Cooking for Engineers (cookingforengineers.com)

A lot the recipes themselves are not really dishes I'm interested in cooking, but I adore the recipe ingredient and process summary tables, very intuitive way to communicate the full process of preparing a dish with parallel and converging steps.

I would rather see grams than tablespoons as a metric, I think it is much easier to cook with everything under one unit.

Don't and thermoworks for the win.

Getting a 500

2004? 2007?

https://news.ycombinator.com/from?site=cookingforengineers.c...

The site is down, but I remember saving this site on del.icio.us way back in the day.

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