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

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  • This feels like a hasty “solution” to an invented “problem”. Sure, Wikipedia isn’t squeaky clean, but it’s pretty damn good for something that people have been freely adding knowledge to for decades. The cherry-picked examples of what makes Wikipedia " bad" are really not outrageous enough to create something even more niche than Wikia, Fandom, or the late Encyclopedia Dramatica. I appreciate the thought, but federation is not a silver bullet for everything. Don’t glorify federation the way cryptobros glorify the block chain as the answer to all the problems of the world.





  • joenforcer@midwest.socialtoMemes@lemmy.mlCooking
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    9 months 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.