Thanks to you I found a website dedicated to using coffee and vegetable sauces to develop film
And a really old recipe for tomato sauce.
Once upon a time I was a regular at rec.food.historic and it turns out google groups retain the archives.
So Thank You 👍
Sometimes I'm so baffled by recipes from a different culture. Example: https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Scones
"Self-raising flour, sifted"? I ask my self: what kind of wheat? Is sifting still required these days? How much baking soda to add? Or are they thinking about yeast? "cup" what the hell? "skim milk powder"? How about using skimmed milk? Is skim milk poweder + water the same as skimmed milk? So many questions! Sure, there are answers available, but a simple translation of units will not do.
@wion Not really. I hadn't thought about this until I looked at the wikibooks link @switchingsocial had posted. For my own searches of recipes online I always end up on swissmilk.ch, bettybossi.ch or chefkoch.de (ugh). So I hadn't seen an American recipe in a long time... Also, my ideas on multilingual sites are informed by my experience on Emacs Wiki and Community Wiki itself (years ago), and trying to add Google Translate to my site (also years ago)... Multilingual is complex.
Well, multilingual is a tricky thing in this case anyway, no? Is that the goal of the recipe wiki, make it multilingual? If you wanted to avoid complexity, that's not how to do it. ;)
But if you stick to say, oh, English? Then the units thing is moot. The tricky bit is defining equivalents of substitute ingredients when a given local ingredient isn't on hand. That may require unique dialogue, but not always.
But self-raising flour (also called ‘cake flour’, I think) is just flour with the baking powder already added, or maybe it’s baking soda, I forget which. You could use regular flour and add the powder/soda. I also saw a trick to sub some of the regular flour with corn starch. I used that trick on my last cake. The texture is firmer, but still good.
Well, how someone deals with measuring the amounts — whether by spoons, lab scales, or guessing, is kind of up to the baker to figure out. But that could be another interesting content type: feature discussions of different and interesting kitchen tools and how to use them to ‘process’ different things. That would be a content feature that stands out from the competition, as one example. A blog to handle stuff like that would work.
Yeah, and that format allows interesting dives into cultural methods, traditions, tool designs, etc. So lots of storytelling appeal.
The key thing, though, is to ensure any such blog post is linked to from one or more published recipes having some level of relevance, or the site risks becoming a blog, primarily, and not a recipe site.
So what I’m getting at, which maybe I’m not explaining well, is we have these base-line side ingredient equivalencies written once somewhere (e.g. the self-raising flour alternatives), explained once. Then in any other recipe that needs to say something about it, it just refers to the baseline equivalency already written. No redundancy. The equivalencies can all be measured, etc. All tidy and convertible.
@wion I see. Yes, if we’re not converting automatically but linking ingredients like “self-raising flour” to a page explaining that this usually means white flour and baking soda in a ratio of 500g to 7g and maybe some cultural context, that would work well for me. And it isn’t over-engineered but a text written by humans for humans. That I like. 😀
Yeah, it’s a pain for sure. The first slice usually gets mangled, after that you use the space and come at it from the center, it lifts out easier. I’m the first slice eater. ;)
I don’t know about history of pie pans. I just know they’re hard to find here.
I’m always bringing stuff over from my trips. Haven’t hit the pans yet though. But I’m getting used to the ‘French touch’, as they say.
Yeah, that’s what I was suggesting too. Baking is a different deal, a bit like chemistry; you need to be more precise. But soups, stir fries, sauces, main dishes, side dishes, etc — just tell me what the ingredients are I’ll do the rest. Units and amounts are just guidelines to work from at most.
That said, not everyone works/cooks that way, so providing them should be standard routine for the project.
@kensanata sometimes there is some chemistry involved, e.g. I think acid baking powder would activate the alkali raising agent in the self raising flour (earlier?). Similarly I've never really bothered sifting, but recently learnt it's often suggested for a really good way to mix powders; eg sifting all the dry powders in one go might make sense.
Self-raising flour you buy ready mixed over here, but sifting adds air to the mixture and makes the scones lighter. Skim milk powder can be made up into skimmed milk, but using powder changes the composition of the scones. Self-raising has both bicarbonate of soda and cream of tartar in.
I’m still wondering whether I should just post recipes to https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents or whether I should focus on a smaller site and host it myself (and make it easy to copy). I have a prototype up and running. Sometimes code is easier than words, for me? It currently only has two recipes but it illustrates what it could be. A minimal viable solution, if you like: https://communitywiki.org/food/Recipes
Brainstorming happens here: http://tinyurl.com/reciperequirements – what would users actually need? What are we missing?