> If you want to coon food, the internet is near dead at this time
This is a wild take, as someone that cooks a lot, and largely from the internet (though I do own a lot of cookbooks)
The reality is that just googling for recipes was never good to begin with. People have been complaining about SEO spam and ads on recipe sites forever, but those recipes were always trash even before they got to the absurd state they're in now. Serious eats, bon appetit, food 52, smitten kitchen, chefsteps, all have great recipes. Some of these have paywalls, although you can get around them. Serious eats though is totally paywall free and has a pretty wide range of recipes. There are other sites for more niche cuisines.
You'll still have ads, and you'll still have a wall of text before the recipe. But the ads are slightly less obtrusive, and the wall of text on the quality sites is why those SEO techniques exist in the first place: a recipe that is just "list of ingredients + instructions" and doesn't include any context is ultimately a crapshoot. The thinking that goes into a recipe shows that you're not going to be wasting your time because it's been tested and optimized.
All of that is easy to account for, all of the metadata you need is available. This also applies to the sibling comment about rounding up to charity at the grocery store, the data is all there, even if it's e.g. the fraud analyst at the bank or credit card company instead of the fraud analyst at the grocery store.
Two of these things are not like the others. Pork rinds and ranch both vary in quality from mass produced crap that I would actively avoid to delicious products that I would seek out. In particular a really tangy buttermilk ranch (or even a really lemony ranch) with lots of black pepper and freshly minced herbs is supremely tasty.
If you click the Glacier link, it seems like it's some sort of standalone service and API that's very old. The page says to use S3's Glacier storage tier instead, so no change for the majority of folks that are likely using it this way
All of the short summaries of the theses sounded reasonable when I read them. Then when I looked at their expanded descriptions it became clear that this is just more whinging from the right that their viewpoints are not adequately represented.
As always, you have a right to free speech. There's no right that we have to listen to your nonsense.
I see what you're saying, but IMO beer is both a bad example AND similar to coffee in many ways.
It's a bad example in the sense that the flavors you get out of fruited beers tends not to be as 'funky' as in coffees because fermentation is controlled so closely. You can get some incredible flavors out of adding adjuncts to beers. Yes it's interesting and cool that you can get some of those flavors out of yeast, but there are also flavors you just can't get from yeast that can be delicious.
It's also similar to coffee in that adding extra things is not somehow new or novel, it's actually very old, we're just rediscovering it.
FYI to all commenters, take 5 seconds to google Brendan Carr and you will see how much of a partisan, anti-free-speech hack he is. The man wears a gold Trump head pin on his lapel ffs.
I mean, that's literally what RAW files from cameras are, and there are uses for them. I don't know if a multi pass CD rip is quite as useful as a RAW image, but your analogy is not as strong as you think it is.
This is a wild take, as someone that cooks a lot, and largely from the internet (though I do own a lot of cookbooks)
The reality is that just googling for recipes was never good to begin with. People have been complaining about SEO spam and ads on recipe sites forever, but those recipes were always trash even before they got to the absurd state they're in now. Serious eats, bon appetit, food 52, smitten kitchen, chefsteps, all have great recipes. Some of these have paywalls, although you can get around them. Serious eats though is totally paywall free and has a pretty wide range of recipes. There are other sites for more niche cuisines.
You'll still have ads, and you'll still have a wall of text before the recipe. But the ads are slightly less obtrusive, and the wall of text on the quality sites is why those SEO techniques exist in the first place: a recipe that is just "list of ingredients + instructions" and doesn't include any context is ultimately a crapshoot. The thinking that goes into a recipe shows that you're not going to be wasting your time because it's been tested and optimized.