I can’t cook anything if I gotta do it from scratch (the terminologies in cookbooks are confusing, and wtf is an oz and a floz?) aside from ultra basic one or two ingredient meals like a few very simple egg dishes.
And if I need to put two things in the oven that requires different TEMPERATURES how the hell do i adjust the timing? And which temperature do I use? And why can’t everything just be “cook at X for Y minutes” where X is a consistent temperature and Y is the time in, well, minutes
Buuuuut we have deviated off topic now here, back to Crystal chat