81–90 of 218 posts
To intrepid cooks I encourage getting a good cookbook, e.g. from Julia Child or Mark Bittman – where you can learn cooking fundamentals and techniques aimed to teach you how to cook self-sufficiently.
Break away from recipes and you’ll be dancing around your kitchen to your own culinary tune instead of recreating mediocre click bait.
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As someone who lived in the US for 8 years... How much is a cup?
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.
small bug: go to page 2 of some search results and enter a different search term. You'll stay on page 2 and if there are not enough results to fill page 2, it will just be blank.
next level: mining the sites for the content and getting rid of the recipe's life story. to me, no-bs means ingredients and instructions. Maybe a few pictures of the target meal. thats it.
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I gave in and bought a set of US (not the old British, nor the metric..) cups in the end. I don't like it, but it beats using something else for a volumetric measurement.
IMHO it's better not doing volumetric measurement and doing everything by weight, having your mixing container on a scale the whole time and "resetting the weight" when adding new ingredients.
Looks good once the 404 issue is fixed. Perhaps for a future release you could tag / filter sources by country? A big problem for me in recipe search is avoiding localisation issues (e.g. Having to do all the conversions from cups; remembering that 'heavy cream' is somewhere in between single and double cream etc.)
404 issue should be fixed. Tagging by country / locale is a good idea. Another thing I'm currently working on is using a data structure of ingredients instead of a flat list. This structure will handle things like different names for ingredients and hierarchy (ie. no dairy will exclude milk and butter as well.)
The Guardian: https://www.theguardian.com/tone/recipes BBC Good Food: https://www.bbcgoodfood.com Jamie Oliver: https://www.jamieoliver.com Delicious Magazine: https://www.deliciousmagazine.co.uk/recipes/ Great British Chefs: https://www.greatbritishchefs.com
I should add that there are legal restrictions on scraping and re-use of content from third party websites; I haven't checked if the above permit this.
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Man, what a disappointing thread.. the BBC site is great except it’s all weird British ingredients and units (how do I convert grams of British flour into cups of American flour without a scale?) The OP’s site is a really nice search engine, but it dumps you into the recipes’ unreadable SEO trash pit websites instead of parsing out the data PlainOldRecipe isn’t working to strip recipes down for me
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).
https://en.wikipedia.org/wiki/The_Boston_Cooking-School_Cook...
My normal challenge with recipes is that I have no idea how authoritative the reviews are. On some sites, there are a lot of recipes that make no sense whatsoever, and yet have 5 stars.
I'm confused by what you mean by authoritative. Cooking isn't really like math, there's no canonical pineapple pizza recipe unless you go too vague like: dough, sauce, ham, pineapple, delicious. Or do you mean real reviews where the stars mean something? For recipes, stars often let me down as they seem to be more related to how the recipe worked and could be followed, not how good it tasted. And the flavors seem to…
Toggle that slider up to 5k and it's just them sitting there at ridiculous numbers all pegged at 5 stars.