Stolen and posted with alt text

[bit@ohai.social]

@texttheater Fold in the dry ingredients?!

[phlash@mastodon.me.uk]

@i_give_u_worms @texttheater
Be careful what you wish for:
https://github.com/cooklang

[goleztrol@mastodon.social]

@texttheater This is surprisingly close to how I rewrite cookbook recipies on a scratch note before making them. O,o

[csolisr@hub.azkware.net]

Today I learned Germany has its own standards institute, the DIN (because of course Germany would have one, how else would their industry be so exact?) and structograms were standardized as DIN 66261: nia.din.de/cmd?artid=1255956&b…

[dogfox@kpop.social]

Is there a latex or markdown template?

@texttheater

[deirdrebeth@mas.to]

@anne_twain @texttheater

That's why they've got their own mix column.

[apples_and_pears@mastodon.world]

@texttheater I like it. It's static, concise, fits on a 5x8 index card (some of you may not remember index cards).

I would add a notch at the upper right corner to make it easier to keep the cards turned the right way round and right way up.

Possibly add a diagonal line over the top of a deck of recipe cards to know when they are in order.

Now I need to take off so I can make a replacement carriage control tape.

Cheers!

[stcecile@mastodon.social]

@texttheater I've been hand copying recipes out of cookbooks into a similar format for years, and have often wondered why people continue to write them in such a long, wordy paragraphs.

[ef@mastodon.bsd.cafe]

@texttheater to be fair, a lady solved it over 100 years ago.

[crazyeddie@mastodon.social]

@bit @texttheater It's a sort of very slow, partial stir where you pull ingredients from the bottom and place them on the top instead of vigorously mashing or whatever. The point is to not let the gluten form protein strings, making what you're making gummy like bread instead of fluffy like cake.

[philsplace@mastodon.sdf.org]

@texttheater

But, what is it?

(should be the very first line #imho)

[cainmark@mstdn.social]

@texttheater

"What does fold even mean?" - David on the TV show "Schitt's Creek".

[crazyeddie@mastodon.social]

@dharmadan @texttheater No, genius looks like this.

[peteralee@mastodon.me.uk]

@bit Yes- that’s a pretty standard baking instruction isn’t it?

[hartez@frontrange.co]

@texttheater Not sure if it's the origin of that recipe format, but the first place I saw it was the Cooking for Engineers blog. Example (scroll way down for the recipe card): https://www.cookingforengineers.com/recipe/227/Ratatouille

[log@mastodon.sdf.org]

@StCecile @texttheater Because facts and recipes are not protected by copyright. Anyone assembling such a recipe catalog would not be able to profit from selling it, since anyone with a copy could just distribute verbatim copies to anyone else they like. They insert the unnecessary text, so that anyone wishing to copy the useful part has to do some work to strip it out before redistributing, and honestly most people can't be bothered. TL;DR: capitalism.

[i_give_u_worms@beige.party]

@phlash @texttheater the value of the 3x5 card with grandmother's handwriting on it is a separate matter but I feel obligated to mention it can't really be encapsulated this way

[squiddle@chaos.social]

@texttheater
Dann könntest du auch an DRAKON gefallen finden.
https://en.wikipedia.org/wiki/DRAKON

[berdandy@mstdn.games]

@texttheater agreed! Their (Cooking for Engineer’s) biscotti recipe is my go-to recipe https://www.cookingforengineers.com/recipe/154/Biscotti

[unattributed@gotosocial.social]

@texttheater Hmm, seems they ignored putting it in the pan before baking…