About the recipes

After years of reading recipes and learning to scan them for ease of use, as well as asking people what they look for in recipes, I’ve landed on the way I write mine.

How to use the recipes

So here are some basics on how to use recipes in general as well as how to use mine in particular:

  • Read the full recipe and gather all the ingredients and materials before you start cooking
  • I list any ingredient prep (mis-en-place, if you want to be fancy), i.e. cutting, smashing, etc., in the ingredient list, be sure to prep all ingredients before you start cooking. I repeat measurements in the recipe so you don’t have to scroll back
  • Europeans hate spoons and cups, Americans don’t have scales. If you don’t understand spoon and cup measures it’s important to keep in mind that this is about quantities relative to one another more than anything else. As of 2022 I’ve decided to stop including metric calculations for spoon measures because unless you have drug scales they’re kind of ridiculous, Google is free and spoon measures are cheap
  • Cooking time is always a rough indication. The first time I cooked a rice table I spent almost 2 days in the kitchen, the last time it took me 3 hours. Given the different levels of experience and ability visitors of this website might have, it’s hard to give an exact indication so I always mention the time over a little what it would take me
  • The cooking time indication can seem long because I take non-active cooking time, such as pressing, marinating or slow-cooking, into account. This is to avoid you having dinner at 3am
  • Ovens are assholes and every one of them is different, so I’m afraid you’re going to have to get to know yours and adjust the temperatures according to your personal asshole. This means some recipes will need more time or burn before you get it right. I’m sure there’s an analogy for life in there somewhere
  • I try to indicate where you can find ingredients, but I have a South East Asian background, am from the Netherlands, live in France and am heavily invested in food, so I don’t know what might be available to you locally. Googling, and Googling for replacements, is your best bet
  • If it’s easier for you to replace an ingredient or element of a dish with a store-bought version, please do
  • Taste! A lot of recipes will say ‘according to taste’. Some people find this confusing but it literally means: add flavors and taste until it tastes good to you. If you’re new to cooking or specific flavors I suggest adding pinches at a time and tasting as you go along. The more you eat and cook the more you’ll know what you like and what works.

Recipe origins and naming conventions

I always try to mention where I got recipes, techniques and ideas from. When a specific person is involved I will link to that person provided they have some kind of online presence. When I don’t remember where I got a recipe or idea from I’ll probably mention that too.

When it comes to regional dishes I will try to stick to the original name and place a search engine-friendly name behind it in brackets. If we can all learn to spell boeuf bourguignon we should also be able to learn to spell kimchijeon. In the past I did not always do this, so some of my URL’s are off.

Why I share my sources

While I don’t give a fuck about what concoctions people come up with in their own homes, I do think people who publish about food not only have the responsibility to give credit where credit is due, but also have the power to enlighten their readers. And with great power comes great responsibility.

My main goal in sharing recipes is to get others excited about eating and cooking. By sharing my sources I hope I can inspire people to try new things and come up with their own ideas in the kitchen. If I share how I combine recipes, influences and ideas to come up with my ‘own’ stuff, I think I’ll do a better job of that than by pretending to be some kind of magical maker-upper-of-recipes.

Finally, I’d hate to be the one who’s been messing up recipes and their origins and have people traveling somewhere and asking for stuff that doesn’t even exist with completely inaccurate expectations of what the food in a specific region will be like, because I misrepresented a cuisine.

This isn’t to say I won’t fuck up. Please feel free to correct me if I do.

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