Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later

Post by arcbyte » Fri, Dec 05, 2025, 11:02 AM UTC

ansc wrote: post #133

parliament32 wrote: post #102

Earlier quoted context omitted.

Well yes, but it's a matter of perspective I think. Is it the amount that the recipe author used? Maybe, maybe not. But is it the amount you used the last dozen times you used this recipe? Of course, as long as your chart hasn't changed. To be clear, I'm not disagreeing with your general premise, everything would be much easier if all recipes used weights for powder-like-ingredients. But recipes that actually have we…

There is no (serious) baker that use volume for flour. If the recipe uses volume, it is flawed and you should find another recipe. Every recipe on King Arthur that you linked has weights. I realize how I sound, but there is a very big difference in a couple of percentages of flour, and you'd definitely mess up a beginner with the difference with the amount of flour.

Post by gertburger » Fri, Dec 05, 2025, 11:03 AM UTC

AwkwardPanda wrote: post #137

Robbsen wrote: post #134

The metric conversion works fine for the ingredient list. But I noticed that it does not convert unit that are used in the instructions. For example when the instructions contain "preheat the oven to 350ºF", it does not get converted.

Yes, this has been noted. Will fix it. Thanks

Post by praash » Fri, Dec 05, 2025, 12:58 PM UTC

askvictor wrote: post #139

Looks great, will give it a try. How does it handle tablespoon conversions, given that a tablespoon refers to a different volume in different countries? (This is a difficult problem to solve, since it's difficult to determine the country if origin of a recipe). I'm many recipes it won't matter, but in some it will make a big difference

Post by she46BiOmUerPVj » Fri, Dec 05, 2025, 5:36 PM UTC

netsharc wrote: post #112

regularfry wrote: post #4

Very minor point, in the grand scheme of things: when converting measurements from imperial to metric, I would be astonished if many recipes need more than two significant figures. When the recipe says "391.32 gram strained greek yogurt" I would not expect disaster to befall me if I only supplied 391.31g. A more major point is that I don't seem to be able to select text to copy and paste. I had to type out "391.32 gr…

An Apple press release about how much gold they could recover from recycled iPhones pissed me off so much. And all the "journalists" just copied and pasted the number with too many significant digits... It said "Apple recovered 2204lbs of gold" from recycled iPhones. Guess who just did a plain conversion from a tonne (1000kg) to lbs. The whole environmental report from Apple had more numbers, and you could clearly se…

Post by port11 » Fri, Dec 05, 2025, 7:30 PM UTC

Quiza12 wrote: post #140

kelseyfrog wrote: post #69

This is great, but it seems to be missing the requisite 5000 word backstory detailing the author's summer trips to their grandma's farmhouse where the recipe originated or the vacation to a foreign land where the author had a personal encounter with the dish's chef who, after much cajoling, revealed the secret recipe. Without the backstory, each recipe feels ungrounded and detached from time, place, and even reality…

Hahaha - I made my own website to mock these ones: https://matthewquerzoli.com/#/projects/internet-recipe