Stolen and posted with alt text
-
@texttheater that triggers memories of https://en.wikipedia.org/wiki/Nassi%E2%80%93Shneiderman_diagram ....
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… -
Stolen and posted with alt text
Is there a latex or markdown template?
-
That's why they've got their own mix column.
-
Stolen and posted with alt text
@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!
-
Stolen and posted with alt text
@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.
-
Stolen and posted with alt text
@texttheater to be fair, a lady solved it over 100 years ago.
-
@texttheater Fold in the dry ingredients?!
@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.
-
Stolen and posted with alt text
-
Stolen and posted with alt text
"What does fold even mean?" - David on the TV show "Schitt's Creek".
-
@dharmadan @texttheater No, genius looks like this.
-
@texttheater Fold in the dry ingredients?!
@bit Yes- that’s a pretty standard baking instruction isn’t it?
-
Stolen and posted with alt text
@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
-
@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.
@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 @texttheater
Be careful what you wish for:
https://github.com/cooklang
@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
-
Stolen and posted with alt text
@texttheater
Dann könntest du auch an DRAKON gefallen finden.
https://en.wikipedia.org/wiki/DRAKON -
Stolen and posted with alt text
@texttheater agreed! Their (Cooking for Engineer’s) biscotti recipe is my go-to recipe https://www.cookingforengineers.com/recipe/154/Biscotti
-
Stolen and posted with alt text
@texttheater Hmm, seems they ignored putting it in the pan before baking…
-
Stolen and posted with alt text
@texttheater
It's a cursed recipe, because it uses Hershey's cocoa!
Maybe that's why it was ignored?Isn't there a decent cocoa powder in the USA, or is Hershey's cocoa nothing like their stupid chocolate recipe? The butyric acid in Hershey's chocolate makes it disgusting. Vomit flavour.
I can't understand why their products are now sold in in recent years in Ireland. Are shops bribed to stock them?
Cadburys has gone poor since US takeover. -
@bit Yes- that’s a pretty standard baking instruction isn’t it?
@peteralee I've only ever heard of folding in aerated egg whites. My first intuition about folding in something like all purpose flour is that it's going to get all lumpy. Maybe it needs to be folded in in small sieved amounts at a time.
-
@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.
@crazyeddie @texttheater Dry into wet? Small amounts at a time? Maybe even sieve the dry parts in?
