131–140 of 218 posts
I love the tabulated recipes shown on cookingforengineers.com [1]. Ever since I first saw this, whenever I get a recipe, from anywhere, I convert it by hand to this format. Perhaps you can automate that process? That would be rad! [1] http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bre...
I love the tabulated recipes shown on cookingforengineers.com [1]. Ever since I first saw this, whenever I get a recipe, from anywhere, I convert it by hand to this format. Perhaps you can automate that process? That would be rad! [1] http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bre...
Great idea! But please read https://www.evanmiller.org/how-not-to-sort-by-average-rating...
It shouldn't be sorted by rating to begin with. If I search for "doughnuts", it's rather unlikely that I'm interested in "Chapssal doughnuts" (top spot), "Pumpkin Doughnuts" (second spot) or even "Gluten-Free Baked Chocolate Doughnuts Recipe" (third spot). The list should be ordered (somehow, no idea how) by classic or common interpretation of the query first and pushing exotics, varieties and fusion stuff down to th…
Looks great! https://based.cooking/ might be another good source of recipes if you're not already using it.
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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Fair points, I'm not saying all of Wiki's policies need to apply. I'm just saying the format and ease of consuming content is good, and there's nothing popular for cooking with those qualities.
Yes, sorry if I seemed too dismissive, I agree and like the idea on the surface, it's just to me what makes the format and ease of consuming Wikipedia good is that there's one page for everything, not a bunch of conflicting entries for the same thing. (Well, any encyclopaedia!) But you can't achieve that with recipes, because they're not encyclopaedic entries, they're one person's opinion piece on how to make a nice…
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This! Cookbooks have editors, and the recipes are tested so they can be made with common ingredients. They want cooks to be successful! Oddly I've found cookbook recipes to ALWAYS be better than online recipes. Book recipes tend to be shorter, clearer, and more successful. Online recipes are okay but sometimes don't come out the way I'd expect, they're more fiddly. It's great to have options!
The barrier to publishing online is lower, so recipes are always hit or miss. Really depends on the author.
Your'e right, I've found some good content online. e.g. Chef John / Food Wishes has great recipes and videos. He also conveys some good tips & technique.
Great tool to improve the dismal experience of searching recipes online. 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.
My latest favorite is Cook it in Cast Iron from Cook's Country. No recipe in it has been bad. One or two have been "too much work to be worth it", but on average, the food has been good to excellent. https://www.amazon.com/dp/B00X2E308K/ref=dp-kindle-redirect?...
A perfect balance of technical information & pragmatic recipes for the amateur cook to be very productive in the kitchen with minimal tools & ingredients.
I love the tabulated recipes shown on cookingforengineers.com [1]. Ever since I first saw this, whenever I get a recipe, from anywhere, I convert it by hand to this format. Perhaps you can automate that process? That would be rad! [1] http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bre...
Great tool to improve the dismal experience of searching recipes online. 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.
I highly recommend Ratio by Michael Ruhlmann. So far I've only used it for basic doughs, cakes, biscuits. Learn the ratios, and why they're like that. Very liberating.