

Luckily I don’t have it quite that bad I am just very uncomfortable with it.
Sprained my knee really badly once and the doctor used a giant syringe to drain some fluid after the swelling hadn’t gone down much after a couple weeks. Really didn’t like that, wasn’t even close to passing out, but can’t think I’ve ever been more uncomfortable.
Similarly I’ve also been on-scene with some pretty nasty injuries, and I work in 911 dispatch, I’m generally not bothered by too much.
I think I see a bit of steam escaping from the pan, so I think they tried to weigh it after cooking
Which makes sense, there’s going to be some weight change after you cook it because of evaporation and such… hence the steam
Before cooking you couldn’t really call it Jollof Rice, it would just be a big pot of the raw ingredients for Jollof Rice
And they know the weight of the ingredients going in already, they’re quoted in the article, so that’s just simple addition to figure out.