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
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 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
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:
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
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
Ayy, my confirmation bias likes those words!
If anyone has suggestions for a proper name, fire away!
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?
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
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
Haha, I must admit my hand started reaching towards them on its own
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
Sounds a wee bit similar to charlotte aux fraises, which I also want to try one day. It's very decorative! pic
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
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
More cute animals
I regret turning on my computer today
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
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:
And diet coverage:
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
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
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: