[Feature request]: Quick pattern

[Mauhing]

What do you need?

It will be even better if Fabric support Quick pattern. I tried to find it with no luck.

Example: $ yt "a food making video" | fabric -sp quick_pattern "Extract the recipe of the meal" | without creating a new pattern.

[matigumma]

have you tryed:

[matigumma]

(yt --transcript https://youtu.be/qtsajYV1hM4 | tee /dev/stderr) 2>&1 | { cat; echo "extract the recipe"; } | fabric

[ksylvan]

Even simpler now with the latest versions of Fabric.

yt 'https://youtu.be/qtsajYV1hM4' | fabric -m gpt-5 'Extract the recipe and format it in an easy to read and follow way'

Silkiest, Creamiest Leche Flan (Steamed)

Yield
- 3 large llaneras (or 6 small llaneras)

Key Rules
- Rule #1: Don’t over-stir.
- Rule #2: Strain the custard 2–3 times.
- Rule #3: Steam gently over low heat.

Ingredients
- Granulated sugar for caramel: about 1 teaspoon per mold (adjust to taste)
- 10 egg yolks (use 12 yolks if your eggs are small)
- 1 can sweetened condensed milk
- 1 can (14 oz) evaporated milk
- A pinch of salt
- A squeeze of lemon juice
- Optional: a splash of vanilla extract

Equipment
- 3 large llanera molds (or 6 small)
- Fine-mesh sieve
- Steamer setup with a lid
- Aluminum foil

Instructions

1) Caramelize the molds
- Add about 1 teaspoon sugar to each llanera.
- Over low heat, melt the sugar until it turns amber. Swirl to coat the bottom evenly.
- Let the caramel cool and harden.

2) Make the custard (go gently)
- In a bowl, lightly break up the egg yolks using a very light hand (don’t whisk vigorously).
- Add the sweetened condensed milk and stir slowly until fully combined.
- Add the evaporated milk and stir slowly until uniform.
- Stir in a pinch of salt, a squeeze of lemon juice, and the optional splash of vanilla.

3) Strain
- Strain the mixture through a fine-mesh sieve 2–3 times to remove any bubbles or chalazae.
- For the final pass, strain directly and slowly into the caramel-lined llaneras. Fill nearly to the top.
- Tap each mold on the counter a few times to bring up any remaining bubbles.
- Cover each mold tightly with foil.

4) Steam low and slow
- Bring water in your steamer to a boil, then immediately lower to a gentle simmer.
- Steam the flans over low heat for about 60 minutes.
- Check doneness: insert a toothpick in the center; it should come out clean.

5) Cool and chill
- Let the flans cool to room temperature.
- Refrigerate for at least 2 hours, until fully set and chilled.

6) Unmold and serve
- Remove the foil. Run a thin knife around the edge if needed.
- Invert onto a plate so the caramel sauce flows over the flan.
- Slice and enjoy the silky, creamy texture.

Notes
- Gentle stirring and thorough straining are the keys to a smooth, bubble-free flan.
- Maintain a gentle simmer when steaming to prevent bubbles and a curdled texture.