cooking
little PSA for aspiring home cooks: if you make something where the recipe is largely oral tradition and vague measurements, don't take them too seriously and use common sensei.e. if some italian tells you pasta water should be “as salty as the sea”, don't actually go looking up the salinity of the mediterranean and boil pasta with 38 grams of salt per litre of water
been there, done that
10 g/l is enough. really.
