Let me take this opportunity to complain about online recipes these days. Everything is inflated with a ridiculous volume of unwanted fluff content that makes the recipes more difficult to use.
Like, I just want to know the ingredients for Beef Stroganoff and in what order to assemble them. What I get is a book that starts with, “Beef Stroganoff started as the ancestral celebration meal for peasant steppe farmers…yadda…yadda…yadda.”
I recommend picking up an analog, wood pulp-based copy of The Joy of Cooking. Pretty much any classic western dish is in there and you don’t need to worry about AI slop.
I also love my copy of The Food Lab by J. Kenji Lopez-Alt. That one is a little more global, and has I think 500+ pages of recipes with minimal irrelevant anecdotes.
The Joy of Cooking is a blast to read, especially if you can find old editions. They are constantly updating, and if you get some older versions from the mid 20th century and before, you’ll find things like instructions on how to skin a squirrel.
I have my mom’s 1967 edition with recipes for muskrat and opossum! And as the spine has completely disintegrated on that one, I also have a newer copy without the instructions on how to prepare small game. Still a kitchen staple.
@Rooster326@xenomor not just SEO; also the blogs are paid for with inline ads so you need enough text to fit the ads in *and* a forced scroll through them to satisfy the view counters, plus you can’t copyright a list of ingredients but you CAN copyright the text around a recipe so this is all a method of claiming authorship (not that that will stop the AI scrapers).
Google’s fault. Their prevalence and search ranking decisions.
edit: I dropped the"entirely" from “Google’s fault” because I guess it’s a decision by the platforms and without too, even if the alternative means less to no discoverability on Google.
Let me take this opportunity to complain about online recipes these days. Everything is inflated with a ridiculous volume of unwanted fluff content that makes the recipes more difficult to use.
Like, I just want to know the ingredients for Beef Stroganoff and in what order to assemble them. What I get is a book that starts with, “Beef Stroganoff started as the ancestral celebration meal for peasant steppe farmers…yadda…yadda…yadda.”
I recommend picking up an analog, wood pulp-based copy of The Joy of Cooking. Pretty much any classic western dish is in there and you don’t need to worry about AI slop.
I also love my copy of The Food Lab by J. Kenji Lopez-Alt. That one is a little more global, and has I think 500+ pages of recipes with minimal irrelevant anecdotes.
The Joy of Cooking is a blast to read, especially if you can find old editions. They are constantly updating, and if you get some older versions from the mid 20th century and before, you’ll find things like instructions on how to skin a squirrel.
I have my mom’s 1967 edition with recipes for muskrat and opossum! And as the spine has completely disintegrated on that one, I also have a newer copy without the instructions on how to prepare small game. Still a kitchen staple.
This is because of everyone’s favorite topic SEO
@Rooster326 @xenomor not just SEO; also the blogs are paid for with inline ads so you need enough text to fit the ads in *and* a forced scroll through them to satisfy the view counters, plus you can’t copyright a list of ingredients but you CAN copyright the text around a recipe so this is all a method of claiming authorship (not that that will stop the AI scrapers).
Google’s fault. Their prevalence and search ranking decisions.
edit: I dropped the"entirely" from “Google’s fault” because I guess it’s a decision by the platforms and without too, even if the alternative means less to no discoverability on Google.
That’s how Thug Kitchen started. To cut through the crap but also be funny at the same time