A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
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If you are tired of reading of grandma's hardships in the great depression here is a trick:
Add "cooked.wiki/" (without the "") to the beginning of any recipe URL, and it will strip away everything but a column with the ingredients and a column with the recipe.
You have to make an account to store recipes, but that's totally optional.
Because normal people are idiots. They are not going to understand any of this whatsoever. That's why you have to put the actual instructions with the ingredients.
What if you wanted to first sift, combine and whisk the dry ingredients before folding in, would you put that in the big blank square box?
You add an other column and put the ingredients you use first at the top.
Yes
I’ve also invented similar recipe design on note cards, mainly because I fucking hate having to find quantities of things I didn’t premeasure.
Fuck mise en place I want to see quantities as o add them.
anything can be Marie Kondo'ed, it would seem.
Needs a four chapter novel about something unrelated in front of it.
I don't know, what's a recipe without a popup video and six banners and a "jump to recipe" button that doesn't work, as well as 99 pictures of spaghetti?
This recipe is missing something. Maybe throw in a backstory.
Eggs from gay chickens and vanilla from gender-fluid vanilla plants.
Vanilla orchids are not gender fluid at all, they are hermaphroditic. And eggs from happy hens just taste better.
Here's an open source library for generating these from markdown https://mossblaser.github.io/recipe_grid/tutorial.html
But where am I going to put the six paragraph AI generated anecdote about my grandmother?
In white text on white background at the bottom of the page where the rest of the SEO goes.
You know, I don't hate this.
Let's simplify websites significantly. Everything SEO/AI slop appears below the fold in white text.
The point of the AI slop / random pointless exposition is to maximize the number of ads a user has to scroll past to see the actual recipe. What incentive would a website have to put that at the bottom?
“And Nanny only used Hershey cocoa powder. Click my Amazon link to buy it from my shop!”
The hallmark of recipe design imo was modernist cuisine and the following books on pizza and bread. A lot of the recipes were obnoxious and it’s written by a notorious ex Microsoft cto that turned into a patent troll to finance his cooking nerd bullshit (morally justifiable to pirate all of the obnoxiously expensive books) but props for their recipe format
Very clear, in order of addition, scaling percentages, and in the actual book clear instructions follow which is extremely helpful in the bread one especially
Either I cant calculate or the percentages don't add up.
What is up wuth the two 100%?
I had the same question and found the answer: https://modernistcuisine.com/mc/how-to-scale-a-recipe/
Would’ve probably been helpful to add that, whoops. But once you understand it it makes scaling a recipe much easier. This is less important for stuff like Mac and cheese tbf, but if you go to the bread or pizza book the ratios are much more important
You should probably mix together the dry ingredients before folding them in. So the big blank square in the bottom middle should be "mix" but I guess that ruins the cascading aesthetic and makes it more cluttered, which would've also showed the weakness of this design
Also why would you fold in the dry ingredients, maybe this is just some "lorem ipsum" recipe but unless there's a foam you're trying to keep inflated you don't really need to fold stuff in.
Annoying that they did not even mention the original site: https://www.cookingforengineers.com/
Which does seem down right now, so archive link: https://web.archive.org/web/20260729050049/https://www.cookingforengineers.com/
The site being down fits with the ‘for engineers’ theme
Joking aside, it was down because it got Reddit hugged to death, since a post on the frontpage of /r/all mentioned it in the top comment.
Now it's back online
Where's the box for the story about how mother used to make this years ago and how the author made it for a such and such party and guests were asking for the recipe and ...
I want to read the authors complete backstory and several holiday pictures and sales pitches on why I should buy their artisanal ingredients, scrolling until I nearly give up.
COOKING FOR ENGINEERS!!!
I learned how to cook from this site like 20 years ago! I still use that format on my home recipe cards sometimes, but now I've just gotten so used to it all recipes look like this on my head. Great format, taters guna tate.
The real site also includes a paragraph description, this is just a quick reference card that's assuming you have already cooked the recipe a few times, not great for learning it the first time.
While they were at it, they could've solved the problem with "pre-".
"There are only two states an oven can possibly exist in: heated or unheated!" - Carlin
What does that mean? What does fold in mean?
You just fold in the cheese, David.
You fold it in. I don’t think I can be more clear.
Oh good... now I see bubbles.
David! What does burning smell like?
Means lift some of the mixture with your spoon, turn it over and press it in again. It's a technique for mixing without squeezing the air out, so it will rise in the oven.
Not sure if joking or not.
When you have a fragile mixture, like whipped eggs, if you mix like standard you will squeeze most of the air out
When you fold, you make a vertical circle, from the bottom and flopping on top, in a what that doesn't so much 'beat' but fluffs.
It's a scene from Schitt's Creek.
Works for some recipes, but not all.
Also, more detailed instructions are needed. Mix for how long, till what consistency? Baking times and temps usually also say something like "... or until just brown", or "...until crispy with dark edges." Because, unlike machines with switches that do exactly the same thing each time, cooking has many variables that simple instructions don't account for.
I believe this design breaks down once you have a step that prepares an ingredient that then gets split for use in two or more later steps.
But now I'm thinking which kind of diagram could be used as well. Some adaption of an UML activity diagram maybe?
I suppose you could show a split. Doesn't cascade anymore but flow still works.
I first saw this notation technique on a recipe card pinned to a stove from the 1850s at a preserved historical village display. I have no reason to doubt that it was the original card, or descended from it.
