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Show HN: I built a no-BS recipe search engine
181–190 of 218 posts
Re: Show HN: I built a no-BS recipe search engine
#1821. This makes an API request for every keystroke. Perhaps adding debouncing would be a good idea?
2. 500 error when typing a quotation mark - needs escaping: https://api.stovetop.app/recipes?q=%27
{
"statusCode": 500,
"code": "42601",
"error": "Internal Server Error",
"message": "syntax error in tsquery: \"':*\""
}Re: Show HN: I built a no-BS recipe search engine
#183Earlier quoted context omitted.
Volume measurement for flour is inconsistent and annoying. Metric and by weight is by far the best format for recipes and best way to measure ingredients. In professional kitchens it's all we ever used (I used to work in some top restaurants, talking world's 50 best back in the day).
The reason why volume measurements developed in the US rather mass measurements can be traced back to Frankie Farmer’s The Boston Cooking-School Cook Book of 1896. The first cookbook with accurate and repeatable recipes. Volume measurements were a practical matter. Every kitchen had measuring cups. No one had a scale. https://en.wikipedia.org/wiki/The_Boston_Cooking-School_Cook...
Interesting, the 1860 historical farm I toured as a kid had a balance and they were careful to not have volume measures at all in the house. Most general store exhibits of that time have kitchen scales and no volume measures.
Re: Show HN: I built a no-BS recipe search engine
#184Earlier quoted context omitted.
And now you can buy a digital scale for like $20. It's the 21st century, weight measurements are way more accurate, easier too for small quantities.
It's almost as if legacy recipes don't exist, nor are very important to people, nor have working knowledge built around these units.
And? Legacy units can be converted.
I've got cookbooks that date back to the 17th century. Lots of recipes from the 19th century. And old family recipes too. Doesn't mean I won't use metric and weights when I create new recipes, write recipes down, etc... And all my professional cookbooks are metric and by weight.
Re: Show HN: I built a no-BS recipe search engine
#185I love your website but unfortunately you link to seriouseats recipes, which to me is the equivalent of quora for food. When searching online for recipes, I always "-seriouseats" or have the entire website in Firefox Block SERPs addon.
wow, pretty surprised by this. I often explicitly search for the seriouseats recipe -- they're usually much better than allrecipes, food.com, etc. Also Kenji's book (the Food Lab) is awesome.
Re: Show HN: I built a no-BS recipe search engine
#186Hey, another fan of vegrecipesofindia/Dassana's Veg Recipes I see! The site has some quirks (best not to try to use the quantity adjustment (which doesn't change everything) or metric/US customary toggle (which is often wrong on at least one side)) but in terms of actual recipes, range of stuff to enjoy making and eating - and quality of photos/general SNR actually - it's really nice, highly recommend it.
yeah I'm a big fan -- what other sources / sites do you generally use? I'm trying to aggregate an 'authoritative' list of high quality sources.
foodwishes.com
cookingissues.com
ladyandpups.com
Re: Show HN: I built a no-BS recipe search engine
#187Does anyone know of a site that connects recipes by correlated ingredients? Example: If you made recipe X, you should try recipe Y which uses 75% of those same ingredients, or recipe Z which has 80% of the ingredients in common. That way you can buy those core ingredients in bulk but still have something new and fresh for dinner. The meal-prep dream for me is 10-15 recipes that taste good, are as distinct as possible…
I'm hacking on a project that does this, but kind of in reverse: give it a list of ingredients and the respective quantities, tell it how many servings you want per day and for how many days, and it generates sets of recipes that don't require additional ingredients.
There are other bells and whistles I've added or plan to add, like factoring in diet restrictions or nutrition goals, but the core of it was to basically to find what I could cook without going to a store.
Re: Show HN: I built a no-BS recipe search engine
#188Earlier quoted context omitted.
Let me know then next time you pay for a kilogram of petrol at the pump. Some things make more sense to measure by volume, others by weight. This is disjoint from imperial vs metric.
Precise recipes, i.e. anything related to baking, where ambient temperatures matter - everything is measured in grams, even water. I'm so used to this by now that measuring anything by volume sounds disappointing, let alone dark age units like cups and spoons. I get it, not everyone is serious about cooking enough to own ingredient scales but are these users still the majority of recipe consumers?
I don't bake much but for all my other cooking, I can mess with most ingredients by 100% with little delta in the experience. Sure it tastes a little different but I'm not a factory, this is home cooking. This also makes you much more resilient to missing an ingredient.
Making Coq-au-Vin, and use double the chicken? Probably not a problem. Add carrots, 0 carrots, totally fine.
Barbeque? You can do all sorts of things with the spice mix, it'll likely come out fine.
Making mac and cheese? 4x the cheese, totally fine, just keep adding it till it melts. Too thick? Add cream. Not tasty enough, add some bbq sauce. Measure? Why!
I commonly use a Pinch and a Dash of seasoning. Really it's tasting it and knowing what's off and being able to balance.
Because here's a real truth: every batch of a given ingredient likely has different strength. Dried, fresh, been in the jar for 2 years, brand new from the store, McCormick vs Store Brand vs Different part of the country/world... Also your vegetables will taste different depending on time of year, location, variety, as will your meats, dairy, cheeses, etc, literally everything.
Re: Show HN: I built a no-BS recipe search engine
#189I love the tabulated recipes shown on cookingforengineers.com [1]. Ever since I first saw this, whenever I get a recipe, from anywhere, I convert it by hand to this format. Perhaps you can automate that process? That would be rad! [1] http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bre...
I also like the modernist cuisine format, example here:
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/Re: Show HN: I built a no-BS recipe search engine
#190I love the tabulated recipes shown on cookingforengineers.com [1]. Ever since I first saw this, whenever I get a recipe, from anywhere, I convert it by hand to this format. Perhaps you can automate that process? That would be rad! [1] http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bre...
I also like the modernist cuisine format, example here: https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
ugh, that's a neat format but they have ruined it by having the actual recipe be a blurry picture of text!