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simpliston

@ simpliston @programming.dev

Posts
4
Comments
18
Joined
1 yr. ago

  • I'm not sure what to call this one, but I've had variations of this creamy oatmeal for about a year

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  • If anyone has suggestions for a proper name, fire away!

  • I tried Chef Boyardee's spaghetti from Tasting History

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  • Is the egg thing a hard rule? This is fettuccine from a local supermarket, but it doesn't contain eggs. Might they have the name wrong?

  • I tried Chef Boyardee's spaghetti from Tasting History

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  • No, don't worry, I did not interpret you as critical. I just wanted to explain the mix of languages

    Sounds like linguine is the best substitution then. I feel like the slight flatness improves the consistency, and makes it grab more sauce

    It's good that it looks ok on screen reader! I've made sure to have enough contrast all the way, with at least 7 in contrast ratio wherever possible. That way it should be readable even if the reader has cataracts, or the device is used in an environment with bright light

    Responsive layout has also been a focus from the start. People usually follow recipes on their phone, so it's important that it works well in any form factor. I have a friend with a tiny phone, so if something isn't responsive enough, I usually hear it from him

    A tip: If you press the amount shapes, you can see the amount in other units (volume if it's shown as weight, vice versa, and weight if unitless like the lemon in the photo). I'm not sure how to make that functionality obvious, but it's there

    A ton of improvements are planned, I just need to prioritize, haha

  • I tried Chef Boyardee's spaghetti from Tasting History

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  • Well, if you go to the about page, you can see how the name was chosen. The domain was then chosen to have a shorter URL. I first write recipes in norwegian, and then translate to english and spanish. I switched to linguini/fettucchini because it's so much better than spaghetti

    Thanks, is there anything you would change about the site, or that is missing? Except photos, that's coming

  • I tried Chef Boyardee's spaghetti from Tasting History

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  • Haha, I must admit my hand started reaching towards them on its own

  • I tried Chef Boyardee's spaghetti from Tasting History

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  • Very good! The sauce thickened just enough by the end and had a balanced taste. I used canned peeled roma tomatoes, and some leftover Pecorino

  • Cooking @lemmy.world
    simpliston @programming.dev

    I tried Chef Boyardee's spaghetti from Tasting History

  • Parfait à la fraise is very good. I found out after making it that it wasn't the original variant, but it's nice and balanced

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  • Sounds a wee bit similar to charlotte aux fraises, which I also want to try one day. It's very decorative! pic

  • Cooking @lemmy.world
    simpliston @programming.dev

    Parfait à la fraise is very good. I found out after making it that it wasn't the original variant, but it's nice and balanced

  • Gruel from 1804. The brandy gave a nice fruity aroma

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  • I let it boil for about 20 more minutes after adding the flavourings. But after that, I changed the recipe to add the brandy earlier, so it gets more time to boil off. I'll try it that way next time

  • Gruel from 1804. The brandy gave a nice fruity aroma

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  • It's definitely the best oatmeal I've tasted. I was sceptical, but it worked out very well. I've actually been wanting to make it again, haha

  • Cooking @lemmy.world
    simpliston @programming.dev

    Gruel from 1804. The brandy gave a nice fruity aroma

  • What would you like to see on the Fediverse?

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  • More cute animals

  • Awww <3

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  • I regret turning on my computer today

  • That's a rule parent

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  • At least until you add too much of it. Never drown chicken in turmeric and vinegar, I'm warning you

  • ITT: Brag about yourself.

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  • No problem! Let me know if there is anything that could improve or if there is anything missing. There is also a feedback button in the bottom

  • ITT: Brag about yourself.

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  • Funny you should say that, I already did, haha. Say hi to Epimeles: https://www.epimel.es/

    Not all recipes are in english yet, but close to 200 of them (there are nearly 500 total, but I write them in Norwegian first and translate them if I notice interest)

    These are the currently best represented countries:

    • Italy 68
    • United Kingdom 68
    • France 58
    • Mexico 51
    • Norway 48
    • Japan 29
    • United States 22
    • Germany 17
    • India 17
    • China 15
    • Greece 12

    And diet coverage:

    • Kosher 388
    • Halal 331
    • Pollotarian 323
    • Pescetarian 301
    • Vegetarian 284
    • Jain 141
    • Vegan 65

  • ITT: Brag about yourself.

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  • I've gotten very good at cooking by trying around 200-300 recipes from all around the world. Whatever dish you're thinking of, I can probably make it perfectly and tell you it's origin and related dishes. I've made a system of my recipes where they are organized by origin country, allergies, diets, ratings, categories and tons more, and all ingredients are connected to more information and other recipes where they're used. I feel like I'm getting close to solving cooking as a whole by fixing all paper cuts and annoyances involved one by one

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  • Hmm, well if it's an EU law, then it should be enforced. I bet they will implement credit card support faster if threatened with a fine if they don't

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  • Charging situation: We have tons of chargers, and they are all required to take credit cards. You can use their app, or unified apps, but you don't need to. The chargers show up in Google Maps, CoMaps, and specialized EV apps. There are chargers distributed evenly over the country, so that even in winter when the car has about 60% of normal range, there is no problem finding fast chargers and taking short breaks. Calculated for range and such, even fast chargers are way cheaper than gas, you can multiply the price by about 3 to get the equivalent liters per 10 kilometers.

    Motivation to buy EVs: Sure, we've had a bunch of incentives, like a lower purchase tax, access to bus lanes, free parking and so on. But the main motivation has been and always will be these:

    • Electricity is way cheaper than gas
    • Batteries are super recyclable, and once built, still exist, and are not "burnt up" like gas
    • Electric cars don't make annoying noise, disturbing sleep and concentration
    • Electric cars don't pollute, both relevant for city air quality, and CO2
    • Electric cars have way fewer moving parts and therefore fewer potential sources of errors
    • You can charge your car from your house (super cheap). You can't make gas at home
    • Electric cars have no gears and can accelerate quickly. Much smoother rides, and encourages drivers to behave better