this post was submitted on 19 Mar 2024
246 points (96.9% liked)

Asklemmy

43841 readers
608 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy ๐Ÿ”

If your post meets the following criteria, it's welcome here!

  1. Open-ended question
  2. Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
  3. Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
  4. Not ad nauseam inducing: please make sure it is a question that would be new to most members
  5. An actual topic of discussion

Looking for support?

Looking for a community?

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago
MODERATORS
[email protected]
[email protected]
[email protected]
[email protected]
246
What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)
submitted 7 months ago by [email protected] to c/[email protected]
341 comments fedilink hide all child comments
 

Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

you are viewing a single comment's thread
view the rest of the comments
[โ€“] [email protected] 6 points 7 months ago* (last edited 7 months ago) (1 children)

Admittedly, yeah. Technically in the USโ€™s stupid system that should be โ€œa half pinch.โ€

A pinch being 1/16 teaspoon.

[โ€“] [email protected] 3 points 7 months ago (1 children)

Lol, of course they have a name for it

[โ€“] [email protected] 2 points 7 months ago (1 children)

Are all those recipes that call for a "pinch of this" or a "dash of that" suddenly making more sense to you?

[โ€“] [email protected] 2 points 7 months ago (1 children)

I just thought it meant "a bit", and it basically does because noone can really measure a 16th of a teaspoon