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Every recipe (and recipe language) must include links to descriptions of ingredients and/or alternatives. I have no idea what a "medium victorian spring spruce
by dmitriid 5y ago
Every recipe (and recipe language) must include links to descriptions of ingredients and/or alternatives.
I have no idea what a "medium victorian spring spruce potato is" or whatever it is you're using. In Sweden we have only two kinds: hard and soft. Same goes for basically everything else :)
- dubadub 5y agoThat was the motivation. I had the same problem that recipes from the apps aren’t localised to local produce. Also sometimes I want to cut corners and do thing easier. I should be able to apply agile and maintain my recipes in my way :-)
- Moru 5y agoIn north Sweden we have also only two kinds of potatoes. One is called Mandelpotatis, and then we have all the rest that noone buys. Seriously, if you don't like potatoes or think it's boring, try Mandelpotatis (if you can find it, it likes sandy, not very nutrious earth to grow or it will get sick and die :-) I have been thinking of a way of writing my recepies so I can process them into a database some day for easier search. I realised I would never have the energy to actually do it so I'm just switching to markdown and running a static webcompiler on them to output html with search function in javascript and upload to github. Works better than expected and have everything I need.
- morberg 5y agoSounds like you have a similar setup to mine [1]. I have added PDF as an output format using pandoc. Also GitHub actions to automatically generate a new version when I push a commit. Would you mind sharing yours? I am always looking for inspiration and ways to improve. [1]: https://github.com/morberg/recept https://github.com/morberg/recept
- Moru 5y agoMine is just a default setup of this: https://squidfunk.github.io/mkdocs-material/ https://squidfunk.github.io/mkdocs-material/ Document folder structure similar to yours. I'm going to look through your collection, looks interesting :-)
- Zababa 5y agoA way to do this would be to start with a list of ingredients/techniques, and have a "dependency checker" that checks that every ingredient/technique is either in the list, or explained elsewhere. This way, the base would be explicit, and you can easily track explanations.
- jfk13 5y ago> In Sweden we have only two kinds: hard and soft. I'm not sure where you get this idea. Even a basic supermarket like ICA knows more than that: https://www.ica.se/icas-egna-varor/produkter/icas-potatis/ https://www.ica.se/icas-egna-varor/produkter/icas-potatis/
- dmitriid 5y ago> I'm not sure where you get this idea. From the potatoes that are immediately visible on display. You have large stands with two types of potatoes that you can pick and weigh yourself (sometimes three, the difference isn't obvious). Then you have a bunch of 3kg-5kg packs of washed potatoes of two kinds: fast and mjölig. And possibly there are one or two packs of other kinds? Maybe those 3-5 kilo packs have different types of potatoes in them? But those are never clearly marked. And then you arrive at a recipe, and it calls for russet potatoes or dutch cream potatoes or some other potato. What the hell are those? :) Anyway, potatoes were just to illustrate the idea. I've had the same issues with rice, vegetables, even spices sometimes.
- phonypc 5y agoHard/soft presumably corresponds to the waxy/floury categorization Anglo countries often use. It shouldn't be hard to find which category a given variety of potato better fits into.