this post was submitted on 18 Feb 2025
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No 5000 word essay on its meaning in the writers life‽
deserves at least 3 stars for that alone IMHO
I've never seen one without a 'jump to recipe" button, and it's done for several reasons like search engine optimization, getting people to spend more time on your website, and you can't copyright just a recipe, so adding text gives them the ability to protect their work. There are more reasons, and many think it's as annoying to write all that as you think it is for being there. They're kinda forced to do it, and some actually have fun with it, I've read several funny ones which I absolutely would rather have read than not.
There are many articles about this, and obviously also many posts everywhere on the web asking why it's a thing with answers explaining it.
But as said, there's always a button right at the top to skip it. You're never forced to manually scroll past it and obviously not forced to read any of it.
Wonder if there's a market for smut recipes. Like just pulpy romance bullshit instead of the boring life story.
"His rhythmic thrusting made it easier to stir the sauce, which was helpful because it was cream based and must not be allowed to sit for too long."
I've seen kids set up a lemonade stand trying to sell Simply Lemonade, with the bottle in plain view. I don't understand kids these days
Those aren't the brightest kids ... Parents also not raising them right
When life gives you lemonade, make lemonade
I'm sorry but who the fuck gave that a second star
Editor: “You are contractually obligated to write 3 recipes per week.”
Writer:
instructions unclear. got my dick caught in a ceiling fan
It happens to the best of us.
Pink lemonade is made the exact way that regular is just substitute pink lemons
I embarrassingly started my first grease fire this weekend.
In my defense I never had used this stove and when I added oil to the pan it was a lot hotter than I was expecting. This was a very hot 5 setting.
I did what you're supposed to do and just smothered it, though I puckered a little when I couldn't find the lid at first glance and had to grab a pie tin.
I usually have my hobs on 6 for a long enough time to boil a large pan of water, then put the wok on there, give it a while to get a bit heated up and then drop oil on it.
I've never managed to set fire to oil while cooking.
What sort of oil were you using? I mostly use rapeseed.
Vegetable. Hit the pan and flames.
There's lots of vegetables, my man.
How long was the pan on the hob before you splashed it with oil?
I'm not criticising you, I'm trying to learn though your mistake because I've always tried to dance around that fine border of oil being hot vs it being literally lit. And I'm just wondering how close to the edge I am.
My hob should have enough power to be at least comparable to yours, it draws like 400+ volts just like the stove of my sauna. So it's not like using a 110v electric hob in the states.