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Links 1 through 9 of 9 by Tom Armitage tagged recipe

"It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it."

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"Some time ago, Simon Schama wrote an article for the Guardian on the perfect bolognese sauce. Like any other enthusiastic cook, I've been finely honing my sauce for years and finally had it nailed down to what I considered to be Very Good. However, I saw the article as an opportunity to challenge myself, rip it up and start again and above all, get one over Schama. So here's my recipe:" Epicly epic bolognese recipe. Should try this some time.

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"Program recipes should not only generate valid output, but be easy to prepare and delicious." Chef is a programming language where the programs are also valid (if strange) recipes. The syntax description is proper crazy; gives Homespring a run for its money, easily, in the realm of metaphorical programming languages that embrace their metaphor.

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"This recipe prints the immortal words "Hello world!", in a basically brute force way. It also makes a lot of food for one person."

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"It's an easy, irresistible, almost childish pleasure: the ground meat dissolved into a dark blood-red sauce until they are one and the same; no hacking, slicing or cutting needed; a slurpy goodness; the oily bolognese hanging on to the slippery pasta; guaranteed joy in a world that's just ruled it out." Recipes for ragu.

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Made this tonight - pretty good, though I'm praying my stomach liked that Hollandaise...

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Not usually one for nut roast, but this one seems like checking out.

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Haven't seen the film, don't want to, but boy, what a recipe!

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Nice anglicised version of this made with tinned corned beef.

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