Why does every US food recipe I read include something like this: - 2 tablespoons of X powder (substitution available: fresh X)
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Not that I have an easier time with UK recipes, which to me read something like this: - Put the carrot in the warmity plonk, preheat the oven to 180 C - Dice the celeries, then chuck them in the shuckity shucker and give them what for
That’s funny man. But the old school books would never say 180°C, it’d be something vague like ‘medium-hot’, or ‘gas mark 4’.pic.twitter.com/99WdvSLmx3