He said he liked trad girls
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So what's your plan to do with the remainder of the can if you don't use the full thing? Your casserole will be fine if you just do the whole can
Changing the amount of an ingredient can have lots of effects, especially in baking. It might still come out good, but it's also nice to be able to make the same stuff we used to make.
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Okay what the hell is "fw it"
I wish I had just scanned these comments for your question and the answer. I asked AI and it slang shamed me. “Would you like help learning about more slang you have never heard?”
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Did you plan on only using 4/5 of the can of whatever if the weight didn't match up? What the hell am i gonna do with an ounce of evaporated milk?
Soup. The answer is always soup.
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It's molded tuna, as in she used a mold to shape pureed tuna like the shape of a fish, which is what I assume was a popular dish in the 1950s when gelatin was a sign of wealth due to requiring refrigeration to set.
Who didn't have a refrigerator in the '50s?
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fw it = fuck with it
aka he wouldn't even try it
wrote last edited by [email protected]Not "forward it"?
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Not "forward it"?
fw: fw: re: fw: re: Re: Use of reply all
No I don't think that's it
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I have a tiny 5ft fridge in a 15sq ft kitchen. I barely have enough space in my frodge for my essentials, so what am i supposed to do with an ounce of something that came in a can? I'll have to buy another can of it, which will now leave me with 2 ounces the next time. Home cookbooks call for ingredients to be used in the quantities you buy them in, because no one cares how much cream of mushroom you put in your casserole, or if you used 450g of green beans vs 700. I'm not wasting a storage container or valuable food space on a small amount of leftover ingredients that could have just gone into my dinner without anyone noticing. That seems much better than just letting it sit in my fridge for 2 weeks before being theown away
wrote last edited by [email protected]So it doesn't work for you. But hey, maybe other people live different lives than you do.
No need to be so aggressive about it.
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So it doesn't work for you. But hey, maybe other people live different lives than you do.
No need to be so aggressive about it.
I'm saying the point of the recipe being "one fan of this" or "package of that" is conscience so that you don't have to measure out a bunch of different ingredients. If you are making 3 meals for 5 people every day, it's a lifesaver to just crack open two cans into a bowl, a package of something else, and a stick of melted butter and call it a day.
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I have recipe books from that era and most of them are either excellent and timeless learning resources, or dubious cookbooks with characters that look like they want to poison me. No in between.
My favorite old cookbook is a wine cook book. The author is an obvious and unrepentant alcoholic that perfectly demonstrates the time period it was written in. One of the recipes was literally "melt a bunch of cheese and stir in wine while it cools, then pour the wine cheese into a loaf pan to solidify", encouraging you to have a glass while you do so.
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Those are honestly pretty good
