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Joined 1 year ago
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Cake day: July 2nd, 2023

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  • It really depends what sort of recipes you’re making, but for cooking very loose approximations are often fine.

    I often have to convert to weight/mass in order to find out how much of an ingredient to buy. I have no idea how many cups an eggplant is. But once I get it home the recipe might as well say “however much eggplant you have.”

    If I’m truly off, I will typically scale up the recipe adjusting for the extra meat or vegetable content. I’ll more or less assume that 1lb of meat is interchangeable with 1lb of veggies. That’s not quite true, in particular with salt.

    Your mileage may vary though. Some recipes and ingredients are much more sensitive to deviations.


  • That’s a wonderful eggcorn.

    I was watching a video talking about how eggcorns are an unusual category of error because they require intelligence and creativity to make. The argument was that the process goes like this:

    A new word or phrase is heard, but not understood. The brain makes sense of it using existing vocabulary that has sounds that are close enough. This is accompanied an explanation for why those specific words make sense in this new context.

    For example: the original eggcorn was a mishearing of acorn. Egg because it’s roughly egg shaped, and corn is sometimes used to describe small objects similar to how grain can be.

    All this to say, it’s maybe not something to feel dumb about. Your brain did something neat.