by jsager on Tue Dec 08, 2009
no, no, no, sorted is not generally better than unsorted, at least for the original poster of this thread, and for me, and i am sure for quite a few others.
i thought i had stumbled upon the recipe software that met all my requirements, plus some other features that i dont think i will ever use, but can easily live with. However, this automatic sorting of ingredients (if this is documented somewhere then i must have missed it) was a surprise and for me a show stopper.
Why unsorted?
1 because i can then group ingredients (separated by a blank line or a title) for the marinade, separately from the meat, and from the garnish, etc
2. for recipes like Bouillabaisse, i can then group ingredients separately for the various aromatics, spices, and the different types of fish or seafood.
3. even for recipes like chicken pie, would it not be helpful to separately group the ingredients for the pastry (assuming the pastry is made from scratch), and the ingredients for the pie filling?
4. for stews, braises, curries, stir fry, and asian cooking in general, it would be helpful to have the ingredients separated into the order in which they are to be added during the cooking process.
5.etc
i dont expect everyone to agree, but is there a technical reason that makes it difficult to support such an option, ie not to sort? If not, then such an option would widen its appeal to a wider audience.
anyways, i wish you all the best