Honestly, I agree with @StillNoLeftLeft@hexbear.net
Ok fair enough, but I wouldn’t have installed Linux if I had not seen it recommended.
I’m not a computer toucher, but I can follow written advice.
These sorts of posts always scold anyone giving out actual solutions just so being miserable can continue. This cultural thing almost has an end of history type vibe to it. It’s also pretty hostile to divergent and often solution focused neurotypes.
Linux evangelism kinda makes sense, no one is spending billions on marketing and ads for it. I think Linux evangelists should ask about use cases first, instead of just posting a generic “use Linux”.
I uber eat literally every calorie on account of not being a kitchen toucher
i have actually met someone that does that! they said that they “didn’t know how to cook” so just got takeout twice per day
from the internet
where recipes live
To be fair most internet recipes suck ass. They mostly presuppose you have a working kitchen and not the landlord special. Also most are just that, single recipes, where you don’t get taught how to use up the rest in a home ec sense.
That said: If you think you cannot figure out how to prepare meal from ingredient you’ve lost the plot
i just add “simple” or “one pot” to the end when i’m looking for a new recipe to try out, usually works out for me
fair, though that’s a skill you can pick up really quickly
I’d argue it’s mostly the cook times if you follow them. All my landlord special kitchens had 0 heat control bar on/off which makes medium low heat tedious at best.
I don’t think that’s true but in the sense of it being sort of treatbrained where you refuse to eat the slop (positive).
I think using up the rest must come with experience. There are so many different items you could have lying around and so many different preferences for what might taste good that a cook just has to build up knowledge over time about what to do with that half-an-onion remaining after a recipe, or how to repurpose the leftover pasta.
It’s an absolutely essential practice we should all learn how to develop, but it’s also beyond the scope of a recipe and more something you learn by experimentation, cookbooks/theory, and community
I disagree very, very politely here in that I think teaching people how to make recipes with like 3/4 of an onion leftover is bad compared to teaching them home ecoomoics
So if a recipe leaves 3/4ths of an onion over, what do they do with the onion?