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.

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.

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?

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.

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.

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.

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.

You can also science cooking. Meat thermometers are absolutely fantastic.

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

Comments

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.

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 said the average grandma because I was talking about the average instead of mine. Today an average grandma is someone who grew up in the '80s. This shouldn’t have gone on this long so I’m going to try to make this very clear. I was not talking about my grandmother. I’m talking about the average grandmother. The average grandmother grew up in a post kitchen era. They grew up as a latchkey kid in the '80s tossing things in the microwave. The vast majority of grandmas don’t know how to cook anymore.

Never heard of the place around here, but I like the thought. Buying things for odd amounts like to top up a spice jar without having a separate large container.

It’s brain dead easy cooking and people that do it were probably taught by their parents to.

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

Comments

Cmon man, there’s two kinds of recipes: one with exact measurements and precise instructions, usually written in metric with a lot of notes and contingencies… and then there’s general guideline cheat sheets and refreshers, which you use when you already know how to cook it.

If a recipe tells me “a couple spoonsful” and I don’t know what to do, the problem is not the recipe, it’s that I don’t know what I’m doing.

So what do you do? you learn. or I guess you could be like NileRed and watch food burn in front of your face because you don’t want to deviate from the recipe. over and over again. but hopefully you’ll learn to deviate soon.

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 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.

Cmon man, there’s two kinds of recipes: one with exact measurements and precise instructions, usually written in metric with a lot of notes and contingencies… and then there’s general guideline cheat sheets and refreshers, which you use when you already know how to cook it.

If a recipe tells me “a couple spoonsful” and I don’t know what to do, the problem is not the recipe, it’s that I don’t know what I’m doing.

So what do you do? you learn. or I guess you could be like NileRed and watch food burn in front of your face because you don’t want to deviate from the recipe. over and over again. but hopefully you’ll learn to deviate soon.