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New Features: Ingredients Dictionary

 
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Cooking For Engineers



Joined: 10 May 2005
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: New Features: Ingredients Dictionary Reply with quote


Article Digest:
You may have been wondering what I did this weekend (or not)... Well, I've built a new section to the website to help the international audience (and those of us who can't tell the difference between a winter squash and a meat tenderizer [although winter squashes work pretty well as a meat mallet...]) to figure out what ingredient is what. Say hello to the Ingredients Dictionary.

I started with the priority of posting pictures of each ingredient. Later, I'll fill in the details of each ingredient with information on how to store and select them at the markets. The photos were all taken at Cosentino's Market in Santa Clara, CA where the staff was exceedingly nice and the produce fresh and pretty. I spent a couple hours there rearranging produce, chatting with the grocers, and snapping away. It's probably going to take many, many trips to get pictures of most of the common ingredients. Well, I better go take some more pictures...


<a href="/ingredients/" style="font-size:120%">Go to the Ingredients Dictionary

by Michael Chu
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bob
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

Good to see you back in the kichen!
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The Chunky Girl
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

I commend you for taking on this project! I'll bet everyone will get a lot of use out of it!
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

Just a warning.

don't ask people to click on your ads. Google will ban you and freeze your account.
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A
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

Thank you, this ingredients dictionary is very nifty! Often, in this part of the world, one needs to find substitutes.
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Lotus
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

Wow! I have had alot of stuffed peppers in my life, but the avacado pork stuffed peppers are amazing! Thanks for the recipe, and keep it up! With recipes like these you could make your own cook book.
Thanks!
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

Hm.. I think that preloading all images when going to this site is a bad idea - it will quickly drain your available upload.
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rolandog
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

Wow! Here in Mexico we call "Limón" (Lemon) your Limes... I'm gonna post about it on my blog!
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Alredhead
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

That's too cool!
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

Hey there... I really love the site. But, being a newbie, I don't really understand how to read/decipher the recipes. Or maybe that's just because I'm not an engineer... lol.

So, could Michael or someone else explain it to me? thanks... J.
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

I like the photos... your aperture setting gives it a nice artsy feel. What kind of camera are you using?
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote

The recipies are very simple to read. You're probably making it to complex. The ingredients are listed on the left side. To their right are sets of brackets. Notice how ingredients are bracketed in. The action listed in the bracket are what you do to the ingredients. Move left. Each step will bracket in more ingredients. These are the stages at which things are added.

Michael: I tried to look at your ingredient list... but I'm using Firefox and it doesn't appear to work with the browser. :\ Just thought you might wanna know. I may just need to reopen the browser. But I'd check on this if I were you.
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PostPosted: Tue Sep 07, 2004 2:38 am    Post subject: Reply with quote Delete this post

Those are limes are Key Limes. As long as your catagorising eggplants and potatos you should do it with limes.
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