Haven’t sorted laundry in like 20 years at least. If I get a brand new pair of jeans or something like that I’ll separate it for a load or two but that’s it.
nothing really matters
Submitted 8 hours ago by violet08@lemmy.today to [deleted]
https://lemmy.today/pictrs/image/7282a101-4400-49b9-85b5-e865229bdb5e.jpeg
Comments
btsax@reddthat.com 6 hours ago
couldhavebeenyou@lemmy.zip 6 hours ago
brand new pair of jeans or something like that I’ll separate it for a load or two
Maybe grow some cojones instead?
musubibreakfast@lemmy.world 6 hours ago
I just blow my load in my jeans, if you let it build up then it has the same effect as starch. Keeps them nice and crisp.
Town@lemmy.zip 6 hours ago
I kind of like my “new” blue towels.
surewhynotlem@lemmy.world 4 hours ago
Modern dyes and detergents fixed this. It was a problem decades ago.
Corkyskog@sh.itjust.works 2 hours ago
Idk. I have still had problems with white shirts going pink or baby blue. Everything else doesn’t matter.
Kolanaki@pawb.social 8 hours ago
IDK about different settings on the cooker having an effect (mine is super simple and has only two settings: on and off) but if I tried making brown rice with the ssme ratio of water as white, I would end up with uncooked rice.
YiddishMcSquidish@lemmy.today 1 hour ago
This is what I was thinking. Like I need at least 20% more water for brown rice.
starik@lemmy.zip 7 hours ago
They turn off when they get above 100C, when all the water is absorbed/evaporated.
M137@lemmy.world 1 hour ago
Not sure what your point is here, but as per the other replies to this comment that just doesn’t work well for all different kinds of rice. So my completely uninformed thoughts right now are that brown rice needs a longer time with hot water to get to the point we consider cooked. The way a rice cooker works, if they all do like you’ve said, makes the water evaporate too quickly so it it doesn’t get enough time to get into the core of the rice kernels of some kinds. And I’m sure it’s too much for other kinds where you end up with overcooked, too sticky or even like porridge, rice.
Echolynx@lemmy.zip 3 hours ago
I use the same ratio, 1:1, but for brown rice I start it with boiled water.
smuuthbrane@sh.itjust.works 8 hours ago
Unpopular opinion: the microwave popcorn button.
orhtej2@eviltoast.org 7 hours ago
Let me introduce you to Technology Connections report on the matter: www.youtube.com/watch?v=Limpr1L8Pss
Lost_My_Mind@lemmy.world 7 hours ago
I thought I was the only one who’d watch this guy!
danc4498@lemmy.world 7 hours ago
Can I please get a tldw? I love the idea of technology connections. But who has the time?
MrVilliam@sh.itjust.works 7 hours ago
That depends. Cheap bullshit microwaves just have a preloaded time and power level, but microwaves with humidity sensors inside will run based on that when you use the popcorn button. Sometimes there are other buttons that make use of that sensor too.
But yeah, you’re really best off throwing it on like 4 minutes and standing there waiting for the popping to trail off and then manually stop it, usually like 3 minutes in. Depends on your microwave wattage.
FrChazzz@lemmus.org 6 hours ago
Folding clothes. After realizing that I’ve spent years grabbing clothes out of the hamper and no one seemed to notice, I decided to buy a fancy wood hamper that looks like a dresser and put my clothes in it right after they come out the dryer.
UltraGiGaGigantic@lemmy.ml 1 hour ago
The shelf life is the way to live
Proprietary_Blend@lemmy.world 3 hours ago
Eating that nonsense only prolongs the “I shit in my pants” years.
YiddishMcSquidish@lemmy.today 1 hour ago
You don’t have to keep selling me on it!
GreenDust@lemmings.world 7 hours ago
If the brown rice is parboiled, then yeah, you should be able to cook it on the white rice setting all the same. The difference between the white/brown rice settings is just time.
Semi_Hemi_Demigod@lemmy.world 7 hours ago
Never cared for what they say
crazycraw@crazypeople.online 7 hours ago
anyone can seeeeee
ProIsh@lemmy.world 7 hours ago
A lot my friend, a lot.
cannedtuna@lemmy.world 5 hours ago
I have that same rice cooker. Zojirushi. It’s pretty solid, so I’d bet whatever fancy crap it uses to tell if it’s properly cooked probably helped the way his stuff turned out
ColeSloth@discuss.tchncs.de 1 hour ago
All any rice cooker does is simmer the water till it has all evaporated. They don’t have a different setting for white or brown rice. Brown rice needs more water to cook. The picture is just a lie.
starik@lemmy.zip 31 minutes ago
The ones with multiple settings cook the brown rice at a lower temperature. Combined with the higher water:rice ratio, this makes for a much longer cook time for brown rice.
treesapx@lemmy.world 2 hours ago
Yeah, that Zojirushi has enough computers in it to adjust to most user mistakes. And anyone spending the money on one would know that.
Texas_Hangover@lemmy.radio 1 hour ago
How much money and technology is required to cook fucking rice?
RememberTheApollo_@lemmy.world 2 hours ago
Zojirushi makes decent stuff - at least the couple items I have from them have been working well for the time I’ve had them.
hkspowers@lemmy.today 5 minutes ago
They make a variety of excellent table top cooking appliances. My wife is Japanese and recommended me this rice cooker when we started dating. That same rice cooker is still going strong I purchased it in 2006.
I recently was curious about them and did a search to see if there was any newer model or upgrades… still the exact same model and almost the same price is considered one of the best models by multipel reviewers.
That thing is seriously built to last! My wife and I have now named the cooker “Zojirushi sama” as a reward for still making amazing rice 20 years later even after almost daily use.
We also have one of their auto nabe cookers which is going on 15 years old.