What's your secret ingredient that makes your version of a common dish better than anyone else's?
Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
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Lol, of course they have a name for it
Are all those recipes that call for a "pinch of this" or a "dash of that" suddenly making more sense to you?
I just thought it meant "a bit", and it basically does because noone can really measure a 16th of a teaspoon
https://www.amazon.ca/New-Star-Foodservice-42924-Stainless/dp/B00KH9PSNI/ref=sr_1_5?crid=24TF4K7MC3895&dib=eyJ2IjoiMSJ9.WYeWQitEX9uwly8bXFdyoViknsh1Pe8fIAf-yFy_Z7qjDuZWj9V21l7Qi5nB2je0c02idYDOjTITRf84ZJKMhrVHHLlXfeIWDjjH5q1XzYxl6-2oh2fxfe2mSbX896ukCvxXnuANaUNWpgscWfi6A6IfGUh_sR6KGIwh04dHLdUHBwxWgo3QuJb8MRNWM5FI8-h98hHH9sDbFTk7guN-qEpMrTQsz1p5pkVWNXPUmhFo-dWm9K07P-pfst8RcpleENcq3nx-0ofPpiXLZUHiS46P0MTBa7BENAkpOvt0CcY.PZUvD6kDG6pomISe-ulk1nTV-zlJsKoZ5mac8tf55RE&dib_tag=se&keywords=micro%2Bmeasuring%2Bspoons&qid=1711050212&sprefix=micro%2Bmea%2Caps%2C365&sr=8-5&th=1
I knew dash and pinch, I didn’t know tad, smidgen, or drop. Fascinating.
That's not a teaspoon. I didn't say you couldn_t measure arbritrary amounts of stuff, just eyeballing a 16th of a teaspoon is not something you can do accurately
Look i don't know what your dumb ass is on about, you can't eyeball the amount if you use milliliters either.