Somehow Panera Bread is fixed in my mind as the utmost tepid, middlebrow, strip-mall-restaurant-for-people-who-think-they’re-too-good-for-strip-mall-restaurants kind of place.
Maybe it’s telling that it was founded by an alum from my college.
I think of Panera Bread as “McDonalds, but tastes better, less likely to give me stomachaches, and has no branches open in my area.”
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#not that I would go there if there *were* branches nearby #I’m generally too poor for even McDonalds-level restaurants these days #maybe a couple times a year #reply via reblog #food
Poor people in the US are overweight because they substitute higher-quality expensive food for lower-quality cheap food. I’m underweight because I substitute eating for… Not doing that.
Preparing food costs me a huge number of spoons, I have almost no ability to transport myself to places that sell cheaply prepared food, and food delivery is never cheap. Given these options, not actually eating usually makes perfect sense.
>>I have almost no ability to transport myself to places that sell cheaply prepared food<<
How are you defining “prepared”?
When you make/attempt spoon-consuming homemade food, where are you getting the ingredients from? Stores that sell ingredients usually also sell granola bars, peanut butter, crackers, I was going to say apples but then I remembered your sensory issues. Bananas if you can take them sensory-wise and reliably eat them during the ~3-day window between underripe and overripe. If you have the spoons to reliably handle refrigerators, orange juice (consume within 1.5 – 2 weeks of opening), and if you’ve the lactose tolerance for it, cheddar (only buy it if it’s on sale) and milk (American milk lasts longer than Canadian milk, 1 – 2 weeks instead of 3 – 5 days).
These suggestions might not work for you, but if they don’t, I’d be interested to know why. You’re not the first person I’ve seen jump straight from homemade food to takeout when they ran out of spoons, without passing through granola bars first*, which makes me wonder if there’s reasons I’m missing.
*Which I find are less effort than takeout, making it all the more confusing to me.
Okay, ask bug not fixed. Please see above post.
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#(copied tags:) #lately I’ve been crunching the price-per-calorie numbers on the foods I eat regularly #and I am frequently surprised by how *cheap* food is #I can feed myself for a day for like 5 – 7 dollars *without even actively trying to save money* #less if I’m trying #(though part of that’s low metabolism) #(and I don’t know how the prices differ around San Francisco) #reply via reblog #food #disordered eating
Poor people in the US are overweight because they substitute higher-quality expensive food for lower-quality cheap food. I’m underweight because I substitute eating for… Not doing that.
Preparing food costs me a huge number of spoons, I have almost no ability to transport myself to places that sell cheaply prepared food, and food delivery is never cheap. Given these options, not actually eating usually makes perfect sense.
>>I have almost no ability to transport myself to places that sell cheaply prepared food<<
How are you defining “prepared”?
When you make/attempt spoon-consuming homemade food, where are you getting the ingredients from? Stores that sell ingredients usually also sell granola bars, peanut butter, crackers, I was going to say apples but then I remembered your sensory issues. Bananas if you can take them sensory-wise and reliably eat them during the ~3-day window between underripe and overripe. If you have the spoons to reliably handle refrigerators, orange juice (consume within 1.5 – 2 weeks of opening), and if you’ve the lactose tolerance for it, cheddar (only buy it if it’s on sale) and milk (American milk lasts longer than Canadian milk, 1 – 2 weeks instead of 3 – 5 days).
These suggestions might not work for you, but if they don’t, I’d be interested to know why. You’re not the first person I’ve seen jump straight from homemade food to takeout when they ran out of spoons, without passing through granola bars first*, which makes me wonder if there’s reasons I’m missing.
*Which I find are less effort than takeout, making it all the more confusing to me.
Tags:
#lately I’ve been crunching the price-per-calorie numbers on the foods I eat regularly #and I am frequently surprised by how *cheap* food is #I can feed myself for a day for like 5 – 7 dollars *without even actively trying to save money* #less if I’m trying #(though part of that’s low metabolism) #(and I don’t know how the prices differ around San Francisco) #food #disordered eating
do microwaves in other countries have different quick setting buttons? are american microwaves the standard? do people outside the u.s. have a potato button, is what i want to know.
okay i got sick of waiting for answers so i hopped onto some international versions of amazon and here is what i found:
australian amazon only sells books?? what the fuck
same for chinese amazon but that’s not as surprising
german microwaves have a potato button, but only when there are buttons. most of these things have dials. like… what. only weird fancy american microwaves have dials. also i saw a yogurt button.
indian microwaves seem to generally feature a ‘stuffed veg’ button instead of a potato-specific button. there is also a rice button. but do you know what else is standard. A GODDAMNED CHICKEN TANDOORI BUTTON. FUCK ME.
german and indian microwaves both had beverage buttons, which was not a surprise, but they also both had pizza buttons, which WAS a surprise. the indian microwaves called it a bread snack but it was clearly a picture of a pizza. why is the pizza button more universal than the potato button??
japanese microwaves have rice buttons and not potato buttons. no surprises there. the big surprise is that they also favor the dial. for that matter india had a lot of microwaves with dials, too. what gives. why the dials. where are your flat, easy to clean buttons.
according to italian amazon, in italian you call a kitchenaid stand mixer a “robot da cucina”. that is the cutest fucking thing i have ever heard. but back to microwaves. once again i’m seeing a lot of dials. you know these aren’t real ovens, right? why are you adjusting the strength so much. keep it on high and hit the one minute button. stop complicating things with dials. a lot of these are just rebranded german microwaves, so there is a potato button, and also a yogurt button.
see above for spain. y’all just have the same microwave. spain’s amazon is a lot less intuitive than every other country’s. i don’t know why. spanish amazon, please fix your menu system. it is wrong.
This concludes my fact-finding mission. Australia, why are your microwaves so mysterious.
I deeply admire the OP’s devotion to cross-cultural microwave studies and potato button data.
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#food mention #the more you know #I never pay attention to microwave presets #so I didn’t know there was such a thing as a potato button even though my microwave has one #(but mostly the ”the more you know” tag is referring to the fact-finding mission)
So my friend and I were wondering about how new emojis are born. Turns out you gotta write a proposal and submit it to the Unicode Consortium. I was looking into it and found the proposal for the broccoli emoji (link). It’s just so wholesome:
You gotta justify that the new emoji has multiple uses.
Then again, maybe not so wholesome:
By now, I’m like 5 pages into this proposal and I’m like, “why did someone take the time to write an 8 page document on why we need a broccoli emoji?” Then I saw this:
These guys just really like broccoli.
I look forward to our new healthy vegetable / weed emoji.
Broccoli 4 lyfe
The broccoli fandom is a precious cinnamon roll
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#tbh I still don’t really understand how to emoji but this is #adorable #I went to the link and read the whole proposal #(broccoli stems are fine but I don’t like the florets) #(although it might have been the kind of dislike that goes away with the tongue rewiring at puberty?) #(so it might taste better now I should check) #(spinach definitely tastes a lot better when you use adult sensory receptors to taste it with) #food
So first of all, “you seem like a bread person” is possibly the most accurate thing said to or about me this week. :D
I have not had Langos in specific – I had to google it to see what it was – but it’s apparently very similar to Beaver Tails (also known as Frybread, Elephant Ears, or Fried Dough depending on which State Fair you’re attending). It looks like Langos is traditionally served with savory toppings, as opposed to the usually-sweet toppings you get on fried dough, but I gotta tell you fried dough with garlic or sour cream and cheese sounds frankly fucking amazing.
There’s probably a Hungarian place in Chicago that serves Langos, I’ll have to find out. Thanks for the tip!
Can confirm, lángos is fantastic. There’s a stand in one of the farmers’ markets around here that sells them.
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#reply via reblog #food #hat tip to slepaulica #who isn’t actually on Tumblr anymore but who introduced me to langos #(they don’t live around here) #(but the only reason I stopped at that stand and bought one is because I remembered them talking about langos on their blog)
It’s not actually known if lemons were made by humans or if they were just natural hybrids of citrons and sour oranges. Apparently it’s super common for citrons to fertilize basically anything they’re near.
great now we gotta kinkshame the fruit
Everything about this post is going in so many directions at once
lime/lemon fic classifications had a basis in reality
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#well this post was a wild ride #food #nsfw text? #anything that makes me laugh this much deserves a reblog
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