281–290 of 485 posts
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…
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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…
If I had to hazard a guess, our table cutlery (i.e. the stuff people eat meals with) has somehow managed to get really bizarrely standardized. There are basically only two sizes of spoon in the normal set - a regular spoon, which has a fairly consistent size, and then a "soup spoon", which is a bit inconsistent (sometimes it's a larger size, sometimes it's round rather than teardrop-shaped, etc). So most likely they'…
Kenji Lopez (MIT grad chef who is reasonably famous on YouTube and for writing for Serious Eats for years and for writing this amazing cookbook https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0... ) gives the exact opposite advice of this blog for salt where he recommends using large flake salt for finishing and "table salt" for cooking.
I can't imagine it matters much in any situation where the salt is going to dissolve, so the cheapest option (table salt) makes sense. Kosher salt is a fine compromise for most situations.
You know why all these sites have pages of effluvia accompanying their recipes? Because lists of ingredients and steps are not copyrightable. A book of recipes, however, is copyrightable. On the web, to make the content copyrightable, they have to add stuff. "A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the…
Little heads up for all searching vegan receipts there. The author has an article named "Veganism is the Pinnacle of Bugmanism" on his personal webpage: https://lukesmith.xyz/articles/vegan
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> 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
In Switzerland, I never was able to find kosher salt. Coarse yes, table yes, but flaky kosher salt? Nope
I never ever felt any bad taste from iodized salts. Had to actually google what kosher salt means, the connection with real kosher food is 0 and it seems purely US term.
There are whole articles about why you should never use iodized salts... seriously wtf
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Would that explain why the list of recipes is almost entirely noon-vegetarian?
I wouldn’t read that much into it. Depending on the origin of the author it might be that not eating meat is just not common.
Just FYI, the name "based" made me think this was some kind of alt-right thing.
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"Based" is a positive adjective in 4chan-ese. It's roughly analogous to "redpilled," and is used primarily (but not exclusively) by reactionaries and people in that general sphere. The owner of this website is one such person; the use of "based" is meant to be a (not so) subtle nod to his knowing audience.
Based isn't 4chanesque per se, some rapper is credited with inventing the term. I wouldn't ascribe its use exclusively to reactionaries. https://knowyourmeme.com/memes/based-god