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Joined 1 year ago
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Cake day: September 12th, 2023

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  • I’ve gotten a few of these, but I just moved so it only included Google maps images of my old apartment, and I guess the data scrape didn’t get my phone number, so it included language like “I bet you wouldn’t like it if I called you at 0000000000, would you?”

    I’m savvy enough to laugh and delete, but I’m sure this would be very effective against some older Americans.







  • I want a Chinese phone so badly, but I live in the USA so I think I’m SOL.

    My Note 20 5g Ultra is starting to break down in certain places and the economy isn’t what it used to be, so I’m not eager to spend another thousand plus dollars on a phone. There’s plenty of great looking Chinese phones that go for like £200 in the UK that I’d love to consider, but it’s just not an option here and the comparable Samsung device is a grand or more over that.


  • This is a great point. It wasn’t like every home had a thermometer in the oven and therefore they had to use different terminology and identifiers for indicating oven temperature. Similarly, this is why American recipes measure in volume vs weight, most homes didn’t have scales, they had cups and spoons.

    These were also “precise enough” for the era. Perhaps these lexical gaps form as more styles of cuisine become more common and other cooking methods are used.

    I’ve noticed this with some Indian recipes. The instruction “to grind” specifically refers to using grinders, either mill or wet grinders, that just aren’t common in the US and that can create some ambiguity in how finely to chop or grind something.


  • We have some oddly obtuse language for cooking in English.

    We use the same phrase to describe foods that are high in temperature and contain lots of capsaicin (hot). We can use spicy, I suppose, but it gets a little odd describing foods with lots of spices that aren’t chili pepper. I generally say “well-spiced” and that gets the message across. We hardly have a way to distinguish “types of spicy” flavoring, such as that from chili, horseradish or peppercorns. I’ve seen some people start to say mala (loan word, 麻辣) for numbing spice, but that’s uncommon and new.

    That’s just a few examples.

    Most of our more precise language for cooking comes from other languages, like French. To saute, to braise, bain-marie, julienne, sous vide, etc. I’m not sure why English has so many lexical gaps specifically around cooking.

    It’s gotten WAY better. Some recipes from, like, the colonial era, have instructions like “cook well in a cold oven until done”, so progress has been made, it’s still often imprecise and clumsy.