Good afternoon,

when looking at those very precise dosation instructions in some of the
average recipes, it sometimes crosses my mind that said recipes could as
well be recipes for a life-saving medication...

We here, that's my wife and me, oftentimes just take a given list of
ingredients (right from scratch adding or replacing some components), and
without any further looking at quantities we take what we feel "could be
right for us" (after the first time one will have noticed anyway if it was
too much or not enough of this or that).

We both think, that cooking like this is much more fun that following
quantitative indications literally.

That said to the point: yesterday, we asked ourselves, if we are a
minority (seeing that our relatives mostly /do/ follow recipes literally),
or if this is more or less the standard way among the more appassionate
cooks (which I assume can be found in this group).

So: What is your opinion? How do you handle quantities in recipes?

Regards,
//Herbert and Yvonne

--
The make of a Cheese and Onion Pie
http://kitchen.gandraxa.com/kitchen/copie.asp
(bewa contains Fondue cheese oO)

Herbert Glarner wrote:
> Good afternoon,
>
> when looking at those very precise dosation instructions in some of the
> average recipes, it sometimes crosses my mind that said recipes could as
> well be recipes for a life-saving medication...
>
> We here, that's my wife and me, oftentimes just take a given list of
> ingredients (right from scratch adding or replacing some components),
> and without any further looking at quantities we take what we feel
> "could be right for us" (after the first time one will have noticed
> anyway if it was too much or not enough of this or that).
>
> We both think, that cooking like this is much more fun that following
> quantitative indications literally.
>
> That said to the point: yesterday, we asked ourselves, if we are a
> minority (seeing that our relatives mostly /do/ follow recipes
> literally), or if this is more or less the standard way among the more
> appassionate cooks (which I assume can be found in this group).
>
> So: What is your opinion? How do you handle quantities in recipes?
>
> Regards,
> //Herbert and Yvonne

It would be safe to say that most of us throw recipes together, using a
handful of this and a dash of that. That can get tricky if you are baking.

Becca

"Becca" > wrote in message
...
>>
>> So: What is your opinion? How do you handle quantities in recipes?
>>
>> Regards,
>> //Herbert and Yvonne
>
> It would be safe to say that most of us throw recipes together, using a
> handful of this and a dash of that. That can get tricky if you are
> baking.
>
> Becca
>

Formal recipes and measurements become an issue when you are trying to pass
along something you make to somebody else. This very morning I was actually
measuring and writing-down ingredients for my 'garlic-herb' bread recipe for
the first time. Despite the fact that I've been making 'garlic-herb' bread
for quite awhile with whatever the clippings were out of my herb-garden.
And I'm going to the trouble of formalizing a recipe solely because my
Mother (who likes my herb bread toasted for breakfast) asked me to.

<shrug>

In a couple of hours I'll be popping the bread dough in the oven and I'll
see if I got the recipe 'right'. And it's a good day for baking here in the
high country - there is eight inches of snow in my backyard and the
thermometer reads 20 degrees.

MJB

Herbert Glarner wrote:

> That said to the point: yesterday, we asked ourselves, if we are a
> minority (seeing that our relatives mostly /do/ follow recipes
> literally), or if this is more or less the standard way among the more
> appassionate cooks (which I assume can be found in this group).
>
> So: What is your opinion? How do you handle quantities in recipes?

Depends. If I want to know how a particular recipe is intended to
come out, I follow it as exactly as I can. If I just want some
particular dish, I often look at two or three recipes for reference,
and then use as much of the ingredients as feels right. I've been
cooking most of my life, so I have a decent feel for that kind of
thing.

I used to measure exactly for baking, too, because I had no
confidence in my baking skill, but I've gotten better at it, so I
don't always measure unless it's a finicky recipe.

Serene

On Nov 20, 6:05 am, "Herbert Glarner" >
wrote:
> [snips]
> That said to the point: yesterday, we asked ourselves, if we are a
> minority ....[snips]

No. I think most cooks do as you do. Except for baking, where you
have to create the proper chemical reactions, recipes and their
quantities are just guidelines, subject to your tastes and ingredients
on hand. That said, I tend to stick pretty close to a recipe the
first time I make it. When eating the result I may make (mental or
written) notes about how it might be varied or improved. In this
group you will occasionally see someone complaining that they tried a
recipe, say from a Food Network chef, and hated it. Then it turns out
they made three substitutions and several radical changes in
quantities of seasonings/spices/herbs. .... -aem

Herbert Glarner wrote:
>
> We here, that's my wife and me, oftentimes just take a given list of
> ingredients (right from scratch adding or replacing some components),
> and without any further looking at quantities we take what we feel
> "could be right for us" (after the first time one will have noticed
> anyway if it was too much or not enough of this or that).
>
> We both think, that cooking like this is much more fun that following
> quantitative indications literally.
>
> That said to the point: yesterday, we asked ourselves, if we are a
> minority (seeing that our relatives mostly /do/ follow recipes
> literally), or if this is more or less the standard way among the more
> appassionate cooks (which I assume can be found in this group).
>
> So: What is your opinion? How do you handle quantities in recipes?


I ususally do as you do. I use the recipe as a general guide and take
the measurements as suggestions, not rule of law. And there's a
problem-- I end up making the same things in the same ways when I do
that. I go through he cookbooks thinking I'd like to try something new
and different, maybe learn to make an ethnic specialty that I've enjoyed
in a restaurant but never made at home. Then I realize I'm out of one
ingredient so I substitute another. It looks like too much of a spice
so I lessen it. I prefer a greater veg:meat ratio so I correct for
that. I go by what "could be right for us" and end up with what was
always right already, nothing new, nothing special, nothing like what
they served in the restaurant.


To my mind, changing recipes around the first time I make them is a flaw
in my cooking, one I strive to overcome. After I've made the recipe
once or twice, after I've decided that there's something about it I
don't like, THEN it makes sense to stop measuring and start intuiting.


Also, many people say they're not measuring when they're merely not
measuring with marked spoons and cups. For example, when it comes to
adding cinnamon, allspice, and cloves to the pumpkin pie, I don't get
out the measuring spoons, but I'd say I add pretty close to the teaspoon
of cinnamon, half teaspoon of allspice and quarter teaspoon of cloves
that the recipe asks for. I can do this because years of experience
have made me (and most of us on this group) good at hand sprinkle
coordination.


--Lia

On Nov 20, 6:05 am, "Herbert Glarner" >
wrote:
> Good afternoon,
>
> when looking at those very precise dosation instructions in some of the
> average recipes, it sometimes crosses my mind that said recipes could as
> well be recipes for a life-saving medication...
>
> We here, that's my wife and me, oftentimes just take a given list of
> ingredients (right from scratch adding or replacing some components), and
> without any further looking at quantities we take what we feel "could be
> right for us" (after the first time one will have noticed anyway if it was
> too much or not enough of this or that).
>
> We both think, that cooking like this is much more fun that following
> quantitative indications literally.
>
> That said to the point: yesterday, we asked ourselves, if we are a
> minority (seeing that our relatives mostly /do/ follow recipes literally),
> or if this is more or less the standard way among the more appassionate
> cooks (which I assume can be found in this group).
>
> So: What is your opinion? How do you handle quantities in recipes?
>
> Regards,
> //Herbert and Yvonne
>
> --
> The make of a Cheese and Onion Piehttp://kitchen.gandraxa.com/kitchen/copie.asp
> (bewa contains Fondue cheese oO)

I try to follow the recipe the first time. That gives me the truest
sense of what the recipe writer intended for the dish. However, that
doesn't always turn out to be what I like out of a dish so I'll play
with it in subsequent tries.

Now that I'm on a sodium-restricted diet, I watch what goes into what
I eat very carefully. It actually can be "life-saving medicine".

Susan B.

On Tue, 20 Nov 2007 09:51:40 -0800 (PST), aem >
wrote:

>On Nov 20, 6:05 am, "Herbert Glarner" >
>wrote:
>> [snips]
>> That said to the point: yesterday, we asked ourselves, if we are a
>> minority ....[snips]
>
>No. I think most cooks do as you do. Except for baking, where you
>have to create the proper chemical reactions, recipes and their
>quantities are just guidelines, subject to your tastes and ingredients
>on hand. That said, I tend to stick pretty close to a recipe the
>first time I make it. When eating the result I may make (mental or
>written) notes about how it might be varied or improved. In this
>group you will occasionally see someone complaining that they tried a
>recipe, say from a Food Network chef, and hated it. Then it turns out
>they made three substitutions and several radical changes in
>quantities of seasonings/spices/herbs. .... -aem
>

i guess i must be a sissy, because i generally follow recipes, except
for maybe increasing some spices, pepper in particular. ('an eighth
teaspoon for 2 quarts of whatnot?') also, a lot of things i don't
make often enough to remember what the hell i did last time.

hmm...maybe that means i don't follow recipes. but i usually write
down my changes.

your pal,
blake

blake wrote on Wed, 21 Nov 2007 15:22:10 GMT:

??>> On Nov 20, 6:05 am, "Herbert Glarner"
??>> > wrote:
??>>> [snips]
??>>> That said to the point: yesterday, we asked ourselves, if
we
??>>> are a minority ....[snips]
??>>
??>> No. I think most cooks do as you do. Except for baking,
??>> where you have to create the proper chemical reactions,
??>> recipes and their quantities are just guidelines, subject
??>> to your tastes and ingredients on hand. That said, I tend
??>> to stick pretty close to a recipe the first time I make
??>> it. When eating the result I may make (mental
??>> or written) notes about how it might be varied or
??>> improved. In this group you will occasionally see someone
??>> complaining that they tried a recipe, say from a Food
??>> Network chef, and hated it. Then it turns out they made
??>> three substitutions and several radical changes
??>> in quantities of seasonings/spices/herbs. .... -aem
??>>
bm> i guess i must be a sissy, because i generally follow
bm> recipes, except for maybe increasing some spices, pepper in
bm> particular. ('an eighth teaspoon for 2 quarts of
bm> whatnot?') also, a lot of things i don't make often enough
bm> to remember what the hell i did last time.

bm> hmm...maybe that means i don't follow recipes. but i
bm> usually write down my changes.

That's my philosophy too! Follow the recipe the first time but
note possible and actual changes. I keep recipes I use on the
computer so adding notes is easy.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"blake murphy" > wrote

> i guess i must be a sissy, because i generally follow recipes, except
> for maybe increasing some spices, pepper in particular. ('an eighth
> teaspoon for 2 quarts of whatnot?')

Maybe it's me. Perhaps sublty is lost on me. A pinch of
cayenne for a 9X13 pan of macaroni and cheese? Why
bother? Same with a recipe I have for stuffed peppers ...
rice and a pound of ground beef is supposed to be seasoned
by 1/4 teaspoon each of thyme/basil/oregano?

I would say I usually increase the amount of seasonings a
recipe calls for.

nancy

Herbert Glarner wrote:
> Good afternoon,
>
> when looking at those very precise dosation instructions in some of
> the average recipes, it sometimes crosses my mind that said recipes
> could as well be recipes for a life-saving medication...
>
> We here, that's my wife and me, oftentimes just take a given list of
> ingredients (right from scratch adding or replacing some components),
> and without any further looking at quantities we take what we feel
> "could be right for us" (after the first time one will have noticed
> anyway if it was too much or not enough of this or that).
>
> We both think, that cooking like this is much more fun that following
> quantitative indications literally.
>
> That said to the point: yesterday, we asked ourselves, if we are a
> minority (seeing that our relatives mostly /do/ follow recipes
> literally), or if this is more or less the standard way among the
> more appassionate cooks (which I assume can be found in this group).
>
> So: What is your opinion? How do you handle quantities in recipes?
>
> Regards,
> //Herbert and Yvonne

If I'm trying a recipe for the first time I follow it with quantities as
directed. After that I can pretty much wing it, substitute different
ingredients, etc. The exception would be for breads, pastries & cakes, but
I don't bake so for me that's a moot point.

Jill

MJB wrote:
> "Becca" > wrote in message
> ...
>>>
>>> So: What is your opinion? How do you handle quantities in recipes?
>>>
>>> Regards,
>>> //Herbert and Yvonne
>>
>> It would be safe to say that most of us throw recipes together,
>> using a handful of this and a dash of that. That can get tricky if
>> you are baking.
>>
>
> Formal recipes and measurements become an issue when you are trying
> to pass along something you make to somebody else.

Like my German grandmother's recipe for date-nut coconut candy. Her
(hand-written) recipe called for "butter the size of a walnut". Well gee,
that tells me a lot! I managed to make it successfully by adding a rather
large lump of softened butter (more than 1 Tbs., less than 2). She wrote
all the recipes (at least, the ones she bothered to write down) in that
manner. She knew how to make it; writing it down was problematic.

Jill

On Wed, 21 Nov 2007 10:27:58 -0500, "Nancy Young" >
wrote:

>Maybe it's me. Perhaps sublty is lost on me. A pinch of
>cayenne for a 9X13 pan of macaroni and cheese? Why
>bother?

One of my old cookbooks -- I think it is the original Fannie Farmer --
is always calling for "a few grains" of cayenne. I just love that
phrase.

Tara

On Nov 21, 11:36 am, "jmcquown" > wrote:
> MJB wrote:
> > "Becca" > wrote in message
> ...
>
> >>> So: What is your opinion? How do you handle quantities in recipes?
>
> >>> Regards,
> >>> //Herbert and Yvonne
>
> >> It would be safe to say that most of us throw recipes together,
> >> using a handful of this and a dash of that. That can get tricky if
> >> you are baking.
>
> > Formal recipes and measurements become an issue when you are trying
> > to pass along something you make to somebody else.
>
> Like my German grandmother's recipe for date-nut coconut candy. Her
> (hand-written) recipe called for "butter the size of a walnut". Well gee,
> that tells me a lot! I managed to make it successfully by adding a rather
> large lump of softened butter (more than 1 Tbs., less than 2). She wrote
> all the recipes (at least, the ones she bothered to write down) in that
> manner. She knew how to make it; writing it down was problematic.
>
> Jill-

I have a pickle recipe from my great-aunt that calls for "alum the
size of an egg".
I only made the pickles once (about 35 years ago), and I recall
measuring an
egg by displacement and using 1/4 cup of alum. The pickles were good,
but
not as crisp as Aunt Francie's.

Cindy Hamilton

"Tara" > wrote
> On Wed, 21 Nov 2007 10:27:58 -0500, "Nancy Young" >
> wrote:
>
>>Maybe it's me. Perhaps sublty is lost on me. A pinch of
>>cayenne for a 9X13 pan of macaroni and cheese? Why
>>bother?
>
> One of my old cookbooks -- I think it is the original Fannie Farmer --
> is always calling for "a few grains" of cayenne. I just love that
> phrase.

That's funny, a few grains. Maybe cayenne was a whole lot
hotter back then ... or people were just afraid of it. I like my
mac n cheese to be a little spicy, but even if I only add a little,
it's probably almost a teaspoon. It's a lot of macaroni!

nancy

Tara wrote:

> One of my old cookbooks -- I think it is the original Fannie Farmer --
> is always calling for "a few grains" of cayenne. I just love that
> phrase.
>
> Tara

But there is a measurement called "grains" in the old apothecary system.
You know you've probably seen it but never thought about it since it is
rarely used today except for aspirin (standard 5 grain tablet is aprox
325 mg)
Could old Fannie have been using it??

On Wed, 21 Nov 2007 16:56:19 -0500, Goomba38 >
wrote:

>Tara wrote:
>
>> One of my old cookbooks -- I think it is the original Fannie Farmer --
>> is always calling for "a few grains" of cayenne. I just love that
>> phrase.
>>
>> Tara
>
>But there is a measurement called "grains" in the old apothecary system.
>You know you've probably seen it but never thought about it since it is
>rarely used today except for aspirin (standard 5 grain tablet is aprox
>325 mg)
>Could old Fannie have been using it??

Oh, that's interesting! I had no idea. How is it measured -- a
weight or a volume? I'm not sure whether or not that's what Fannie
Farmer was asking for. Was it a standard of household measurement at
the time? Was cayenne sold by the grain?

I just like the picture of a nineteenth century housewife carefully
sifting out a few grains of spice. So, a few grains measured by the
apothecary would be about half the size of an aspirin tablet.

It's all fascinating to me. I love historical cookbooks.

Tara

Tara wrote:
> On Wed, 21 Nov 2007 16:56:19 -0500, Goomba38 >
> wrote:
>
>> Tara wrote:
>>
>>> One of my old cookbooks -- I think it is the original Fannie Farmer --
>>> is always calling for "a few grains" of cayenne. I just love that
>>> phrase.
>>>
>>> Tara
>> But there is a measurement called "grains" in the old apothecary system.
>> You know you've probably seen it but never thought about it since it is
>> rarely used today except for aspirin (standard 5 grain tablet is aprox
>> 325 mg)
>> Could old Fannie have been using it??
>
> Oh, that's interesting! I had no idea. How is it measured -- a
> weight or a volume? I'm not sure whether or not that's what Fannie
> Farmer was asking for. Was it a standard of household measurement at
> the time? Was cayenne sold by the grain?
>
> I just like the picture of a nineteenth century housewife carefully
> sifting out a few grains of spice. So, a few grains measured by the
> apothecary would be about half the size of an aspirin tablet.
>
> It's all fascinating to me. I love historical cookbooks.
>
> Tara

Weight.
I try a lot of odd hobbies, and for a while I tried hand-loading pistol
cartridges for target shooting. Powder scales still use "grains" as a
measure of weight.
So a mild-but-accurate target load of say, 3.2 grains of Winchester 231
powder would drive a 148 grain hollow-based lead bullet to 800 feet per
second from a 38 special revolver. That'd be the HARD way to get your
Thanksgiving turkey...

jmcquown wrote:
> MJB wrote:
>> "Becca" > wrote in message
>> ...
>>>>
>>>> So: What is your opinion? How do you handle quantities in recipes?
>>>>
>>>> Regards,
>>>> //Herbert and Yvonne
>>>
>>> It would be safe to say that most of us throw recipes together,
>>> using a handful of this and a dash of that. That can get tricky if
>>> you are baking.
>>>
>>
>> Formal recipes and measurements become an issue when you are trying
>> to pass along something you make to somebody else.
>
> Like my German grandmother's recipe for date-nut coconut candy. Her
> (hand-written) recipe called for "butter the size of a walnut". Well
> gee, that tells me a lot! I managed to make it successfully by
> adding a rather large lump of softened butter (more than 1 Tbs., less
> than 2). She wrote all the recipes (at least, the ones she bothered
> to write down) in that manner. She knew how to make it; writing it
> down was problematic.

But, but, but "butter the size of a walnut". is a scientific measurement
don'tchaknow)

well it was when I was wee)))

Cindy Hamilton wrote:
> On Nov 21, 11:36 am, "jmcquown" > wrote:
>> MJB wrote:
>>> "Becca" > wrote in message
>>> ...
>>
>>>>> So: What is your opinion? How do you handle quantities in recipes?
>>
>>>>> Regards,
>>>>> //Herbert and Yvonne
>>
>>>> It would be safe to say that most of us throw recipes together,
>>>> using a handful of this and a dash of that. That can get tricky if
>>>> you are baking.
>>
>>> Formal recipes and measurements become an issue when you are trying
>>> to pass along something you make to somebody else.
>>
>> Like my German grandmother's recipe for date-nut coconut candy. Her
>> (hand-written) recipe called for "butter the size of a walnut".
>> Well gee, that tells me a lot! I managed to make it successfully by
>> adding a rather large lump of softened butter (more than 1 Tbs.,
>> less than 2). She wrote all the recipes (at least, the ones she
>> bothered to write down) in that manner. She knew how to make it;
>> writing it down was problematic.
>>
>> Jill-
>
> I have a pickle recipe from my great-aunt that calls for "alum the
> size of an egg".
> I only made the pickles once (about 35 years ago), and I recall
> measuring an
> egg by displacement and using 1/4 cup of alum. The pickles were good,
> but
> not as crisp as Aunt Francie's.

Have you noticed that when you make something that was a favourite in the
past and made by someone else, it is never exactly the same? )

Oh pshaw, on Thu 22 Nov 2007 12:42:20a, Ophelia meant to say...

> jmcquown wrote:
>> MJB wrote:
>>> "Becca" > wrote in message
>>> ...
>>>>>
>>>>> So: What is your opinion? How do you handle quantities in recipes?
>>>>>
>>>>> Regards,
>>>>> //Herbert and Yvonne
>>>>
>>>> It would be safe to say that most of us throw recipes together,
>>>> using a handful of this and a dash of that. That can get tricky if
>>>> you are baking.
>>>>
>>>
>>> Formal recipes and measurements become an issue when you are trying
>>> to pass along something you make to somebody else.
>>
>> Like my German grandmother's recipe for date-nut coconut candy. Her
>> (hand-written) recipe called for "butter the size of a walnut". Well
>> gee, that tells me a lot! I managed to make it successfully by
>> adding a rather large lump of softened butter (more than 1 Tbs., less
>> than 2). She wrote all the recipes (at least, the ones she bothered
>> to write down) in that manner. She knew how to make it; writing it
>> down was problematic.
>
> But, but, but "butter the size of a walnut". is a scientific measurement
> don'tchaknow)
>
> well it was when I was wee)))
>
>
>

I suppose you had a walnut-sized spoon to measure it with. :-)

That's as bad as recipes that specify a liquid measure the equivalent of a
wine glass, or a dessert spoon full, or something the size of an egg.

Luckily, many people including myself, have a fairly good concept of what
needs go into a recipe.

Most of us know that cooking isn't rocket science nor does it require
laboratory precision measurements, except perhaps for certain baking, like
cakes, where the chemistry is essential.

--
Wayne Boatwright

Wednesday, November 21st,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
._| ._|

Oh pshaw, on Thu 22 Nov 2007 12:43:49a, Ophelia meant to say...

> Cindy Hamilton wrote:
>> On Nov 21, 11:36 am, "jmcquown" > wrote:
>>> MJB wrote:
>>>> "Becca" > wrote in message
>>>> ...
>>>
>>>>>> So: What is your opinion? How do you handle quantities in recipes?
>>>
>>>>>> Regards,
>>>>>> //Herbert and Yvonne
>>>
>>>>> It would be safe to say that most of us throw recipes together,
>>>>> using a handful of this and a dash of that. That can get tricky if
>>>>> you are baking.
>>>
>>>> Formal recipes and measurements become an issue when you are trying
>>>> to pass along something you make to somebody else.
>>>
>>> Like my German grandmother's recipe for date-nut coconut candy. Her
>>> (hand-written) recipe called for "butter the size of a walnut".
>>> Well gee, that tells me a lot! I managed to make it successfully by
>>> adding a rather large lump of softened butter (more than 1 Tbs., less
>>> than 2). She wrote all the recipes (at least, the ones she bothered
>>> to write down) in that manner. She knew how to make it; writing it
>>> down was problematic.
>>>
>>> Jill-
>>
>> I have a pickle recipe from my great-aunt that calls for "alum the
>> size of an egg".
>> I only made the pickles once (about 35 years ago), and I recall
>> measuring an
>> egg by displacement and using 1/4 cup of alum. The pickles were good,
>> but not as crisp as Aunt Francie's.
>
> Have you noticed that when you make something that was a favourite in the
> past and made by someone else, it is never exactly the same? )
>
>
>

Yes, almost always. However, I was lucky to cook alongside both my
grandmother and mother, and really understand what they were doing. I can
usually duplicate their recipes with precision. My great-grandmother's
dinner rolls, however, still elude me. They were as light as a feather,
and filled the house with a wonderful yeasty smell. She also made
wonderful salt-rising bread which I've never even attempted.

--
Wayne Boatwright

Wednesday, November 21st,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
._| ._|

"Nancy Young" > ha scritto nel messaggio
. ..
> That's funny, a few grains. Maybe cayenne was a whole lot
> hotter back then ... or people were just afraid of it. I like my
> mac n cheese to be a little spicy, but even if I only add a little,
> it's probably almost a teaspoon. It's a lot of macaroni!
>
> nancy

It's often used for its skill in waking up bland flavors without making
things spicy. I'm dedicated to that use of it. If I want to make something
really spicy, I usually go for a variety of chillies that have flavors
broader than just hot, but don't object at all to lots of cayenne.
--
http://www.judithgreenwood.com

In article <op.t13f2pkdqyt1jo@saturn>,
"Herbert Glarner" > wrote:

> So: What is your opinion? How do you handle quantities in recipes?
>
> Regards,
> //Herbert and Yvonne

Unless I'm baking, I use a lot of eyeball measuring.
It's why things usually taste good but not the same way twice.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Nov 22, 9:24 am, margaret suran >
wrote:
> Melba's Jammin' wrote:
>
> > Unless I'm baking, I use a lot of eyeball measuring.
> > It's why things usually taste good but not the same way twice.
>
> Barbara, this is so gross. Even if you measure eyeballs a lot and they
> make things taste good, why can't you leave it as one of your skeletons
> in the closet and hope that nobody finds out? I, for one, would have
> preferred not to know about it.

Margaret, you've completely misunderstood. Five eyeballs worth is
half-a-litre.


>
> Speaking of eating eyeballs, you have to ask Marcel to tell you the
> story of the de Bourbon Prince and his adventure with eating eyeballs.

On Wed, 21 Nov 2007 10:27:58 -0500, "Nancy Young" >
wrote:

>
>"blake murphy" > wrote
>
>> i guess i must be a sissy, because i generally follow recipes, except
>> for maybe increasing some spices, pepper in particular. ('an eighth
>> teaspoon for 2 quarts of whatnot?')
>
>Maybe it's me. Perhaps sublty is lost on me. A pinch of
>cayenne for a 9X13 pan of macaroni and cheese? Why
>bother?

this is often my reaction. true, you sometimes get burned (heh, heh)
but not that often.

your pal,
blake

On Wed, 21 Nov 2007 15:45:21 -0500, "Nancy Young" >
wrote:

>
>"Tara" > wrote
>> On Wed, 21 Nov 2007 10:27:58 -0500, "Nancy Young" >
>> wrote:
>>
>>>Maybe it's me. Perhaps sublty is lost on me. A pinch of
>>>cayenne for a 9X13 pan of macaroni and cheese? Why
>>>bother?
>>
>> One of my old cookbooks -- I think it is the original Fannie Farmer --
>> is always calling for "a few grains" of cayenne. I just love that
>> phrase.
>
>That's funny, a few grains. Maybe cayenne was a whole lot
>hotter back then ... or people were just afraid of it. I like my
>mac n cheese to be a little spicy, but even if I only add a little,
>it's probably almost a teaspoon. It's a lot of macaroni!
>
>nancy
>

a few grains of morphine for the cook. in case of burns.

your pal,
blake

On Wed, 21 Nov 2007 18:29:07 -0800, none >
wrote:

>Tara wrote:
>> On Wed, 21 Nov 2007 16:56:19 -0500, Goomba38 >
>> wrote:
>>
>>> Tara wrote:
>>>
>>>> One of my old cookbooks -- I think it is the original Fannie Farmer --
>>>> is always calling for "a few grains" of cayenne. I just love that
>>>> phrase.
>>>>
>>>> Tara
>>> But there is a measurement called "grains" in the old apothecary system.
>>> You know you've probably seen it but never thought about it since it is
>>> rarely used today except for aspirin (standard 5 grain tablet is aprox
>>> 325 mg)
>>> Could old Fannie have been using it??
>>
>> Oh, that's interesting! I had no idea. How is it measured -- a
>> weight or a volume? I'm not sure whether or not that's what Fannie
>> Farmer was asking for. Was it a standard of household measurement at
>> the time? Was cayenne sold by the grain?
>>
>> I just like the picture of a nineteenth century housewife carefully
>> sifting out a few grains of spice. So, a few grains measured by the
>> apothecary would be about half the size of an aspirin tablet.
>>
>> It's all fascinating to me. I love historical cookbooks.
>>
>> Tara
>
>Weight.
>I try a lot of odd hobbies, and for a while I tried hand-loading pistol
>cartridges for target shooting. Powder scales still use "grains" as a
>measure of weight.
>So a mild-but-accurate target load of say, 3.2 grains of Winchester 231
>powder would drive a 148 grain hollow-based lead bullet to 800 feet per
>second from a 38 special revolver. That'd be the HARD way to get your
>Thanksgiving turkey...

nah. you just point the .38 at the cook and say 'gimme your turkey.'
no need to actually expend the bullet.

your pal,
blake

On Wed, 21 Nov 2007 12:00:34 -0800 (PST), Cindy Hamilton
> wrote:

>On Nov 21, 11:36 am, "jmcquown" > wrote:
>> MJB wrote:
>> > "Becca" > wrote in message
>> ...
>>
>> >>> So: What is your opinion? How do you handle quantities in recipes?
>>
>> >>> Regards,
>> >>> //Herbert and Yvonne
>>
>> >> It would be safe to say that most of us throw recipes together,
>> >> using a handful of this and a dash of that. That can get tricky if
>> >> you are baking.
>>
>> > Formal recipes and measurements become an issue when you are trying
>> > to pass along something you make to somebody else.
>>
>> Like my German grandmother's recipe for date-nut coconut candy. Her
>> (hand-written) recipe called for "butter the size of a walnut". Well gee,
>> that tells me a lot! I managed to make it successfully by adding a rather
>> large lump of softened butter (more than 1 Tbs., less than 2). She wrote
>> all the recipes (at least, the ones she bothered to write down) in that
>> manner. She knew how to make it; writing it down was problematic.
>>
>> Jill-
>
>I have a pickle recipe from my great-aunt that calls for "alum the
>size of an egg".
>I only made the pickles once (about 35 years ago), and I recall
>measuring an
>egg by displacement and using 1/4 cup of alum. The pickles were good,
>but
>not as crisp as Aunt Francie's.
>
>Cindy Hamilton

maybe she meant a turkey egg.

your pal,
blake

On Thu, 22 Nov 2007 07:42:20 -0000, "Ophelia" > wrote:

>jmcquown wrote:
>> MJB wrote:
>>> "Becca" > wrote in message
>>> ...
>>>>>
>>>>> So: What is your opinion? How do you handle quantities in recipes?
>>>>>
>>>>> Regards,
>>>>> //Herbert and Yvonne
>>>>
>>>> It would be safe to say that most of us throw recipes together,
>>>> using a handful of this and a dash of that. That can get tricky if
>>>> you are baking.
>>>>
>>>
>>> Formal recipes and measurements become an issue when you are trying
>>> to pass along something you make to somebody else.
>>
>> Like my German grandmother's recipe for date-nut coconut candy. Her
>> (hand-written) recipe called for "butter the size of a walnut". Well
>> gee, that tells me a lot! I managed to make it successfully by
>> adding a rather large lump of softened butter (more than 1 Tbs., less
>> than 2). She wrote all the recipes (at least, the ones she bothered
>> to write down) in that manner. She knew how to make it; writing it
>> down was problematic.
>
>But, but, but "butter the size of a walnut". is a scientific measurement
>don'tchaknow)
>
>well it was when I was wee)))
>

i once read of someone transcribing nana's recipe for what-have-you:

'add a little water...'

'how *much* water, nana?'

'oh, about a mouthful.'

your pal,
blake

On Thu, 22 Nov 2007 09:24:31 -0500, margaret suran
> wrote:

>Melba's Jammin' wrote:
>
>>
>> Unless I'm baking, I use a lot of eyeball measuring.
>> It's why things usually taste good but not the same way twice.
>
>Barbara, this is so gross. Even if you measure eyeballs a lot and they
>make things taste good, why can't you leave it as one of your skeletons
>in the closet and hope that nobody finds out? I, for one, would have
>preferred not to know about it.
>
>Speaking of eating eyeballs, you have to ask Marcel to tell you the
>story of the de Bourbon Prince and his adventure with eating eyeballs.
>

cooks in the know use an eyewash cup.

your pal,
blake

Wayne Boatwright wrote:
>
> I suppose you had a walnut-sized spoon to measure it with. :-)


Use the shell as a scoop.
--Lia

Thank you all for your contributions, many made me smile and some even
made me laugh out loudly

Thanks.

--
The make of a Cheese and Onion Pie
http://kitchen.gandraxa.com/kitchen/copie.asp
(bewa contains Swiss Fondue cheese oO)

Wayne Boatwright wrote:
> Oh pshaw, on Thu 22 Nov 2007 12:43:49a, Ophelia meant to say...
>
>> Cindy Hamilton wrote:
>>> On Nov 21, 11:36 am, "jmcquown" > wrote:
>>>> MJB wrote:
>>>>> "Becca" > wrote in message
>>>>> ...
>>>>
>>>>>>> So: What is your opinion? How do you handle quantities in
>>>>>>> recipes?
>>>>
>>>>>>> Regards,
>>>>>>> //Herbert and Yvonne
>>>>
>>>>>> It would be safe to say that most of us throw recipes together,
>>>>>> using a handful of this and a dash of that. That can get tricky
>>>>>> if you are baking.
>>>>
>>>>> Formal recipes and measurements become an issue when you are
>>>>> trying to pass along something you make to somebody else.
>>>>
>>>> Like my German grandmother's recipe for date-nut coconut candy.
>>>> Her (hand-written) recipe called for "butter the size of a walnut".
>>>> Well gee, that tells me a lot! I managed to make it successfully
>>>> by adding a rather large lump of softened butter (more than 1
>>>> Tbs., less than 2). She wrote all the recipes (at least, the ones
>>>> she bothered to write down) in that manner. She knew how to make
>>>> it; writing it down was problematic.
>>>>
>>>> Jill-
>>>
>>> I have a pickle recipe from my great-aunt that calls for "alum the
>>> size of an egg".
>>> I only made the pickles once (about 35 years ago), and I recall
>>> measuring an
>>> egg by displacement and using 1/4 cup of alum. The pickles were
>>> good, but not as crisp as Aunt Francie's.
>>
>> Have you noticed that when you make something that was a favourite
>> in the past and made by someone else, it is never exactly the same?
>> )
>>
>>
>>
>
> Yes, almost always. However, I was lucky to cook alongside both my
> grandmother and mother, and really understand what they were doing.
> I can usually duplicate their recipes with precision. My
> great-grandmother's dinner rolls, however, still elude me. They were
> as light as a feather, and filled the house with a wonderful yeasty
> smell. She also made wonderful salt-rising bread which I've never
> even attempted.

eggsackerly