all the way through… man star trek the next generation is borderline purely episodic. other than a handful of episodes, each one lives in a bubble and you dont need to see the one where data wears a sombrero and fires a double barreled shotgun into a crowd of people to appreciate the one where his twin brother Lore tries to undermine his sense of android well being. kind of like skittles, if you eat one skittle it has no impact on a skittle you may or may not eat years later (again, there are several exceptions, but not many). its perfectly formulaic and episodic.
Also, riker totally fucks the alien chick when shes hot and there’s nothing shameful about masturbating thinking about that no matter what your entire family says when your wife brings it up in tears on christmas eve.
somtimes, riker also fucks the non-bianary alien days before their tragic non-consensual conversion therapy
It’s really grocery stores fault. They sell them right next to each other and often have like 8 different brand choices of one but only 1 or 2 of the other which is nestled somewhere inbetween the others.
It’s an American language fault. Parchment paper is called baking paper elsewhere. You can’t make a mistake when choosing between baking paper and non baking paper.
I’m just glad I live in an area that calls carbonated beverages “pop”. I can only imagine the mix-ups that could’ve occurred when trying to use baking soda otherwise.
I was reading this and thinking how come you even have two papers to choose from. Baking paper goes in the oven and parchment… isn’t that like an animal skin you write on? I don’t think I’ve ever used wax paper for anything, so I can’t imagine what that’s for.
Wax paper is non-stick so has a lot of different uses as long as you aren’t heating it up. For example you could put some down while you roll out cookie dough if you don’t want to clean flour off your countertop. Can use it to make decorations for your baked goods like chocolate strings or something similar. Drizzle the melted chocolate on the wax paper and once it cools and hardens it will come right off.
I think I may have heard of that stuff. Something like 70 years ago people used to buy food items in bulk, so you needed to package your block of butter somehow. Wax paper was used back in those days. Since food manufacturers started packaging the products, the demand for wax paper dropped to near zero, so that’s why you don’t really encounter it much any more.
I’m sure some stores still sell it, but baking paper is so easily available that people just use that instead. Nowadays people would just use baking paper for the examples you just gave.
Edit: just went to the local supermarket and I found 15 stacks of normal baking paper on the shelf (at least 8 different brands) and one stack of wax paper. Apparently it hasn’t disappeared completely. Someone must be still using it for something.
And I have yet to see a single one with a giant badge that says “not for oven use!” Moreover, wax paper is always marketed as “microwave safe.” I know a microwave is not an oven, but it’s not ludicrous to equate the two.
Yes. But only if you like having a greasy surface after that from the wax melting off the paper if the temperatures get too hot. I’d stick with baking paper.
Ok, you have to try them with President brand butter. It’s a cultured butter from France. It’s the most buttery tasting butter my tastebuds have ever tasted. It’s all I buy now.
I’ve seen it at Publix and Walmart. If you can find it give it a try. It’s better than Kerrygold.
It may be a few days, it may be a few weeks, but you’re going to be walking past the dairy section in the supermarket and the golden oblong that is Kerrygold is going to call out to you.
That said, if you can get lurpak over there, I think I prefer it to Kerrygold personally
My Grandma taught me to butter the saltines when we have Chili and to scoop a little chili on the butter saltine. I might need to make some chili tonight now haha
Yea essentially the requirements to call a product ‘butter’ are stricter in Europe and American butter can have a higher water content / lower fat content than European butter. Check out this video for more info: youtu.be/gBfFpSMvstU
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