TIL that in the US, “chilli powder” usually means a mild spice blend intended for use in the dish called “chilli”, not actual powdered chillies. This makes so much more sense; until now I’d always just assumed that cooking-enthusiast Americans must really like ultra-spicy food!

In retrospect, something that would’ve been really, really valuable to learn in Home Economics classes are all these words for food ingredients that mean different things in different countries. (original post)

@jayeless This problem pervades _every_ facet of cooking, and I’m not aware of any systematic attempt to make a Babelfish for Recipes. It would be a huge undertaking.

@futzle Maybe we need a wiki project for recipes, so we can crowdsource localisation. (Although I guess recipe bloggers would hate that!) It just feels nuts to not even know how much you don't know, heh.

@jayeless the “false friends” of kitchen semiotics ♥

@jayeless Also thank you for helping normalizing posting a stand-alone excerpt to blog post + link. I felt weird about doing it at first but I’ve found it’s the best of both worlds. Those who want nuance know where to find it, and those quick gist-getters who just wanna read, reblog, fave etc the short version can, without having to follow links. Also it’s fun.

@Sandra You're welcome (and thanks for saying it 😊)! I've also felt a bit awkward doing it at times, but I agree with you, I think it strikes the best balance between the different formats.

@jayeless I have such a weird mix of formats I post to and some stuff only go in some of the formats etc. I’d ideally want everything to feel like it really belonged and wasn’t imported as an afterthought.

@Sandra Yeah, I feel the same. I'm often adjusting the wording of my posts when I crosspost them, because I want them to sound natural wherever people see them. Although sometimes I end up skipping different posts in different formats when I can't really be bothered adjusting them, haha.

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