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These are really great! I imagine one could write a paragraph (or more) on each, and one could setup a whole process of following through with all of them. In
by nlh 6y ago
These are really great! I imagine one could write a paragraph (or more) on each, and one could setup a whole process of following through with all of them.
In fact, this is inspiring: I'm going to put these in a list and review them regularly and try to take a (small) action on each. Anyone wanna try it with me?
BTW - only two that I disagree with:
> 13. When googling a recipe, precede it with ‘best’. You’ll find better recipes.
No. You'll find recipes whose authors did bare-minimum SEO, not produced better recipes.
> 25. History remembers those who got to market first. Getting your creation out into the world is more important than getting it perfect.
Yes BUT: First-mover advantage is a thing, but it is by no means THE thing. Ship ship ship, but don't sweat being first. Build something better and ship it. Don't perfect it endlessly. But don't worry if you're not the first!
98/100 ain't bad.
- naravara 6y agoMake that 97 > Where is the good knife?” If you’re looking for your good X, you have bad Xs. Throw those out. No, I keep a bad knife because I don’t want to ruin my good knife by cutting open boxes with it. The bad stuff is useful to prevent wear and tear on the good stuff on low value things that don’t need to precision/durability/whatever.
- kaishiro 6y agoSounds like you're in the market for a good box cutter.
- powersnail 6y agoI'd like to search videos for recipes. It's reassuring when I can see whether the author is capable of cooking, and whether the result looks appetizing (to me subjectively). For instance, I've found that Jamie Oliver, despite his big names, makes food that doesn't make sense to me. If I only read the recipe, I might not figure that out. But watching him cook and seeing the product, I'm pretty confident that I won't like it.
- carabiner 6y agoI just watch Kenji Lopez-Alt's late night gopro videos. The guy has epitomized bachelor meals (though he's married). His tortilla pizza is brilliant.
- powersnail 6y agoI like Kenji, too. His analytical approach is very helpful for a home cook.
- carabiner 6y agoTip 13 should just be tip 1 applied to recipes. Searching reddit for recipes can yield ones that many people have actually tried and feel like opining on. The downside of Reddit opinions is that it heavily weighs the enthusiasts' point of view, not the once-in-a-while dabbler. You might get a solution that's grander, more expensive, or more complex than your needs. Someone might swear by a vacuum cleaner or pot roast recipe with a million bells and whistles when a basic version would have worked for you just fine.
- tayo42 6y agoWhen I get bored I really want to put together a review site for recipes and cookbooks. Basically a yelp for recipes.
- 0xffff2 6y agoI find reddit to be tue worst of both worlds in many ways. For the handful of areas I'm qualified to judge, it seems to me that you get the enthusiasts' view, but neither the dabbler's nor the professional's view. The typical reddit pot roast recipe has more bells and whistles and yet it isn't nearly as good as mine.
- natdempk 6y agoI really agree with this. In areas you are an expert in you quickly learn that reddit is the land of the enthusiast or the expert beginner across all fields. It feels like a lot of people on there internalize the mainstream advice, but not the fundamentals or reasoning behind the advice. What I really want is somewhere where I can find the true expert/professional recommendations and advice. Curious if anyone knows of great places like that online for things like cooking, programming, technology, music production, etc.
- awavering 6y agoAnother internet recipe tip is to read the comments before diving in to the directions. Particularly for brand-new dishes, reading the comments can help you make informed changes to better suit your tastes.
- syntheticnature 6y agoMy big recipe secret from this year: Take the top N divergent recipe results (with some filter to prevent issues with the next step)... and average them. (More important for ingredient quantities and cook times, assuming similar heating protocol.)
- ska 6y agoThis will approximately never get you something great, but is often a decent way to get a baseline you can improve yourself. Sometimes it's best to use the inputs for inspiration only, and trust your technique. The time this sort of approach doesn't work well is if it involves a technique that is new to you, in my experience. Also this doesn't work well for baking, sometimes averaging two perfectly good recipes will get you only failure.
- deleted 6y ago[deleted]
- starky 6y agoMy advice is that recipes are best used as inspiration. Rather focus on learning how to build flavour (Salt, Fat, Acid, Heat by Samin Nosrat is a good reference on this), and then have a solid reference cookbook and/or website to refer to (e.g. The Joy of Cooking, Serious Eats). Once you get familiar with cooking rather than following a recipe, it becomes really easy to branch out while identifying which recipes you find online will be crap.
- arexxbifs 6y agoI'd say history remembers those who were successful. Being first doesn't matter if you can't sell what you make: Steve Jobs didn't invent the GUI and Henry Ford invented neither the assembly line nor the car. The LG Prada was the first phone with a capacitive touchscreen and nobody gives a crap about that.
- inreverse 6y agoMy recipe finding tip: google translate the thing you want to cook into the language of the cuisine you want, then search the result in youtube for an authentic recipe. I learn by reading, but when cooking videos seem to work best.
- deleted 6y ago[deleted]
- jabroni_salad 6y agoMy hot recipe tip: Get a cookbook or three, and don't bother with the SEO cesspool. - I'm Just Here for the Food (and the sequel) - Six Seasons - Cook's Country - Salt, Fat, Acid, Heat And others, but those are the ones I use most. Especially Six Seasons -- if you are interested in reducing the amount of meat in your diet but find the vege/vegan web sphere too annoying, that's your ticket.
- jelliclesfarm 6y agoI just checked out six seasons now. My first thought was that this is such a newbie book. It was so...male. I am not saying this to be disrespectful or rude to you because you did mention that you enjoyed it..but I literally had to skim 10% of the book to hear the authors wax poetic about ..I don’t know what? Cookbooks should be about recipes ...and recipes should be about methods. Not endless words and sentences about nostalgia. There is a place for that...and that’s not a cookbook. And the nostalgia is not even interesting. And it treats the reader like they have never seen a vegetable in their lives. And images. There weren’t any that made me want to cook them. And it comes off a little twee and precious mentioning ‘salt’ as an important ingredient. Seriously? Wtf? I seriously recommend any French book for cooking. Because they codify methods. None of these are recipes per se ..’torn croutons’ is not a method. If it’s for vegetarian/vegans learning to cook, I recommend the cuisine that taught the French..the Italians. Anything by Marcella hazan is good. As is silver spoon cookbook. Www.Food52.com as well as www.thekitchn.com are also good. Altho they are websites and it is what it is. I also love Donna hay books from Australia. Anything by Mark Bittman. Milk street can be ok. Available on Netflix iirc. America’s test kitchen can be proper lessons for those who are complete newbies. I was just so mad reading six seasons and I had just finished skimming it because there was literally not one page that made me what to linger. I was just disappointed and seeing it mentioned here literally 3 seconds after I closed it with a huff on kindle is kinda funny.
- kieckerjan 6y agoSecond that. My tip: Ratio by Michael Ruhlman. It will teach you the structure of common preparations, and free you from the shackles of recipes. Especially suited for nerds.
- lifeformed 6y ago> 13. When googling a recipe, precede it with ‘best’. You’ll find better recipes. > No. You'll find recipes whose authors did bare-minimum SEO, not produced better recipes. This advice is only true because if you do this with many western foods it turns up Kenji Alt-Lopez's recipes that are named this way, and they actually are the best (well, most researched and perfected).
- jachee 6y agoPerhaps a... s/best/Kenji Alt-Lopez/ ...is warranted in order to improve the tip?