• TheReturnOfPEB@reddthat.comBannedEnglish
    82·
    3 months ago

    Sort of like all the woodworking shows where the workshop is bigger than the entirety of a two bedroom apartment with ~$150,000 worth of woodworking tools and machines and spare off-cuts of babinga wood and some now extinct variety of white oak litter the shelves.

      • chiliedogg@lemmy.world
        42·
        3 months ago

        Not as specific as it should be. They’re all insane with the tools and materials these days.

        Let’s make a box for Amazon deliveries.

        We’ll start by breaking down this $300/sheet plywood with my $1500 festool track saw setup plugged into my $1,000 festool vacuum.

        Have you tried [insert meal delivery plan subscription]? Sign up for a 5 percent discount at the link below.

        Now, before we actually start cutting, let’s measure and square everything up with this $150 Woodpeckers square and a $60 knife I use for some reason instead of a fucking pencil…

      • BradleyUffner@lemmy.worldEnglish
        6·
        3 months ago

        Not really. Over half the woodworking channels I watch never count the cost of materials that they already own when they total up the cost.

        I’m kind of ok with them not counting the cost of tools, but the materials need to be counted, especially when they are doing something like “how to build a desk for under $50.”

  • Kindness is Punk@lemmy.ca
    37·
    3 months ago

    This is why learning substitutions is one of the greatest things you can do as a cook. Screw your bougie recipe I made it for a quarter the price with one pot.

    I recommend procuring a PDF of “The Flavor Bible” great for learning substitutions and what flavors go with what.

    • Zizzy
      7·
      3 months ago

      Great. Now the dish turned out bad. Was it the substitutions? Was it the recipe itself? Did i mess up somewhere? Did i need to adjust things based on the subs? Guess well never know~

      At this point why even follow a recipe

      • magz :3
        8·
        3 months ago

        part of the skill of cooking is learning why a dish working. rather than tasting some and going “this tastes bad”, you should be thinking “what is not working here?” too much or too little salt? did you overcook the meat? do some of the flavors clash? a major skill in cooking is being able to identify why your meal didn’t turn out how you wanted it to, and then hopefully finding out how to fix or avoid that.

        i think following the recipe to the letter can weaken that skill because you just kinda uncritically follow the steps in front of you

  • Thebeardedsinglemalt@lemmy.world
    10·
    3 months ago

    Or from a recipe blog. 14 paragraphs about how to make real traditional Italian recipe, and the blogger is 1/8 Italian and went on a 1-week trip to Italy 7 years ago so only they know authentic Italian food.

    • mlg@lemmy.worldEnglish
      5·
      3 months ago

      They absorbed Whatsapp and Instagram and rebranded to Meta

      Go back to sleep and pretend this is all a dream

  • Lushed_Lungfish@lemmy.caEnglish
    6·
    3 months ago

    Here’s the thing. Until I got married, I never kept food for very long in my fridge. I pretty much went out and bought exactly what I was going to cook to have enough meals for the week. I’d cook all that up on Saturday night and be good to go.

  • No1@aussie.zone
    5·
    3 months ago

    Me with every recipe:

    • search for “substitute for x”. x10. Weirdly, the only substitute I have is nearly always basil. I think search/AI is trolling me.
    • search for ‘ratio of dried x to fresh x’. x10. I can get ratios of 1:2 to whatever you want. Then there are AI generated pages that tell you everything about life, the universe and everything, except the ratio of dried x to fresh x Normally have to wade through x10 of those…

    Cook. Eat.

    After: I rate this as meh. x10. And I’ll need to buy more dried basil. Big basil must be making a fortune!

      • sober_monk@lemmy.world
        4·
        3 months ago

        I know this is an unpopular opinion, but I disagree. GenAI at least gives you a recipe that might work, and not the author’s life story, the dish’s convoluted origin story and a half-hearted list of ingredients buried under an avalanche of bullshit missing the fucking measurements. Those were around well before AI.

        I miss the times when shit was readable and I didn’t have to screenshot instructions off of TikTok recipes.

        • trashboat@midwest.socialEnglish
          4·
          3 months ago

          Before AI I used to figure the recipes I was browsing had at least been cooked by somebody before being posted to the internet. Of course there’s no guarantee that that was ever true, but now it’s much harder to tell, especially when looking for recipes that use a technique that’s new to me. I have a hard time trusting something outside of my expertise that an LLM produced

          Totally agree that the recipes stuffed with filler content suck pretty hard too. I would usually open the loaded recipe articles in reader mode, scroll to the very bottom, and copy-paste their contents into a note somewhere to avoid the bullshit when I’m actually preparing the food

  • etherphon@lemmy.worldEnglish
    4·
    3 months ago

    At least they make food, these baking shows now everything is pretty much inedible, at what point is it food and at what point is it just arts and crafts?

  • BanMe@lemmy.world
    2·
    3 months ago

    You have to be careful you’re not on a specialty diet website looking at recipes, the other day looking at this white-lady recipe for butter chicken which is “so authentic” you “need to try this one” if you’ve never had butter chicken before. Then she’s like, I cut out most of the cream and butter and it still tastes fine! 😒 Still 14 ingredients, many of which I’ll not use before they expire. Pass.

  • lmagitem@lemmy.zip
    2·
    3 months ago

    I’m glad they added the emoji at the end, I wouldn’t have known what to feel about it otherwise