this post was submitted on 09 Sep 2023
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InternetIsBeautiful

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A place for your preferably unique useful or fun sites and kind of a bookmark manager for me :p

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[–] [email protected] 27 points 1 year ago

I've seen this site. It's a great proof of concept, and it works perfectly well for what the developer wanted to highlight - it loads amazingly fast and there's no bullshit. It's just not a good cooking site for unrelated reasons, I'll give you guys some examples:

  • Lack of synonyms; e.g. barszcz/borscht, cuque/cuca.
  • That bloody weird obsession to tie cuisines with governments=countries, even when it doesn't make much sense.
  • Barely any variations listed. And even if there was, ingredient-based tagging can quickly become a mess if you enable this.
[–] [email protected] 21 points 1 year ago (1 children)

I am torn by my annoyance at recipes that include a life story and my annoyance at the overused and wildly cringey phrase "based".

[–] Rouxibeau 16 points 1 year ago (1 children)

Calling based cringe is mid.

[–] [email protected] 3 points 1 year ago

Frfr no cap

[–] [email protected] 11 points 1 year ago* (last edited 1 year ago)
[–] [email protected] 5 points 1 year ago

I dig the concept, but IMO they took it a few steps too far

I dont need 80 pictures per recipe, with those dumb "all the ingredients laid out in mice en place" type pictures and shit - but I do want at least one picture of the finished process so I can see what things are at a glance while browsing.

I feel like it'd also benefit from more ways to find recipes than broad categories

[–] [email protected] 4 points 1 year ago (1 children)

This is absolutely great. It would be cool if there was an Onion site and/or an Eepsite

[–] [email protected] 1 points 1 year ago

There is, at least for I2P.

[–] [email protected] 4 points 1 year ago (1 children)

Add butter to pasta after boiling. Wtf?

[–] [email protected] 4 points 1 year ago (5 children)

Yeah, that's a thing. It keeps the pasta from sticking together

[–] [email protected] 11 points 1 year ago (1 children)

Don't do that. It keeps the sauce from sticking to the pasta. Instead, mix the pasta with the sauce immediately after cooking.

[–] [email protected] 3 points 1 year ago

For extra fun preheat the plates with the water from the pasta. Additionally the pasta water can be added to most sauces to make them more thick.

[–] [email protected] 8 points 1 year ago (1 children)

It also keeps the pasta from sticking to the sauce, which is usually the opposite of what I want.

[–] [email protected] 3 points 1 year ago (1 children)

That's when you put butter in the sauce to stick to the butter on the pasta.

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago)

Big brain move right here

Emulsions are weird.

[–] [email protected] 5 points 1 year ago

...until it cools and reforms into a solid mass.

[–] [email protected] 4 points 1 year ago

And it actually does keep them seperated! Unlike that myth that haves people keep wasting perfectly good olive oil to boiling water. 🙄

[–] [email protected] 2 points 1 year ago

Just don’t.

[–] Bombastic 2 points 1 year ago

Kenny, is that you?

[–] [email protected] 2 points 1 year ago

That's cool! I'm always annoyed by the recipe sites and even considered to start a no-bs recipe site. Seems like I don't need to 👍

[–] [email protected] 0 points 1 year ago

Thank you for this - looks like it's got an open source, ad-free Android app as well.