this post was submitted on 13 Nov 2023
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[–] [email protected] 142 points 1 year ago (9 children)

I discovered yesterday that they no longer sell 16 ounce containers of ricotta cheese. They're all now 15oz or 30oz. So if you have a recipe that needs four cups of cheese you have to either adjust the rest of the recipe down or deal with having a 1/4 cup less cheese than you really need.

Fuck capitalism.

[–] [email protected] 95 points 1 year ago (1 children)

This is literally "buying gems" in free to play games never amounting to the cost of a typical item, slightly under or over.

[–] [email protected] 31 points 1 year ago (2 children)

Someone gave me a Hello Fresh gift code. It doesn't fully cover the large meal plan so I have the choise of paying 5 bucks extra or taking the smaller deal and leaving money in the table

[–] [email protected] 11 points 1 year ago

Ask them to refund the rest

[–] [email protected] 9 points 1 year ago

You're not leaving money on the table if you take the smaller deal. If you buy the large meal plan, you were successfully manipulated into buying something you wouldn't have considered otherwise.

[–] [email protected] 42 points 1 year ago (1 children)

You could buy 240 containers of ricotta cheese and 60 cups of cheese that way you'll have the exact amount you need.

This is the Hebrew National 7 hot dog to 8 hot dog bun pack solution.

[–] [email protected] 13 points 1 year ago (1 children)
[–] [email protected] 8 points 1 year ago (1 children)

No, that's a prospective hustle that pays for your habit.

[–] [email protected] 3 points 1 year ago

I mean, the Garfield movie did just come out so there’s gonna be demand.

Plus it’s a good holiday meal you can keep in the freezer and reheat when you have company.

[–] [email protected] 27 points 1 year ago (1 children)

They're doing the same thing with sauces and broths. Assholes.

[–] [email protected] 9 points 1 year ago

I’m an old and remember when smoked sausages were a pound. Then 14oz. Now 12oz.

[–] [email protected] 23 points 1 year ago (1 children)

You can always just have more or less cheese in the recipe. Or use the leftover cheese for something else later.

I'm not defending capitalism here, just defending cheese.

[–] [email protected] 35 points 1 year ago

less cheese leftover cheese

I see those words but I don‘t understand any of them

[–] [email protected] 7 points 1 year ago (1 children)
[–] [email protected] 2 points 1 year ago

Here is an alternative Piped link(s):

Steve Martin understood this.

Piped is a privacy-respecting open-source alternative frontend to YouTube.

I'm open-source; check me out at GitHub.

[–] [email protected] 5 points 1 year ago (2 children)

Wouldn't using that pre shredded stuff not be good for recipes though because of the added anti-clumpimg agents though?

[–] [email protected] 12 points 1 year ago (1 children)

Ricotta isn’t a block cheese that you can buy pre-shredded like cheddar. It’s a pretty wet cheese and is usually sold in tubs in your basic markets, kind of like cottage cheese.

[–] [email protected] 4 points 1 year ago

Lmao oh yeah hahah now I remember it XD

[–] [email protected] 5 points 1 year ago (2 children)

I've made obscene amounts of home make macaroni and cheese over the last 20+ years and haven't had a problem with it. I know it's a funny place some people get passionate about, but the "anti-clumping agents" are typically some form of vegetable starch or fiber. If I'm making a cheese sauce I'm already using flour to help thicken and stabilize it anyway, so I don't think the trace amounts really matter.

[–] [email protected] 3 points 1 year ago

I've made obscene amounts of frozen Mac and cheese and that's it. Thank you!

[–] [email protected] 2 points 1 year ago

It matters more, in my opinion, for stuff like pizza because there isn't already flour. The melting is noticeably different between shredded mozz and a block of low-moisture you cut or shredded yourself. But for cheese sauces and stuff I agree there isn't really a difference

[–] [email protected] 4 points 1 year ago* (last edited 1 year ago) (1 children)

The good old hot dog dilemma.

sexy

[–] [email protected] 3 points 1 year ago (1 children)
[–] [email protected] 2 points 1 year ago
[–] [email protected] 2 points 1 year ago* (last edited 1 year ago) (1 children)

Make your own with whole milk and vinegar/lemon juice.

Edit: downvotes from scaredycats who think cheese grows on trees

[–] [email protected] -2 points 1 year ago (3 children)
[–] [email protected] 4 points 1 year ago

No, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.

[–] [email protected] 3 points 1 year ago (1 children)

That’s basically the process for making paneer, plus draining and pressing.

[–] [email protected] 1 points 1 year ago

Queso fresco, too. It's all the same cheese, just different levels of moisture!

[–] [email protected] 1 points 1 year ago

You can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go