum sealer for optimal infusion.
Sous-vide Cooking: Preheat a precision sous-vide circulator to 55°C (131°F). Submerge the sealed bag and cook for 45 minutes. This low-temperature technique ensures the abalone remains succulent without overcooking, preserving its natural brininess while allowing the truffle essence to penetrate gently.
Finishing: Remove the abalone from the bag and pat dry. Sear quickly in a hot pan with a touch of olive oil for 30 seconds per side to create a light crust. Slice into thin medallions just before plating. Yield: 4 portions.
Spherification transforms lychee into bursting pearls, providing a surprising textural contrast and a burst of tropical acidity to balance the dish's richness.
Lychee Puree Preparation: Blend 200g peeled and pitted lychees with 50ml yuzu juice and 1 tsp sugar until smooth. Strain through a fine-mesh sieve to remove any pulp.
Spherification Process: In a bowl, mix 200ml of the lychee puree with 5g sodium alginate, whisking until fully dissolved. Let rest for 1 hour to eliminate air bubbles. In a separate bath, prepare a 500ml calcium lactate solution (dissolve 5g calcium lactate in water).
Forming Spheres: Using a dropper or syringe, carefully drop small amounts (about 1 tsp) of the alginate mixture into the calcium lactate bath. Let them sit for 2-3 minutes to form spheres, then rinse gently in cold water to remove any residue. These spheres will have a thin, caviar-like membrane that bursts in the mouth, releasing the yuzu-lychee flavor. Chill in the refrigerator until assembly. Yield: About 20-24 spheres.
This foam adds an airy, luxurious element, created using a siphon charger for a modernist texture that mimics ocean foam.
Infusion: In a saucepan, heat 200ml heavy cream and 100ml vegetable stock with 50g finely chopped black truffle over low heat for 10 minutes. Do not boil—aim for gentle infusion to extract the truffle's aroma without curdling the cream. Strain through a cheesecloth to remove solids.
Foam Creation: Return the infused liquid to the saucepan and whisk in 1 tsp lecithin powder, salt, and white pepper. Transfer to a siphon charger, charge with two N2O cartridges, and shake vigorously. Refrigerate for 30 minutes to stabilize.
Dispensing: Just before plating, dispense the foam onto the plate for a light, airy texture. Yield: Enough for 4 servings.
This serves as the earthy base, providing a velvety foundation with subtle truffle undertones.
Roasting Vegetables: Preheat oven to 180°C (356°F). Peel and chop 200g purple carrots and 100g parsnips. Toss with olive oil, salt, and 25g black truffle shavings. Roast for 25 minutes until tender and caramelized.
Pureeing: Transfer the roasted vegetables to a blender with 100ml milk and 2 tbsp butter. Blend on high until smooth, adjusting seasoning as needed. Pass through a fine sieve for a silky texture. Keep warm in a double boiler until plating. Yield: 4 portions.
Prepare these fresh for assembly:
Plating is an art form, transforming the dish into a visual masterpiece that enhances the narrative.
Plate Selection: Use a large, rectangular slate plate for its natural, earthy aesthetic, evoking a forest floor by the sea.
Assembly Steps:
Final Touches: Ensure the plating uses negative space—leave about 30% of the plate empty—to emphasize elegance and allow diners to interact with the components. The overall composition should be asymmetrical yet balanced, with colors ranging from the deep purple of the puree to the translucent spheres, creating a visually striking contrast.
This dish not only showcases technical prowess but also invites reflection on nature's interconnectedness, making it a true Michelin-worthy creation. Pair with a crisp Riesling to complement the flavors. Bon appétit!
Create an autonomous drone simulator with custom environment using ThreeJS
