There are a few types of recipes that need a good level of precision; baking & some ferments spring to mind. For the rest? Naaah, not so much.
The scientist over at XKCD is over-thinking things here: “It says to cut the onions into 1/4″ slices, but I’d better correct for length contraction.”
https://en.wikipedia.org/wiki/Asleep_at_the_Wheel …
Chris 🥺 get back k to the wheel….. 🤪😅
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