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.
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.
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.
I love cookmate. There’s an ad free version that I happily pay something nominal annually ($20?)
The import from website works the vast majority of the time (sometimes you gotta fiddle the steps getting condensed to one or something), the screen stays on while the app is up and it has a lot of custom tags/categories that’s helpful when meal prepping. Been using for at least the last five years and I’m a pretty active cook/baker - I use it just about every time I’m referencing a recipe
I use ones from recipe books. I like that the recipe is in a book because
The screen doesn’t turn off when I’m cooking.
The recipe usually fits on a page, so I don’t need to touch it after I start.
I can scribble my modifications on it with a pencil.
I mark the good ones with torn up bits of paper sticking out.
I like having a bunch of recipe books around. Most of them were gifts, so cooking from them reminds me of who I got them from.
I’ve tried bookmarks to websites, copying recipes to Google Docs/Keep. It feels like work. Worse, when I’m cooking, I need a way to keep my phone/tablet screen on. I’m usually listening to a podcast or using a timer on my phone, so then I need to switch apps, etc.
For some inexplicable reason, all my soups turn into stews. It’s a mystery, really.
In any case I’ve been experimenting with chili- cooking off andouille sausage for its fond, starting with a sofrito sort of thing using fine chopped onion and celery, garlic towards the end, ginger. deglaze with booze- I’ve been settling to burbon, but white wine was fairly neutral. Enough water for the sofrito to cook down into almost nothingness, followed by the pepper purée.
That’s been a mix of sweet peppers, serano and smoked red chili’s that I’ve grown fresh, mostly aiming for a more mild heat.
Once that’s hot and simmering and cohesive, it’s the beef, I use rump cut into smallish pieces, that I first marinate with fish sauce and some extra booze. (Don’t worry the fish sauce only smells awful until you cook it.) some lime and orange zest, and lime juice. simmer until heavenly.
Other stews are chicken stew (lemon and white wine stock cooks down wonderfully. Add what ever vegetables you’d like- carrots, celery, onion, maybe green beans.). This finds its way into pot pie as often as not;
the GF’s go to is mushrooms soup. I’ll also go to town with a creamy pea soup if I can get my hands on a ham hock.
Though I personally- and without any real authority- divide the line based on how it behaves on a plate (well, hypothetically,)- if the stock/broth would stay clinging on the topping/filling/whateveritscalled rather than just spilling out and making a hypothetical mess…. It’s a stew
It depends on your skill level and whether replacement parts are available. Based on the way you asked the question and the general throw away nature of most consumer goods I would guess the answer for you is no.
It probably could be repaired, but you might be looking at replacing components on an electronics board or replacing specific components that have gone bad. This would require the ability to troubleshoot and root cause the issue before figuring out how you can repair it.
I have posted here, and the top comments were from people who only commented (and contribute no OC) that it looked bad despite the posts being about technique/ ingredients. If everything needs to be Foodporn I’m out.
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