4 ms·
Very cool approach. Using combinatorics to create a recipe space is kinda inside out from how people conventionally approach cooking, but it makes sense that it
by yowlingcat 7y ago
Very cool approach. Using combinatorics to create a recipe space is kinda inside out from how people conventionally approach cooking, but it makes sense that it is actually a far a more frugal way to prepare food assuming you can actually come up with a suitable space that yields tasty outcomes.
- 6510 7y agoWhen cooking for others you have to learn which things to avoid and what they like. For people who like spicy food I zone the pizza in regions of sliced red pepper, cayenne pepper, black pepper, white pepper, wasabi and sambal. One said it was the most interesting meal he ever ate.
- yowlingcat 7y agoWhat are the various dimensions that you categorize flavors into? You just named spicy as one. What would the others be? I remember looking at a list[1] a while back and feeling a little underwhelmed by the dimensions used for categorization, although I did think it was a good start. Perhaps it's intrinsically hard because of how things overlap. For what it's worth they're the following: bitter, cooling, earthy, floral, fruity, herbaceous, hot, nutty, piney, pungent, sour, spicy, sulfury, sweet and woody. [1] https://www.spicesinc.com/p-3743-flavor-characteristics-of-spices.aspx https://www.spicesinc.com/p-3743-flavor-characteristics-of-s...
- 6510 7y agoI don't really know a lot of spices. For a while I put a lot of spices on everything then got bored with all of them. If something needs it I buy a premixed package in stead of the laundry list of separate things. Now I just go by what a person likes and doesn't. Those often end up rather similar to others. "will eat anything" is a fun category. These are people you can serve blue cheese, olives, liver, tongue, slugs, insects, brains, placenta (I'm joking) Interesting article, thanks.