A bit disappointing as it only has meat recipes. Also the recipes are weird.
The author doesn't like vegetarians.
Based Cooking
361–370 of 485 posts
Re: Based Cooking
#362Re: Based Cooking
#363Earlier quoted context omitted.
As European who sometimes cooks recipes from US sites. I have a dedicated set of cup and spoon measures (1) and the sizes in the spoon measures read * tablespoon 15ml * teaspoon 5ml * 1/2 teaspoon 2.5ml * 1/4 teaspoon 1ml (1) not exactly this set, but a similar one https://www.amazon.de/-/en/HAUSPROFI-Stainless-steel-measuri...
I'm European. There is no issue here in what a teaspoon or a tablespoon is. A tablespoon is three times the size of a teaspoon and I have dedicate measuring spoons for each size. The issue is what a "spoonful" constitutes. Check the link to the recipe.
A tablespoon is called a tablespoon because table spoons — the medium-sized spoons that come in flatware sets — have a mostly-standardized capacity, and this capacity comes out to around 1tbsp.
Why? As it happens, a 1tbsp basin on a utensil, with loose food (e.g. rice, corn, pudding, whatever) heaped atop the basin to its sloughing point, constitutes pretty much exactly a “mouthful” of food (for almost all human skull+jaw sizes age ≥6yo.)
Soup spoons are larger than table spoons, because you can’t heap soup, so you need a larger basin to get a mouthful of soup.
Likewise, 1tsp is the traditional heaped-to-sloughing capacity of a tea spoon—a spoon given with a tea cup+saucer, used for measuring sugar into your tea, and then stirring said tea. These are actually rather uncommon today, as they aren’t sold in flatware sets, but rather must be purchased separately. You may not have ever seen a true tea spoon. If you’ve ever seen a bar spoon, that’s an elongated tea spoon — both have a 1tsp basin.
Re: Based Cooking
#364I do the same thing here: https://benovermyer.com/recipe/
Re: Based Cooking
#365Re: Based Cooking
#366Some 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…
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…
I would say teaspoon size which is about what's in your regular eating spoon if it were bigger they'd say tablespoon which is obviously a lot bigger than what most people use to eat their dinner with. Unless it's mac and cheese and then tablespoon would make sense.
Re: Based Cooking
#367Earlier 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…
Really you just cook to your taste. Cooking isn't a science experiment. Like step 5 says, taste it and adjust. The foods already cooked by the time your adding the spices
As an engineer I want a solid core recipe and then I'll start changing it up on the 3rd or 4th go, or obviously the next time if it needs more salt or sugar or whatever. It's easy to spoil a recipe and that can be a (relatively) expensive thing to do depending on the recipe.
Re: Based Cooking
#368Earlier quoted context omitted.
Nah, he's just an alt-right version of the unabomber: https://lukesmith.xyz/articles/vegan
You’ve made this exact comment more than once - you seem to have a pretty personal bone to pick with Luke, given that your assessment of “alt-right unabomber” is about as hilariously off the mark as it gets.
I feel like it's a pretty accurate description.
Also, it's perfectly acceptable to appreciate the technical stuff but strongly dislike the person. Which is the case here.
Re: Based Cooking
#369Earlier quoted context omitted.
That's a really bad advice to give beginners. If you're lucky, you'll guess right the first time, and end up with a good dish. And then you'll use that. If you're unlucky — and the more inexperienced you are the more unlucky you are — then you'll guess wrong, and your dish will be at best okay, and at worst inedible. A few failed experiments like this, and you'll hate cooking, or approach cooking with fear. Recipes h…
Experimentation is part of learning though. Heck, failing is part of learning! We really need to teach kids that just because you fail a few times at something you're not bad at it - it's part of learning.
Failing at chicken parmesan is almost impossible with a decent recipe so the recipe should for most part not be "add a dash of this and add a dash of that, you decide!" It's a fairly predictable dish.
Re: Based Cooking
#370Some 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…
I cook a lot and follow these recipes with joy. The website is probably not intended for people that cannot estimate ingredients and personally I like it that way.