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Joined 1 year ago
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Cake day: August 8th, 2023

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  • Don’t normalize this shit.

    Opposing viewpoints are fine. Disingenuous viewpoints that conveniently show the egregious fallacies of that viewpoint and ignore them when pointed out deserve all the criticism they get.

    And we know what one specific viewpoint we’re talking about. Lemmy is so deeply infested with it now with the exact same bend that it’s a disgustingly obvious disinformation campaign and voter suppression tactic.

    Again, don’t normalize this shit.








  • joenforcer@midwest.socialtoMemes@lemmy.mlCooking
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    1 year ago
    • Fresh minced garlic is easier to use and likely better, but the jarred stuff probably works fine in a pinch. I stopped making fresh ginger and used jarred for that now because it’s such a pain in the ass to prep. Garlic is too easy though, I never use jarred. I see the appeal though.

    • I know some people think there’s an aftertaste with iodized salt. I don’t have that experience. Is sea salt or kosher salt better than table salt? Maybe? There honestly isn’t much of a difference unless your recipe calls for a more coarse grind, in which case you need to adjust to prevent oversalting.

    • The prepackaged parmesan (which I like to call wood pulp) has a hugely inferior taste to freshly ground Parmesan. Big difference in flavor, but it also does depend on the application. Mixing a large quantity into a sauce? Yes, absolutely get fresh. Using as a garnish? Who cares?

    • This is lemon juice. Chill out.