Cooking for engineers

I always thought I should write a book called this, or create a website, but it seems someone has beaten me to it(url www.cookingforengineers.com), and done it quite well. The recipies are all easily presented in a matrix of the ingredients and what to do with them. Not that I really follow recepies anyway, but this makes it really easy to just glance at the instructions and make something. Definitely worth taking a look at. Maybe soon I'll post a couple "tasty meals from the random crap in my apartment." Or come up with a nice shorthand notation for functions to express classes of recepies that can be applied to limited ingredient sets A:{beef, lamb, ostrich, venison} B:{basil, mint, rocket} C{onions, shallots, scallions} etc.

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