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Based Cooking

394 points by meribold 6y ago

luckycharms810 6y ago
In the last few years I’ve learnt that there really is nothing better than a good cook book. Vibrant colors, techniques, stories - these can all really add to your experience if their presence is not solely for the purpose of including additional ads. I’ve also found that the recipe alone is truly not enough - the techniques and background are incredibly important !
- scubbo 6y ago
  > the techniques and background are incredibly important As someone who admittedly loathes _and_ is bad at cooking - it sounds like you are describing a combination recipe book _and_ cooking-instruction/cooking-history book. I wonder if people are frustrated because the two are getting conflated - they _just_ want the recipe, but they are being given both recipes and background?
  - Kalium 6y ago
    Often people are deeply frustrated because they're getting pages and pages of irrelevant SEO-bait and then the recipe. It's rarely meaningful, substantive, informative, educational, or helpful. I don't care how much someone's son/partner/dog loves this gluten-free/low-carb/vegan recipe, and most people seem to also not care.
    - dvtrn 6y ago
      I genuinely truly wouldn’t mind it if all the filler were easy to skip if the reader so desires. Some (and increasingly more) sites offer a “skip to recipe” link but for a long long LONG time that wasn’t the case.
- bkjelden 6y ago
  Couldn't agree more. A good cookbook is well laid out and organized in a logical manner, rather than organized to optimize search rankings. And while I'm grateful for youtube, blogs, reddit, etc for reducing the barriers for folks to share information about topics like cooking and home improvement, they've also taught me to appreciate a good editor.
- tylorr 6y ago
  Any suggestions for a good cook book?
  - moehm 6y ago
    To learn the techniques, history and scientific background, "On Food and Cooking" [0] is great. His second book, "The Curious Cook" [1] is entertaining and interesting as well. [0] https://en.wikipedia.org/wiki/On_Food_and_Cooking https://en.wikipedia.org/wiki/On_Food_and_Cooking Goodreads: https://www.goodreads.com/book/show/101255.On_Food_and_Cooking https://www.goodreads.com/book/show/101255.On_Food_and_Cooki... [1] https://www.goodreads.com/book/show/117144.The_Curious_Cook https://www.goodreads.com/book/show/117144.The_Curious_Cook
  - cratermoon 6y ago
    Anything by Mark Bittman, starting with "How to Cook Everything"
  - nick__m 6y ago
    https://www.goodreads.com/book/show/4901819-la-cuisine-raisonnee https://www.goodreads.com/book/show/4901819-la-cuisine-raiso... , it's in French and I don't know of a translation but if you can read it, it is one of the best book on cooking. It covers techniques and timeless traditional French and French Canadian recipes. It's a reference as much as it is a cookbook and it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold The first edition is over 100year old, my grandmother gave the second edition of that book to my mother who gave it to my sister.
    - moehm 6y ago
      > it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold Have you read Modernist Cuisine at Home and can you compare?
      - ghaff 6y ago
        I got mildly obsessed with modernist cooking a few years back and got a copy of Myhrvold's At Home book. It's a beautiful book and is an interesting read. That said, I don't really use it much although I have a few go tos. A lot of the recipes are way more work than I'm going to put in for, say, an omelette.
talentedcoin 6y ago
This is absurd. Many of these recipes don’t even have quantities on them. Needs some kind of QA process at least ....
- chizhik-pyzhik 6y ago
  You could submit a pull request
  - talentedcoin 6y ago
    I’ll stick to reading the many other decent recipe sites, thanks. Kitchn has probably worked best for me so far.
  - cdcarter 6y ago
    Of course, that would require you to successfully figure out the right ratio that the recipe author intended.
chovybizzass 6y ago
diggin' the minimalist UI. I have one like that too.
atonse 6y ago
Never thought I'd actually find a webpage that's in Times New Roman soothing. Maybe it's tickling my nostalgia. :-)
- robofanatic 6y ago
  IMO TMR is the best font for any kind of pure technical documentation. To me a document written in TNR feels like pure and useful form of information without trying to sell something or force some opinion on me.
- kickscondor 6y ago
  https://youtu.be/73gGwGI8Z7E https://youtu.be/73gGwGI8Z7E
  - Nikaoto 6y ago
    If it isn't my favorite website collector, Mr. Condor
treerunner 6y ago
Web site as functional editorial. I really appreciate the effort and hope it continues to emerge into a good resource.
zaptheimpaler 6y ago
based af
cocking 6y ago
No vegan or vegetarian options except for gnocchi. This isn't based cooking, this is meatporn for carnivores.
- hagibborim 6y ago
  omnivores*
- curtainsforus 6y ago
  The github's open! If you have a vegetarian recipe, add it!
  - souprock 6y ago
    If you see one, submit changes to add meat.
    - curtainsforus 6y ago
      CYOR
      - sbmthakur 6y ago
        What's that?
        curtainsforus 6y ago
        Choose your own recipe
    - beaconstudios 6y ago
      Based
- SamBam 6y ago
  "Meatporn" is rather over-selling your point, since it's simply a text list of a dozen standard recipes and no photos.
kijin 6y ago
Should have used subdomains for at least some of the entries! chicken.based.cooking rice.based.cooking
- gruez 6y ago
  It's not based (verb), it's based (adjective). Your subdomain idea would really only make sense in the context of the verb. https://en.wiktionary.org/wiki/based https://en.wiktionary.org/wiki/based
  - JasonFruit 6y ago
    I suspect this was a cleverly intentional misunderstanding.
    - kijin 6y ago
      Yeah, I found phrases like "based on potato" in some of the recipes and thought it might be fun to take advantage of the pun. :)
throwaway623536 6y ago
based on what?
tenaciousDaniel 6y ago
I was just looking up some recipes the other day and my goodness, does this website feel like a breath of fresh air. Today's web just utterly buries even the simplest content underneath a mountain of shit, whether it's ads or fancy banners or a long-winded speech about god-knows-what before getting to the point. Kudos to whoever made this.
- curtainsforus 6y ago
  It was made by a linux youtuber who occasionally (often) complains about bloat, the the point that 'bloat' became an overused meme by commenters on his channel. Looks like he practices what he preaches!
  - throwawaymanbot 6y ago
    If you see some of the items on his personal peertube feed, I sincerely hope he does not practice what he preaches. looks a bit #alt-right to me.
- userbinator 6y ago
  On the other hand, I think a recipe site should include some pictures of the product. If the "modern web" is obesity, this is anorexia (pun intended).
  - morlockabove 6y ago
    Hey, it says on the site that they'd like for people to contribute images, so it should get better over time.
- SilverRed 6y ago
  The BBC has a good recipes website without the bloat.
- inasio 6y ago
  I love thermomix [0] recipes because of their simplicity. Most recipes are 5 or 6 lines, each with symbol, ingredient, time, temperature. Super tight shorthand. [0] thermomix is basically the non American alternative to the Vitamix blender. Except that it has a scale and has temperature control built in.
SamBam 6y ago
Maybe I'm in a minority, because everyone always hoots and hollers about how they hate modern recipe web sites -- and I get it, 6 pages of memories of trips to grandma or whatever is ridiculous -- but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. At that point I would probably go to SimplyRecipes, where at least recipes are voted on. The sites that keep me are the ones that don't blather on about grandmas but do subtly give me some reason for why I should trust them, they explain that this technique makes the most sense, they describe how they've tweaked it from this cookbook or whatever. I also read the comments. In the end, though, my pre-existing trust of the site and author makes the most difference.
- nkozyra 6y ago
  > but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. Isn't this how recipes - outside of friends and family - have worked forever? Celebrity chefs are the minority. People normally just Google "air fryer fried okra" and click on one of the first three. A meandering SEO tale doesn't prove this person cook, it proves they know how to game Google.
  - Niksko 6y ago
    This is why most people's cooking sucks. It's not that recipes with meandering SEO tales necessarily have better recipes. It's that recipes without any explanation usually suck. If you pick something with a meandering SEO tale, it _might_ not be terrible. Possibly not terrible is better than definitely terrible.
    - nkozyra 6y ago
      > This is why most people's cooking sucks. I'd argue that recipes themselves are why a lot of people's cooking sucks. The recipes tell you what how much and how long but fail to account for the basics of seasoning, preparation and tool selection. If people apply a formal or acquired training to recipes they'd usually vary a lot from person to person much less the original recipe
kleton 6y ago
The advice to eschew iodized salt in favor of kosher salt is dangerous. Iodo-deficiency is a significant number of IQ points, and in the first world, iodized salt costs the same as non-iodized. It helps thyroid function too, please do not go out of your way to avoid free iodine in your diet!
- benrbray 6y ago
  I like Adam Ragusea's video [1] on the subject of iodized salt. [1]: https://www.youtube.com/watch?v=B00K66HivcI https://www.youtube.com/watch?v=B00K66HivcI
  - cratermoon 6y ago
    Yup. The average person doesn't really need iodized salt in the modern developed world.
    - chris_wot 6y ago
      Fun fact: Australia, quite by accident, had iodized milk up to the 80s, because of the sanitisers used in dairy processing which contained iodophors. And now that we have started phasing them out, it turns out that iodine deficiency has started occurring again.
      - cratermoon 6y ago
        When I was a home brewer I learned about iodophors for no-rinse sanitizing. Do any commercial brewers use it? If so, bottoms up, mate!
curtainsforus 6y ago
Hello, based department? Want to come for dinner? I'm making beef stroganoff :)))
joobus 6y ago
I like the idea of a simple recipe site generally, but I also like reading the user feedback on recipe sites. Is a recipe any good? Are there improvements? There is no way to tell on this site.
- centimeter 6y ago
  IMO it's not worth the hassle to add user feedback, because A) it takes a lot of work from the website admin B) it's usually extremely low (maybe negative) value.
  - Jarwain 6y ago
    For a lot of sites I might agree, but I think individual user experiences and variations provide a lot of value on a cooking site
  - cratermoon 6y ago
    A friend of mine who frequents recipe sites pointed out to me once how often the comments are some variation of "I made this except I didn't have any X, Y, or Z so I used M, N, and O", which is great for them but it doesn't really tell you if the recipe, as written, is any good.
    - phlakaton 6y ago
      But is great for exploring the “solution space” of what variants people have tried and preferred.
      - cratermoon 6y ago
        I suspect the recipe sites care about comments and other user-generate stuff because that's how they track "engagement" and collect data to feed into their SEO/ad targeting/sales pipeline.
      - cratermoon 6y ago
        Yes, unless the recipe called for sugar and the "chef" who tried it was clueless and subbed something dumb like sweet curry powder and then complained the recipe sucked.
deleted 6y ago
[deleted]
kevindong 6y ago
Modern blog-y recipe websites do tend to go and on about things I really do not care about (e.g. the worst I've seen is a recipe that included 68 wedding pictures before anything related to the recipe came up [0]), but they also tend to include some helpful hints/tips/pictures of some of the techniques used. There's a good middle point to be struck between the starkly minimalist based.cooking and the excessively backstory heavy recipe blogs. [0]: https://web.archive.org/web/20180522221942/https://adventuresincooking.com/spiced-pear-bundt-cake-with-brandy/ https://web.archive.org/web/20180522221942/https://adventure... (author has since pared back the number of images; see https://adventuresincooking.com/spiced-pear-bundt-cake-with-brandy/ https://adventuresincooking.com/spiced-pear-bundt-cake-with-... )
imgabe 6y ago
I also became frustrated with recipes sites and made my own: https://nononsense.recipes https://nononsense.recipes - free to browse, or you can make an account to add your own recipes, curate a list of favorites, and leave and read comments.
hannofcart 6y ago
> Only Based cooking. Can someone shed light on what "based cooking" is? It's rather tricky to Google for and am unable to figure out what the site's author means by that.
- solarkraft 6y ago
  "Based" is a specific online subculture slang for something wholly positive, the opposite of "cringe".
  - mseepgood 6y ago
    > a specific online subculture slang But what online subculture? A cringe subculture? Isn't something that is positive to a cringe subculture cringe to everyone else?
  - pabl8k 6y ago
    more like "unapologetic" I think? also I think somewhat coopted by right wing folks more recently.
    - deleted 6y ago
      [deleted]
    - puchatek 6y ago
      Would that explain why the list of recipes is almost entirely noon-vegetarian?
      - deleted 6y ago
        [deleted]
      - yoz-y 6y ago
        I wouldn’t read that much into it. Depending on the origin of the author it might be that not eating meat is just not common.
        6y ago
solarkraft 6y ago
Based on what?
- young_unixer 6y ago
  On basedness.
- ttt0 6y ago
  https://github.com/LukeSmithxyz/based.cooking/issues/64 https://github.com/LukeSmithxyz/based.cooking/issues/64
crochi 6y ago
Can someone clarify the slang 'based'?
- brobinson 6y ago
  Defined here: https://en.wikipedia.org/wiki/Lil_B#Artistry https://en.wikipedia.org/wiki/Lil_B#Artistry
  - SilverRed 6y ago
    This is not at all what the OP link is using the word to mean. "Based" has become a meme word to mean good, agreeable, against the norms, and often controversial.
    - brobinson 6y ago
      Imagine disagreeing with The BasedGod about his own word. lol
Assossa 6y ago
Here's the backstory to why this was made: https://www.youtube.com/watch?v=cvDyQUpaFf4 https://www.youtube.com/watch?v=cvDyQUpaFf4 https://www.youtube.com/watch?v=wY70NCW98Is https://www.youtube.com/watch?v=wY70NCW98Is
SMAAART 6y ago
What is is this? 1994?
- aembleton 6y ago
  No, we didn't have CSS then.
bustin 6y ago
This is excellent! Love the basic HTML look as well. Love the project, will follow along!
woodruffw 6y ago
The owner of this website is a reactionary with a relatively popular YouTube channel in which he openly espouses and trades in racist talking points[1]. [1]: https://www.youtube.com/channel/UC2eYFnH61tmytImy1mTYvhA https://www.youtube.com/channel/UC2eYFnH61tmytImy1mTYvhA
- userbinator 6y ago
  I'm not sure what political positions have to do with cooking. Then again, I'm not a subscriber to this whole new-age identity politics wokeness mess.
  - dguaraglia 6y ago
    I’m always fascinated by people complaining about ‘woke identity politics’ usually when coming in defense of people who define their whole identity... as anti-woke. Maybe let’s admit that everyone is playing identity politics, it’s just that one side is too embarrassed to admit it after decades of virtue signaling ‘independent thought’.
    - ttt0 6y ago
      Having a YouTube channel with 95% of videos being Linux tutorials is defining your whole identity as anti-woke?
      - dguaraglia 6y ago
        The term 'based' is only used by a very tiny group of people. I'll let you figure out why one of their heroes was a guy they called 'based stickman' that ended in prison for assaulting people with a weapon.
        ttt0 6y ago
        I know what 'based' means. The term originated in hip-hop and now it's used by all sorts of people ranging from nationalists, through moderate conservatives and apolitical people, all the way to communists, in places like imageboards, twitter and social media in general. It's just like the term 'thot'. It's generally used by young people on the internet. But it still does not answer my question.
megraf 6y ago
This is very nice. Nice that PR's + credit to the Author's are included in the template. I've been using a similar site for a while: https://en.wikibooks.org/wiki/Cookbook:Recipes https://en.wikibooks.org/wiki/Cookbook:Recipes
Niksko 6y ago
This website actually proves why everyone's favourite punching bag, the picture heavy SEO laden, anecdote about my mother's neighbors rabbi style cooking blogs exist. These recipes would be totally un-followable unless you've made them before, especially without pictures. Some of them are terrible recipes, particularly the "curry". And maybe there are good reasons for them being very basic (e.g. they're traditional or they're meant to be simple or for beginners), but because there's very little in the way of explanation in them, who knows. Hard pass. This website is just a pure html version of the first google link when you search for a recipe. Much like that first google link, these recipes will also be boring and flavorless.
- morlockabove 6y ago
  On TFWS, it asks for people to send in color pictures of the meals cooked according to the recipes in question.
- penetraitor69 6y ago
  I was about to say the same thing. For lack of pictures, it's hard to get a sense for whether they would turn out well, except in the trivially simple cases like "put some chicken and veggies in a slow cooker for 8 hours" or "bake chicken wings in a bag with Frank's RedHot".
- Lich 6y ago
  Punching bag for a reason. Terrible sites especially on mobile, have to scroll through what feels like an infinite amount of pictures and “fluff” text about how this recipe reminds the author about a warm childhood memory, which you can’t even read cause ads are popping up all over the place. The recent “jump to recipe” buttons don’t help. You jump to the recipe, but some late loading ad just pushes the recipe out of view or some ad hovers right over it. I just don’t bother with these kinds of sites anymore. Even when I was inexperienced with cooking, I felt none of the stories or pictures (often delicately staged much like commercial photoshoot) helped me with making the recipe.
  - Niksko 6y ago
    You're generalizing too far I think. Yes, a lot of recipes have fluff that doesn't add anything. But some don't, some have crucial information that helps you understand techniques, ingredients or thought processes. If you use recipes like the link, or like the top Google links, you're guaranteed to get zero info. You shouldn't bother with _most_ long format recipe sites, but you should with some. You should also realise that the fluff doesn't mean it's a bad recipe. I have a few sites that have amazing, innovative and bulletproof recipes, with lots of fluff. Those recipes aren't anywhere else. Your top recipe on google simply isn't going to have that level of thought put into it, because if it did, somebody would be monetizing it.
ablyveiled 6y ago
Hah. I don't love luke, but hope this project of his yields fruit.
Brian_K_White 6y ago
Am I the only one who thinks that this concept is perfectly good, and all the things the site doesn't have are just great further development of the idea? What's wrong with a "wikipedia for recipes"? I would LOVE that. All the complaints about the quality of the recipes or the lack of more in-depth explaination of each one, some kind of voting/reputation system for the recipes and for the submitters and the voters, Yes those are all good ideas to make the db more useful than just a db. But you have to start somewhere. How is the core idea here of a public cookbook not fundamentally awesome? I mean hello... GIT. Recipes that are living documents that can be honed over time, complete with viewable history of what changes have been made so you can decide if you agree with them. Branches and forks for all the hundred variations on any given thing. Revisions by better experts than the original submitter of some recipe. So, today on day one it doesn't already have the benefit of years of contributions and incremental improvements and revisions, Quelle Suprise!
- monkin 6y ago
  The only thing that’s missing for me is pictures of each step, and final dish. Why photos? When I’m doing something for the first time I want to see if I fucked up along the way. :-)
- astroanax 6y ago
  Git might not be the best way to manage recipes, especially when you're targeting a section of users who might have never heard of what it is. Sure, the idea of 'viewable history' is nice, but the average cook would find trouble with it. A wiki seems much better suited for this. To add a recipe, you need to a learn markdown and create a PR. Learning markdown might not be hard, but learning to create a pull request, after creating a github account might put them off.
  - tasuki 6y ago
    I don't think "people who are good at cooking and bad at technology" is the target audience here. The target audience is tech people tired of ads and nonsense.
- 6y ago
cratermoon 6y ago
You know why all these sites have pages of effluvia accompanying their recipes? Because lists of ingredients and steps are not copyrightable. A book of recipes, however, is copyrightable. On the web, to make the content copyrightable, they have to add stuff. "A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection. " https://www.copyright.gov/help/faq/faq-protect.html https://www.copyright.gov/help/faq/faq-protect.html
- lliamander 6y ago
  Holy cow. Thank you for that explanation.
- 00jimbo 6y ago
  it's not really that. it's because of google's arcane search requirements. these authors want their results to appear high up in google search results and one of the ways to do it is to have all this accompanying text. because their list of ingredients and steps are still not copyrightable even if all the surrounding text is.
  - hnick 6y ago
    Yeah it's definitely SEO fluff. No one is enforcing copyright on their blog's recipe. And another site can still extract the recipe portion anyway.
- seanwilson 6y ago
  > A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions Very few recipes are just a minimal list of ingredients and steps though? I don't think this means you have to add your life story above it, just add enough explanation about the steps and it will be copyrightable. The recipes on Based Cooking will surely pass this. It's not like many recipe websites have 100% original recipes they're trying to stop you stealing anyway. A website of unattributed stolen recipes probably isn't worth much as it won't have a reputation or branding.
mproud 6y ago
We need an API for recipes
JetAlone 6y ago
I have to echo the sentiment that I find this site soothing. Would be nice to set up something in this vein.
TaylorAlexander 6y ago
Hmm no vegan filter.
- Nikaoto 6y ago
  I'm not a vegan, actually very much the opposite, but https://grimgrains.com https://grimgrains.com looks like a nice website. It's open source too https://github.com/hundredrabbits/Grimgrains https://github.com/hundredrabbits/Grimgrains
  - TaylorAlexander 6y ago
    Hey thanks!
- morlockabove 6y ago
  There is, it's set to exclude.
sitzkrieg 6y ago
sad they skipped the pun baste
deckplecksetter 6y ago
Ingredient from the curry recipe: > More spinach than you think you need What? Just tell me how much goddamn spinach to use.
- scollet 6y ago
  It's always more than you think though.
- tjr225 6y ago
  It’s just curry. No need to freak out.
- morlockabove 6y ago
  Just take however much feels appropriate, and double it!
hardwaregeek 6y ago
Some of these recipes seem decent if you're already somewhat experienced and have developed cook's intuition. Otherwise they're way too vague. For instance, the chicken parm recipe: - There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it. - Pound with what? A lot of people will come up with very bad answers to this question. - How much flour? How much egg? I'll bet that plenty of beginners will use a tablespoon of flour or a singular egg - Ditto with oil. Beginners do not know how much oil is necessary to fry stuff - How high heat? You probably want to turn down the heat after the oil starts smoking. - Is there a single mention of adding salt? Sounds like a pretty bland recipe I don't mean to be too harsh but recipes are hard. There's a reason why professional recipe developers have developed certain standards like measurements, terms (folding batter, shimmering oil, etc.), and development procedures (cross testing).
- reedjosh 6y ago
  No website can fully replace life experience. Either way, the simplicity of presentation here transcends any such criticism which misses the point entirely.
  - deleted 6y ago
    [deleted]
  - deleted 6y ago
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  - spaetzleesser 6y ago
    I think of myself as a pretty decent cook but without some rough measurements I don’t find the recipes very useful. When I look at the gnocchi recipe I have no idea how much flour to take for an amount of potatoes for example . It is a little like watching my mom who just seems to throw things together until it’s right. Every time it’s perfect but she can’t explain what she does. You need a lot of experience for this.
eps 6y ago
Beef Stroganoff is a sour cream based sauce, which is its principle ingredient. This one doesn't have it. The recipe itself is fine, just the name is off.
harha 6y ago
One place that I find has surprisingly good recipes is Wikipedia. Take paella [0] or the basic French sauces [1] for instance. It gives context and standard preparations as a great starting point with useful related items. It’s more advanced than a YouTube video for someone who hasn’t cooked much yet (similar to a technical topic), but I like the additional information and encyclopedia style discussing variations rather than choosing a single truth and just trying to sell ads on a site. [0]: https://en.wikipedia.org/wiki/Paella https://en.wikipedia.org/wiki/Paella [1]: https://en.wikipedia.org/wiki/French_mother_sauces https://en.wikipedia.org/wiki/French_mother_sauces
datafatmunger 6y ago
margin-bottom: 500px; ... why? Edit: Genuinely curious!
peter_retief 6y ago
Not having glossy images makes the recipe easier to read. I am also using markdown to create recipes and some other documentation. Like the idea of using github to manage the recipes. You would probably need to use indexing if the data became large. Some sort of user review system might help maintain quality.
eyelidlessness 6y ago
What is “based” cooking? It’s not explained on the site. A web search obviously leads to [something-]based cooking. I was hoping that there was something to this about minimizing nonsense around online recipes, but the first one I read (stroganoff) had ingredients in the instructions not included in the ingredients list. I’m not trying to trash this, I just don’t know what it’s trying to accomplish.
- defen 6y ago
  "Based" is a slang word that means the opposite of "cringe", which is the feeling you experience when you go to a recipe site and get treated to 500 words about how much the author loves winter.
  - cryptoz 6y ago
    Worth throwing out there that 'based' is a new-ish word and means different things to different people. As I have been discussing in this thread, my understanding of the definition of 'based' is something equal to cringe, or 'unpleasant', and sometimes 'racist'. > 500 words about how much the author loves winter Also discussed in this thread, but it is far from agreed-upon that those extra words are 'cringe'; at least some people here seem to enjoy that content. And regardless, the existence of that content is an interesting discussion; is it a legal concern, or a result of capitalism and algorithms and SEO? Or something else entirely?
    - defen 6y ago
      It could be all that, or it could be a reference to Lil B's cooking music (as far as I know he invented the word) https://www.youtube.com/watch?v=ZghGHHBO_nU https://www.youtube.com/watch?v=ZghGHHBO_nU
      - ergl 6y ago
        No need to guess, just check out the author's youtube channel[0], look at the thumbnails. It's /g/ tier "humor" [0]: https://www.youtube.com/c/LukeSmithxyz/videos https://www.youtube.com/c/LukeSmithxyz/videos
dmje 6y ago
Nice idea but I'm confused by "based". What's that?
- jackjohn 6y ago
  Comes from 4chan slag. It's the opposite of cucked. Hence the term `based and redpilled` to `cringe and bluepilled`. It's also typically used to endorse extreme views ironically: "beating women is based" or endorsement to strange ideas "monarchism is based". A discussion above mentions some rapped coining the word, but often words occur spontaneously in multiple communities and both can claim invention of a term.
  - dmje 6y ago
    Thanks! I'm getting old.
christophilus 6y ago
I love it. It’s like the recipe cards in my grandma’s kitchen tin. Minimal. Just enough to set you in the right direction and encourage exploration.
jamiequint 6y ago
Kenji Lopez (MIT grad chef who is reasonably famous on YouTube and for writing for Serious Eats for years and for writing this amazing cookbook https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087 https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) gives the exact opposite advice of this blog for salt where he recommends using large flake salt for finishing and "table salt" for cooking.
- schwartzworld 6y ago
  I can't imagine it matters much in any situation where the salt is going to dissolve, so the cheapest option (table salt) makes sense. Kosher salt is a fine compromise for most situations.
  - deleted 6y ago
    [deleted]
  - s_dev 6y ago
    Both table salt and kosher salt are perfectly fine for seasoning or decorating -- michelin starred restaurants use both for each purpose. The only important thing to note is that they have different saltiness grades. Table salt is finer and thus saltier. Real problems emerge when not distinguishing between the two -- either a dish is far too salty or completely under seasoned. Just specify what you're using and how much and the person using the other one can adjust. 3 parts kosher is about 1 part table salt. It gets way more confusing if you go to Japan -- instead of 3 or 4 salts. There are 00s. The Japanese are big in to salts.
    - mbg721 6y ago
      Also note that in the US, there are a couple major brands of Kosher salt; Morton is noticeably coarser than Diamond Crystal.
- ranger_gord 6y ago
  I'm late here, but I just wanted to post that this is either outdated or incorrect info. Here is a post from 2013 where he says he uses diamond crystal kosher for cooking https://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html https://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-ne... and you can see in all his recent youtube videos he uses the larger kosher salt.
powmonk 6y ago
The info about salt is plain wrong. Kosher salt is used for curing meat and as a mainly decorative addition to baking, you don't need to use it for cooking, it doesn't dissolve noticably slower in liquids. In fact when most recipes specify a volumetric measurement of salt they mean table salt and if you were to use kosher or sea salt you would be under seasoning due the reduced volume, nothing to do with how quickly it dissolves. You should definitely not be using large grain salt in baking for this reason, unless it is to decorate a finished product. Iodine deficiencies were and are very, very real. They're also on the rise due to food deserts and rising poverty. Iodised salt largely eliminated iodine deficiencies so people with poor knowledge of the history think they just went away. Most processed food does not contained iodised salt, so table salt is an essential source or iodine for a great many people around the world. Idosing salt was and is one of the greatest public health success stories of the 20th century, do not talk about it like some conspiracy by government.
- davidcelis 6y ago
  > In fact when most recipes specify a volumetric measurement of salt they mean table salt That’s really not true. Most food writers would tell you that the standard is kosher salt, and many would specify diamond kosher
  - OJFord 6y ago
    In America perhaps. In the UK the term isn't used, iodine is not (or it's so rare I've never seen/heard of it, and can't find an example now) added ever, and anti-caking agent is only added if it's marketed as a table salt.
    - lorenzhs 6y ago
      In the UK, iodine is added to cattle feed instead of salt, so it's contained in dairy products. No idea whether this can be a problem for vegans. "Kosher salt" isn't a thing this side of the pond (at least in Germany). Even regular coarse salt is not something you can expect to find in an average kitchen.
  - 6y ago
ic0n0cl4st 6y ago
I guess the Proud Boys deserve cookbooks too? The use of the word “based” is almost always a white nationalist whistle or flag. Like flashing the “OK” sign so others know you’re a racist. The first time I saw the word based was the first significant violent attack on a BLM protestor by white supremacist Kyle Chapman in 2017. The Proud Boys klan gave him the honorary title of “Based Stickman”. The author of this cooking site most likely has white power affiliation. https://en.wikipedia.org/wiki/Kyle_Chapman_(American_activist)?wprov=sfti1 https://en.wikipedia.org/wiki/Kyle_Chapman_(American_activis...
- jackjohn 6y ago
  basado
  - young_unixer 6y ago
    Y rojopastillado
- Thibi2000 6y ago
  Put the toilet paper rolls off your eyes and go take a look at his other work, primarily his Youtube channel. Based is not a word that is owned and primarily used by white nationalists; it's used by many different people. It's undeniable that he has controversial and non-conformist opinions(which is what "being based" usually means), but none of them are based on or related to racial discrimination.
  - driverdan 6y ago
    His YT channel is full of 4chan cringe. I'm not going to give him any views but it seems likely he's alt-right.
    - Thibi2000 6y ago
      Not everything is as it seems.
- phaker 6y ago
throwaway4good 6y ago
What is this? Alt-right cooking?
dfgdghdf 6y ago
Just FYI, the name "based" made me think this was some kind of alt-right thing.
- dfgdghdf 6y ago
  Down-voter clearly needs to tidy their room!
- andrepd 6y ago
  Take a look at the author's blogposts and videos. It's a cross between a /g/ poster and an alt-right unabomber, complete with an obsession about tradition and a hate of "modern degenerate marxist egalitarian values".
  - morlockabove 6y ago
    That sounds pretty based
    - MemesAndBooze 6y ago
      Which is a good thing
spoonjim 6y ago
Does anyone else absolutely loath recipes? Using measuring spoons and shit make me feel like I’m doing a homework assignment. No recipes, no measuring for me. Just pour in the shit, do what you think it needs, eat it when you’re done. Today, that was brown rice, some fried onions and bell peppers, a can of tomatoes, salt and pepper, cayenne, birds-eye, fish sauce, tamari, red wine vinegar, and garlic in the instant pot for 30 minutes.
- ShinyRice 6y ago
  You clearly didn't think your comment through. Let's say it's your first time cooking. If you have no idea how much of each ingredient you should add, how in the world are you supposed to make a decent meal? I personally fudged a few myself putting too little spice or too many pickles.
  - spoonjim 6y ago
    I’m a good cook now but I really didn’t start with recipes. I started out cooking the items according to the directions on the package (yes, a recipe of sorts) and then combining the stuff I liked.
nmca 6y ago
You have the opportunity to make the following improvment that I've always wished for in a recipe book: Repeat quantities both in the ingredients list and the instructions. Thus, when following along, you don't need to cross reference.
kurisuri 6y ago
A bit disappointing as it only has meat recipes. Also the recipes are weird.
- beaconstudios 6y ago
  The author doesn't like vegetarians.
pikzel 6y ago
This is just so uninspiring. And I grew up with these colorless, times new roman 90's web pages.
redst 6y ago
He actually did it, the absolute mad man
boltorx 6y ago
Little heads up for all searching vegan receipts there. The author has an article named "Veganism is the Pinnacle of Bugmanism" on his personal webpage: https://lukesmith.xyz/articles/vegan https://lukesmith.xyz/articles/vegan
- andrepd 6y ago
  What absurd drivel. /pol/-tier.
- morlockabove 6y ago
  That's no reason there couldn't be vegan recipes on the site. If a recipe happens to be vegan, then so be it... Of course he, not being a vegan, isn't going to add any himself.
scottmcdot 6y ago
Seems like SI units are not always available.
Tepix 6y ago
I'd rather have structured data, allowing the users to filter by or search for ingredients and automatically convert units. There were some XML formats invented for that: - http://www.formatdata.com/recipeml/ http://www.formatdata.com/recipeml/ - https://cookmate.blog/my-cookbook-xml-schema/ https://cookmate.blog/my-cookbook-xml-schema/
alfanick 6y ago
Can we get base64 cooking? Base-2? What is "based"!? /s
andrepd 6y ago
I don't care much for the author, which is pretty much an alt-right version of the unabomber, but it's true how bloated most websites are.
- sarabad2021 6y ago
  Yes, let’s throw out all art, scientific advancements, technologies, inventions, books, anything with an author that we find problematic.
  - andrepd 6y ago
    Well I'm glad I didn't say anything of the sort then? I just said he's a cunt. Also he hasn't contributed to "art, scientific advancements, technologies, inventions, books", as far as I can tell.
    - deleted 6y ago
      [deleted]
    - deleted 6y ago
      [deleted]
  - gaws 6y ago
    There's no problem highlighting the fact that Luke is an alt-right racist.
qrbLPHiKpiux 6y ago
I had to look twice to make sure I wasn’t on 4chan. The reason, “Based.”
gverrilla 6y ago
I have never in my life seen a good recipe for complete noobs. There's always something missing.
- ghaff 6y ago
  Maybe hard to find online as recipes tend to be fairly barebones or they're by experienced cooks mostly for experienced cooks. You'd probably be better off with a book from Alton Brown or someone like that. America's Test Kitchen stuff has pretty careful instructions as well although they're not necessarily pitched at complete novices. You could also do worse than Cooking for Geeks by Jeff Potter from O'Reilly.
lmilcin 6y ago
Feels like transported into 90s. Just honest content. I wonder how lack of ads and SEO influences positioning in search. I wonder why exactly that kind of content is vanishing from Internet: 1. Geeks stopped being interested into publishing honest content (I don't find it likely). 2. Geeks gave up on publishing honest content. 3. Honest content is still there but is just diluted by for profit sites. 4. Honest content is being punished in search results by not being nice to advertisers. 5. Honest content is being outgamed by sites that make it their main mission to game the system.
anentropic 6y ago
What is "Based cooking" ? Is it a pre-existing phrase with its own meaning, or it's just the name of the site? Is this a meme meaning of the word "based" that I am too old to be aware of?
- flemhans 6y ago
  I have the same issue (33 yrs old), and couldn't figure it out by doing a quick web search.
- pjc50 6y ago
  Roughly "down to earth", the opposite of image-obsessed.
- deleted 6y ago
  [deleted]
- DC-3 6y ago
  I'm not 100% sure this is what the author intends but 'based' has been used for quite a long time on imageboards as an adjective describing something that is unpopular or contentious but nonetheless correct. > J.K. Rowling is actually better that Hemingway > > based From here it spread to other communities (largely non-mainstream political communities on both the left and right). Its strongest assiociation is still with 4chan (and by extension the alt-right) though. Edit: I just noticed this is Luke Smith's project. He's an esoteric fascist with an embarrassing love of 4chan memes. So yeah, that's where it comes from.
  - diydsp 6y ago
    > unpopular or contentious but nonetheless correct. I agree with that, but regard it as an evolution from my other answer meaning "established." The reference to contentious or unpopular comes because a based person has earned the ability to present unpopular ideas without repercussion.
    - DC-3 6y ago
      I think you're right that the term originates in hip-hop culture but when it was borrowed by imageboard culture it evolved into a descriptor of ideas and not of people - for the simple reason that imageboards are mostly anonymous. Now when I see the term used online it's mostly in the imageboard sense of some idea or concept being 'correct' or 'agreeable' rather than the person who originates it. I think the term is undergoing a certain amount of semantic broadening too - more and more often I see it simply as a synonym for 'cool' rather than in the narrower meaning of 'this is controversial but I agree with it'.
gvv 6y ago
Pretty based ngl
thunderscore 6y ago
I had the same idea last year but i wanted to try dhall so I used that instead of markdown files for the recipe format. There is no content, but the structure is there. https://kiss-cooking.notarobot.life/ https://kiss-cooking.notarobot.life/ https://github.com/BinaryTiger/kiss-cooking https://github.com/BinaryTiger/kiss-cooking
vncecartersknee 6y ago
Based? Based on what?
bovermyer 6y ago
I do the same thing here: https://benovermyer.com/recipe/ https://benovermyer.com/recipe/
trevor-e 6y ago
Website won't load for me in Firefox, keep getting security warnings about the site not being secure. Ignoring the security warnings just redirects me to another page with another warning.
throwmamatrain 6y ago
Not everything is for everyone, and I feel like I have learned a lot about what HN thinks about cooking from this. Most here seem to approach cooking as programming, maybe someone wants to make a meal compiler. I can't imagine cooking so strictly, if anything it's time away from the terminal to work with my hands and maybe create something I can enjoy or share with others. I did not expect so much rigor and seriousness! :D
carldotac 6y ago
You may also enjoy the NYT's no-recipe recipes, which are freeform, forgiving recipes. https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no... I see a lot of complaints about the state of recipe blogs in this thread. My solution was to look for better sources. NYT Cooking, Serious Eats, King Arthur, Bon Appetit, WaPo's Voraciously, etc. The recipes are well written and tested, and often have separate articles that go into more detail for the curious or confused.
buttersbrian 6y ago
would love this to use some microformat or machine readable standards
tekknolagi 6y ago
This is kind of like the page I made for bread on my website: https://bernsteinbear.com/bread/ https://bernsteinbear.com/bread/ Love it
AdamN 6y ago
Can duckduckgo or other search engines be customized to only return sites like this, HN, etc... I'm thinking of being able to set parameters like: 1. No tracking pixels/cookies 2. No javascript 3. Load in <1 second
throwawaymanbot 6y ago
Anyone surprised that the guy who uses the "based" terminology has some pretty iffy views??
pbanks 6y ago
An ad-free recipe website is a great idea. Though I've no desire to make it political, and it can be user-friendly but still light on code. So I've been working on https://recipeasly.org/ https://recipeasly.org/ though it is a work in progress.
mekster 6y ago
How come some titles don't explain a thing? It's hard to imagine what's being discussed with just the name and see 400+ comments going on.

394 points by meribold 6y ago

In the last few years I’ve learnt that there really is nothing better than a good cook book. Vibrant colors, techniques, stories - these can all really add to your experience if their presence is not solely for the purpose of including additional ads. I’ve also found that the recipe alone is truly not enough - the techniques and background are incredibly important !

scubbo 6y ago
> the techniques and background are incredibly important As someone who admittedly loathes _and_ is bad at cooking - it sounds like you are describing a combination recipe book _and_ cooking-instruction/cooking-history book. I wonder if people are frustrated because the two are getting conflated - they _just_ want the recipe, but they are being given both recipes and background?
- Kalium 6y ago
  Often people are deeply frustrated because they're getting pages and pages of irrelevant SEO-bait and then the recipe. It's rarely meaningful, substantive, informative, educational, or helpful. I don't care how much someone's son/partner/dog loves this gluten-free/low-carb/vegan recipe, and most people seem to also not care.
  - dvtrn 6y ago
    I genuinely truly wouldn’t mind it if all the filler were easy to skip if the reader so desires. Some (and increasingly more) sites offer a “skip to recipe” link but for a long long LONG time that wasn’t the case.
bkjelden 6y ago
Couldn't agree more. A good cookbook is well laid out and organized in a logical manner, rather than organized to optimize search rankings. And while I'm grateful for youtube, blogs, reddit, etc for reducing the barriers for folks to share information about topics like cooking and home improvement, they've also taught me to appreciate a good editor.
tylorr 6y ago
Any suggestions for a good cook book?
- moehm 6y ago
  To learn the techniques, history and scientific background, "On Food and Cooking" [0] is great. His second book, "The Curious Cook" [1] is entertaining and interesting as well. [0] https://en.wikipedia.org/wiki/On_Food_and_Cooking https://en.wikipedia.org/wiki/On_Food_and_Cooking Goodreads: https://www.goodreads.com/book/show/101255.On_Food_and_Cooking https://www.goodreads.com/book/show/101255.On_Food_and_Cooki... [1] https://www.goodreads.com/book/show/117144.The_Curious_Cook https://www.goodreads.com/book/show/117144.The_Curious_Cook
- cratermoon 6y ago
  Anything by Mark Bittman, starting with "How to Cook Everything"
- nick__m 6y ago
  https://www.goodreads.com/book/show/4901819-la-cuisine-raisonnee https://www.goodreads.com/book/show/4901819-la-cuisine-raiso... , it's in French and I don't know of a translation but if you can read it, it is one of the best book on cooking. It covers techniques and timeless traditional French and French Canadian recipes. It's a reference as much as it is a cookbook and it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold The first edition is over 100year old, my grandmother gave the second edition of that book to my mother who gave it to my sister.
  - moehm 6y ago
    > it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold Have you read Modernist Cuisine at Home and can you compare?
    - ghaff 6y ago
      I got mildly obsessed with modernist cooking a few years back and got a copy of Myhrvold's At Home book. It's a beautiful book and is an interesting read. That said, I don't really use it much although I have a few go tos. A lot of the recipes are way more work than I'm going to put in for, say, an omelette.

talentedcoin 6y ago

This is absurd. Many of these recipes don’t even have quantities on them. Needs some kind of QA process at least ....

chizhik-pyzhik 6y ago
You could submit a pull request
- talentedcoin 6y ago
  I’ll stick to reading the many other decent recipe sites, thanks. Kitchn has probably worked best for me so far.
- cdcarter 6y ago
  Of course, that would require you to successfully figure out the right ratio that the recipe author intended.

chovybizzass 6y ago

diggin' the minimalist UI. I have one like that too.

atonse 6y ago

Never thought I'd actually find a webpage that's in Times New Roman soothing. Maybe it's tickling my nostalgia. :-)

robofanatic 6y ago
IMO TMR is the best font for any kind of pure technical documentation. To me a document written in TNR feels like pure and useful form of information without trying to sell something or force some opinion on me.
kickscondor 6y ago
https://youtu.be/73gGwGI8Z7E https://youtu.be/73gGwGI8Z7E
- Nikaoto 6y ago
  If it isn't my favorite website collector, Mr. Condor

treerunner 6y ago

Web site as functional editorial. I really appreciate the effort and hope it continues to emerge into a good resource.

zaptheimpaler 6y ago

based af

cocking 6y ago

No vegan or vegetarian options except for gnocchi. This isn't based cooking, this is meatporn for carnivores.

hagibborim 6y ago
omnivores*
curtainsforus 6y ago
The github's open! If you have a vegetarian recipe, add it!
- souprock 6y ago
  If you see one, submit changes to add meat.
  - curtainsforus 6y ago
    CYOR
    - sbmthakur 6y ago
      What's that?
      - curtainsforus 6y ago
        Choose your own recipe
  - beaconstudios 6y ago
    Based
SamBam 6y ago
"Meatporn" is rather over-selling your point, since it's simply a text list of a dozen standard recipes and no photos.

kijin 6y ago

Should have used subdomains for at least some of the entries! chicken.based.cooking rice.based.cooking

gruez 6y ago
It's not based (verb), it's based (adjective). Your subdomain idea would really only make sense in the context of the verb. https://en.wiktionary.org/wiki/based https://en.wiktionary.org/wiki/based
- JasonFruit 6y ago
  I suspect this was a cleverly intentional misunderstanding.
  - kijin 6y ago
    Yeah, I found phrases like "based on potato" in some of the recipes and thought it might be fun to take advantage of the pun. :)

throwaway623536 6y ago

based on what?

tenaciousDaniel 6y ago

I was just looking up some recipes the other day and my goodness, does this website feel like a breath of fresh air. Today's web just utterly buries even the simplest content underneath a mountain of shit, whether it's ads or fancy banners or a long-winded speech about god-knows-what before getting to the point. Kudos to whoever made this.

curtainsforus 6y ago
It was made by a linux youtuber who occasionally (often) complains about bloat, the the point that 'bloat' became an overused meme by commenters on his channel. Looks like he practices what he preaches!
- throwawaymanbot 6y ago
  If you see some of the items on his personal peertube feed, I sincerely hope he does not practice what he preaches. looks a bit #alt-right to me.
userbinator 6y ago
On the other hand, I think a recipe site should include some pictures of the product. If the "modern web" is obesity, this is anorexia (pun intended).
- morlockabove 6y ago
  Hey, it says on the site that they'd like for people to contribute images, so it should get better over time.
SilverRed 6y ago
The BBC has a good recipes website without the bloat.
inasio 6y ago
I love thermomix [0] recipes because of their simplicity. Most recipes are 5 or 6 lines, each with symbol, ingredient, time, temperature. Super tight shorthand. [0] thermomix is basically the non American alternative to the Vitamix blender. Except that it has a scale and has temperature control built in.

SamBam 6y ago

Maybe I'm in a minority, because everyone always hoots and hollers about how they hate modern recipe web sites -- and I get it, 6 pages of memories of trips to grandma or whatever is ridiculous -- but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. At that point I would probably go to SimplyRecipes, where at least recipes are voted on. The sites that keep me are the ones that don't blather on about grandmas but do subtly give me some reason for why I should trust them, they explain that this technique makes the most sense, they describe how they've tweaked it from this cookbook or whatever. I also read the comments. In the end, though, my pre-existing trust of the site and author makes the most difference.

nkozyra 6y ago
> but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. Isn't this how recipes - outside of friends and family - have worked forever? Celebrity chefs are the minority. People normally just Google "air fryer fried okra" and click on one of the first three. A meandering SEO tale doesn't prove this person cook, it proves they know how to game Google.
- Niksko 6y ago
  This is why most people's cooking sucks. It's not that recipes with meandering SEO tales necessarily have better recipes. It's that recipes without any explanation usually suck. If you pick something with a meandering SEO tale, it _might_ not be terrible. Possibly not terrible is better than definitely terrible.
  - nkozyra 6y ago
    > This is why most people's cooking sucks. I'd argue that recipes themselves are why a lot of people's cooking sucks. The recipes tell you what how much and how long but fail to account for the basics of seasoning, preparation and tool selection. If people apply a formal or acquired training to recipes they'd usually vary a lot from person to person much less the original recipe

kleton 6y ago

The advice to eschew iodized salt in favor of kosher salt is dangerous. Iodo-deficiency is a significant number of IQ points, and in the first world, iodized salt costs the same as non-iodized. It helps thyroid function too, please do not go out of your way to avoid free iodine in your diet!

benrbray 6y ago
I like Adam Ragusea's video [1] on the subject of iodized salt. [1]: https://www.youtube.com/watch?v=B00K66HivcI https://www.youtube.com/watch?v=B00K66HivcI
- cratermoon 6y ago
  Yup. The average person doesn't really need iodized salt in the modern developed world.
  - chris_wot 6y ago
    Fun fact: Australia, quite by accident, had iodized milk up to the 80s, because of the sanitisers used in dairy processing which contained iodophors. And now that we have started phasing them out, it turns out that iodine deficiency has started occurring again.
    - cratermoon 6y ago
      When I was a home brewer I learned about iodophors for no-rinse sanitizing. Do any commercial brewers use it? If so, bottoms up, mate!

curtainsforus 6y ago

Hello, based department? Want to come for dinner? I'm making beef stroganoff :)))

joobus 6y ago

I like the idea of a simple recipe site generally, but I also like reading the user feedback on recipe sites. Is a recipe any good? Are there improvements? There is no way to tell on this site.

centimeter 6y ago
IMO it's not worth the hassle to add user feedback, because A) it takes a lot of work from the website admin B) it's usually extremely low (maybe negative) value.
- Jarwain 6y ago
  For a lot of sites I might agree, but I think individual user experiences and variations provide a lot of value on a cooking site
- cratermoon 6y ago
  A friend of mine who frequents recipe sites pointed out to me once how often the comments are some variation of "I made this except I didn't have any X, Y, or Z so I used M, N, and O", which is great for them but it doesn't really tell you if the recipe, as written, is any good.
  - phlakaton 6y ago
    But is great for exploring the “solution space” of what variants people have tried and preferred.
    - cratermoon 6y ago
      I suspect the recipe sites care about comments and other user-generate stuff because that's how they track "engagement" and collect data to feed into their SEO/ad targeting/sales pipeline.
    - cratermoon 6y ago
      Yes, unless the recipe called for sugar and the "chef" who tried it was clueless and subbed something dumb like sweet curry powder and then complained the recipe sucked.

deleted 6y ago

[deleted]

kevindong 6y ago

Modern blog-y recipe websites do tend to go and on about things I really do not care about (e.g. the worst I've seen is a recipe that included 68 wedding pictures before anything related to the recipe came up [0]), but they also tend to include some helpful hints/tips/pictures of some of the techniques used. There's a good middle point to be struck between the starkly minimalist based.cooking and the excessively backstory heavy recipe blogs. [0]: https://web.archive.org/web/20180522221942/https://adventuresincooking.com/spiced-pear-bundt-cake-with-brandy/ https://web.archive.org/web/20180522221942/https://adventure... (author has since pared back the number of images; see https://adventuresincooking.com/spiced-pear-bundt-cake-with-brandy/ https://adventuresincooking.com/spiced-pear-bundt-cake-with-... )

imgabe 6y ago

I also became frustrated with recipes sites and made my own: https://nononsense.recipes https://nononsense.recipes - free to browse, or you can make an account to add your own recipes, curate a list of favorites, and leave and read comments.

hannofcart 6y ago

> Only Based cooking. Can someone shed light on what "based cooking" is? It's rather tricky to Google for and am unable to figure out what the site's author means by that.

solarkraft 6y ago
"Based" is a specific online subculture slang for something wholly positive, the opposite of "cringe".
- mseepgood 6y ago
  > a specific online subculture slang But what online subculture? A cringe subculture? Isn't something that is positive to a cringe subculture cringe to everyone else?
- pabl8k 6y ago
  more like "unapologetic" I think? also I think somewhat coopted by right wing folks more recently.
  - deleted 6y ago
    [deleted]
  - puchatek 6y ago
    Would that explain why the list of recipes is almost entirely noon-vegetarian?
    - deleted 6y ago
      [deleted]
    - yoz-y 6y ago
      I wouldn’t read that much into it. Depending on the origin of the author it might be that not eating meat is just not common.
      - 6y ago

solarkraft 6y ago

Based on what?

young_unixer 6y ago
On basedness.
ttt0 6y ago
https://github.com/LukeSmithxyz/based.cooking/issues/64 https://github.com/LukeSmithxyz/based.cooking/issues/64

crochi 6y ago

Can someone clarify the slang 'based'?

brobinson 6y ago
Defined here: https://en.wikipedia.org/wiki/Lil_B#Artistry https://en.wikipedia.org/wiki/Lil_B#Artistry
- SilverRed 6y ago
  This is not at all what the OP link is using the word to mean. "Based" has become a meme word to mean good, agreeable, against the norms, and often controversial.
  - brobinson 6y ago
    Imagine disagreeing with The BasedGod about his own word. lol

Assossa 6y ago

Here's the backstory to why this was made: https://www.youtube.com/watch?v=cvDyQUpaFf4 https://www.youtube.com/watch?v=cvDyQUpaFf4 https://www.youtube.com/watch?v=wY70NCW98Is https://www.youtube.com/watch?v=wY70NCW98Is

SMAAART 6y ago

What is is this? 1994?

aembleton 6y ago
No, we didn't have CSS then.

bustin 6y ago

This is excellent! Love the basic HTML look as well. Love the project, will follow along!

woodruffw 6y ago

The owner of this website is a reactionary with a relatively popular YouTube channel in which he openly espouses and trades in racist talking points[1]. [1]: https://www.youtube.com/channel/UC2eYFnH61tmytImy1mTYvhA https://www.youtube.com/channel/UC2eYFnH61tmytImy1mTYvhA

userbinator 6y ago
I'm not sure what political positions have to do with cooking. Then again, I'm not a subscriber to this whole new-age identity politics wokeness mess.
- dguaraglia 6y ago
  I’m always fascinated by people complaining about ‘woke identity politics’ usually when coming in defense of people who define their whole identity... as anti-woke. Maybe let’s admit that everyone is playing identity politics, it’s just that one side is too embarrassed to admit it after decades of virtue signaling ‘independent thought’.
  - ttt0 6y ago
    Having a YouTube channel with 95% of videos being Linux tutorials is defining your whole identity as anti-woke?
    - dguaraglia 6y ago
      The term 'based' is only used by a very tiny group of people. I'll let you figure out why one of their heroes was a guy they called 'based stickman' that ended in prison for assaulting people with a weapon.
      - ttt0 6y ago
        I know what 'based' means. The term originated in hip-hop and now it's used by all sorts of people ranging from nationalists, through moderate conservatives and apolitical people, all the way to communists, in places like imageboards, twitter and social media in general. It's just like the term 'thot'. It's generally used by young people on the internet. But it still does not answer my question.

megraf 6y ago

This is very nice. Nice that PR's + credit to the Author's are included in the template. I've been using a similar site for a while: https://en.wikibooks.org/wiki/Cookbook:Recipes https://en.wikibooks.org/wiki/Cookbook:Recipes

Niksko 6y ago

This website actually proves why everyone's favourite punching bag, the picture heavy SEO laden, anecdote about my mother's neighbors rabbi style cooking blogs exist. These recipes would be totally un-followable unless you've made them before, especially without pictures. Some of them are terrible recipes, particularly the "curry". And maybe there are good reasons for them being very basic (e.g. they're traditional or they're meant to be simple or for beginners), but because there's very little in the way of explanation in them, who knows. Hard pass. This website is just a pure html version of the first google link when you search for a recipe. Much like that first google link, these recipes will also be boring and flavorless.

morlockabove 6y ago
On TFWS, it asks for people to send in color pictures of the meals cooked according to the recipes in question.
penetraitor69 6y ago
I was about to say the same thing. For lack of pictures, it's hard to get a sense for whether they would turn out well, except in the trivially simple cases like "put some chicken and veggies in a slow cooker for 8 hours" or "bake chicken wings in a bag with Frank's RedHot".
Lich 6y ago
Punching bag for a reason. Terrible sites especially on mobile, have to scroll through what feels like an infinite amount of pictures and “fluff” text about how this recipe reminds the author about a warm childhood memory, which you can’t even read cause ads are popping up all over the place. The recent “jump to recipe” buttons don’t help. You jump to the recipe, but some late loading ad just pushes the recipe out of view or some ad hovers right over it. I just don’t bother with these kinds of sites anymore. Even when I was inexperienced with cooking, I felt none of the stories or pictures (often delicately staged much like commercial photoshoot) helped me with making the recipe.
- Niksko 6y ago
  You're generalizing too far I think. Yes, a lot of recipes have fluff that doesn't add anything. But some don't, some have crucial information that helps you understand techniques, ingredients or thought processes. If you use recipes like the link, or like the top Google links, you're guaranteed to get zero info. You shouldn't bother with _most_ long format recipe sites, but you should with some. You should also realise that the fluff doesn't mean it's a bad recipe. I have a few sites that have amazing, innovative and bulletproof recipes, with lots of fluff. Those recipes aren't anywhere else. Your top recipe on google simply isn't going to have that level of thought put into it, because if it did, somebody would be monetizing it.

ablyveiled 6y ago

Hah. I don't love luke, but hope this project of his yields fruit.

Brian_K_White 6y ago

Am I the only one who thinks that this concept is perfectly good, and all the things the site doesn't have are just great further development of the idea? What's wrong with a "wikipedia for recipes"? I would LOVE that. All the complaints about the quality of the recipes or the lack of more in-depth explaination of each one, some kind of voting/reputation system for the recipes and for the submitters and the voters, Yes those are all good ideas to make the db more useful than just a db. But you have to start somewhere. How is the core idea here of a public cookbook not fundamentally awesome? I mean hello... GIT. Recipes that are living documents that can be honed over time, complete with viewable history of what changes have been made so you can decide if you agree with them. Branches and forks for all the hundred variations on any given thing. Revisions by better experts than the original submitter of some recipe. So, today on day one it doesn't already have the benefit of years of contributions and incremental improvements and revisions, Quelle Suprise!

monkin 6y ago
The only thing that’s missing for me is pictures of each step, and final dish. Why photos? When I’m doing something for the first time I want to see if I fucked up along the way. :-)
astroanax 6y ago
Git might not be the best way to manage recipes, especially when you're targeting a section of users who might have never heard of what it is. Sure, the idea of 'viewable history' is nice, but the average cook would find trouble with it. A wiki seems much better suited for this. To add a recipe, you need to a learn markdown and create a PR. Learning markdown might not be hard, but learning to create a pull request, after creating a github account might put them off.
- tasuki 6y ago
  I don't think "people who are good at cooking and bad at technology" is the target audience here. The target audience is tech people tired of ads and nonsense.
6y ago

cratermoon 6y ago

You know why all these sites have pages of effluvia accompanying their recipes? Because lists of ingredients and steps are not copyrightable. A book of recipes, however, is copyrightable. On the web, to make the content copyrightable, they have to add stuff. "A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection. " https://www.copyright.gov/help/faq/faq-protect.html https://www.copyright.gov/help/faq/faq-protect.html

lliamander 6y ago
Holy cow. Thank you for that explanation.
00jimbo 6y ago
it's not really that. it's because of google's arcane search requirements. these authors want their results to appear high up in google search results and one of the ways to do it is to have all this accompanying text. because their list of ingredients and steps are still not copyrightable even if all the surrounding text is.
- hnick 6y ago
  Yeah it's definitely SEO fluff. No one is enforcing copyright on their blog's recipe. And another site can still extract the recipe portion anyway.
seanwilson 6y ago
> A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions Very few recipes are just a minimal list of ingredients and steps though? I don't think this means you have to add your life story above it, just add enough explanation about the steps and it will be copyrightable. The recipes on Based Cooking will surely pass this. It's not like many recipe websites have 100% original recipes they're trying to stop you stealing anyway. A website of unattributed stolen recipes probably isn't worth much as it won't have a reputation or branding.

mproud 6y ago

We need an API for recipes

JetAlone 6y ago

I have to echo the sentiment that I find this site soothing. Would be nice to set up something in this vein.

TaylorAlexander 6y ago

Hmm no vegan filter.

Nikaoto 6y ago
I'm not a vegan, actually very much the opposite, but https://grimgrains.com https://grimgrains.com looks like a nice website. It's open source too https://github.com/hundredrabbits/Grimgrains https://github.com/hundredrabbits/Grimgrains
- TaylorAlexander 6y ago
  Hey thanks!
morlockabove 6y ago
There is, it's set to exclude.

sitzkrieg 6y ago

sad they skipped the pun baste

deckplecksetter 6y ago

Ingredient from the curry recipe: > More spinach than you think you need What? Just tell me how much goddamn spinach to use.

scollet 6y ago
It's always more than you think though.
tjr225 6y ago
It’s just curry. No need to freak out.
morlockabove 6y ago
Just take however much feels appropriate, and double it!

hardwaregeek 6y ago

Some of these recipes seem decent if you're already somewhat experienced and have developed cook's intuition. Otherwise they're way too vague. For instance, the chicken parm recipe: - There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it. - Pound with what? A lot of people will come up with very bad answers to this question. - How much flour? How much egg? I'll bet that plenty of beginners will use a tablespoon of flour or a singular egg - Ditto with oil. Beginners do not know how much oil is necessary to fry stuff - How high heat? You probably want to turn down the heat after the oil starts smoking. - Is there a single mention of adding salt? Sounds like a pretty bland recipe I don't mean to be too harsh but recipes are hard. There's a reason why professional recipe developers have developed certain standards like measurements, terms (folding batter, shimmering oil, etc.), and development procedures (cross testing).

reedjosh 6y ago
No website can fully replace life experience. Either way, the simplicity of presentation here transcends any such criticism which misses the point entirely.
- deleted 6y ago
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- spaetzleesser 6y ago
  I think of myself as a pretty decent cook but without some rough measurements I don’t find the recipes very useful. When I look at the gnocchi recipe I have no idea how much flour to take for an amount of potatoes for example . It is a little like watching my mom who just seems to throw things together until it’s right. Every time it’s perfect but she can’t explain what she does. You need a lot of experience for this.

eps 6y ago

Beef Stroganoff is a sour cream based sauce, which is its principle ingredient. This one doesn't have it. The recipe itself is fine, just the name is off.

harha 6y ago

One place that I find has surprisingly good recipes is Wikipedia. Take paella [0] or the basic French sauces [1] for instance. It gives context and standard preparations as a great starting point with useful related items. It’s more advanced than a YouTube video for someone who hasn’t cooked much yet (similar to a technical topic), but I like the additional information and encyclopedia style discussing variations rather than choosing a single truth and just trying to sell ads on a site. [0]: https://en.wikipedia.org/wiki/Paella https://en.wikipedia.org/wiki/Paella [1]: https://en.wikipedia.org/wiki/French_mother_sauces https://en.wikipedia.org/wiki/French_mother_sauces

datafatmunger 6y ago

margin-bottom: 500px; ... why? Edit: Genuinely curious!

peter_retief 6y ago

Not having glossy images makes the recipe easier to read. I am also using markdown to create recipes and some other documentation. Like the idea of using github to manage the recipes. You would probably need to use indexing if the data became large. Some sort of user review system might help maintain quality.

eyelidlessness 6y ago

What is “based” cooking? It’s not explained on the site. A web search obviously leads to [something-]based cooking. I was hoping that there was something to this about minimizing nonsense around online recipes, but the first one I read (stroganoff) had ingredients in the instructions not included in the ingredients list. I’m not trying to trash this, I just don’t know what it’s trying to accomplish.

defen 6y ago
"Based" is a slang word that means the opposite of "cringe", which is the feeling you experience when you go to a recipe site and get treated to 500 words about how much the author loves winter.
- cryptoz 6y ago
  Worth throwing out there that 'based' is a new-ish word and means different things to different people. As I have been discussing in this thread, my understanding of the definition of 'based' is something equal to cringe, or 'unpleasant', and sometimes 'racist'. > 500 words about how much the author loves winter Also discussed in this thread, but it is far from agreed-upon that those extra words are 'cringe'; at least some people here seem to enjoy that content. And regardless, the existence of that content is an interesting discussion; is it a legal concern, or a result of capitalism and algorithms and SEO? Or something else entirely?
  - defen 6y ago
    It could be all that, or it could be a reference to Lil B's cooking music (as far as I know he invented the word) https://www.youtube.com/watch?v=ZghGHHBO_nU https://www.youtube.com/watch?v=ZghGHHBO_nU
    - ergl 6y ago
      No need to guess, just check out the author's youtube channel[0], look at the thumbnails. It's /g/ tier "humor" [0]: https://www.youtube.com/c/LukeSmithxyz/videos https://www.youtube.com/c/LukeSmithxyz/videos

dmje 6y ago

Nice idea but I'm confused by "based". What's that?

jackjohn 6y ago
Comes from 4chan slag. It's the opposite of cucked. Hence the term `based and redpilled` to `cringe and bluepilled`. It's also typically used to endorse extreme views ironically: "beating women is based" or endorsement to strange ideas "monarchism is based". A discussion above mentions some rapped coining the word, but often words occur spontaneously in multiple communities and both can claim invention of a term.
- dmje 6y ago
  Thanks! I'm getting old.

christophilus 6y ago

I love it. It’s like the recipe cards in my grandma’s kitchen tin. Minimal. Just enough to set you in the right direction and encourage exploration.

jamiequint 6y ago

Kenji Lopez (MIT grad chef who is reasonably famous on YouTube and for writing for Serious Eats for years and for writing this amazing cookbook https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087 https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) gives the exact opposite advice of this blog for salt where he recommends using large flake salt for finishing and "table salt" for cooking.

schwartzworld 6y ago
I can't imagine it matters much in any situation where the salt is going to dissolve, so the cheapest option (table salt) makes sense. Kosher salt is a fine compromise for most situations.
- deleted 6y ago
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- s_dev 6y ago
  Both table salt and kosher salt are perfectly fine for seasoning or decorating -- michelin starred restaurants use both for each purpose. The only important thing to note is that they have different saltiness grades. Table salt is finer and thus saltier. Real problems emerge when not distinguishing between the two -- either a dish is far too salty or completely under seasoned. Just specify what you're using and how much and the person using the other one can adjust. 3 parts kosher is about 1 part table salt. It gets way more confusing if you go to Japan -- instead of 3 or 4 salts. There are 00s. The Japanese are big in to salts.
  - mbg721 6y ago
    Also note that in the US, there are a couple major brands of Kosher salt; Morton is noticeably coarser than Diamond Crystal.
ranger_gord 6y ago
I'm late here, but I just wanted to post that this is either outdated or incorrect info. Here is a post from 2013 where he says he uses diamond crystal kosher for cooking https://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html https://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-ne... and you can see in all his recent youtube videos he uses the larger kosher salt.

powmonk 6y ago

The info about salt is plain wrong. Kosher salt is used for curing meat and as a mainly decorative addition to baking, you don't need to use it for cooking, it doesn't dissolve noticably slower in liquids. In fact when most recipes specify a volumetric measurement of salt they mean table salt and if you were to use kosher or sea salt you would be under seasoning due the reduced volume, nothing to do with how quickly it dissolves. You should definitely not be using large grain salt in baking for this reason, unless it is to decorate a finished product. Iodine deficiencies were and are very, very real. They're also on the rise due to food deserts and rising poverty. Iodised salt largely eliminated iodine deficiencies so people with poor knowledge of the history think they just went away. Most processed food does not contained iodised salt, so table salt is an essential source or iodine for a great many people around the world. Idosing salt was and is one of the greatest public health success stories of the 20th century, do not talk about it like some conspiracy by government.

davidcelis 6y ago
> In fact when most recipes specify a volumetric measurement of salt they mean table salt That’s really not true. Most food writers would tell you that the standard is kosher salt, and many would specify diamond kosher
- OJFord 6y ago
  In America perhaps. In the UK the term isn't used, iodine is not (or it's so rare I've never seen/heard of it, and can't find an example now) added ever, and anti-caking agent is only added if it's marketed as a table salt.
  - lorenzhs 6y ago
    In the UK, iodine is added to cattle feed instead of salt, so it's contained in dairy products. No idea whether this can be a problem for vegans. "Kosher salt" isn't a thing this side of the pond (at least in Germany). Even regular coarse salt is not something you can expect to find in an average kitchen.
- 6y ago

ic0n0cl4st 6y ago

I guess the Proud Boys deserve cookbooks too? The use of the word “based” is almost always a white nationalist whistle or flag. Like flashing the “OK” sign so others know you’re a racist. The first time I saw the word based was the first significant violent attack on a BLM protestor by white supremacist Kyle Chapman in 2017. The Proud Boys klan gave him the honorary title of “Based Stickman”. The author of this cooking site most likely has white power affiliation. https://en.wikipedia.org/wiki/Kyle_Chapman_(American_activist)?wprov=sfti1 https://en.wikipedia.org/wiki/Kyle_Chapman_(American_activis...

jackjohn 6y ago
basado
- young_unixer 6y ago
  Y rojopastillado
Thibi2000 6y ago
Put the toilet paper rolls off your eyes and go take a look at his other work, primarily his Youtube channel. Based is not a word that is owned and primarily used by white nationalists; it's used by many different people. It's undeniable that he has controversial and non-conformist opinions(which is what "being based" usually means), but none of them are based on or related to racial discrimination.
- driverdan 6y ago
  His YT channel is full of 4chan cringe. I'm not going to give him any views but it seems likely he's alt-right.
  - Thibi2000 6y ago
    Not everything is as it seems.
phaker 6y ago

throwaway4good 6y ago

What is this? Alt-right cooking?

dfgdghdf 6y ago

Just FYI, the name "based" made me think this was some kind of alt-right thing.

dfgdghdf 6y ago
Down-voter clearly needs to tidy their room!
andrepd 6y ago
Take a look at the author's blogposts and videos. It's a cross between a /g/ poster and an alt-right unabomber, complete with an obsession about tradition and a hate of "modern degenerate marxist egalitarian values".
- morlockabove 6y ago
  That sounds pretty based
  - MemesAndBooze 6y ago
    Which is a good thing

spoonjim 6y ago

Does anyone else absolutely loath recipes? Using measuring spoons and shit make me feel like I’m doing a homework assignment. No recipes, no measuring for me. Just pour in the shit, do what you think it needs, eat it when you’re done. Today, that was brown rice, some fried onions and bell peppers, a can of tomatoes, salt and pepper, cayenne, birds-eye, fish sauce, tamari, red wine vinegar, and garlic in the instant pot for 30 minutes.

ShinyRice 6y ago
You clearly didn't think your comment through. Let's say it's your first time cooking. If you have no idea how much of each ingredient you should add, how in the world are you supposed to make a decent meal? I personally fudged a few myself putting too little spice or too many pickles.
- spoonjim 6y ago
  I’m a good cook now but I really didn’t start with recipes. I started out cooking the items according to the directions on the package (yes, a recipe of sorts) and then combining the stuff I liked.

nmca 6y ago

You have the opportunity to make the following improvment that I've always wished for in a recipe book: Repeat quantities both in the ingredients list and the instructions. Thus, when following along, you don't need to cross reference.

kurisuri 6y ago

A bit disappointing as it only has meat recipes. Also the recipes are weird.

beaconstudios 6y ago
The author doesn't like vegetarians.

pikzel 6y ago

This is just so uninspiring. And I grew up with these colorless, times new roman 90's web pages.

redst 6y ago

He actually did it, the absolute mad man

boltorx 6y ago

Little heads up for all searching vegan receipts there. The author has an article named "Veganism is the Pinnacle of Bugmanism" on his personal webpage: https://lukesmith.xyz/articles/vegan https://lukesmith.xyz/articles/vegan

andrepd 6y ago
What absurd drivel. /pol/-tier.
morlockabove 6y ago
That's no reason there couldn't be vegan recipes on the site. If a recipe happens to be vegan, then so be it... Of course he, not being a vegan, isn't going to add any himself.

scottmcdot 6y ago

Seems like SI units are not always available.

Tepix 6y ago

I'd rather have structured data, allowing the users to filter by or search for ingredients and automatically convert units. There were some XML formats invented for that: - http://www.formatdata.com/recipeml/ http://www.formatdata.com/recipeml/ - https://cookmate.blog/my-cookbook-xml-schema/ https://cookmate.blog/my-cookbook-xml-schema/

alfanick 6y ago

Can we get base64 cooking? Base-2? What is "based"!? /s

andrepd 6y ago

I don't care much for the author, which is pretty much an alt-right version of the unabomber, but it's true how bloated most websites are.

sarabad2021 6y ago
Yes, let’s throw out all art, scientific advancements, technologies, inventions, books, anything with an author that we find problematic.
- andrepd 6y ago
  Well I'm glad I didn't say anything of the sort then? I just said he's a cunt. Also he hasn't contributed to "art, scientific advancements, technologies, inventions, books", as far as I can tell.
  - deleted 6y ago
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  - deleted 6y ago
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- gaws 6y ago
  There's no problem highlighting the fact that Luke is an alt-right racist.

qrbLPHiKpiux 6y ago

I had to look twice to make sure I wasn’t on 4chan. The reason, “Based.”

gverrilla 6y ago

I have never in my life seen a good recipe for complete noobs. There's always something missing.

ghaff 6y ago
Maybe hard to find online as recipes tend to be fairly barebones or they're by experienced cooks mostly for experienced cooks. You'd probably be better off with a book from Alton Brown or someone like that. America's Test Kitchen stuff has pretty careful instructions as well although they're not necessarily pitched at complete novices. You could also do worse than Cooking for Geeks by Jeff Potter from O'Reilly.

lmilcin 6y ago

Feels like transported into 90s. Just honest content. I wonder how lack of ads and SEO influences positioning in search. I wonder why exactly that kind of content is vanishing from Internet: 1. Geeks stopped being interested into publishing honest content (I don't find it likely). 2. Geeks gave up on publishing honest content. 3. Honest content is still there but is just diluted by for profit sites. 4. Honest content is being punished in search results by not being nice to advertisers. 5. Honest content is being outgamed by sites that make it their main mission to game the system.

anentropic 6y ago

What is "Based cooking" ? Is it a pre-existing phrase with its own meaning, or it's just the name of the site? Is this a meme meaning of the word "based" that I am too old to be aware of?

flemhans 6y ago
I have the same issue (33 yrs old), and couldn't figure it out by doing a quick web search.
pjc50 6y ago
Roughly "down to earth", the opposite of image-obsessed.
deleted 6y ago
[deleted]
DC-3 6y ago
I'm not 100% sure this is what the author intends but 'based' has been used for quite a long time on imageboards as an adjective describing something that is unpopular or contentious but nonetheless correct. > J.K. Rowling is actually better that Hemingway > > based From here it spread to other communities (largely non-mainstream political communities on both the left and right). Its strongest assiociation is still with 4chan (and by extension the alt-right) though. Edit: I just noticed this is Luke Smith's project. He's an esoteric fascist with an embarrassing love of 4chan memes. So yeah, that's where it comes from.
- diydsp 6y ago
  > unpopular or contentious but nonetheless correct. I agree with that, but regard it as an evolution from my other answer meaning "established." The reference to contentious or unpopular comes because a based person has earned the ability to present unpopular ideas without repercussion.
  - DC-3 6y ago
    I think you're right that the term originates in hip-hop culture but when it was borrowed by imageboard culture it evolved into a descriptor of ideas and not of people - for the simple reason that imageboards are mostly anonymous. Now when I see the term used online it's mostly in the imageboard sense of some idea or concept being 'correct' or 'agreeable' rather than the person who originates it. I think the term is undergoing a certain amount of semantic broadening too - more and more often I see it simply as a synonym for 'cool' rather than in the narrower meaning of 'this is controversial but I agree with it'.

gvv 6y ago

Pretty based ngl

thunderscore 6y ago

I had the same idea last year but i wanted to try dhall so I used that instead of markdown files for the recipe format. There is no content, but the structure is there. https://kiss-cooking.notarobot.life/ https://kiss-cooking.notarobot.life/ https://github.com/BinaryTiger/kiss-cooking https://github.com/BinaryTiger/kiss-cooking

vncecartersknee 6y ago

Based? Based on what?

bovermyer 6y ago

I do the same thing here: https://benovermyer.com/recipe/ https://benovermyer.com/recipe/

trevor-e 6y ago

Website won't load for me in Firefox, keep getting security warnings about the site not being secure. Ignoring the security warnings just redirects me to another page with another warning.

throwmamatrain 6y ago

Not everything is for everyone, and I feel like I have learned a lot about what HN thinks about cooking from this. Most here seem to approach cooking as programming, maybe someone wants to make a meal compiler. I can't imagine cooking so strictly, if anything it's time away from the terminal to work with my hands and maybe create something I can enjoy or share with others. I did not expect so much rigor and seriousness! :D

carldotac 6y ago

You may also enjoy the NYT's no-recipe recipes, which are freeform, forgiving recipes. https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no... I see a lot of complaints about the state of recipe blogs in this thread. My solution was to look for better sources. NYT Cooking, Serious Eats, King Arthur, Bon Appetit, WaPo's Voraciously, etc. The recipes are well written and tested, and often have separate articles that go into more detail for the curious or confused.

buttersbrian 6y ago

would love this to use some microformat or machine readable standards

tekknolagi 6y ago

This is kind of like the page I made for bread on my website: https://bernsteinbear.com/bread/ https://bernsteinbear.com/bread/ Love it

AdamN 6y ago

Can duckduckgo or other search engines be customized to only return sites like this, HN, etc... I'm thinking of being able to set parameters like: 1. No tracking pixels/cookies 2. No javascript 3. Load in <1 second

throwawaymanbot 6y ago

Anyone surprised that the guy who uses the "based" terminology has some pretty iffy views??

pbanks 6y ago

An ad-free recipe website is a great idea. Though I've no desire to make it political, and it can be user-friendly but still light on code. So I've been working on https://recipeasly.org/ https://recipeasly.org/ though it is a work in progress.

mekster 6y ago

How come some titles don't explain a thing? It's hard to imagine what's being discussed with just the name and see 400+ comments going on.