Dull Men's Club
An unofficial chapter of the popular Dull Men's Club.
1. Relevant commentary on your own dull life. Posts should be about your own dull, lived experience. This is our most important rule. Direct questions, random thoughts, comment baiting, advice seeking, many uses of "discuss" rarely comply with this rule.
2. Original, Fresh, Meaningful Content.
3. Avoid repetitive topics.
4. This is not a search engine
Use a search engine, a tradesperson, Reddit, friends, a specialist Facebook group, apps, Wikipedia, an AI chat, a reverse image search etc. to answer simple questions or identify objects. Also see rule 1, “comment baiting”.
There are a number of content specific communities with subject matter experts who can help you.
Some other communities to consider before posting:
5. Keep it dull. If it puts us to sleep, it’s on the right track. Examples of likely not dull: jokes, gross stuff (including toes), politics, religion, royalty, illness or injury, killing things for fun, or promotional content. Feel free to post these elsewhere.
6. No hate speech, sexism, or bullying No sexism, hate speech, degrading or excessively foul language, or other harmful language. No othering or dehumanizing of anyone or negativity towards any gender identity.
7. Proofread before posting. Use good grammar and punctuation. Avoid useless phrases. Some examples: - starting a post with "So" - starting a post with pointless phrases, like "I hope this is allowed" or “this is my first post” Only share good quality, cropped images. Do not share screenshots of images; share the original image.
.
view the rest of the comments
All y'all in here not posting recipes SMH
i'd love to, but my recipe is by eyeball for my family pasta sauce. half of the measurements are measured using [pour into your hand and make a circle about yay big] so like if you're in the SF bay area come over and i can teach you, but it's pretty hard to teach over text.
One day I may be brave enough to cook like that. I'm more of an "Erector Set" cook, but I'm getting closer!
my friend, my "secret" family recipe's initial costs are the spices. like, the bottles are more expensive than the actual spices because you can go get bagged spices for pretty much $1 an anything. then it's just the tomato sauce. experiment with one can until you have it, then scale it up to the size you need. try it without meat until you figure out the spice ratios, then cook it with meat. cooking is all just empiricism. trial and error. but you get to eat it. the only thing that will really make it inedible is salt. don't oversalt. I toss about a tablespoon of salt into my pasta water if i'm doing it that way, or if i'm salting my sauce i do maybe a quarter a teaspoon of salt per can of salt? I think? it's been a while. you do it by taste. but once you have the spices, the real expense for learning my sauce is the cost of the canned tomato. $20 and attention to detail should do it.
next time i make it i'll try to pay attention to the volumes of the spices i use and try to get measurements. the one i am sure of, the aniseed? try to get the same area as a dime. I'm not sure radius or measurement that is. measure it out on your palm, the same size circle? roughly that many aniseeds per can of tomato sauce. i will try to fit it in a lunch this week, if not it will be next week at the soonest
if you can't tell, i love talking food. if you try making it and have any questions (like "i tried making it and it tasted like licorice what the hell") I'm here