2 ms·

Im actually impressed; stuff like this usually tends to be pretty uninspired and, really, not something you could live on (portions too small mostly). But this

by ErrantX 16y ago

Im actually impressed; stuff like this usually tends to be pretty uninspired and, really, not something you could live on (portions too small mostly). But this is extremely well thought out. I can actually see some recipes I've thrown together in here; I could definitely seeing people using this to live off and slowly evolving them into their own recipes with additions, expansions etc. The only gripe I have is "fresh egg mayonaise" - which is an art form and recipe in itself if you make it :P and I am not sure I have ever seen it on sale anywhere cheap... (this is in the UK so it may be de rigueur over there) (hackers tend to make either the best or worst cooks; one of my hacker friends is quite useless in the kitchen because he can't understand the concept of "roll with it" and reads the recipe like a program :))

kd0amg 16y ago
I am not sure I have ever seen it on sale anywhere cheap... (this is in the UK so it may be de rigueur over there) I haven't in the US. one of my hacker friends is quite useless in the kitchen because he can't understand the concept of "roll with it" and reads the recipe like a program Maybe try getting him to work without a recipe? Plenty of dishes allow a lot of wiggle room (or "___ to taste"). Most of my cooking at this point is based on trying to guess which basic ingredients have tastes that fit well together (with a fair bit of experimentation, e.g. this is the first time I've used strawberries in a marinade). It's also fun to try to reverse-engineer someone else's cooking (though I'm having trouble duplicating the texture of some curry sauces I've had).
nitrogen 16y ago
one of my hacker friends is quite useless in the kitchen because he can't understand the concept of "roll with it" and reads the recipe like a program I used to be like this when I was in high school. I was preparing something almost fool-proof (Pasta Roni), and was devastated when I discovered I'd added the milk before directed. I was sure that it was going to crash and burn. When the food turned out just fine (as fine as boxed pasta can be, that is), I learned the valuable lesson that not everything requires engineering precision.

by ErrantX 16y ago

kd0amg 16y ago

I am not sure I have ever seen it on sale anywhere cheap... (this is in the UK so it may be de rigueur over there) I haven't in the US. one of my hacker friends is quite useless in the kitchen because he can't understand the concept of "roll with it" and reads the recipe like a program Maybe try getting him to work without a recipe? Plenty of dishes allow a lot of wiggle room (or "___ to taste"). Most of my cooking at this point is based on trying to guess which basic ingredients have tastes that fit well together (with a fair bit of experimentation, e.g. this is the first time I've used strawberries in a marinade). It's also fun to try to reverse-engineer someone else's cooking (though I'm having trouble duplicating the texture of some curry sauces I've had).

nitrogen 16y ago

one of my hacker friends is quite useless in the kitchen because he can't understand the concept of "roll with it" and reads the recipe like a program I used to be like this when I was in high school. I was preparing something almost fool-proof (Pasta Roni), and was devastated when I discovered I'd added the milk before directed. I was sure that it was going to crash and burn. When the food turned out just fine (as fine as boxed pasta can be, that is), I learned the valuable lesson that not everything requires engineering precision.