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Joined 10 months ago
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Cake day: September 12th, 2023

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  • This is a great point. It wasn’t like every home had a thermometer in the oven and therefore they had to use different terminology and identifiers for indicating oven temperature. Similarly, this is why American recipes measure in volume vs weight, most homes didn’t have scales, they had cups and spoons.

    These were also “precise enough” for the era. Perhaps these lexical gaps form as more styles of cuisine become more common and other cooking methods are used.

    I’ve noticed this with some Indian recipes. The instruction “to grind” specifically refers to using grinders, either mill or wet grinders, that just aren’t common in the US and that can create some ambiguity in how finely to chop or grind something.


  • A “deep fry” is distinguished by totally submerging the food in oil, as opposed to a shallow fry (less often said, but still used) where something is fried in hot oil, but not enough to totally cover it. I thiiiiink Mandarin makes a similar distinction with the use of “broad oil” versus “bottom oil”, but I don’t speak Mandarin and I’m taking that from the rough translations from Chinese cooking videos I watch.


  • We have some oddly obtuse language for cooking in English.

    We use the same phrase to describe foods that are high in temperature and contain lots of capsaicin (hot). We can use spicy, I suppose, but it gets a little odd describing foods with lots of spices that aren’t chili pepper. I generally say “well-spiced” and that gets the message across. We hardly have a way to distinguish “types of spicy” flavoring, such as that from chili, horseradish or peppercorns. I’ve seen some people start to say mala (loan word, 麻辣) for numbing spice, but that’s uncommon and new.

    That’s just a few examples.

    Most of our more precise language for cooking comes from other languages, like French. To saute, to braise, bain-marie, julienne, sous vide, etc. I’m not sure why English has so many lexical gaps specifically around cooking.

    It’s gotten WAY better. Some recipes from, like, the colonial era, have instructions like “cook well in a cold oven until done”, so progress has been made, it’s still often imprecise and clumsy.



  • There’s an element of this that feels like it’s operating under the assumption that someone will assault a different child if not the adult posing as one that makes me a little uncomfortable. It’s a sort of Kantian outlook, but there’s a part of me that wonders if those predators would find another target if the decoy “child” wasn’t presented to them.

    On the other hand, I imagine that the answer to that question is “Yes. This is an abuser actively hunting for a target.” and that assuages some of the concern.

    Them doing it for views and content is also upsetting, but that’s the nature of living in a capitalist world. Everything, even justice, can and will be commodified and sold into a perversion of its original intent and goal.









  • I’m like mixed on this whole shuck Biden thing. I don’t care for Biden, tho I think his administration has had some victories the DNC has been dogshit at bragging about, but if his mental faculties have been this poor and they’re still getting shit done, then it doesn’t really matter who’s president as long as they beat Trump.

    That said, the media has been all too giddy about the idea of dumping Biden, and part of me wonders if that’s self motivated as they noticed that fear of the onset of fascism drove up the numbers of people watching and reading the news during the Trump Admin, thus allowing them to sell more ads. They’re too horny for it. I dun like it.

    Edit: they’re like too excited to post about Biden being old vs Trump being a lying fascist piece of shit who is not qualified to be president. At least there’s far more articles about the former. I get it when people focus on that, because I trust people to take the latter as a given and be worried about the former because of it. But these aren’t people, they’re profit seeking bastards