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The fact that the branding is larger than the informative label is fucked up. I wish capitalism would just fuck off.
I feel that rage every time I have to check if the bottle on the shelf in the shower is conditioner or shampoo.
Like who the fuck thinks this is OK.
Here’s a personal example:
Devine
Scandinavian hair care since 2002
Weightless shine
Gives healthy and Weightless hair. With hunidifying silk products
shampoo
Developed with Scandinavian hairdressers
Now imagine the spaces between the individual lines of text being wayy smaller
Y’all are blind.
If they’re not side-by-side then it may be harder to tell, but the smell should clue you in. If in doubt, just give it a taste.
One time I swapped the cayenne and chili pepper amounts in a recipe and it became inedible.
That’s just your butthole talking.
But but but
Cayenne is a chili pepper, isn’t it?
Chili powder* (vs cayenne powder)
I don’t really understand, isn’t cayenne powder a subtype of chili powder? (cayenne being a chili pepper)’
I’m not a native English speaker, so I’m very much taking this as a learning opportunity ^^
Chili Powder is any type of chili peppers ground to a powder and it’s spicy but not overwhelmingly so
Cayenne Powder is made specifically from Cayenne Peppers (which IS part of the chili family) which is generally MUCH spicier. Like 10x as spicy
Thanks for the info!
PSA: Cinnamon and nutmeg look identical, but cinnamon in your mashed potatoes tastes weirdly christmas-y. I tested it, sadly.
You seem to be implying that you put nutmeg in mashed potatoes as a matter of routine.
Nutmeg does interesting things to savoury foods. It’s subtle though. It’s often like a background singer making the other flavors better more than being a diva in its own right. I haven’t added nutmeg to potatoes yet, but now I think I might try it. I usually add some fresh ground nutmeg to my spinach and bacon quiche. Nutmeg would also be right at home in a sweet potato pie. So why not mashed potatoes?
I like to put a little bit of nutmeg in mushroom soup. It adds a little more dimension to the flavor.
I add the tiniest bit of nutmeg to my alfredo sauce. It adds to the complexity of the sauce.
Wait, isn’t it very common? I always thought of the nutmeg+potatoes as a very common combination
Not sure about mash, but definitely have noticed it frequently in scalloped/cheesy potatoes
As most of the time, it depends on the country!
It is not.
LOL no.
I most certainly do!
https://www.deliciousmagazine.co.uk/recipes/creamy-mashed-potato-with-nutmeg/
I’ve never used cinnamon on my potatoes, but I add it to some savory dishes like chill. The key is, cinnamon cuts through, so you need veeeeeeeery little.
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on the other hand, apple pie with cinnamon AND cayenne sounds tasty …
My wife has done this. Grabbed a bottle of Penzy’s Northwood Seasoning instead of the cinnamon. That apple pie was… not so good.
My dad went for cumin instead of cinnamon for his apple crumble. Then he finished his whole bowl telling us it’s fine. Everyone obviously left theirs.
We’ve never let him live it down.
Well, that seasoning is somewhat special. However, a spoon of cumin at least doesn’t make you cry.
Spicy sweets is my favourite food genre that isn’t taken seriously enough. Try it.
This fucked me up once. Raviolis with cinnamon is NOT nice. 💔
My dumb ex-spouse didn’t know the difference between a clove of garlic and a bulb. Recipe called for 1.5 cloves. We had lasagna with 1.5 bulbs.
I don’t see the problem here. More garlic, more good.
I ate it, wasn’t too bad but my ex and our guests preferred less garlic.
I wouldn’t even be mad. My favorite amount of garlic is “too much garlic”
I couldn’t imagine having only one clove in a pasta sauce.
Maaaaaaaaaan, I was high af making some rice. Wanted to add some butter, sugar, and cinnamon. I got the first two, but unfortunately got cumin instead of cinnamon. Even high I couldn’t finish it.
Wanted to add some butter, sugar, and cinnamon.
You wanted to add those things to rice? Is this a dessert recipe I’m unfamiliar with, or were you just so baked you were combining random ingredients?
Half of cooking is combining random ingredients you think will work. Took the idea of rice pudding and wanted some cinnamon with it. Think between cinnamon toast and rice pudding.
That’s one WAY to cook.
I eat rice like oatmeal in the mornings when I have leftovers. Butter, brown sugar, cinnamon, and some condensed milk is heavenly.
Maybe like a weird high rice pudding?
Exactly. I was going for rice pudding but cinnamon, and was low on ingredients. It’s actually pretty delicious if you don’t fuck up the spices hahah
Rice pudding is delicious, I wish you the best in making more and never mix up seasonings again!
Cajun Apple Pie
Cajun style
Wife and I make our own taco seasoning, keep it in an empty jar just like the cayenne (same brand as the picture). During a taco night grabbed the wrong jar, dumped pure cayenne in … wasn’t so bad until it became aerosolized and maced the apartment
My grandmother (who really was a good cook) once accidentally put salt in a dessert she made instead of sugar. I can’t remember what the dessert was, she made lots of them, but I remember biting into it.
My GF in college made me a coffee and put in salt instead of sugar. Three Spoons Full!!! I spit it across the room…
You wouldn’t think it was good, but Tibetans drink salty, buttery tea and it’s delicious.
https://en.wikipedia.org/wiki/Butter_tea
I only had it with yak butter once, but it didn’t make a huge difference to my Western taste buds.
I literally made this mistake 3 weeks ago. Worst oatmeal ever.
Hi, are you gonna snort those?
Hah, I can absolutely see myself doing this if we didnt keep our “baking” spices and related ingredients in a different cupboard.
