Comment on Shrinkflation is out of control

• cubedsteaks@lemmy.today ⁨1⁩ ⁨year⁩ ago

  I had a recipe for queso I found that asked for 13oz of condensed milk.

  The stores here only sell 12oz cans. So I had to buy a small 5oz one to go with it. It’s so dumb.

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  • Inky@lemmy.ca ⁨1⁩ ⁨year⁩ ago

    … Or, you know, just adapt the recipe. Not simping for shrinkflation here, but it’s pretty dumb to buy more than you need just to exactly match a recipe for queso

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    • 1ird@notyour.rodeo ⁨1⁩ ⁨year⁩ ago

      Food isn’t as precise as people think. I used to stress one recipes and shit when I first started cooking regularly. Shit just kinda works if you stick roughly to most recipes.

      Edit: this is just a general comment, I know some foods require an absolute fuck ton of skill and precision to get right

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      • BanjosKazoo@lemm.ee ⁨1⁩ ⁨year⁩ ago

        Baking is where it turns into an exact science.

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    • cubedsteaks@lemmy.today ⁨1⁩ ⁨year⁩ ago

      I’ve never made it before and I usually follow recipes as they are and everything always comes out really good so I try not to deviate from that.

      When I get experimental, it sucks and then I’m wasting food.

      I was also intimidated by making queso specifically as I have a hard time making sauces. I do experiment but they come out shitty when I do and they come out shitty when I follow the recipe.

      Most other things come out fine if it’s a recipe I already know and can change a bit without having to worry.

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      • 1ird@notyour.rodeo ⁨1⁩ ⁨year⁩ ago

        I didn’t mean to come off rude before. I’m sorry for that.

        I can see this is very important to you and I shouldn’t have made light of it.

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    • TonyTonyChopper@mander.xyz ⁨1⁩ ⁨year⁩ ago

      as a chemist this got a chuckle out of me

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    • S_204@lemmy.world ⁨1⁩ ⁨year⁩ ago

      Lol, you just wrecked this guy so politely and firmly here. Well done.

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      • cubedsteaks@lemmy.today ⁨1⁩ ⁨year⁩ ago

        Gee thanks.

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• grue@lemmy.world ⁨1⁩ ⁨year⁩ ago

  LOL, it’s true!

  That said, it’s certainly possible to have the same problem in metric. To the extent that you don’t, it’s probably because you’re still cooking with real ingredients scooped into a container in a market instead of processed, packaged ones.

  In other words, the thing you should really be gloating about is being less at the mercy of Cargill and Nestle and whatnot than us Americans are.

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  • esty@lemmy.ca ⁨1⁩ ⁨year⁩ ago

    being at the mercy of loblaws isn’t much better

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