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

At least until you add too much of it. Never drown chicken in turmeric and vinegar, I’m warning you

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:

• Italy 68
• United Kingdom 68
• France 58
• Mexico 51
• Norway 48
• Japan 29
• United States 22
• Germany 17
• India 17
• China 15
• Greece 12

And diet coverage:

• Kosher 388
• Halal 331
• Pollotarian 323
• Pescetarian 301
• Vegetarian 284
• Jain 141
• Vegan 65

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