I bought 175 g pack of salami which had 162 g of salami as well.
this post was submitted on 06 Feb 2024
816 points (87.5% liked)
Mildly Infuriating
35097 readers
1092 users here now
Home to all things "Mildly Infuriating" Not infuriating, not enraging. Mildly Infuriating. All posts should reflect that.
I want my day mildly ruined, not completely ruined. Please remember to refrain from reposting old content. If you post a post from reddit it is good practice to include a link and credit the OP. I'm not about stealing content!
It's just good to get something in this website for casual viewing whilst refreshing original content is added overtime.
Rules:
1. Be Respectful
Refrain from using harmful language pertaining to a protected characteristic: e.g. race, gender, sexuality, disability or religion.
Refrain from being argumentative when responding or commenting to posts/replies. Personal attacks are not welcome here.
...
2. No Illegal Content
Content that violates the law. Any post/comment found to be in breach of common law will be removed and given to the authorities if required.
That means: -No promoting violence/threats against any individuals
-No CSA content or Revenge Porn
-No sharing private/personal information (Doxxing)
...
3. No Spam
Posting the same post, no matter the intent is against the rules.
-If you have posted content, please refrain from re-posting said content within this community.
-Do not spam posts with intent to harass, annoy, bully, advertise, scam or harm this community.
-No posting Scams/Advertisements/Phishing Links/IP Grabbers
-No Bots, Bots will be banned from the community.
...
4. No Porn/Explicit
Content
-Do not post explicit content. Lemmy.World is not the instance for NSFW content.
-Do not post Gore or Shock Content.
...
5. No Enciting Harassment,
Brigading, Doxxing or Witch Hunts
-Do not Brigade other Communities
-No calls to action against other communities/users within Lemmy or outside of Lemmy.
-No Witch Hunts against users/communities.
-No content that harasses members within or outside of the community.
...
6. NSFW should be behind NSFW tags.
-Content that is NSFW should be behind NSFW tags.
-Content that might be distressing should be kept behind NSFW tags.
...
7. Content should match the theme of this community.
-Content should be Mildly infuriating.
-At this time we permit content that is infuriating until an infuriating community is made available.
...
8. Reposting of Reddit content is permitted, try to credit the OC.
-Please consider crediting the OC when reposting content. A name of the user or a link to the original post is sufficient.
...
...
Also check out:
Partnered Communities:
Reach out to LillianVS for inclusion on the sidebar.
All communities included on the sidebar are to be made in compliance with the instance rules.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
So they package it wet? If the weight went down it means the pasta was wetter at time of boxing.
not wet, but probably not nearly as dry, per se. also, fluctuations in temperature (specifically, mass of air in the packaging), as well as calibration issues on the devices- if you use two devices to measure... you'll always get slightly off measurements.
It’s far more likely that this is just weight variation which is allowable per the Food Safety and Inspection Service
However, I would sooner blame the scale itself as it doesn’t look like a scientific scale. So it’s likely not calibrated and will drift over time. Plenty of things could explain an 8g difference as measured by the average joe.
If it weren't obscenely expensive to do so, it would make sense for all scales to be calibrated to a NIST traceable standard, with periodic recalibrations at preset intervals.
Most kitchen scales could be easily calibrated with a measuring cup and water if they really wanted to do this. Just have a few included cups for 25,50,100ml of water and then fill them on the scale and tell it what the volume is.
That will easily get you within a gram of error for most common food weights.
If I'm reading table 2-9 right this package would be allowed to be under by 28.3g
Yeah that seems to be how it reads.
Weird that heavier packages are allowed a smaller tolerance ? Like a 198g package can be 28g under, but in the last row anything over 4.5kg needs to vary by less than 1%
yeah, but that doesnt mean much. the hoover damn is still drying.
Would have doesn't mean is. Source
Fun fact, concrete actually never stops curing, so I don’t know why they claim they could speed it up. Concrete has to set, dry and cure. You can speed up the first two, but not the last. You can make it reach design spec in say 7 days instead of 28, but it never stops curing.
Opinion: If it never stops curing, then maybe we should stop using that term.
What other term would we use? Lost of items never fully “cure” I’m struggling to think of something that does. Paint doesn’t, nail polish doesn’t.
It’s why it has to dry and set first. Concrete is completely usable after it’s set, it just gets stronger as it cures.
Why do you think paint says not to wash the wall for a month after, the paint still has to cure after drying and setting.
I'm saying, come up with another term.
Or you just didn’t know what the term meant and assumed and now for some odd reason want multiple industries to change what they’ve used for decades….?
Sure they’ll get right on that, or you could read a dictionary, there’s that option too.
Or we could stop pedantic arguments like this by having a separate name for the two similar but different chemical reactions.
…. Cure and set, I literally just explained that to you…. Yet you still want cure changed?
And for what it’s worth, I gave a fun fact, and you started being the “pedantic” one after that since you misunderstood, so go look in a mirror? lmfao.
And you were the one to get your feathers ruffled by my opinion that you could have just left alone.
So pedant, shall we continue?
…. Your opinion was
So I explained that’s why we use “set” and now apparently I’m pedantic for pointing out we have those terms and have zero need to do that. That ruffled your feathers.
Imma just block you.
And my opinion wasn't about set and cure.
It was about materials that have a point where they finish curing and the ones that continue to cure. Because as YOU state there are materials in both categories.
So is all the water it's holding back 😱
RH during packing 55%, RH in OPs house 25%
Just different conditions, even ~~his~~ their (sorry) neighbors house could have a different RH and different results.