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PaperclipPerfector  10mo ago (text post)   4169 thread views

Friday Fun Thread for January 12, 2024

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

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Nah. I'm going to cook something, as there's nothing in the fridge for next week. Probably roast some pork.

I learned to 'cook' when I stopped having access to subsidized student food.

Started with various lentil soups, later goulash stew, later started roasting meat or made schnitzels (way too much work for me). Following a recipe isn't difficult. If I'm lazy I just make myself one big 3-4 egg omelette a day, down it with beer.

I'm told I'm good at it at home, by both parents. Once you get some practice you start to have some instinct what the food is missing. Salt/spices/acid etc. Once that's added, usually the end result is appreciated.

If anyone's got a suggestion how to make food more 'basic' (less acidic) without having to use the lye I keep around for cleaning drains, give me a hint pls.

most of the younger generation is getting worse at cooking.

It's sad. Cooking is not difficult, it's far cheaper than anything else.

Bicarbonate of soda (baking soda in American, possibly?), not baking powder.

thx. I use food grade citric acid instead of vinegar (doesn't spoil, easily crushed into powder in a mortar) but I sometimes overdo it so this'll help.

Good news, vinegar doesn't spoil and you don't even need to crush it in a mortar.

It does spoil. No one I know uses citric acid. I had like a liter of vinegar stored in the fridge and something started growing in it after a year or so. Why do you think I stopped using it?

That's not spoilage. That's the vinegar mother and it's harmless.

https://en.wikipedia.org/wiki/Mother_of_vinegar

Harmless but disgusting.

Anhydrous citric acid never does this, that makes me happy. Plus, more place in fridge.

It's not even disgusting, it's literally the natural process of how vinegar is made.

If anyone's got a suggestion how to make food more 'basic' (less acidic) without having to use the lye I keep around for cleaning drains, give me a hint pls.

Dairy or baking soda. Much more often i just use sugar though, which while it doesn't actually reduce the acidicy, balances the flavours.

I have a particular aversion to sugar so baking soda it is. Thx!

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