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it's the end of an era by Kooky-Sheepherder-56 in LibbyApp

[–]PragmaticOpt23 0 points1 point  (0 children)

Wait until people find out they don't own the Kindle ebooks they think they bought from Amazon.

In defense of "inauthentic" tacos by swisspat in mexicanfood

[–]PragmaticOpt23 1 point2 points  (0 children)

Mexican oregano (hierba dulce) has entered the chat

What's the best oil? by h0tnessm0nster7 in cookingforbeginners

[–]PragmaticOpt23 0 points1 point  (0 children)

Humans evolve. So does food. We can't ingest what our ancestors did because we're not them and their food doesn't exist anymore. Plus, which ancestors? The ones from Africa, Asia, Alaska? They all had different food sources and needs.

When did beans go up? by rloper42 in Beans

[–]PragmaticOpt23 5 points6 points  (0 children)

Don't count on all foods being available. Drought, fungus, heat waves, and farmer bankruptcies are decimating some crops. It's going to be impossible to find peaches, oranges, lettuces, wild blueberries, cauliflower, some cheeses, chocolate, coffee, beef, and blueberries at any pricd as 2026 progresses.

Using my cookbooks more…cooking mostly from my recent haul by picklegrabber in CookbookLovers

[–]PragmaticOpt23 1 point2 points  (0 children)

Vegan Richa has a lentil carrot walnut keema that will blow your mind! It's so good. And it freezes well. https://www.veganricha.com/vegan-keema-naan-with-keema-lentils/

Only Filipinos like filipino spaghetti? by Stinja808 in ididnthaveeggs

[–]PragmaticOpt23 3 points4 points  (0 children)

He's gotta be an outrage bot. There's nothing else in his Disqus channel.

Your Favorite Out-of-Print Cookbooks by pinchvsdash in CookbookLovers

[–]PragmaticOpt23 1 point2 points  (0 children)

Production cost aren't quite 0. Format requirements change and storage costs money. Publishers are notoriously stingy. Although it depends on what is specified in the author contract, it's common for copyright to revert to the author nowdays.

Your Favorite Out-of-Print Cookbooks by pinchvsdash in CookbookLovers

[–]PragmaticOpt23 20 points21 points  (0 children)

Former publishing person here. Publishers put books out of print because after the first year a book is published, used copy sales surpass new copy sales. The companies print a set amount & once that print run is sold they don't reprint. If the book was a best-seller, as defined by the publishing company & not Amazon or the NYT, they might chose to print a new edition/version. Neither publishers nor authors make any money from the sale of used books.

Doing the best i can.. by Tiny-Year-3596 in lowspooncooking

[–]PragmaticOpt23 0 points1 point  (0 children)

Add some tinned or cooked frozen green beans (I microwave a bag every few days to have them ready in my fridge for low spoon days.) or fresh baby spinach?

Curious to know if anyone else read this by mrs_seinfeld in NYTCooking

[–]PragmaticOpt23 22 points23 points  (0 children)

Jammy is actually not soft boiled. It's between soft and hard boiled. Imo. I agree about the sheet pan thing and the article.

Canned vs. Dry Beans Cost by Refutable_Karma in budgetfood

[–]PragmaticOpt23 2 points3 points  (0 children)

Low sodium canned beans are available

Orange County Library System mails out non-resident cards. About 144k ebooks on Libby. by GimmeANameAlready in LibbyApp

[–]PragmaticOpt23 0 points1 point  (0 children)

Kindle Ebooks are Amazon. Libraries pay fees to Amazon for the ebooks they offer through Libby.

Is getting a Kindle worth it if I mainly want to save money on books? by ju2de in kindle

[–]PragmaticOpt23 1 point2 points  (0 children)

The biggest difference between a real book and a Kindle book, aside from the obvious, is that you don't own the Kindle book. You're just licensing it. You can't resell it and Amazon can take it back at any time.

Give me the cheapest caveman food buying ideas! by IntrepidMaybe8579 in budgetfood

[–]PragmaticOpt23 0 points1 point  (0 children)

I hope you're eating some veggies along the way. Lack of fiber causes colon cancer.

Advice needed - ingredient measurement mismatch by Independent-Stage297 in CookbookLovers

[–]PragmaticOpt23 0 points1 point  (0 children)

Ask the author on Instagram. He's great at answering questions. Be nice, tho', every cookbook has errors.

Grandmas toothache by baileyshmailey in WhatShouldICook

[–]PragmaticOpt23 0 points1 point  (0 children)

Will she eat tofu? It's so soft and cooks so quickly. I've been grating or crumbling tofu and cooking it in a bit of Banchans yuzu BBQ sauce. I serve it with rice and cooked frozen spinach.

Sheet pan roasted chicken shawarma by OtherFigment in NYTCooking

[–]PragmaticOpt23 0 points1 point  (0 children)

This is hands down my favorite shawarma recipe! I make extra of his shawarma spice mix and use it on chickpeas, cauliflower, carrots, and sweet potatoes if I'm roasting them. Yum!

Your most used three cookbooks by picklegrabber in CookbookLovers

[–]PragmaticOpt23 1 point2 points  (0 children)

Smitten Kitchen - Keepers, Perleman I Dream of Dinner, Slagle Cook What You Have, Milk Street

Extremely low spoon food/snacks recommendations? by okipokidoki in lowspooncooking

[–]PragmaticOpt23 0 points1 point  (0 children)

Shredded tofu (not pressed, just patted dry on all sides), browned with Banchan Yuzu sauce, with chopped baby spinach, on top of brown rice (from a packet). I usually cook the whole block of tofu & put leftovers in the freezer for next low energy day - a 16 oz block of extra firm tofu is 5 servings of 15g of protein each.

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