[seattle_spring]

Tangentially related, but if I were to run for president I'd run on a single issue platform: Imprison anyone involved with the current state of online recipes. Want to write your 10 page life story for baked mac & cheese? Boom, 5 years in the slammer. Want to put 12 different ads on your recipe for baked Alaska Char? 10 year minimum sentence.

Involved in encouraging this behavior from the inside of Google? Sorry bub, that's gonna be three consecutive life sentences.

[acomjean]

Weirdly recipes aren’t copyrightable..

But personal stories are, And descriptive text is too. Probably why they’re added.

I’ll agree about the ads. Thus we signed up for platejoy (YC 2017?)

[HaloZero]

Platejoy sounded like what I want but they don't even list the price of their service on their site which seems sketch.

[robotpony]

The price isn't even that bad, but it produces so much more packaging waste than cooking from scratch. We enjoyed the recipes, the price was good enough, but our recycling load doubled or more.

[acomjean]

I think you may have this mistaken for another meal kit company.

Platejoy just gives recipes. You buy your own groceries(or at least that’s how we use it)

It’s mainly about meal planning.

[MacroChip]

I made https://thisfoodblogdoesnotexist.com because I think the life stories on those recipe sites are hilarious. My site uses GPT2 to generate blog content. I could pepper it with obnoxious fake ads...

[seattle_spring]

Ohhh my God that is amazing.

> Hi everyone! Today I am going to show you my recipe for 1-Dish Taco Bake. The recipe you see here is actually the recipe from my 4-week-old daughter, and it is a pretty simple one. When you get to the part where you have your dish in the oven, make sure it is not too hot. That's because the most important thing is to bake the dish as light as possible.

Now you just need to make the stories 25x as long and pepper it with ads!

[bluefirebrand]

I'd vote for this, this is truly the most pressing issue of our time.

[yurielt]

Well you have h my vote ( and my axe)

[morsch]

Please, Mr. President, carve out an exception for folks like the serious eats crew, who write genuinely useful culinary info in the introduction of their recipes.

E.g.: This classic béchamel-based mac and cheese is loaded to the hilt with cheese. Not only do we pack as much cheese as we can into the sauce itself, but we then mix the cooked pasta and cheese sauce with additional grated cheese, for tiny pockets of stretchy, melty bits throughout. One of the benefits of this method is that you can get enhanced browning in the oven, especially on the bottom and sides of the baking dish, thanks to the flour and butter in the sauce. (it goes on)

https://www.seriouseats.com/recipes/2016/11/classic-bechamel...