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Based Cooking

based.cooking

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Re: Based Cooking

#191

Post by davidcelis »

powmonk wrote: post #189

The info about salt is plain wrong. Kosher salt is used for curing meat and as a mainly decorative addition to baking, you don't need to use it for cooking, it doesn't dissolve noticably slower in liquids. In fact when most recipes specify a volumetric measurement of salt they mean table salt and if you were to use kosher or sea salt you would be under seasoning due the reduced volume, nothing to do with how quickly…

> In fact when most recipes specify a volumetric measurement of salt they mean table salt

That’s really not true. Most food writers would tell you that the standard is kosher salt, and many would specify diamond kosher

Re: Based Cooking

#192

Post by Niksko »

yarcob wrote: post #74
Niksko wrote: post #60

Earlier quoted context omitted.

I'm on your side. I need the author of a recipe to explain why their recipe is interesting, different, or better than others. And I need that to match with my own culinary reasoning and knowledge. Otherwise it's likely to be bland, boring, both, or worse. That said, we are in the minority. Most people just Google the recipe they want to make and use the first result. This very very very rarely produces a good result.…

> Most people just Google the recipe they want to make and use the first result. This very very very rarely produces a good result. It depends on your skill level / experience. Some people have a knack for cooking and just need a rough list of ingredients to figure out a dish. Some people need detailed instructions and rely more on recipes. I don't have any idea how to season things apart from a liberal use of buillo…

Sure, people who just need a rough recipe will be fine. But most people don't fall into this category.

And more importantly, lots of people really _think_ they fall into a category where they don't need recipes to "cook well". In reality, they started off following shitty recipes, and so now their "expertise" is built on shoddy foundations.

Re: Based Cooking

#193

Post by morlockabove »

SilverRed wrote: post #125
Brian_K_White wrote: post #77

Am I the only one who thinks that this concept is perfectly good, and all the things the site doesn't have are just great further development of the idea? What's wrong with a "wikipedia for recipes"? I would LOVE that. All the complaints about the quality of the recipes or the lack of more in-depth explaination of each one, some kind of voting/reputation system for the recipes and for the submitters and the voters, Y…

>What's wrong with a "wikipedia for recipes"? Can you imagine the state of the site after 2 power users have a holy war over whether the recipe is meant to have salt in it or not. Cooking is not objective so it would be impossible to properly collaborate or decide if an edit made the recipe better or worse.

If that happens, whoever's in charge just puts in a line that says 'people disagree on whether salt is appropriate or not'. Or not. You can always fork the site if you feel that strongly about it!

Re: Based Cooking

#194

Post by s_trumpet »

codyb wrote: post #96
sterlind wrote: post #64

Earlier quoted context omitted.

Didn't "based" come from Lil B initially? I've heard the phrase "based and redpilled," but I've heard it separately. I interpret "based" as a compliment given to radical viewpoints that are completely impractical, without signaling assent. See Political Compass Memes for numerous examples. For example: anarcho-monarchism is based. It's a ridiculous ideology, and I wouldn't support it, but it'd be cool to meet someone…

Lil B tha Based God was definitely where I heard it first. I think it was something with Lil Wayne a long time ago. Most slang I can suss out but I don’t think I ever had any idea what it meant to be based then or now. Grounded?

It’s a reference to freebasing cocaine. Lil B’s detractors (apocryphally) used to call him based as an insult (analogous to crackhead) and he then started calling himself the Based God.

Re: Based Cooking

#195

Post by nextlevelwizard »

hardwaregeek wrote: post #111

Some of these recipes seem decent if you're already somewhat experienced and have developed cook's intuition. Otherwise they're way too vague. For instance, the chicken parm recipe: - There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it. - Pound with what…

a complete beginner will fuck up the recipe no matter how much you explain and that is part of cooking. it is a skill like any other that you develop as you do. recipes are just a framework not something you follow exactly. this being said. I much rather follow these simple recipes than try to decipher the actual recipe from a bloated site with ads and thousand word blog post by the author how a sausage reminds them of their grandparents.

Re: Based Cooking

#196

Post by OJFord »

croon wrote: post #184
dpcan wrote: post #133

Earlier quoted context omitted.

I learned to cook a lot from the 3x5 cards my mom has in a cupboard. They list stuff like a "pinch" of salt or a "stick" of butter. Sometimes I'll make her dinner from her recipe and she'll be surprised and say "that's not the way I do it" and then she'll really enjoy the food anyway. I think interpretation is what makes cooking an art, and many times, those little individual choices we make to interpret a recipe or…

> I think interpretation is what makes cooking an art, and many times, those little individual choices we make to interpret a recipe or system of cooking is what makes us proud of our dish. Interpretation is also why many people are really bad at it (and art). If you are reading a recipe you're doing it for a reason. If you're improvising you don't need one to begin with. But other than that point regarding the main…

> If you are reading a recipe you're doing it for a reason. If you're improvising you don't need one to begin with.

That's not fair, I practically never follow a recipe to the letter, and mostly don't use one at all. But I read them for ideas or the broad strokes behind something I haven't made before.

Re: Based Cooking

#197

Post by ttt0 »

dguaraglia wrote: post #149
userbinator wrote: post #63

Earlier quoted context omitted.

I'm not sure what political positions have to do with cooking. Then again, I'm not a subscriber to this whole new-age identity politics wokeness mess.

I’m always fascinated by people complaining about ‘woke identity politics’ usually when coming in defense of people who define their whole identity... as anti-woke. Maybe let’s admit that everyone is playing identity politics, it’s just that one side is too embarrassed to admit it after decades of virtue signaling ‘independent thought’.

Having a YouTube channel with 95% of videos being Linux tutorials is defining your whole identity as anti-woke?

Re: Based Cooking

#198

Post by Xylakant »

deanclatworthy wrote: post #160
hardwaregeek wrote: post #111

Some of these recipes seem decent if you're already somewhat experienced and have developed cook's intuition. Otherwise they're way too vague. For instance, the chicken parm recipe: - There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it. - Pound with what…

On this subject, can an American please tell me what a spoonful is? There is a great video series on youtube, with his recipes online, but all measurements are spoonful: https://www.ethanchlebowski.com/cooking-techniques-recipes/p... Spoons can vary in size, so is it a tablespoon or a teaspoon? When dealing with spices you'll be adding 3 times the amount if you go with tablespoon interpretation so it'd be a pretty bi…

As European who sometimes cooks recipes from US sites. I have a dedicated set of cup and spoon measures (1) and the sizes in the spoon measures read

* tablespoon 15ml * teaspoon 5ml * 1/2 teaspoon 2.5ml * 1/4 teaspoon 1ml

(1) not exactly this set, but a similar one https://www.amazon.de/-/en/HAUSPROFI-Stainless-steel-measuri...

Re: Based Cooking

#199

Post by morlockabove »

cryptoz wrote: post #171
saagarjha wrote: post #169

Earlier quoted context omitted.

Wikipedia is not a dictionary. It mentions that homeopathy is a pseudoscience because it would be a glaring omission for an encyclopedia if it didn’t. Homeopathy is a medical system that works as I described above, and it just so happens that it’s totally junk as well. Its usage in the context of those that practice homeopathy is not the definition that describes it as being bunk. Similarly, “based” is used to mean t…

I don't know. You cited a youtube clip with usage of a word as a definition of a word, which I accept, actually, as an interesting and useful source. But you deny the wikipedia language I quoted as acceptable input to this conversation? Why is your youtube context more right than my wikipedia context? Words have multiple meanings. Clearly based is one of them.

I'm surprised nobody's said it, but your posts in this thread have been pretty cringe and bluepilled

Re: Based Cooking

#200

Post by Niksko »

Lich wrote: post #126
Niksko wrote: post #54

This website actually proves why everyone's favourite punching bag, the picture heavy SEO laden, anecdote about my mother's neighbors rabbi style cooking blogs exist. These recipes would be totally un-followable unless you've made them before, especially without pictures. Some of them are terrible recipes, particularly the "curry". And maybe there are good reasons for them being very basic (e.g. they're traditional o…

Punching bag for a reason. Terrible sites especially on mobile, have to scroll through what feels like an infinite amount of pictures and “fluff” text about how this recipe reminds the author about a warm childhood memory, which you can’t even read cause ads are popping up all over the place. The recent “jump to recipe” buttons don’t help. You jump to the recipe, but some late loading ad just pushes the recipe out of…

You're generalizing too far I think. Yes, a lot of recipes have fluff that doesn't add anything. But some don't, some have crucial information that helps you understand techniques, ingredients or thought processes. If you use recipes like the link, or like the top Google links, you're guaranteed to get zero info.

You shouldn't bother with _most_ long format recipe sites, but you should with some.

You should also realise that the fluff doesn't mean it's a bad recipe. I have a few sites that have amazing, innovative and bulletproof recipes, with lots of fluff. Those recipes aren't anywhere else. Your top recipe on google simply isn't going to have that level of thought put into it, because if it did, somebody would be monetizing it.

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