GalaxyBrain [they/them]

  • 4 Posts
  • 64 Comments
Joined 4 years ago
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Cake day: December 27th, 2020

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  • This. I went from 50s and 60s to high 90s in my last 2 years of high school math because we were getting taught wave functions and real science math finally and all you need to know there is how to figure out which formula to use and which numbers to plug in. I’m terrible at basic arithmetic but crush algebra and later got good at food math by necessity. Also just finding ways to not count as much helped. Like when doing catering we would store plates in basically giant poker chip sets on wheels. People used to stack em in randomly until I finally figured out the closest multiple of 10 you could get to in a stack before going over the top. It was 70 plates and each dolly or whatever had 4 slots for stacks, so if all was in place each was 280 which made getting the plates ready for events way quicker cause people didn’t have to manually count them, just use your 7 times table and then count the remainder to add or subtract. Once I figured out that you don’t necessarily NEED the math you learn in school but if you remember to use it, it can really fucking speed things up. Also all math should be represented as algebra from the start, instead of 2+2= and leaving a blank space phase it as 2+2=x and solve for x. I think more complex algebra wouldn’t scare kids as much if they knew they were kinda doing it all along.










  • Okay, nothing wrong with that. I’m about to go to bed but can throw some recipes at you and just some general guidelines to work with like being efficient with your food and having a few meals that share ingredients. Pastas are an easy start, pizzas are easy af aside from dough but you can make a solid pizza out of grocery store naan or even pita bread. Any Flatbread thicker than a tortilla really. Burritos are also a huge one. If you have some jars and fridge space pickling is fun as hell and easy. Bowl of stuff with rice or potatoes depending on the stuff is also a good fridge cleaner.

    My main overall advice is don’t be intimidated cooking wise. Unless you’re baking recipes are guidelines and even though it probably won’t be just right the first time, it’s pretty hard to make food you like with ingredients you like that you won’t find at least okay and by tasting you’ll have a general idea of what to fix the next time you make that dish and you repeat that over a bunch of meals and you’ll be fine. I’ll give some easy options that have shared ingredients and some ways to make em a bit nicer. Spices are your friend big time.


  • Are you able to do an initial semi pricey investment to set yourself up for future meals? Cause there’s some recipes I have that cost like a dollar per meal but you gotta pay like $30-40 in groceries to have all the stuff. You’ll stretch that money to its max but there’s an initial investment. If you’re looking for cheap and easy but you can’t spend ahead that’s a different category. Also how good are you at food? Cause if say you have solid knife skills a lot of veggie stuff is quick and easy where if you don’t it isn’t as much. I’ve got a few but need to narrow things down a bit