It seems like all packaged foods do this now

Krudler@lemmy.world to Mildly Infuriating@lemmy.world – 810 points –

I bought 175 g pack of salami which had 162 g of salami as well.

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…. Your opinion was

If it never stops curing, then maybe we should stop using that term.

So I explained that’s why we use “set” and now apparently I’m pedantic for pointing out we have those terms and have zero need to do that. That ruffled your feathers.

Imma just block you.

And my opinion wasn't about set and cure.

It was about materials that have a point where they finish curing and the ones that continue to cure. Because as YOU state there are materials in both categories.