Wanted to ask you about this article, how do you remember the early days of the internet (I was sadly too young at that time). Do you wish it back? And do you think it can ever be like that again? I would be very interested
Wanted to ask you about this article, how do you remember the early days of the internet (I was sadly too young at that time). Do you wish it back? And do you think it can ever be like that again? I would be very interested
@bstix @Provider I don’t mind some video tutorials. When you’re learning a specific technique or it’s a more thinky thing, sure. When I’m trying to configure a device/program, or doing builds for characters in a game, yeh, it’s bloody annoying.
I’m just thankful the cooking world still relies on written recipes. To the point that almost all recipe articles have a “jump to recipe” button these days. Hell, any video of a recipe worth its salt has a link to a written recipe 😆
@sortius @bstix @Provider Online recipes as a positive example in this context is just sad. They are buried under as much fluff, nonsense, and ads that they are barely usable and that button should simply not have to exist.
On top of that, they are all stolen from each other and full of errors. They couldn’t be worse if ChatGPT were behind them.
@eseilt @bstix @Provider I dunno, the recipe sites that I use (like Recipe Tin Eats, Just One Cookbook, and many of the smaller bloggers) are an intro/explainer about the dish, then the recipe below with a link straight to the recipe.
And I’m not sure what this concept of “stealing” a recipe is
@sortius @bstix @Provider By stealing I mean that there are several sites that are literally scraped copies of other big sites. But I’m sure users also copy between sites manually.
Often when I search for a recipe I get literally the same one (including spelling errors and such) in different places, in some cases even with the same user comments.
The experience is much better with smaller sites, of course!
@sortius @bstix @Provider I stumbled upon the “original” recipe for Fettuccine Alfredo a week or two ago. It was pages of exposition about the history of the dish, and then the recipe. First, ingredients: pasta, parmesan, butter.
I didn’t read past that. I don’t need 20 pages of exposition and 2 pages of recipe for pasta, parmesan, and butter. Just tell me pasta, parmesan, and butter, and I got it from there. Four words and a couple commas. That’s it.