Ah, I didn’t notice! I’ll correct it

Are you referring to Weno Weno by Bananitomusic?

It was thin and tender enough that it was no problem to bite through it

They are, yes, but they’re special. I think most other agua frescas are mostly different fruits blended with water and sugar, but these two are special enough to stand apart from the rest

Yeah, those huge plastic cups

I agree! Horchata is my absolute favourite from Mexico, I make it pretty often. Agua fresca is also versatile and balanced

Thanks for the tips! I made two liters, so I’ll make sure to drink it slowly over a few days

¡Gracias! Me gusta más lo dulce que lo agrio, entonces para mi, no me gustaria sin azúcar 😅 He probado tejuino y algo similar, pero no me gustan las bebidas muy agrios o salados

Yeah, I reduced both sugar and hibiscus for next time, effectively increasing the water content

The hibiscus gives it a sour taste. With the amount of sugar I used, it turned out about as sweet as sour, but very intense in total

That sounds like a good combination! I’ll add the onion gravy, so it gets more varied flavour

Ah, you’re right. I was unsure if there were different names, but now I know: I used elbow macaroni instead of normal macaroni/maccheroni

Like, when the majority of the taste is salt and umami, and there are few spices or “risky” flavours. Tasting safe is being inoffensive and accessible, but less exciting

Thanks for the tips! I’ll edit the recipe

Ayy, my confirmation bias likes those words!

If anyone has suggestions for a proper name, fire away!

Is the egg thing a hard rule? This is fettuccine from a local supermarket, but it doesn’t contain eggs. Might they have the name wrong?

No, don’t worry, I did not interpret you as critical. I just wanted to explain the mix of languages

Sounds like linguine is the best substitution then. I feel like the slight flatness improves the consistency, and makes it grab more sauce

It’s good that it looks ok on screen reader! I’ve made sure to have enough contrast all the way, with at least 7 in contrast ratio wherever possible. That way it should be readable even if the reader has cataracts, or the device is used in an environment with bright light

Responsive layout has also been a focus from the start. People usually follow recipes on their phone, so it’s important that it works well in any form factor. I have a friend with a tiny phone, so if something isn’t responsive enough, I usually hear it from him

A tip: If you press the amount shapes, you can see the amount in other units (volume if it’s shown as weight, vice versa, and weight if unitless like the lemon in the photo). I’m not sure how to make that functionality obvious, but it’s there

A ton of improvements are planned, I just need to prioritize, haha

Well, if you go to the about page, you can see how the name was chosen. The domain was then chosen to have a shorter URL. I first write recipes in norwegian, and then translate to english and spanish. I switched to linguini/fettucchini because it’s so much better than spaghetti

Thanks, is there anything you would change about the site, or that is missing? Except photos, that’s coming

Haha, I must admit my hand started reaching towards them on its own