Why Is the BBC Planning to Delete 11,000 Recipes From the Internet?

Think positive: It’s British cuisine that will be gone. 😉

News reports this morning claim that the BBC is planning to delete over 11,000 online recipes. But the internet didn’t suddenly run out of room, so what gives?

Source: Why Is the BBC Planning to Delete 11,000 Recipes From the Internet?

Sources at the BBC have pointed out to Huffington Post that the web pages will be archived rather than deleted. That will apparently make them “increasingly hard to find via a search engine,” so it may pay to bookmark any favorites.

Internet Recipes Are a Starting Point, Not a Bible

Except for baking – baking is science, cooking is art.

Learning to cook usually starts with finding some recipes on the web and trying them out in the kitchen. That’s great, but don’t stop there. Internet recipes are a great starting point, but they have limitations. Here are some of them, and how you can move on from them and get really creative in the kitchen.

Source: Internet Recipes Are a Starting Point, Not a Bible

I recommend successfully doing the recipe before you tweak.  And make informed tweaking – look into what things like spices complement the things in what you’re preparing.

How Chemistry Transforms Crackers Into Apple Pie

Mock-apple pie filling is made, primarily, of crackers. There are no apples in it. Still, most people who taste it swear that they are eating real apple pie. What is the chemistry that tricks our senses?

If you want to make mock apple pie, here’s what you need.

Source: How Chemistry Transforms Crackers Into Apple Pie

World War II British cookbooks are a treasure trove of ‘mock’ foods. Rationing was utterly brutal from 1939 right through until the early 1950s, so imported things like sugar and fresh fruit were pretty much out of the question. So you get stuff like apricot tart with no apricots but using up grated carrots, almond essence and plum jam; mock banana from boiled mashed parsnip with a few drops of synthetic banana essence, or mock cream whipped up from margarine (regularly derived from whale oil), water, sugar and a touch of synthetic vanilla (from wood pulp).

Recipe: Lemon Bars

Here’s the recipe.

Lemon bar

Pithy story time! 🙂

A couple of months back, someone had a surplus of lemons so they asked what could be done.  One of the more interesting suggestions was limoncello, a lemon liqueur made by infusing neutral alcohol (like vodka or Everclear) using lemon zest.  The cost is largely time – the process takes about three months.

As with any recipe, there’s ideal ingredients:  Meyer lemons.  Meyers can be grown year round in warm climates, but ones from California don’t tend to show up on shelves until December.  So I had time to learn about zest (including how to store it) and practice getting zest without reaching into the pith on cheaper, more readily available citrus.

I allotted two of the smallest lemons for being first to be zested, and that zest to be for the lemon bars in case I needed to perfect my zesting technique.  I had my doubts about freezing zest in a ziplock bag, but it didn’t take long for the zest to thaw.  I could smell the zest through the unopened bag.  So I’m now confident about the limoncello. 😀

Meyers appeared at the local grocery about two weeks ago.  The limoncello recipe called for 17 lemons to combine with 1.5 L of alcohol…  I zested the lemons, and figured… hoped… that a recipe that called for 0.75 of a cup of lemon juice would put a dent in the number of lemons I had.  As of writing this, I have 19.5 lemons left.  In my defense, I’d rather have too many than too few. 😉

I haven’t juiced Meyers before, but my impression of the zested ones was they don’t stand up to juicing well.  What has left of the rind was giving out before some of the endocarp could release juice.  The pith is thinner than lemons I typically use when cooking cod in the oven.

Beer, As in Open Source

If there’s one business that values secrecy it’s brewing beer. Most breweries hold their cards very close to their chests. They keep their recipes and techniques away from the prying eyes of competitors to retain a competitive advantage.

…As with any open source project, the key is building a community around it. And, as with any open source project, that’s the challenge. When it comes to community, Kellerman thinks “we will just end up trying out all kinds of ideas and see what sticks.

Source: Tin Whiskers Brewery bucks the trend of secret recipes

I know people that cover the spectrum of clients – some are hobbyists who will try for themselves, either at home or u-brew.  Some will prefer to get from the source – sometimes it is a matter of “je ne sais quoi”.

It’s a difficult thing, determining a business model that separates you from the competition.  Not many remember Schlitz, who was at points the largest beer producer in the US.  Facing tough competition, they changed the recipe to be able to produce more product.  Think New Coke, but without the payoff.  No one liked the final product, so it quickly lost market and mindshare.

Recipe: Thanksgiving Burrito


  • Tortilla wrap
  • Turkey (veganize as you see fit – tofu?  Tofurkey?)
  • Mashed potato
  • Stuffing
  • Corn
  • Optional: Cranberry sauce (shown), gravy, salsa

Thanksgiving Burrito

  • Yes, the picture includes black olives
  • Replace the tortilla with lefse and you got a tasty burrito
  • Butter the tortilla, crisp in a panini grill

Recipe/Prank: Caramel Apple/Onion

It was years ago that I saw someone post a picture…

Health Information


  • Paring knife
  • Microwave
  • Microwavable bowl
  • Wax paper
  • Popsicle sticks
  • Spoon!


  • Onions
  • Caramel candies
  • Optional: Apples
  • Optional: Nuts


  1. Peel the onion(s), and carve the top & bottom to resemble that of an apple
  2. Remove the caramel candies from the wrappers
  3. Microwave the candies in the dish until soft
  4. Roll the onion/apple in the soft caramel until coated
  5. Optional: Sprinkle nut topping
  6. Place the coated onion/apple on the wax paper
  7. Put the popsicle stick in the onion/apple
  8. Use the spoon if necessary to cover exposed apple/onion
  9. Refrigerate for faster cooling/caramel hardening
  10. Serve


  • Run or video your imminent demise
  • Clean up is relatively easy – the caramel is water soluble, and will dissolve faster in hot water.

Recipe: Brownies – Black Bean

I got this after chatting with a someone at a potluck.  They said they would let people eat it before telling them that it was vegan, made largely from black [turtle] beans…

I had to add more water than the recipe called for – somewhere around a quarter to a third of a cup.  The result was a tad wet.  I also added almonds and walnuts on top. The nuts could’ve used to be pressed into the brownie mixture  a little because the baking process did nothing – they fall off easily.

But the result was something else.  I could taste the cocoa, but a pan later and I still can’t pickup on the beans.  Guess I’ll just have to test more…

Here’s the recipe.

Recipe: 3 Ingredient Banana Oat Bars

Quick and easy to make, I added the following to my first batch:

It seemed crumby, but was rather chewy and tasted like banana bread.  Sadly, I only had coarse salt handy – I don’t recommend it if you find yourself in a similar position.  But the banana flavour was nice with vanilla frozen yogurt 😀

Here’s the recipe.