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A casual community for people with ADHD
Values:
Acceptance, Openness, Understanding, Equality, Reciprocity.
Rules:
- No abusive, derogatory, or offensive post/comments.
- No porn, gore, spam, or advertisements allowed.
- Do not request for donations.
- Do not link to other social media or paywalled content.
- Do not gatekeep or diagnose.
- Mark NSFW content accordingly.
- No racism, homophobia, sexism, ableism, or ageism.
- Respectful venting, including dealing with oppressive neurotypical culture, is okay.
- Discussing other neurological problems like autism, anxiety, ptsd, and brain injury are allowed.
- Discussions regarding medication are allowed as long as you are describing your own situation and not telling others what to do (only qualified medical practitioners can prescribe medication).
Encouraged:
- Funny memes.
- Welcoming and accepting attitudes.
- Questions on confusing situations.
- Seeking and sharing support.
- Engagement in our values.
Relevant Lemmy communities:
lemmy.world/c/adhd will happily promote other ND communities as long as said communities demonstrate that they share our values.
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Especially for pasta. I only really eat Barilla, and do it a minute less than they say on the packet for al dente. Rolling boil first, salt, chuck pasta in, stir it so they get a good coating, cover, stir every other minute, drain immediately then mix into whatever sauce I’m cooking (or sauce into the pot with the pasta) to cook it in for a minute.
Guess what, it’s exactly the same as the much cheaper store brand stuff.
It is not.
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It sure is. Have fun throwing your money away.
My £4 a week pasta habit for something I enjoy is not throwing money away. If this was truly the case then restaurants wouldn’t be using better brands than supermarket own brand stuff. Nor would I choose the £1 box over the 40p pack when I could be saving money. Di Cecco is another brand which is good but not so easy to find.
If a restaurant isn’t making it fresh, they’re buying it in bulk from a wholesaler. Maybe they’ve got a deal with Barilla, or maybe they shop at the same restaurant supply store I do and get the sacks of brandless dried pasta. You clearly have no idea what you’re talking about.
You’re clearly a nasty person who should have stopped responding after your initial, pointless comment.
Bruh what
So I’m not a Barilla diehard, not even close, but there are definitely worse cheap pastas, not necessarily all of them but some are. If someone’s in doubt just check the ingredient list on the packages.
Indeed that, and just try them to see which you like. Eating the cheap stuff is fine, you do you, but there’s a reason we have more expensive stuff.