When you are good at something, you don't realize how much you do anymore.
This article is unrelated, but has a good explananation of the problem in one section :
Why not tell people to simply use x
https://bitecode.substack.com/p/why-not-tell-people-to-simpl...
You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. It's just not possible to have a good outside temperature and a good inside temperature no matter how you cook it if you only have that amount of time. They're lying to make it seem easier and to get more clicks on their recipes.
You simply aren't going to speed up the chemical reactions that happen during cooking. Even if you do find a way, your result will often be different or the result of using ready-made ingredients at the store. (I can buy frozen caramelized onions, for example).
If you cook chicken taken straight from the fridge it'll take longer and cook more unevenly than room temperature chicken.
Deep-fry or boiling? I'm unsure. Steaming one? Surely you can't
Sure you are. meat thermometer, hot pan and a butterflied breast [0] will give you evenly cooked chicken in about 8 minutes.
[0] https://www.bbcgoodfood.com/howto/guide/how-butterfly-chicke...
Honestly though, by the time you're accurately gauging browning vs cooking meat, and eyeballing batch size vs pan size, you've moved well past the point of relying on cooking times from recipes.
Your thinking is what enabled a generation of '20 minute meal' recipe books that actually take closer to 40 mins.
My parents are an absoulte disaster for organising their kitchen, they have a fridge that is absolutely _rammed_ full with no order whatsoever, and a single pantry cupboard that contains cereals, vinegars, and everything else in one. On the contrary, my kitchen is organised very loosely by meal, while still structured and categorised. I can dice/slice veg for a full meal in the length of time it takes my partner to get the ingredients out of the fridge.
> Your thinking is what enabled a generation of '20 minute meal' recipe books that actually take closer to 40 mins.
Nah, that's just people lying about cooking times, like "caramelize the onions" in 3 minutes, and not measuring how long it actually took them to do the recipe.
Also the actual pan matters, if you have a thick-bottomed cast iron pan that’s been fully preheated it might not even notice that you dropped produce on, whereas a thin teflon-coated aluminium pan will drop through the floor.
An other huge factor is overcrowding, especially pans.
My advice is related to common domestic pans with heavier bottom and common domestic weak burners.
Agree that overcrowding is a huge issue especially with water-heavy ingredients like onions, peppers.
But without going there, I can clearly hear my mother answering me that once again "it's very simple honey, 20 minutes top", when asked how she did the lunch.
She consistently does this, yet when I copy everything she does, I'm lucky to get 40 minutes.
Surely, you are dramatizing a bit here. Or are you assuming that everyone shares the same need to fiddle with everything?
Well, these days you can do use VMs to destructively 'learn Linux' without messing up your real system.
I haven't got time to muck about with rescuing a broken system. I've got stuff to do.
Do you actually need to know JavaScript? Or C? Or Japanese?
As I said, if Linux is just the OS you use to do something else, then no. If your job/hobby is to actually develop Linux or tools that tie very tightly to Linux and how Linux operates, then yes.
You're not productive if you're constantly having to fiddle about with broken tools.
Eventually I have failed in so many ways that there are not a lot of ways I can fail now that I don't know how to rescue myself from. Also I've learned what not do to keep things saveable.
> Or are you assuming that everyone shares the same need to fiddle with everything?
Why else would you use Linux? This fiddling is literally necessary to learn it. Otherwise you have to ask somebody else for help, who has done the fiddling.
Because you just want to get work done, or play your game or browse the web etc?
Yes, learning Linux is fun (for the kind of people who find this fun). But we don't expect people who just want to get on with their lives to eg break Windows or MacOS a lot, either.
They require a person who knows Linux in order to keep working. It's not optional -- they just wouldn't be able to get everything running otherwise without it breaking every couple of days. The fixes they find without us usually end up masking the problem and causing a truly unfixable problem later.
This is one of the biggest flaws of Linux IMO -- you have to dedicate yourself to learning it to be able to use it as a daily driver effectively.
So: if you don't have to, and you don't know how, you shouldn't use Linux at all. There's no point, just use macOS. The macOS people eventually fix their problem on their own anyway since it's so standardized.
I found I had more trouble with macOS than with Linux.
I mostly use ArchLinux, and I don't have those weird problems you are talking about.
At any rate, how are you sure that this bug only affects Ubuntu but not Arch?
I don't know how Ubuntu nor GNOME store their configuration. I suspect they have lots of plain text config files, but they might also have other formats like databases etc? I think the more important part is that they try to 'magically' do much of the config for you, and sometimes that magic breaks.
I found 'etckeeper' quite useful, it sticks your /etc in a git repository and makes commits when something changes. So you can at least review what just changed that must have broken your config. (I use etckeeper on Arch, but it seems to be also available on Ubuntu.)
Doesn't make sense to me. I certainly don't choose a recipe based on the estimated time-to-complete.
In fact I generally click through a bunch of recipes, and pick and choose the ideas that sound as if they'll work. Felicity Cloake does this, in her "How to cook the perfect..." series. She consults a bunch of top cookbooks, tries several mash-ups, and feeds the results to a tasting panel. At least, that's what she says she does; I'm inclined to believe her.
If I want to make a certain dish I look for recipes, pick one and follow that. If a recipe takes 2 hours to prepare and I don’t want to spend 2 hours in the kitchen, I pick something that doesn’t take as much time.
I would be surprised if that isn’t the way most people use recipes.
But I usually pick a recipe from a cook book I own. Searching for recipes online is a shitty experience.
Have been thinking about signing up for, or self-hosting some kind of recipe app to make managing it easier... as-is, I have a "recipes" bookmark folder, where each recipe gets a sub-folder with a bookmark for each referenced recipe. However, this approach suffers from linkrot, recipes are often poorly formatted, and it doesn't have anywhere for my notes to go.
Some of this is probably a difference between home and commercial kitchen equipment.
I know my stove doesn't have the same kind of heat output that a commercial stove would, let alone specialty equipment like pizza ovens or wok burners. And lots of home range hoods are awful for ventilation, which makes it even more impractical to cook at a high heat.
Add a minute for the genetic freak 2+ inch thick ones.
You will need to pat the moisture off them first and brush with oil.
It still might be dry or bland, mind you, but more than the minimum needed to make it safe to eat.
This is true of dark meat like chicken thighs, but chicken breast is the exact opposite. Cooking at slowly at low (but still conventional stove or oven temperatures) will give you either juicy chicken with little to no browning or dried out chicken with sufficient browning. A chicken breast is like a single-serving steak - it requires fast cooking (although not as fast as a thin steak) to achieve proper browning without overcooking the interior.
The exception is non-conventional very slow methods like sous vide where the the meat is cooked for over an hour in a medium that is more or less the target temperature of the interior of the meat. Although this provides no browning so you'll still want to sear it very quickly over high heat.
If you'd like to see an extreme version of this principle in action, try J. Kenji Lopez Alt's grilled chicken cutlets: https://www.seriouseats.com/five-minute-grilled-chicken-cutl...
By butchering the breast so that it's very thin and cooking it 90% on one side you can get delicious browning and juicy meat genuinely in under 5 minutes. It's a pretty great hack.
Great, thanks for your opinion, I'll forward it to the Chef that taught me.
> It takes time and lower heat to cook through, create good flavor, and get good texture.
Got it, there's only one way to cook chicken, good to know.
> Sure you can put any food in an incinerator for 2 minutes and it's "cooked", but not really.
Searing / Incinerating, definitely no difference there, reasonable response, I stand corrected.
People bother to do that?
Just wipe, reinstall, and run your postinst scripts to restore everything you need.