Comment by 🚀 digler
Re: "Purposing Extra Egg Yolks Am I part of one of the last…"
You're not at all alone, I don't trust internet recipes, and beyond the fact it takes no credentials or experience to post one, many these days are blog posts in disguise anyway.
2024-12-04 · 1 year ago
8 Later Comments ↓
🐝 undefined · 2024-12-04 at 03:21:
I'm decent at cooking, but the desserts are way above my level. They take forever, proportions are super precise and any misstep shows in the end. Just really frustrating especially given the price of the ingredients...
🐙 drew_bio · 2024-12-04 at 11:28:
We had a Delia Smith cookbook that lived in permanent, solitary residence in a kitchen drawer in my childhood home. Now I've moved out, we definitely *collect* recipe books, but I rarely find myself cooking by recipe, and am not a fan of the common format of internet recipe (90% fluff up top, 10% recipe at bottom). Perhaps I should pick my books back up & choose the "resident book" for our kitchen...
🐐 satch · 2024-12-04 at 18:53:
Probably an unpopular opinion, but I love using LLMs for recipes. I can say what I want to make and whatever ingredients I have on hand and I almost always get good results.
I could get similar results by looking through online recipes but with LLMs I avoid all the extra fluff and just focus on the recipe, exactly as I want to make it.
Cookbooks are better than websites but can get damaged easily and take up space and definitely don’t have every single recipe I could ever want to make, with instructions on any adaptation I might care to make.
🐐 drh3xx · 2024-12-04 at 20:05:
I'd take a good cook book over a web search any day.
👻 darkghost · 2024-12-04 at 21:53:
LLMs are ok as long as you ignore the instructions to add ten penny nails and arsenic. I despise the websites that have so much fluff and it takes forever to get to the recipe.
Anybody find good sources for recipes on Gemini? I found this one:
— Shaggy Peak's converted Meal Master database.
🚀 gorfg · 2025-04-03 at 08:00:
@darkghost, I forgot. Yes, my first real attempt to temper chocolate totally worked in sous vide--after I tried at first to temper dark chocolate chips, which didn't work, and I had ignored the part of the Joy of Cooking recipe that said not to use it :( But I found some real chocolate in the baking stuff drawer and it worked like a charm in the sous vide! A little tricky trying not to get water in the bag after opening it, but otherwise, great!
👻 darkghost · 2025-04-03 at 08:35:
Awesome!
🚀 Logen · 2025-05-28 at 11:25:
I do both. Personally, I'd prefer something like gnome recipes than anything else. I also like to use recipes as a reference for what I'm trying to accomplish and then do my own thing.
Original Post
Purposing Extra Egg Yolks Am I part of one of the last generations that cooks depending on cookbooks instead of web searches? In our house, we a have a set of cookbooks that is the basis of everything we make, so much so, that last year I went to Powells Books in Portland and bought new copies of all our old cookbooks to replace the food-spattered, broken-spined versions we had! Anyway, after making Alton Brown's Aged Egg Nog (from his website, negating everything I just wrote above, I guess),...