I keep my recipes in a git repo formatted with markdown and pushed to GitHub.
It is easy to view on a phone or tablet, I have a history of changes I make over time, and it’s easy to share with other people.
Any new recipes I find online I can usually edit fairly quick and add it to the repo so I don’t have to scroll through someones family history and how it relates to some dish every time I want to make it.
It’s very much the solution of a programmer, but it works well for me.
No, it is based on a joking discussion we had on reddit ages ago. Someone joked about a similar gargantuan turkey that would need ages to thaw, and we started calculating how big it must have been in real life. It also had way more than “just” 100 pounds, and would have been around three meters tall according to our back-of-the-envelope math, IIRC.
“Thaw time in the fridge requires about 24 hours for every 5 pounds in a refrigerator set at about 40 degrees F (5 degrees C). Thaw time in cold water requires about 30 minutes per pound in cold water, refreshed every 30 minutes.”
Asking for a friend. (Honest. I’m supposed to be doing a big batch of chicken and dumplings for a thing. Either the chicken is bigger than I recalled or… I’m an idiot. It’s in water so we should be good,)
I guess “GuessworK” was the wrong thing to say. More like googling formula, doing the math, then counting the days backward while looking at a calendar is more apt. It’s really more whimsically convenient than anything. Like I said, I made this for me, but thought I would share it if it could be useful to someone else. Please feel free to not ever think about it again.
I just have a page in Notion for food and recipes. Gets backed up to the cloud and I can check it on other devices if I need to. I care about the markdown editor more then recipe specific features in an app.
I use OneNote and have a notebook on the for recipes then I just have listings for baking, cooking, desserts, breads, etc. Keeping it digitally means I can also add in my own notes/tips for the next time I make it. Also being able to include links and images makes it handy for quick reference.
A collection of text documents in various formats on a shared drive on my home network. When I want to cook one of them I simply print it out and work from today in the kitchen. Doesn’t matter if it gets wet/messy/damaged that way.
Assuming it survives I use the reverse side to write a shopping list next time I go shopping.
Used to store them on Google Keep, but things were getting too messy there. I’ve been gradually moving things over to Notion. So far, it’s working a lot better in some respects (better organization with their tables and formatting options), but also worse in others (Notion app and website is way heavier than Keep). Would love to hear about better options, especially since I don’t trust them to stay alive for as long I want all this data to stay alive.
For me it was pretty much meat cuts like steak or pork chops. My parents erred on the side of making sure it was safe, so the steak was medium well or even well done and the pork chops would have little internal moisture left. I grew up thinking I just didn’t like those meats. I’m still not a big fan but I do understand that they can be cooked better now.
Though to balance it out, my mom was Italian and we had enough good pasta that I took pasta being good for granted.
Though to balance the balance, her tortiere was also very dry and she’d get offended if we wanted to add any sauces.
I miss her risotto with turkey giblets. Thanks to that (and maybe a lack of having it in other forms), I grew up liking organ meat.
Deep fried haggis is much nicer than it sounds. I tried it a few years ago in Edinburgh on a rugby weekend.
I had what I thought was fried squid in Spain once. I’d tried squid a few years before, and it was flavourless and rubbery, but I later learned that it had been overcooked. When I saw Calamari on the menu in a seaside restaurant, I thought I’d try it again.
It had a longer name, but a badly translated conversation with the waiter convinced me that it was the same dish.
The same waiter brought out a plate of what looked a lot like deep fried baby squid or octopus.
It was very nice, but I got filthy looks from my young niece for ‘eating all the babies’, so I haven’t had it since.
I have a neocities website for my recipes. I save each recipe as a text file and use a custom script to render the recipe page html and generate an index.
Also learn to make white sauce instead of using canned cream of mushroom soup.
Here’s a ham casserole: In a casserole dish, layer cooked noodles (any pasta though better if it’s not one of the long tangley ones, just cook it al dente), ham (cut into small cubes), frozen peas, chopped onion, white sauce, shredded cheese. Then repeat those layers. Top with breadcrumbs and paprika. Then bake at 350 for about 40 mins uncovered. It was a staple growing up on any night after having ham for dinner. These days I’ll make it without bothering having just ham the night before.
Grilled fruit bat in Indonesia. They “hunted” them by flying kites with hooks. Wouldn’t recommend. Cruel and disgusting.
Same country: on a trip to a volcano we ate some sort of fried rice brick with rendang or beef dip at a small road stall. It was the most simple, yet delicious meal I ever had. I still dream of that tasty brick of rice…
Edit: I forgot sausage made of pigs brain. Sounds horrible, tastes awesome. But it’s an aquired taste. And you need a really good butcher who can make this kind of sausage in good quality.
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