Frequently Asked Questions
1. What (or why) is ...?
Why do some units have different versions in brackets, like (US) or (imperial)?
Some units we're all familiar with aren't exactly the same in different parts of the world, but they are strictly defined and we can confidently convert between them. If we know the recipe was written in the USA you can assume that choosing the (US) version of the unit is likely going to give the most accurate conversion. There's usually not a huge difference between regional differences so mistaking regions won't always ruin proportions.
Why is X ingredient not categorised more specifically in my grocery list and appears in 'other'; or picks up a broader term than specified as the ingredient?
There are several possibilities for this. The broadest being that we haven't provided a category for every single variation as there's almost an infinite number of possibilities. If it's something common, it may have been spelt wrong or be listed in an unusual way. We do try and cater for variations in how an ingredient might be described but try listing it as a more typical description and see if that works. Or try switching the order of the words if a different method reads more naturally, or certain words are superfluous to the description. We are always continuing to better our ability to recognise alternative descriptions.
2. How (or why) can I ...?
Why can I only convert cups, teaspoons and tablespoons as liquids and not solids?
Because they're measurements of volume (the space they take up) and not weights (how heavy they are, which most solid units convey). How heavy something measured in cups is is unique to whatever ingredient it is and there's no universal pattern we can use, like we can when converting between pounds and kilograms. Cups as a measurement for solids is often more convenient when preparing quantities of ingredients but doesn't convert very well.
If this continues to be problematic for a particular recipe, consider writing your solid ingredients as a unit that's based on weight rather than volume.
How can I keep others from viewing my recipe if they know its address?
Just click the small padlock symbol under the recipe title and it will change to a locked position. Now only the recipe owner can view it when signed in. To undo this, click the padlock again until it shows an unlocked position.
How do I access Some Fine Food on my device?
If your device has a means to browse websites just visit somefinefood.com and sign in. You'll find every recipe you've stored along with the controls you're familiar with.
3. Does (or is) ...?
Does changing the units or scale of a recipe permanently change it?
No. Any changes to a recipe are only permanent if you edit the actual text and confirm the change. Live scaling and unit changes are provided as a convenience while cooking and can always be reset by refreshing the page or just converting or scaling back to its original value. If you want them to be permanent, rewrite the recipe to the units and scale you need.
Does Some Fine Food work on my device?
If you can view the welcoming home page on it ok and change its units and scale, then most likely, yes. The home page uses the same layout and tools as actual recipes so what works in one should work in another. If you haven't signed up yet, you can avail of a 30 day free trial to test any device.
Is there a free trial?
Yes. Anybody who signs up for an account gets to trial the service for 30 days. If you need to cancel during this period you will not be charged afterwards and your account will be closed. Cancelling is a straightforward process with no hoops to jump through, no questions asked. For those who are interested in how the service might look or feel to use, our home page gives a great example of our layout and a taste of features like unit conversion, scaling and timers.
4. Can I ...?
Can I use Some Fine Food on my television in my kitchen?
Maybe! Modern televisions vary wildly in terms of functions and — more importantly — how well they perform those functions. Some televisions can view websites and, if yours is one of them, you should visit somefinefood.com and see how well the service performs on your own device. You may need a television with an 'air remote' to be able to use the controls, or else an equivalent phone app that can act as a mouse pointer (if these services are available. Contact your manufacturer for clarification).
Can I ditch my recipe books and combine them all in Some Fine Food?
It's exactly what we do, so absolutely! We even provide a built-in feature (ocr or optical character recognition) that provides you with a means to photograph a recipe page and convert it into a full recipe on Some Fine Food. All you need to do is mark which parts are the ingredients, cooking steps and title and it saves you about 90% of the work of typing it up yourself. If the photo wasn't flat or evenly lit you may have little bit of cleaning-up to do with the text afterwards. If you need more advanced ocr, there's plenty of independant services out there to convert photos of recipes into text you can edit and paste here. Please keep in mind that the content you convert may be copyrighted and you should use it only for your own reference if you already own it.