Wandering Adventure Party

Nobody else grow up on tuna casserole?

I don’t know the exact recipe, but it was basically canned tuna, frozen mixed vegetables (diced carrots, corn, peas, and Lima beans was the favorite in my house), and macaroni and chees. This all goes into a casserole dish and is cooked somehow (probably overn, I don’t know, child me didn’t worry about such trivialities). The crumbles at the end of a bag of ruffles would be sprinkled over the top of this before baking to add a bit of crunch.

I couldn’t count how many times we ate this growing up. It’s been a few decades, and the nostalgia is real, but I still have no inclination to make it for myself. If lower middle class had a flavor it’s that mélange of canned tuna, fake cheese, and lima beans.

You’re the second person in two days that I’ve encountered on Lemmy that has been totally baffled by a simple and mundane metaphor.

I think our brains are pretty good at ignoring or abstracting/simplifying things we see that we don’t understand, almost too good. That’s just magic, optical illusion, or hallucination. Getting high is like chemical circuit bending. I feel staring into the void alone won’t be enough drive one mad, it’s when the void stares back and forces awareness, or knowing, that one has to worry. The non-euclidian architecture of R’leyh is just unsettling, but the stare of a multidimensional being can’t help but bend your circuits beyond their limits.

There was that one short story though about FTL travel, wherein the conscious passengers must be asleep for the journey through hyperspace (or whatever that story called it). Some people stated awake through the trip and came out the other side mad. The hyperspace itself wasn’t enough to break their brains though, it was just that an instantaneous trip from the sleepers’ perspective, became an infinitely long (in time) trip from the waking conscious perspective. At that point, what they saw didn’t really matter, it was a forced perception or awareness without the solice of “not knowing” that broke their brains.

None of this is science, just rambling nonsense.

There isn’t really isn’t much call for the level of precision this person is suggesting in most recipes. Liquids mostly aren’t going to vary in volume enough to warrant the effort of converting recipes you find. Solids that flow, like sugar and flour are better measured by mass using a scale if you’re baking. Oxo makes a scale that I’ve been pretty happy with (slim, precise, and has a detachable face so that you can read it even when there’s a big bowl on top). The OXO brand also has some very easy to read volumetric pictures of various sizes. For lots of uses (like water/rice or water/oatmeal ratios) a measuring cup is still going to be good enough. Even if you feel like you can’t read the level all that precisely, it’s probably going to be close enough for the vast majority of recipes.