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Looks good once the 404 issue is fixed. Perhaps for a future release you could tag / filter sources by country? A big problem for me in recipe search is avoidin

Looks good once the 404 issue is fixed. Perhaps for a future release you could tag / filter sources by country? A big problem for me in recipe search is avoiding localisation issues (e.g. Having to do all the conversions from cups; remembering that 'heavy cream' is somewhere in between single and double cream etc.)

deleted 5y ago
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milomildus 5y ago
404 issue should be fixed. Tagging by country / locale is a good idea. Another thing I'm currently working on is using a data structure of ingredients instead of a flat list. This structure will handle things like different names for ingredients and hierarchy (ie. no dairy will exclude milk and butter as well.)
- james_in_the_uk 5y ago
  Here are some good UK sites to consider including: The Guardian: https://www.theguardian.com/tone/recipes https://www.theguardian.com/tone/recipes BBC Good Food: https://www.bbcgoodfood.com https://www.bbcgoodfood.com Jamie Oliver: https://www.jamieoliver.com https://www.jamieoliver.com Delicious Magazine: https://www.deliciousmagazine.co.uk/recipes/ https://www.deliciousmagazine.co.uk/recipes/ Great British Chefs: https://www.greatbritishchefs.com https://www.greatbritishchefs.com I should add that there are legal restrictions on scraping and re-use of content from third party websites; I haven't checked if the above permit this.
OJFord 5y ago
I gave in and bought a set of US (not the old British, nor the metric..) cups in the end. I don't like it, but it beats using something else for a volumetric measurement.
- PeterisP 5y ago
  IMHO it's better not doing volumetric measurement and doing everything by weight, having your mixing container on a scale the whole time and "resetting the weight" when adding new ingredients.
  - OJFord 5y ago
    Yes, I agree, but when confronted with a bunch of 'cups' in a US recipe you want to follow, IMO using cups is better than a metric jug and a calculator, and also better than scales, calculator, and looking up densities.

deleted 5y ago

[deleted]

milomildus 5y ago

404 issue should be fixed. Tagging by country / locale is a good idea. Another thing I'm currently working on is using a data structure of ingredients instead of a flat list. This structure will handle things like different names for ingredients and hierarchy (ie. no dairy will exclude milk and butter as well.)

james_in_the_uk 5y ago
Here are some good UK sites to consider including: The Guardian: https://www.theguardian.com/tone/recipes https://www.theguardian.com/tone/recipes BBC Good Food: https://www.bbcgoodfood.com https://www.bbcgoodfood.com Jamie Oliver: https://www.jamieoliver.com https://www.jamieoliver.com Delicious Magazine: https://www.deliciousmagazine.co.uk/recipes/ https://www.deliciousmagazine.co.uk/recipes/ Great British Chefs: https://www.greatbritishchefs.com https://www.greatbritishchefs.com I should add that there are legal restrictions on scraping and re-use of content from third party websites; I haven't checked if the above permit this.

OJFord 5y ago

I gave in and bought a set of US (not the old British, nor the metric..) cups in the end. I don't like it, but it beats using something else for a volumetric measurement.

PeterisP 5y ago
IMHO it's better not doing volumetric measurement and doing everything by weight, having your mixing container on a scale the whole time and "resetting the weight" when adding new ingredients.
- OJFord 5y ago
  Yes, I agree, but when confronted with a bunch of 'cups' in a US recipe you want to follow, IMO using cups is better than a metric jug and a calculator, and also better than scales, calculator, and looking up densities.