Betty Crocker broke recipes by shrinking boxes
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HAHAHA that recipe is half a dump cake.
Hadn’t heard the term before but it does look like it.
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Hadn’t heard the term before but it does look like it.
I know of a dump cake as a thing to do on a family camping trip. Canned fruit, cake mix, butter and I think some other ingredient are simply dumped into a baking dish or dutch oven, resulting in a cobbler-like substance which 10 year olds will love. Here we’re making half of one in an instant pot, because everything had to be done in an instant pot. I remember seeing a recipe for making wine in an instant pot. YOU DON’T APPLY HEAT OR PRESSURE TO GRAPE JUICE TO MAKE WINE!
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During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.
Now boxes are getting the shrink treatment too.
cross-posted from: https://lemmy.bestiver.se/post/618032
It would be better if other recipes adjusted accordingly.
The Zatarans Jambalaya box still says to add a pound of smoked sausage. But those sausages went down to 14oz. Then 12oz. Now some are 10oz. The box still says to add a pound. It’s becoming a hotdog/bun situation.
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During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.
Now boxes are getting the shrink treatment too.
cross-posted from: https://lemmy.bestiver.se/post/618032
This explains everything.
I made some things from hand me down recipes recently that I had memorized and they seemed a bit off. So I dug up the recipes (a can of this and a container of that) and assumed that I was going insane.
These c°ck$uck!ng m0th3rf^ck€r$… Grrr!
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This explains everything.
I made some things from hand me down recipes recently that I had memorized and they seemed a bit off. So I dug up the recipes (a can of this and a container of that) and assumed that I was going insane.
These c°ck$uck!ng m0th3rf^ck€r$… Grrr!
Okay but some of my favorite people in life have been cock suckers. Which is why I hate it as a pejorative.
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One scoop of rice. Rinsed a few times until the water is mostly clear. Throw it in the pot I always use for rice. Add water to the lower line that has developed over the years of making rice in the same pot. The upper line is from making mac and cheese so don’t use that one. Some salt. Maybe some oil or butter depending on the final dish. Place the lid on.
Bring to a boil, reduce to low. Wait until the lid harmonics change to tell you there isn’t any liquid water in there anymore. Use a fork to check the bottom of the pot for water. Done.
No one else here knows how to make rice. Everyone thinks a rice cooker would make my life easier. I had one. I tossed it because it kept scorching the rice.
The crispy rice at the bottom of your pot is tahdig in Persian, tutong in Tagalog. In some cultures and families, they fight over the crispy rice, lol.
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I don’t measure rice & water
oh dude entire family agrees that i make the best rice in the family and i’ve tried to teach them how i make the rice but like it’s a big fucking argument how to make rice properly. at this point i think it’s just become a joke.
I’m curious, do you use the first line on your middle finger to measure water?
That’s how my grandmother taught us (pot and rice cooker).
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Okay but some of my favorite people in life have been cock suckers. Which is why I hate it as a pejorative.
Everyone I know has an asshole, yet here we are…
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I’m curious, do you use the first line on your middle finger to measure water?
That’s how my grandmother taught us (pot and rice cooker).
i used to use my index finger, now i’m all about different ratios of water to rice depending on the grain because i’m fancy. we’ve got a 25 lb bag of jasmine we’re working through that i do 3water:2rice + 1T butter + 1/2 t salt.
Current project is good garlic rice, so i’ve been sauteing up some garlic butter (for 1 cup of rice, 10 cloves in 4T butter, then adding all the cloves and 1T of the garlic butter), but it’s not quite garlicky enough. I’m not sure whether i need more cloves or to make the butter more garlicky somehow.
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The crispy rice at the bottom of your pot is tahdig in Persian, tutong in Tagalog. In some cultures and families, they fight over the crispy rice, lol.
Yeah but it kinda messes up fried rice
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The crispy rice at the bottom of your pot is tahdig in Persian, tutong in Tagalog. In some cultures and families, they fight over the crispy rice, lol.
i can never get tahdig right, pressure cooker or stovetop. we used to have a kebab place around the corner that included it in their rice and i did everything i could to keep them in business. they closed march 2020 and left the country. good for them.
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No.
You need to think in a Truman-Eisenhower can, a Reagan can, a Bush can and an Obama can just as you do about dollars for pretty much every year on record.
Now, I wonder: How many 1979 dollars in a 1990 box of Kellogs?
Oooh, that’s what Obama meant by “yes we can”
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i used to use my index finger, now i’m all about different ratios of water to rice depending on the grain because i’m fancy. we’ve got a 25 lb bag of jasmine we’re working through that i do 3water:2rice + 1T butter + 1/2 t salt.
Current project is good garlic rice, so i’ve been sauteing up some garlic butter (for 1 cup of rice, 10 cloves in 4T butter, then adding all the cloves and 1T of the garlic butter), but it’s not quite garlicky enough. I’m not sure whether i need more cloves or to make the butter more garlicky somehow.
You and my dad would get along great. He uses a whole bulb; his fried rice version has this toasted garlic flavor that’s just tasty.
My SIL adds Better Than Bouillon Roasted Garlic with her garlic rice (I dont remember if it’s a teaspoon or tablespoon).
Another version we learned was adding a combo of grated garlic and baked garlic; they both have different yet distinct flavors. That’s my aunt’s version and she uses chicken broth (Alton Brown’s recipe).
Lol on the fancy… good for you. You’re right though, different kinds of rice require different amounts of water. We already got that lecture from our grandparents a looooong time ago.
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You and my dad would get along great. He uses a whole bulb; his fried rice version has this toasted garlic flavor that’s just tasty.
My SIL adds Better Than Bouillon Roasted Garlic with her garlic rice (I dont remember if it’s a teaspoon or tablespoon).
Another version we learned was adding a combo of grated garlic and baked garlic; they both have different yet distinct flavors. That’s my aunt’s version and she uses chicken broth (Alton Brown’s recipe).
Lol on the fancy… good for you. You’re right though, different kinds of rice require different amounts of water. We already got that lecture from our grandparents a looooong time ago.
we went to the greek festival a couple weekends ago and came home with a whole quart of fresh toum. i’m about halfway through and the cats are about used to my new smell
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One scoop of rice. Rinsed a few times until the water is mostly clear. Throw it in the pot I always use for rice. Add water to the lower line that has developed over the years of making rice in the same pot. The upper line is from making mac and cheese so don’t use that one. Some salt. Maybe some oil or butter depending on the final dish. Place the lid on.
Bring to a boil, reduce to low. Wait until the lid harmonics change to tell you there isn’t any liquid water in there anymore. Use a fork to check the bottom of the pot for water. Done.
No one else here knows how to make rice. Everyone thinks a rice cooker would make my life easier. I had one. I tossed it because it kept scorching the rice.
the lower line that has developed over the years of making rice in the same pot. The upper line is from making mac and cheese
Maybe you need to scrub your pots more thoroughly. If they’re stainless steel or something similar there shouldn’t be any permanent stains forming unless you don’t use enough elbow grease.
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Cooking freehanded can work. Cooking is art. Baking, on the other hand, is science. Every ingredient must be measured precisely, or you’ll get seriously funny results. And often on the bad side of funny.
You can also science cooking. Meat thermometers are absolutely fantastic.
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There are recipes based on package sizes which is fine for chocolate chips or nuts but becomes intensely problematic when it is leavening ingredients. Half-a box of bisquick was a valid measure when there was one size on the shelf.
Some of my family recipes go back 150-250 years so along the way some of the collection contains cards calling for a tin of x, y, or z. I still sometimes use a ham glaze that calls for a bottle of coca cola.
Oh, man, “bottle of Coca-Cola”. When I was a kid, that meant a 16 ounce glass bottle, but prior to that it could have been 8 ounces, 10 ounces. Now it could be 1, 2, or even 3 liters.
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You can also science cooking. Meat thermometers are absolutely fantastic.
Or, like I do, Sous Vide.
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During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.
Now boxes are getting the shrink treatment too.
cross-posted from: https://lemmy.bestiver.se/post/618032
Who the fuck is buying those boxes if they still need things like eggs adding?
It’s just pre-measured flour, baking soda and sugar. You can do that in under a minute. Shit, the stuff is in the same aisle.
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Who the fuck is buying those boxes if they still need things like eggs adding?
It’s just pre-measured flour, baking soda and sugar. You can do that in under a minute. Shit, the stuff is in the same aisle.
It’s brain dead easy cooking and people that do it were probably taught by their parents to.
