Asklemmy

43822 readers

883 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago

MODERATORS

[email protected]

130

When restaurants shut down, why isn't it more common for them to publish their recipes? (lemmy.dbzer0.com)

submitted 1 year ago by [email protected] to c/[email protected]

46 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 2 points 1 year ago

agree on scale, I've never managed to make a small batch of pizza dough taste right, but used to make restaurant batches 20 odd years ago no worries. I have no idea why it works that way