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simpliston

@ simpliston @programming.dev

Posts
7
Comments
28
Joined
1 yr. ago

  • Agua de Jamaica, an iced hibiscus tea popular in Mexico

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  • Yeah, those huge plastic cups

  • Agua de Jamaica, an iced hibiscus tea popular in Mexico

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  • I agree! Horchata is my absolute favourite from Mexico, I make it pretty often. Agua fresca is also versatile and balanced

  • Agua de Jamaica, an iced hibiscus tea popular in Mexico

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  • Thanks for the tips! I made two liters, so I'll make sure to drink it slowly over a few days

  • Agua de Jamaica, an iced hibiscus tea popular in Mexico

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  • ¡Gracias! Me gusta más lo dulce que lo agrio, entonces para mi, no me gustaria sin azúcar 😅 He probado tejuino y algo similar, pero no me gustan las bebidas muy agrios o salados

  • Agua de Jamaica, an iced hibiscus tea popular in Mexico

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  • Yeah, I reduced both sugar and hibiscus for next time, effectively increasing the water content

  • Agua de Jamaica, an iced hibiscus tea popular in Mexico

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  • The hibiscus gives it a sour taste. With the amount of sugar I used, it turned out about as sweet as sour, but very intense in total

  • Cooking @lemmy.world
    simpliston @programming.dev

    Agua de Jamaica, an iced hibiscus tea popular in Mexico

  • Made some Toad in the Hole from 1841 to use some leftover meat

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  • That sounds like a good combination! I'll add the onion gravy, so it gets more varied flavour

  • Cooking @lemmy.world
    simpliston @programming.dev

    Made some Toad in the Hole from 1841 to use some leftover meat

  • Tried Älplermagronen, definitely feels Swiss

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  • Ah, you're right. I was unsure if there were different names, but now I know: I used elbow macaroni instead of normal macaroni/maccheroni

  • Tried Älplermagronen, definitely feels Swiss

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  • Like, when the majority of the taste is salt and umami, and there are few spices or "risky" flavours. Tasting safe is being inoffensive and accessible, but less exciting

  • Tried Älplermagronen, definitely feels Swiss

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  • Thanks for the tips! I'll edit the recipe

  • Cooking @lemmy.world
    simpliston @programming.dev

    Tried Älplermagronen, definitely feels Swiss

  • 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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  • Ayy, my confirmation bias likes those words!

  • 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!

  • Cooking @lemmy.world
    simpliston @programming.dev

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

  • 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

  • Cooking @lemmy.world
    simpliston @programming.dev

    Gruel from 1804. The brandy gave a nice fruity aroma