I’m not entirely sure if there is a formal way to write recipes or not. That said, I’d appreciate some input from my fellow Dopers whose writing skills are better than my own. (Cuz’ mine are sub par actually)
Thanks for your time.
Other than the beef bfoth typo, nothing jumps out at me. It’s a recipe, not a doctoral dissertation, so all that really matters is if someone can read it and make the dish.
And “tumeric.”
And I’d capitalize “california” and “dutch.”
And I’d uncapitalize “Kosher” and “Jasmine.”
Chuck what? Chuck roast, chuck steak, chuck eye, arm chuck, what?
I’d specify “ground” on the spices as needed. Especially ginger, unless you meant fresh ginger in which case it’s probably grated.
Have you any idea what type of curry powder you’re using? There are different kinds. I’ve seen a lot of recipes that say something like “1 tbsp X curry powder (or just use your favorite kind)”, to let people know what to look for if they don’t already have some.
Uncapitalize “found” in the chili pods item. Capitalize “kosher” in the ingredients list (to keep your list consistent) and uncapitalize in the actual recipe. [Hey, you asked for nitpicking! :)]
And it sounds yummy.
By all means, bring on the nitpicking! 
I don’t know what kind of curry it is. It just says “Curry Powder” on the container. The color is golden brown.
All suggestions above have been updated. Thanks guys.
Define what a can is. 12 oz.? 24 oz? And the convention is typically that tablespoon is shortened to “T” and teaspoon to “t”, but your abbreviations are fine.
Are you sure you’re a real Grammar Nazi? :dubious:
[QUOTE=Thudlow Boink]
Are you sure you’re a real Grammar Nazi? :dubious:
[/QUOTE]
Eh, I give crock pot and Dutch oven type recipes a pass since they’re almost always timey-wimey, measure-wezzure, dash of this, glug of that, cook until done affairs.
If you want me to be a hardass, bring on the baking recipes. 
It’s a perfectly good recipe the way it is. You could pick out the nits, but it’s not going to throw anyone who could prepare it.
The only thing I would be concerned with after all the corrections so far is what’s a “handful” of brown sugar. The reason is in the case of a noob cook trying to figure that out - it could be anywhere from a couple tablespoons to a cup if they pack it. I would go back and measure that handful to see how much it really is and maybe specify how much that really ended up being the best taste for you. Personally not having experienced the dish before, I don’t know how sweet it’s supposed to be and I would wonder if it ended up being 5 tablespoons or 2.5 cups - big difference!
Sounds delicious, btw.
“bite-sized cubes”
Generally, ingredients are listed in the order in which you will use them. So you’d want to list oil first, then the beef, then salt, then chili pods etc etc etc.
There should be a space between 3 and lbs and 2 1/2 and hrs.
Some comments from a copyeditor of cookbooks and culinary texts (some will be repeats from the thread):
Ingredients should be listed in the same order in which they are used.
Most styles specify either spelling out tablespoon/teaspoon (preferred) or using Tbsp./tsp. It’s too easy to confuse T./t. Ditto for pounds.
“3 pounds chuck roast, cut into bite-size cubes”
“ground cloves”
“curry powder,” not “ground curry”
Specify can size: 1 can (15 ounces) beef broth OR 1 15-ounce can beef broth
“8 . . . chili pods (1 pack; found in the spice section)”
How long are the cinnamon sticks?
Spell out “vegetable oil”
Give equivalent for “Juice of 1 lemon”
Do not use “telegraphese” in instructions: “Coat the bottom of “a” Dutch oven with the oil, then add the chuck pieces.”
Avoid “the remaining ingredients, except . . .” List the ingredients being used. Don’t make the reader work to figure out which ingredients you mean.
Give preheating instructions first, assuming that the preheating will take place during the instructions that follow (that is, we don’t preheat the oven and then allow dough to rise for 4 hours). So, “Preheat the oven to 325°F.” [instructions] “Cover the Dutch oven and bake for 2½ hours.”
I think the third paragraph can simply be “Add brown sugar to taste.” What you describe is what “to taste” means.
If the salt is used only to coat the Dutch oven, then that is not “to taste.” If it’s added as an ingredient (one of the “remaining” ones?), then you need to specify:
[in ingredients list] Kosher salt
[in instructions] Add a light coating of kosher salt. . . . Add [ingredients], and kosher salt to taste. Mix well.
“. . . and puree. When the meat is browned [and drained of fat?], add the chili/broth mixture, the [ingredients list], and kosher salt to taste to the meat. Mix well . . .” Note that we add food items to food items, not to the pan, once there is something in the pan.
That’s what I see on a quick pass through. I could note a few other things, but my freebie points are used up for today. 
Recipes published on the web might be read and attempted by anyone in the world - yours seems actually quite universal to me, but I’d suggest clarifying a couple of things:
Specify the degree of browning for the meat - i.e. ‘until pale brown all over’ or ‘until it starts to turn crispy and dark brown at the edges’
How big are the cans of beef broth and coconut milk? (Cans are not standard size throughout the world)
‘California red chili pods’ - never seen those here. What should I be looking for (a generic addendum on the description would help - i.e. ‘pencil-size medium-hot fresh chili peppers’ - or whatever is appropriate)
Specify the temperature scale. There’s not tremendous scope for confusion between Centigrade and Fahrenheit, especially if the given figure is 325, but it’s as well to specify anyway.
I would reorder the ingredients in order of importance or in order of appearance in the recipe.
In its current form, this is what stands out to me. Should be “bite-sized,” as you say.
Most of this will probably be repeated from other comments, but I’ll just write what jumps out at me in its current form:
I would put a space in “3lbs.” I personally would write “chuck roast” as “beef chuck roast,” although that should be obvious from context. Probably “boneless beef chuck roast,” as well.
“Curry” should be “curry powder,” IMHO. Not that I think anyone would confuse it with curry leaves, but it’s not impossible given that you call it “ground curry.” It should be simply “1 tbsp curry powder.”
“Ground clove” should be “ground cloves.”
You should specify the size of the cans for the broth and coconut milk.
I would specify the length of the cinnamon sticks.
The chili pods I would write something like “8 (2 oz.) dried California chile peppers, stemmed and seeded.” (Or whatever the right weight is and whether you want them seeded or not.)
I’d spell out vegetable oil
I’m not going to worry about the directions for now.
LOL, this thread is depressing. I was expecting you guys to point out a few mistakes here and there, but you guys are really taking me to school.
Thanks guys. I’ll update the suggestions, as soon as I get back to the store and figure out what sized cans I used. Also, get around to figuring out how much a “handful”
actually is.
This not a grammar correction but it would improve the appearance of the recipe.
When you use “half” is it better to look at “1/2” (3 characters) or ‘½’ (1 character)?
How about Fellini’s “81/2” or “8½”? Okay I’ll stop running it into the ground.
And how do you make the “½”? You could copy and paste it or you can make it yourself by holding the “ALT” key and at the same time on the right-hand number key pad, type in “171” and you’ll have ½.
Thank you for your attention. We now continue with the program you were watching. 
Alt + [numpad] 0188 = ¼
Alt + [numpad] 0189 = ½
Alt + [numpad] 0190 = ¾
Alt + [numpad] 0176 = °