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Based Cooking

based.cooking

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Re: Based Cooking

#401

Post by flyingfences »

anentropic wrote: post #304

What is "Based cooking" ? Is it a pre-existing phrase with its own meaning, or it's just the name of the site? Is this a meme meaning of the word "based" that I am too old to be aware of?

Yes, it's internet slang. From Wiktionary:

  (slang, of a person) Not caring what others think about one's personality, style, or behavior; focused on maintaining individuality.
  (Internet slang, 4chan) Praiseworthy and admirable, often through exhibiting independence and security.

Re: Based Cooking

#402

Post by Thibi2000 »

driverdan wrote: post #374
Thibi2000 wrote: post #221

Earlier quoted context omitted.

Put the toilet paper rolls off your eyes and go take a look at his other work, primarily his Youtube channel. Based is not a word that is owned and primarily used by white nationalists; it's used by many different people. It's undeniable that he has controversial and non-conformist opinions(which is what "being based" usually means), but none of them are based on or related to racial discrimination.

His YT channel is full of 4chan cringe. I'm not going to give him any views but it seems likely he's alt-right.

Not everything is as it seems.

Re: Based Cooking

#404

Post by zwkrt »

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…

You could contribute on GitHub!

Re: Based Cooking

#405

Post by carldotac »

You may also enjoy the NYT's no-recipe recipes, which are freeform, forgiving recipes.

https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no...

I see a lot of complaints about the state of recipe blogs in this thread. My solution was to look for better sources. NYT Cooking, Serious Eats, King Arthur, Bon Appetit, WaPo's Voraciously, etc. The recipes are well written and tested, and often have separate articles that go into more detail for the curious or confused.

Re: Based Cooking

#406

Post by siltpotato »

DC-3 wrote: post #316
anentropic wrote: post #304

What is "Based cooking" ? Is it a pre-existing phrase with its own meaning, or it's just the name of the site? Is this a meme meaning of the word "based" that I am too old to be aware of?

I'm not 100% sure this is what the author intends but 'based' has been used for quite a long time on imageboards as an adjective describing something that is unpopular or contentious but nonetheless correct. > J.K. Rowling is actually better that Hemingway > > based From here it spread to other communities (largely non-mainstream political communities on both the left and right). Its strongest assiociation is still w…

To be fair, not everyone using the term is a crypto-fascist. I am witness to its use coming more directly from its hip-hop roots, and like all memes, there is a non-negligible number of people that use it without reference to its origin.

Which is to say, if your cousin uses it, don't freak out. There's redder flags to concern with.

Re: Based Cooking

#407

Post by cameronh90 »

thaumasiotes wrote: post #382
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…

> They list stuff like a "pinch" of salt or a "stick" of butter. I don't understand the complaint here. A stick of butter is half a cup, 8 tablespoons. The standardization is more ironclad than pretty much any other product you can get in a grocery store.

Not everyone on the internet lives in the USA. I have absolutely no idea what a stick of butter is without googling it. UK butter is sold in 250g blocks.

A cup means 280ml here, but 237ml in the US. A literal tablespoon varies from 7ml to 25ml, and is defined to be between 14.8ml and 20ml depending on locale.

Why not just specify in terms of litres and grams, which are the same everywhere?

Re: Based Cooking

#408

Post by ThrustVectoring »

cratermoon wrote: post #80

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…

If you search for "Chicken Parmesan Recipe", what you get is the website optimized for appearing at the top of the search result list for "Chicken Parmesan Recipe". You don't get the best website, you don't get the best recipe, you don't even get something with unique content. The only way copyright helps is it allows you to send nastygrams to Google in your fight to remain on top. Doesn't seem to me to be all that important compared to the SEO and ad-based monetization to afford to work on SEO. You'd probably get the same kind of sites and the exact same recipes in search results if copyright wasn't a thing. Only difference is that the fluff would be copied outright and the copy-and-SEO-optimize site might place above the "original" source.

Re: Based Cooking

#409

Post by jfengel »

imgabe wrote: post #224
deanclatworthy wrote: post #160

Earlier quoted context omitted.

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…

This is not an American thing, that's just a bad recipe. They should specify tablespoon or teaspoon.

Given the amounts they're talking about, it's definitely not a tablespoon. A tablespoon of cumin to a pound of chicken is almost certainly too much.

Hey may mean something else, including his own spoon of perhaps a half-teaspoon, which would also be a reasonable amount of spice. There's enough slack in spicing that a factor of 2 wouldn't be inedible, especially if you're serving it with a starch like rice. But a factor of 3 is almost certainly more than intended.

That's not an American thing, not since the 19th century. That's just failing to follow the conventions.

Re: Based Cooking

#410

Post by jfengel »

UncleMeat wrote: post #325
imgabe wrote: post #224

Earlier quoted context omitted.

This is not an American thing, that's just a bad recipe. They should specify tablespoon or teaspoon.

I can see this both ways. For a lot of ingredients this can be false precision. That fresh thing of dried ginger is going to be 5x more flavorful than the jar that has been sitting in your cabinet for two years. Saying "1 tsp" doesn't actually produce consistent results and can actually discourage people from adding more if they need it. I think it is good to have these precise amounts but also good to tell people wh…

Halving or doubling is entirely feasible, though unless you're experienced go with 1x the first time you make the recipe.

In this case the ambiguity is a factor of 3X, the difference between a teaspoon and a tablespoon. Or possibly more: given the quantities of the recipe he may mean some kind of personal dedicated spice spoon that could be around 1/2 tsp. In which case a tablespoon would be a factor of 6x, which is sufficient to make a recipe inedible.

If that recipe appealed, I would say that if you use a teaspoon the recipe would work (assuming he hasn't made other errors in the recipe; I didn't look that closely). But he's not following the conventions and I'd probably go looking for a difference recipe.

Once you've made a few recipes successfully you can, as you point out, easily halve or double spices. But I'd start with recipes that were better tested than this one.

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