It seems like all packaged foods do this now - eviltoast

I bought 175 g pack of salami which had 162 g of salami as well.

    • SchmidtGenetics@lemmy.worldEnglish
      12·
      11 months ago

      Or you just didn’t know what the term meant and assumed and now for some odd reason want multiple industries to change what they’ve used for decades….?

      Sure they’ll get right on that, or you could read a dictionary, there’s that option too.

      • HikingVet@lemmy.caEnglish
        11·
        11 months ago

        Or we could stop pedantic arguments like this by having a separate name for the two similar but different chemical reactions.

        • SchmidtGenetics@lemmy.worldEnglish
          11·
          11 months ago

          …. Cure and set, I literally just explained that to you…. Yet you still want cure changed?

          And for what it’s worth, I gave a fun fact, and you started being the “pedantic” one after that since you misunderstood, so go look in a mirror? lmfao.

          • HikingVet@lemmy.caEnglish
            11·
            11 months ago

            And you were the one to get your feathers ruffled by my opinion that you could have just left alone.

            So pedant, shall we continue?

            • SchmidtGenetics@lemmy.worldEnglish
              11·
              11 months ago

              …. Your opinion was

              If it never stops curing, then maybe we should stop using that term.

              So I explained that’s why we use “set” and now apparently I’m pedantic for pointing out we have those terms and have zero need to do that. That ruffled your feathers.

              Imma just block you.

              • HikingVet@lemmy.caEnglish
                11·
                11 months ago

                And my opinion wasn’t about set and cure.

                It was about materials that have a point where they finish curing and the ones that continue to cure. Because as YOU state there are materials in both categories.