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Cake day: July 2nd, 2023

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  • They also get more bitter the longer they’re cooked. Even with the new variety, I suspect boiling Brussels sprouts might be off the table. Higher temps, or raw (shredded and put in a salad) may get you results you actually like.

    Roasting at 230C (450F) for up to about 20 minutes should be good. You may be able to go as high as 260C (500F). If they look slightly burnt when they come out, that’s good. The bitter flavors that develop from burning are related to sugars, so brussel sprouts are largely immune.

    I didn’t have brussel sprouts I liked until the 2010s, but now they’re one of my favorites.








  • The decision to use Adobe suite is more likely to be a company wide decision. Part of Adobe suite lock-in is also familiarity making things faster. By promoting others, that may help future generations avoid at least part of the problem.

    Google services may be much more piecemeal. Even if the boss personally happens to think there’s a productivity benefit to using a given search engine, it would be unusual to block others.

    Practicing what you preach is sometimes important, but I’m not sure how much it bears on these issues. A single company eschewing either won’t make a difference. Getting the public to slowly consider alternatives may.




  • It really depends what sort of recipes you’re making, but for cooking very loose approximations are often fine.

    I often have to convert to weight/mass in order to find out how much of an ingredient to buy. I have no idea how many cups an eggplant is. But once I get it home the recipe might as well say “however much eggplant you have.”

    If I’m truly off, I will typically scale up the recipe adjusting for the extra meat or vegetable content. I’ll more or less assume that 1lb of meat is interchangeable with 1lb of veggies. That’s not quite true, in particular with salt.

    Your mileage may vary though. Some recipes and ingredients are much more sensitive to deviations.