Congrats! I used to work in kitchens so I organize my space so I can do that actively, but it’s overkill except for a couple of times a year. It gets easier with practice and you can learn where efficiency gains can be made to make the whole thing faster (including clean-up i.e. dish-as-you-go).
tiredofsametab
Reddit -> Beehaw until I decided I didn’t like older versions of Lemmy (though it seems most things I didn’t like are better now) -> kbin.social (died) -> kbin.run (died) -> fedia.
Japan-based backend software dev and small-scale farmer.
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Joined 2 years ago
Cake day: August 14th, 2024
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I thought southern US or similar as well instinctually (I lived in Texas for a number of years and have seen other places), but I couldn’t really justify it.
Outside (or maybe in a painting? I can’t tell if it’s just lighting/filter or what). Near what is probably a museum, gallery, or some other public building. Likely not somewhere that gets frequent earthquakes as I see brick-and-mortor buildings (though it could be otherwise reinforced in a way I can’t see). Presumably by what looks to be a small retention pond, some place that could have flooding issues in rain. I don’t know the trees or light poles well enough to get anything out of those.
Not really. Don’t overcook it is probably the most important. Don’t overcrowd a pot and don’t use too little water. Some people have fairly dogmatic answers (you must add this much salt, you must add oil to the water, etc.) but I’ve never really found them to bare out.
Big pot, enough water, follow the box instructions at least the first time (buy timers if you don’t have them), and adjust in small increments if you feel the pasta is over-/under-done. If you live at any significant elevation difference from sea level, package directions for boiling anything aren’t going to be accurate so bare that in mind.