I don’t care!!
Irregardless is not a word, and never will be
Yes I’ll die on THAT hill thank you very much.
Irregardless and inflammable add two unnecessary letters and one unnecessary syllable. Society cannot afford this gargantuan waste!!
The in- in inflammable means “to cause to be”. Like indebted or indent. Flammable and inflammable are actually subtly different words, they dont mean exactly the same thing although often used interchangeably now.
And here’s the problem with Wikipedia - while technically darker roasted coffee doesn’t have more caffeine by volume than lighter roasts…technically the way coffee is brewed properly is by weight, and darker grounds are often used for things like espresso, which requires a much finer grind. So the same volume of dark grounds will technically have more coffee grounds than a lighter roast used for drip or pour-over.
Lots of detail is obfuscated when things are summarized. Sometimes those details matter.
Also, it seems a lot if this doesn’t address the facetious or hyperbolic angle of these statements (though several do).
Again, sometimes this change in level (or direction) of focus fundamentally changes what something means.
I like how everyone else is saying, “Oh sweet! Look at this thing I just learned today!”
And then this guy is over here with “Well aktually espresso is totally different from drip coffee and so this totally unrelated thing Wikipedia was saying is all wrong I’m so smart.”
I think Lemmy needs some kind of daily “smart person contest” to draw off the energy that otherwise gets spent on trying to find someone to prove wrong in the comments at the expense of everything else. Lord knows, I need one of those too.
Coffee has more caffeine than tea, but tea has more caffeine than coffee .
This is true because we speak of the ingredient and the drink using the same word each.
Why would they even default to talking about volume here anyway. Makes no sense.
Searing does not seal in moisture in meat; it causes it to lose some moisture. Meat is seared to brown it and to affect its color, flavor, and texture
This one fucked me up.
The Maillard reaction also produces some flavors that are nigh impossible to get any other way.
Hmm, I never heard this misconception before, so for me it was pretty unsurprising. Cooking meat at extremely hot temperatures causes it to lose moisture.
Wow, I can’t believe Wikipedia would be full of so many misconceptions 😔
Snakes do not unhinge their jaws!
The chorus of people who just now learned something new and were so excited they left a comment is absolutely wonderful.
Already learned this the last time, it’s my favorite biology misconception now
This is a very cool and interesting list. Interesting enough to read from top to bottom, but in bite-sized chunks for people with limited time or short attention spans. Thanks for sharing!
I could never fully understand the explanation for lift. It turns out it’s not the explanation for lift.
This looks REALLY interesting, thanks for sharing!
Damn. Guess I need to throw out my 37 boxes of twinkies I was storing for bad times.
I was interested in the source for 38 here:
Using mild soap on well-seasoned cast-iron cookware will not damage the seasoning.[37] This is not because modern soaps are gentler than older soaps.[38]
It was just an article that said
Many sources explain that soap is OK because today’s dish soap (like our favorite from Mrs. Meyer’s) is gentler than it used to be. That may be true, but it’s not really the point. Once your pan is well seasoned, a little dish soap isn’t going to make a difference.
Pretty sad excuse for a source. Not even sure what that’s supposed to mean. Why is that not the point?
AFAIK the issue was soap used to contain lye which would destroy the seasoning. That’s a huge difference from modern soap.
Woosh! what a rabbit hole!
