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

onlyrecipeapp.com

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

#81

Post by chrysoprace »

Fantastic. I was actually working on something like this myself. I was planning to use an LLM as a fallback for recipes that don't contain properly formatted recipe data.

Curious as to how you get around some of the anti-scraping measures like Cloudflare. I put in a recipe blog (https://www.maangchi.com) that usually blocks me with Cloudflare but your site was able to scrape it just fine.

Edit: also as a very minor point your counter on how many recipes have been imported seems to keep going up each time I try to visit the same recipe. It says I've converted 5 but I've just tried to visit the same recipe 5 times.

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

#82

Post by _bent »

AwkwardPanda wrote: post #7
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…

Thank you for the feedback. Will definitely release an update by tomorrow for this. Regarding selection of text, that has been a problem with flutter. I will find a way to make it selectable. There is an alternative. You can share the recipe or click print. There you would be able to select it. Or, you could share the recipe and it would be copied to your clipboard. I know that is not exactly what you want, but it wi…

This should do the trick https://api.flutter.dev/flutter/material/SelectionArea-class...

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

#83

Post by bigstrat2003 »

chrysoprace wrote: post #80
ibejoeb wrote: post #33

Earlier quoted context omitted.

For recipes, I prefer to use approximate round figures when talking in terms of metric and American customary. So, 1 fl oz is 30 ml, a pound of flour is 450 g, etc. These are much easier to measure, scale, and remember. There are very few contexts where minute differences matter, and I don't think you're going to find a material crossover figure between those that want recipe help and those that are working on the ki…

That works for some recipes, but for bread precise is better. I'm astonished when I read bread recipes that casually ask for 2 cups of flour (which could be wildly different amounts).

You don't need to get that precise to make bread. I've made bread successfully all the time with volume measurements, it's not like the recipes are that finicky.

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

#84

Post by jamessb »

embedding-shape wrote: post #59
atonse wrote: post #37

Earlier quoted context omitted.

This reminds me of making a trip to a jeweler when I was And the numbers kept changing even when the scale was empty. I think I had a whole conversation with my grandpa about why that was happening, and we came up with "probably just variations in air/breeze around the scale causing them to change" No idea if that's actually what it was, but it's plausible if you're doing sub-gram weighing?

> No idea if that's actually what it was, but it's plausible if you're doing sub-gram weighing? Yes, even dust particles landing on the scale can impact the reading, which is why when you're measuring really small things and want to be precise, you usually have a little glass/plastic cube around the entire thing too. Also frequently used for people who measure drugs for various purposes.

> why when you're measuring really small things and want to be precise, you usually have a little glass/plastic cube around the entire thing too.

These weighing instruments with draft shields are usually called analytical balances: https://en.wikipedia.org/wiki/Analytical_balance

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

#85

Post by Chilko »

ThomasMidgley wrote: post #77
folli wrote: post #43

Earlier quoted context omitted.

Also, depending on the ingredient, it makes more sense to use cups as a measurement of volume, not mass, when converting to metric. E.g. liquids, yoghurt etc. Another thing: although not strictly metric, but European recipes also use tablespoon and teaspoon as measurements for smaller volumes, so no need to convert this. Just my two cents, other than that very nice work!!

"Also, depending on the ingredient, it makes more sense to use cups as a measurement of volume, not mass, when converting to metric." Hmmm... What kind of cup? :-) US "legal" cup (240ml) US customary cup (246,6ml) metric cup (250ml) UK cup (170,5ml) edit: fixed typo 150ml -> 250ml

Not sure where that 150ml came from - our metric country (New Zealand) 1 cup is 250 ml.

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

#86

Post by mlyle »

bigstrat2003 wrote: post #83
chrysoprace wrote: post #80

Earlier quoted context omitted.

That works for some recipes, but for bread precise is better. I'm astonished when I read bread recipes that casually ask for 2 cups of flour (which could be wildly different amounts).

You don't need to get that precise to make bread. I've made bread successfully all the time with volume measurements, it's not like the recipes are that finicky.

You can be wildly off in baking and produce an edible, enjoyable product. Especially if you have a sense of how to adjust the consistency of what you're mixing and can adjust baking times.

But-- if you use weight measurements and attend to precision, you'll have to adjust a lot less and you'll come much closer to the best possible output.

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

#87

Post by dataviz1000 »

spondyl wrote: post #72
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…

My particular favourite of this genre is "Maple Shortbread Bars" from The New York Times which starts with the opening "Shortly after the attacks of Sept. 11, 2001" https://cooking.nytimes.com/recipes/1017089-maple-shortbread...

My neighbor had 1940s Joy of Cooking, which in itself was probably one of the first every recipe, for the most part, just works cookbooks. Between rationing and more important not spoiling when sending cookies from the US to soldiers fighting on the front lines, many cookie recipes were without butter.

Outside of a story like that, there is no reason to include war in your recipe. Cooking is about nurturing and sustaining homeostasis. There is something fundamentally wrong about taking other people's suffering and making it about one self -- it is narcissistic which spoils like cookies made with butter after several weeks of travel.

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

#88

Post by chrysoprace »

bigstrat2003 wrote: post #83
chrysoprace wrote: post #80

Earlier quoted context omitted.

That works for some recipes, but for bread precise is better. I'm astonished when I read bread recipes that casually ask for 2 cups of flour (which could be wildly different amounts).

You don't need to get that precise to make bread. I've made bread successfully all the time with volume measurements, it's not like the recipes are that finicky.

It's not that you can't, it's just that it's harder to get consistent results. Switching to weight measurements is the first advice I give to any friends who are struggling with making bread.

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

#89

Post by valleyer »

chrysoprace wrote: post #80
ibejoeb wrote: post #33

Earlier quoted context omitted.

For recipes, I prefer to use approximate round figures when talking in terms of metric and American customary. So, 1 fl oz is 30 ml, a pound of flour is 450 g, etc. These are much easier to measure, scale, and remember. There are very few contexts where minute differences matter, and I don't think you're going to find a material crossover figure between those that want recipe help and those that are working on the ki…

That works for some recipes, but for bread precise is better. I'm astonished when I read bread recipes that casually ask for 2 cups of flour (which could be wildly different amounts).

Looking through your comments, your spelling indicates you might be from a Commonwealth country, which means you might not be familiar with the fact that a "cup" is a standardized measurement in the US.

https://en.wikipedia.org/wiki/Cup_(unit)#Customary_cup

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

#90

Post by Telemakhos »

dataviz1000 wrote: post #87
spondyl wrote: post #72

Earlier quoted context omitted.

My particular favourite of this genre is "Maple Shortbread Bars" from The New York Times which starts with the opening "Shortly after the attacks of Sept. 11, 2001" https://cooking.nytimes.com/recipes/1017089-maple-shortbread...

My neighbor had 1940s Joy of Cooking, which in itself was probably one of the first every recipe, for the most part, just works cookbooks. Between rationing and more important not spoiling when sending cookies from the US to soldiers fighting on the front lines, many cookie recipes were without butter. Outside of a story like that, there is no reason to include war in your recipe. Cooking is about nurturing and susta…

Oh, it's worse than you think. It's not just "taking other people's suffering and making it about oneself." It's often purely SEO. Recipes get ranked higher when they are preceded by long, "engaging" introductions that nobody reads but that use keywords and address common questions (Like "can I substitute ingredients?). Often the longwinded introductions you see aren't the result of narcissism but of thoughtless SEO.
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