• 0 Posts
  • 9 Comments
Joined 2 years ago
Cake day: December 12th, 2024
  • nixon@sh.itjust.workstoAsk Lemmy@lemmy.world•What's a food related action you'd consider wrong?English
    1·
    3 days ago

    Nope, same water as you most likely.

    Unless you live in a bubble of otherworldly physics and chemistry it should work for you too.

    Bread goes stale because starches crystallize over time, by adding water to the surface and and then exposing it to low heat (300° or less) the starches breakdown and the bread softens. Water boils at 212°, a thin layer of water on the bottom of the skillet will create steam around the top of the pizza slices in a closed cast iron skillet and water absorbed into the crust will break down the starch crystals and then crisp up the bottom crust without burning it while also keeping the top of the pizza from scorching.

    The water in the skillet ensures the temps on the bottom of the pizza never gets too high while it is evaporating since the water will maintain 212° at its highest temp until it is fully evaporated.

    So as long as you figure out the proper temps/heat level on your stovetop and proper timing so you remove the slices from the skillet during the window of time that the water is fully evaporated but before it starts burning the bottom crust then you should have a perfectly reheated slice of old pizza with a crispy crust and rehydrated crust with gooey cheese on top.

    https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-revive-stale-bread

  • nixon@sh.itjust.workstoAsk Lemmy@lemmy.world•What's a food related action you'd consider wrong?English
    5·
    3 days ago

    Ok, to start I completely agree… but for devil’s advocate sake where is the dividing line?

    Let’s say cheese pizza with red pepper flakes; you like your cheese pizza with a little bit of spice on it but otherwise don’t want any other toppings on there.

    If you and a few friends are ordering cheese pizza together from a local place that you haven’t tried yet, would it still be wrong to add the pepper flakes before trying the plain cheese pizza first?

    There is a bit of generalization here because I know there are millions of variations of cheese pizza and some wildly different takes around the world but for the most part the vast majority of cheese pizza, especially from a standard, local to you, take out/delivery spot, has a small standard deviation from the norm.

    Or put another way, does someone have to try a french fry plain first before they dip it in ketchup if they know they like their french fries with ketchup?

    Is this rule more specifically geared towards fine dining, less fast food/mass produced type of foods/eating establishments?

    Sorry if my autism is showing here but I do like hearing other people’s take on the narrow grey area between black and white social situations/faux-pas’.

  • nixon@sh.itjust.workstoAsk Lemmy@lemmy.world•What is something other people seem to grasp easily that eludes you?English
    3·
    6 days ago

    I’m on the extreme end of hyperphantasia and I can’t draw for shit either. I know it is in there somewhere; I project shape, colors and objects into my vision but drawing it is beyond me.

    I also have concept/shape, emotion/color, emotion/shape, vision/texture-tactile (/mirror touch) and various other forms of synesthesia. I have a lot of visual “noise” that affects my perception and perspective. It is hard to focus on making drawings that are understandable and relatable for others. When I do draw it is usually complex geometric patterns and colors associated with the “thing” I am trying to draw instead of the “thing” itself. It is hard to describe but I can construct the “thing” and clearly visualize it but when I go to draw it my hand fixates on recreating the shapes and colors of my synesthesia experience of that “thing”.