Tastymatrix

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Nemo runs a recipeblog with some friends at http://tastymatic.wordpress.com
  
Nemo runs a recipeblog with some friends at http://tastymatic.wordpress.com
   
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=== some notes ===
 +
This is the tastymatrix formula developed with Nerissa for scoring foods.
  +
  +
Note: it is not in fact a matrix.
  +
  +
== Formula ==
   
 
Rating system is YAH/ETC
  
Rating system is YAH/ETC
   
−
Yum×Adaptability×Health / Ease×Time×Cost
 +
Yum*Adaptability*Health / Ease*Time*Cost
   
 
All ratings are between 1 and 5, except Yum and Ease between 1 and 10.
 
All ratings are between 1 and 5, except Yum and Ease between 1 and 10.
 
* YAH are "higher = better"
  
* YAH are "higher = better"
 
* ETC are "lower = better"
  
* ETC are "lower = better"
  +
Ie, multiply stuff where higher=better and divide it by the stuff where lower = better.
   
 
In theory this gives a scale between 1/250 and 250, but in practice we expect numbers to come in between 5 and 20.
  
In theory this gives a scale between 1/250 and 250, but in practice we expect numbers to come in between 5 and 20.
  +
  +
=== Yum (/10)===
  +
Subjective
  +
  +
=== Adaptability (/5) ===
  +
A rating related to how easily can components be changed. Greater weight will be given to possible changes that relate to dietary reasons (eg: vegan, gluten free, nut free, etc), than simple availability or cost reasons.
  +
  +
=== Health (/5) ===
  +
Could you live off this?
  +
A rule of thumb:
  +
* 1 = toffee
  +
* 2 = cake
  +
* 3 = burger
  +
* 4 = your basic healthy meal, but not "balanced" completely
  +
* 5 = Something you could probably live off if you had to
  +
  +
=== Ease (/10) ===
  +
At first glance you'd think 'ease' would be something to maximise. But then the rather neatly balanced equation falls down. Instead, think of this as a measure of required skill, complexity or a diving-like "difficulty" rating. It's about conceptual ease, as opposed to the actual *effort* (eg: peeling 100 potatoes takes much effort, but is conceptually easy. In that example, the additional effort would count against in the 'time' factor).
  +
* 1 = make a sandwhich
  +
* 3 = make tacos (the cooking requires extra skill, see)
  +
* 6 = pavlova - getting those proportions right is getting more and more important
  +
* 8 = less margin for error than a 3?
  +
* 10 = requires Master/Iron-chef like skill
  +
Culinary snobs who think that complicated meals are inherently superior, regardless of relative taste/health/etc, may want to scale this differently.
  +
  +
=== Time (/5) ===
  +
How much time is invested in attending to this? A rule of thumb is to count every minute in preparation, but only one minute in 5 whilst it's cooking (and the only time requirement is to check on it now and then, and keep in mind to stop it at the right time.
  +
* 1 = less than 5minutes
  +
* 2 = 15 min
  +
* 3 = 30 min
  +
* 4 = 45 min
  +
* 5 = 60+
  +
  +
=== Cost (/5) ===
  +
Calculate PER serving. With expensive ingredients (eg, carnivores who like an expensive steak) this could go up. Our guidelines are:
  +
* 1 = $1
  +
* 2 = $4
  +
* 3 = $9
  +
* 4 = $16
  +
* 5 = $25
  +
  +
== Recipes ==
  +
* Roast veg wraps = 9x4x5/3x2x2 = 180x12 = '''15'''
  +
* Garlic damper = 7x3x2/2x2x1 = 42/4 = '''10.5''' ???
  +
* corned beans for tacos and nachos

Latest revision as of 16:27, 23 May 2011

Contents

Nemo runs a recipeblog with some friends at http://tastymatic.wordpress.com

This is the tastymatrix formula developed with Nerissa for scoring foods.

Note: it is not in fact a matrix.

[edit] Formula

Rating system is YAH/ETC

Yum*Adaptability*Health / Ease*Time*Cost

All ratings are between 1 and 5, except Yum and Ease between 1 and 10.

  • YAH are "higher = better"
  • ETC are "lower = better"

Ie, multiply stuff where higher=better and divide it by the stuff where lower = better.

In theory this gives a scale between 1/250 and 250, but in practice we expect numbers to come in between 5 and 20.

[edit] Yum (/10)

Subjective

[edit] Adaptability (/5)

A rating related to how easily can components be changed. Greater weight will be given to possible changes that relate to dietary reasons (eg: vegan, gluten free, nut free, etc), than simple availability or cost reasons.

[edit] Health (/5)

Could you live off this? A rule of thumb:

  • 1 = toffee
  • 2 = cake
  • 3 = burger
  • 4 = your basic healthy meal, but not "balanced" completely
  • 5 = Something you could probably live off if you had to

[edit] Ease (/10)

At first glance you'd think 'ease' would be something to maximise. But then the rather neatly balanced equation falls down. Instead, think of this as a measure of required skill, complexity or a diving-like "difficulty" rating. It's about conceptual ease, as opposed to the actual *effort* (eg: peeling 100 potatoes takes much effort, but is conceptually easy. In that example, the additional effort would count against in the 'time' factor).

  • 1 = make a sandwhich
  • 3 = make tacos (the cooking requires extra skill, see)
  • 6 = pavlova - getting those proportions right is getting more and more important
  • 8 = less margin for error than a 3?
  • 10 = requires Master/Iron-chef like skill

Culinary snobs who think that complicated meals are inherently superior, regardless of relative taste/health/etc, may want to scale this differently.

[edit] Time (/5)

How much time is invested in attending to this? A rule of thumb is to count every minute in preparation, but only one minute in 5 whilst it's cooking (and the only time requirement is to check on it now and then, and keep in mind to stop it at the right time.

  • 1 = less than 5minutes
  • 2 = 15 min
  • 3 = 30 min
  • 4 = 45 min
  • 5 = 60+

[edit] Cost (/5)

Calculate PER serving. With expensive ingredients (eg, carnivores who like an expensive steak) this could go up. Our guidelines are:

  • 1 = $1
  • 2 = $4
  • 3 = $9
  • 4 = $16
  • 5 = $25

[edit] Recipes

  • Roast veg wraps = 9x4x5/3x2x2 = 180x12 = 15
  • Garlic damper = 7x3x2/2x2x1 = 42/4 = 10.5 ???
  • corned beans for tacos and nachos
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