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.
I am torn by my annoyance at recipes that include a life story and my annoyance at the overused and wildly cringey phrase “based”.
Calling based cringe is mid.
Frfr no cap
OMG can I one up this: https://cooked.wiki/ Just turn literally any recipe in a bloatless no bullshit version!
Do I need a accout to use it?
No! You just put it in front of an url.
For example, you want to remove the clutter from https://veganeria.blog/en/vegan-oreo-cheesecake/. You just go ahead and add “https://cooked.wiki/” in front of the URL like so:
https://cooked.wiki/https://veganeria.blog/en/vegan-oreo-cheesecake/
Thanks for the explanation. However it would make sense if the site explained how this works on their otherwise empty homepage, instead of relying on strangers on the internet.
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Neat, but needs some markdown as it’s kind of hard to read at the moment.
I’d also suggest Wikimedia Cookbook
This is absolutely great. It would be cool if there was an Onion site and/or an Eepsite
There is, at least for I2P.
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
Add butter to pasta after boiling. Wtf?
Yeah, that’s a thing. It keeps the pasta from sticking together
Don’t do that. It keeps the sauce from sticking to the pasta. Instead, mix the pasta with the sauce immediately after cooking.
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.
It also keeps the pasta from sticking to the sauce, which is usually the opposite of what I want.
That’s when you put butter in the sauce to stick to the butter on the pasta.
Big brain move right here
Emulsions are weird.
…until it cools and reforms into a solid mass.
And it actually does keep them seperated! Unlike that myth that haves people keep wasting perfectly good olive oil to boiling water. 🙄
Just don’t.
Kenny, is that you?
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 👍
Thank you for this - looks like it’s got an open source, ad-free Android app as well.
