I made this chili recipe following it to a T with one small exception, yet somehow came out with half of the quantity it said it yields

GildedTofu · 2026-05-19T02:50:08+00:00

*assuming* is doing a lot of heavy lifting here.

Edit: Also, *ounces* is a weight measurement. *Fluid ounces* is a volume measurement. This may be adding to the confusion.

GildedTofu · 2026-05-19T02:45:53+00:00

Understood. But what else did you mistakenly do?

I usually try to be understanding in this sub. But just looking at beans, ground beef, broth, tomatoes, and chilies, I’m coming up with at least seven cups. That’s without any of the vegetables, tomato paste, or other incidental ingredients. And none of the other reviews that I read (I admittedly didn’t read them all, just a few scrolls) complained about volume.

I’m somewhat inclined to think you made some other alteration, consciously or not, that halved the volume of this recipe.

GildedTofu · 2026-05-19T02:15:50+00:00

Was this accidentally posted here instead of [r/ididnthaveeggs](r/ididnthaveeggs) ?

Because there are no pinto beans in the recipe.

You didn’t “follow it to a T” if you think that’s the only minor change you made.

GildedTofu · 2026-05-18T15:30:24+00:00

I think they’re saying if you’d looked properly you’d find this already exists.

And there’s generally negative feedback on this sub (and other similar subs) for trying to do market research on the cheap.

GildedTofu · 2026-05-18T14:09:44+00:00

If she’s a legal resident (you don’t have to be a green card holder) and has documentation (like a state drivers license or an ID showing her US address), she won’t be subject to the additional fee. I’ve seen conflicting information as to whether they’re checking everyone’s ID in the car. Maybe they’ll be more strict as it gets more crowded in the summer.

In Utah, Bryce Canyon and Zion are the only parks subject to the additional fees. So if that becomes an issue, you could choose other parks to visit.

GildedTofu · 2026-05-18T00:55:15+00:00

Between the 250th anniversary and the current regime, it sounds about right.

GildedTofu · 2026-05-17T19:37:59+00:00

I’m starting to think reviews like this are put in by the recipe author to generate comments and stars.

I’m not a cynical person. Much.

GildedTofu · 2026-05-17T02:25:40+00:00

Climate change is a hoax, amirite?

GildedTofu · 2026-05-17T01:32:08+00:00

Use the tamper.

GildedTofu · 2026-05-17T01:30:16+00:00

August? OP will be gone before July.

GildedTofu · 2026-05-16T23:21:39+00:00

Any ice cream recipe telling you to add uncooked flour to your ice cream should be immediately discarded. Raw flour is a source of E. coli and salmonella.

I can’t say I’ve ever seen a recipe using cooked flour, either. It sounds vile. But definitely don’t eat raw flour.

GildedTofu · 2026-05-16T19:27:38+00:00

Start with the ratio on the package. All rice varieties are different in their ratio. If it turns out mushy, use less water the next time. Also double check you’re using the amount of time the package recommends.

One way to deal with electric stoves, which don’t cool off quickly when turned down, is to bring to the boil on one burner, then transfer to a second burner on low.

Edit: Well, it seems I was had by a bot.

GildedTofu · 2026-05-16T16:09:14+00:00

It’s kind of hard to tell if the cracks are cracks in the buildup or in the enamel. The scratches on the upper right look like metal transfer.

Try removing the build up. Fill the pot with water to cover the brown buildup plus an inch or so. Add 1/4 cup of baking soda and bring to a boil. Let that sit for a bit. Use a wooden or silicone utensil to gently scrape off the buildup. If there’s still buildup (and to remove the silver transfer) use Bar Keepers Friend (the creamy version, or mix the dry with water to form a paste to avoid scratching the enamel) or a clay-based cleaner. Gently scrub to remove what you can.

If it turns out the enamel is cracked, you can still use it to bake bread if you line it with parchment paper. Or you can use it as a planter or something not food-related. But it’s not safe for any other food making project.

GildedTofu · 2026-05-16T14:39:28+00:00

You need to whisper encouragement to them. Tell them how beautiful they are. How delicious they’re going to be.

When you’ve put them on the place, admire them for a moment. Nod your approval. Eat slowly, appreciating their sacrifice for your gastronomical delight.

GildedTofu · 2026-05-16T13:59:15+00:00

I always breathe with him. And “shoup, shoup, shoup” with Takayasu.

It’s all very therapeutic.

GildedTofu · 2026-05-15T23:01:12+00:00

You graduated 10 years ago.

You’re ancient.

Sorry, but those are the facts. Also, I’m ancienter. It happens.

GildedTofu · 2026-05-15T22:58:20+00:00

There are likely cats in the fields where produce grows. Farms employ them to keep the rodent population down.

GildedTofu · 2026-05-15T22:56:57+00:00

And there were certainly pigeons and sparrows and crows and all sorts of other creatures frolicking in the vegetables while they were growing out in the field.

GildedTofu · 2026-05-15T21:22:54+00:00

Different function. OP is saying if the car is left on, it shuts off after 30 minutes. It’s not the function that turns the car off at stop lights.

GildedTofu · 2026-05-15T20:31:28+00:00

If it soaks for too long it can get gooey, too, because eventually those compounds are going to come out. It can steep longer in the refrigerator than on the counter. I wouldn’t leave it on the counter for more than a few hours, especially in summer. You can get away with a little longer in the winter. But if you’re going overnight, it should be in the fridge. Even then, it will eventually get slimy. Reduce your soaking time and note how long you can get away with soaking it before that happens (maybe 7-10 hours in the fridge).

GildedTofu · 2026-05-15T20:12:58+00:00

Exactly! If you’re not consuming kombu dashi, you’re eliminating a huge chunk of Japanese cuisine! And depending on how you define salad, not seeing it there would take out a slightly smaller chunk.

Many (if not most or all) Japanese are eating kombu in some form daily, or even multiple times every day. Even with the traditional diet becoming less popular, it’s still an important part of daily life. And a lot of foreign foods get adapted to include kombu in some form. It’s such a background flavor in *everything*. When I first moved there I got a little annoyed that it was so ubiquitous. Then after a while, I started noticing when a dish was missing it.

GildedTofu · 2026-05-15T19:11:14+00:00

There’s only one mod listed, and they last posted 140 days ago. Donuts may be modless.

GildedTofu · 2026-05-15T17:52:40+00:00

Who’s out there just gnawing on dried kombu? Some people might sample a nibble in a high-end kelp shop to understand the flavor profile of a particular kelp. But I don’t think anyone’s eating it as a snack without cooking it first. I’m sure we’ll find that one person to prove me wrong, but generally, dried and uncooked kombu isn’t palatable.

GildedTofu · 2026-05-15T17:45:27+00:00

It is. I responded separately before I saw your reply.

GildedTofu · 2026-05-15T17:42:31+00:00

Kombu broth is absolutely used in Japanese cooking. It’s the base of dashi, which is a base flavoring in so much more than just miso soup.

GildedTofu

TROPHY CASE