251–260 of 360 posts
The fact that this app is stealing content (that mostly makes money by ads) and monetizing it with ads is horrible. Right up the entitlement-alley of HN.
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Those reviews are more useful that the recipes. If I am missing one ingredient I have more confidence in trying a substitute if someone else has before me (I've messed a few recipes up with a bad substitute). sometimes I'll look at the substitution and think that sounds better even though I have everything for the original (if I've made this before I'm more likely to do this for variety).
The problem is once you change the ingredients, you're not making the same recipe. Sure the alternatives may turn out better, but rate the original a 1 star and then list what changes you made.
The fact that this app is stealing content (that mostly makes money by ads) and monetizing it with ads is horrible. Right up the entitlement-alley of HN.
What? HN doesn't encourage its users to bypass ad- and subscription-supported content.
Oh wait, it does. https://news.ycombinator.com/item?id=10178989
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I use Paprika which doesn't ever seem to have problems for me. They offer a significant sale every year for Thanksgiving.
I'm a paprika user as well. Recently found "Mela" on the App Store. Not as many features(yet) but the UI is so much better than Paprika.
Someone tried this a while back and it didn't go so well: https://www.washingtonpost.com/food/2021/03/02/recipeasly-fo...
From the WP article: But it’s even more complex than that. The stories are personal. They’re cultural. They’re often told from the perspective of women, immigrants and people of color who have created and invested in a platform to share their stories. The recipe aggregator sites, bloggers note, basically tell the creators that their stories have no value. It’s the same message America has told immigrants and women fo…
For example I enjoy pad Thai, but I didn't know it was created by the Thai government in the 1930s until I saw a small comment and did some reading. https://www.theatlantic.com/international/archive/2014/04/no...
Or the history of Lebanese immigration into Mexico that led to Al Pastor. https://theeyehuatulco.com/2020/07/29/al-pastor-and-the-leba...
My problem with recipes are - how do I know they are good? What is the quality control? Perhaps someone just grabbed a computer and wrote a bunch of steps down.
An active comment section tends to be a step above reviews, because at least you can see if other people find the recipe too spicy, or boring, or an exciting base for other ingredients. And no, 2 comments that say "I loved this recipe!" and "Thanks!" isn't sufficient. This is usually how you can tell a recipe on an aggregate of authors like FoodNetwork, AllRecipes, or NYTimes is legit.
In my opinion, one step above an active comments section is following individual recipe writers that you jive with. An individual writer will usually have a measurement of success that you can agree with (health-conscious, budget-friendly, unique flavors, wide appeal), so you can understand their motivation better. Also, they have some credibility on the line. When you find writers that you agree with, you may even find their "filler" text to have some substance (another reason a "poseur" would feel obliged to include vapid copy before their recipe).
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Aggregating to handwritten version is very nice. A recipe box is a terrific artifact to hand down through generations. Congrats.
Nice if you get the recipes right on the first time but tedious if you like to update recipes and add comments. At least for handwriting perfectionists.
Which, to me, means digital is a bad format - because I'm not going to annotate in my text editor while juggling three burners and the cake in the oven.
Reading good food writers is the whole point of having good food writers. They can build an evocative sense of the time and place, the sense of why a recipie is the way it is. Its sometimes a personal journey, its sometimes escapism. And yes it changes - Elizabeth David sounds outrageously prissy to modern ears - but food has always been part of human culture, and as we evolve so will our food. Its fine to read the w…