On Wednesday, November 23, 2016 at 3:39:53 PM UTC-5, Sqwerts wrote:
> On 11/23/2016 1:10 PM, Cindy Hamilton wrote:
> > On Wednesday, November 23, 2016 at 2:53:45 PM UTC-5, Roy wrote:
> >> On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, XXXXXX wrote:
> >>> On 11/23/2016 10:10 AM, sf wrote:
> >>>> On Wed, 23 Nov 2016 09:25:03 -0700, XXXXXXX
> >>>> > wrote:
> >>>>
> >>>>> On 11/23/2016 9:06 AM, sf wrote:
> >>>>>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> >>>>>> > wrote:
> >>>>>>
> >>>>>>> Real bakers never measure flour by volume.
> >>>>>>
> >>>>>> You and Ophelia are real assholes.
> >>>>>>
> >>>>>>
> >>>>> TSssk!
> >>>>>
> >>>>> What's with the anger sf?
> >>>>
> >>>> I'm tired of their crap.
> >>>>
> >>>>
> >>> Shelly is always like that and O simply tells it like she sees it.
> >>>
> >>> The real refuse is in Canaduh.
> >>
> >> Now why would you say that? We have ALWAYS been good neighbors and at one time we were one country more or less when Great Britain 'CONTROLLED" us.
> >> My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures and way of life.
> >> We speak English for the most part except for a few easterners from Quebec and New Brunswick.
> >> Also we are ALL far smarter than you ever thought of being. Thank the good Lard for that.
> >
> > Don't worry about Casa Boner (aka Sqwerts). Most of us have nothing
> > but friendship for Canadians.
> >
> > Cindy Hamilton
> >
>
> Tundra-hipping alkys who whine about OUR President while their new PM
> loots them and destroys their oil companies.

You're not entitled to have an opinion about their PM, since you're
not Canadian.

Cindy Hamilton

On 11/23/2016 2:22 PM, Cindy Hamilton wrote:
> On Wednesday, November 23, 2016 at 3:39:53 PM UTC-5, Sqwerts wrote:
>> On 11/23/2016 1:10 PM, Cindy Hamilton wrote:
>>> On Wednesday, November 23, 2016 at 2:53:45 PM UTC-5, Roy wrote:
>>>> On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, XXXXXX wrote:
>>>>> On 11/23/2016 10:10 AM, sf wrote:
>>>>>> On Wed, 23 Nov 2016 09:25:03 -0700, XXXXXXX
>>>>>> > wrote:
>>>>>>
>>>>>>> On 11/23/2016 9:06 AM, sf wrote:
>>>>>>>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> Real bakers never measure flour by volume.
>>>>>>>>
>>>>>>>> You and Ophelia are real assholes.
>>>>>>>>
>>>>>>>>
>>>>>>> TSssk!
>>>>>>>
>>>>>>> What's with the anger sf?
>>>>>>
>>>>>> I'm tired of their crap.
>>>>>>
>>>>>>
>>>>> Shelly is always like that and O simply tells it like she sees it.
>>>>>
>>>>> The real refuse is in Canaduh.
>>>>
>>>> Now why would you say that? We have ALWAYS been good neighbors and at one time we were one country more or less when Great Britain 'CONTROLLED" us.
>>>> My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures and way of life.
>>>> We speak English for the most part except for a few easterners from Quebec and New Brunswick.
>>>> Also we are ALL far smarter than you ever thought of being. Thank the good Lard for that.
>>>
>>> Don't worry about Casa Boner (aka Sqwerts). Most of us have nothing
>>> but friendship for Canadians.
>>>
>>> Cindy Hamilton
>>>
>>
>> Tundra-hipping alkys who whine about OUR President while their new PM
>> loots them and destroys their oil companies.
>
> You're not entitled to have an opinion about their PM, since you're
> not Canadian.
>
> Cindy Hamilton
>

Boo ****ing hoo, possum drowner.

Byte me!

Ophelia wrote:
>
> Unfortunately, DH only likes ham and pineapple. I could do it blindfold
> now!

Well, that sounds good to me. I like to cook a ham with pineapple
so a pizza that way sounds pretty good. Do you also add some
brown sugar to that? I do for the ham baking.

Next time I make a ham, I might try a pizza too a few days
later using leftovers.

On 11/23/2016 3:19 PM, Bruce wrote:
> everybody's smarter than Americans

Auztarded trash rape Abos and steal shrimp from the market.

"Larty Bodine" <"barbarians > wrote in message
news
> On 11/23/2016 3:19 PM, Bruce wrote:
>> everybody's smarter than Americans
>
> Auztarded trash rape Abos and steal shrimp from the market.

We steal prawns not shrimps

On Wed, 23 Nov 2016 14:29:46 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > On 11/23/2016 11:05 AM, sf wrote:
> > > On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> > > > wrote:
> > >
> > >> there's absolutely no reason to sift flour anymore, it
> > >> all comes presifted.
> > >
> > > It settles down, numbskull, that's why anyone who cares about weight
> > > should give it a good stir with a whisk before they measure by volume.
> > > It's a concept that isn't hard to understand. You don't care about
> > > weight and you never use recipes written in miniscule weights, so
> > > don't do it.
> > >
> > >
> > Flour does indeed "settle". That's why I have one of those
> > *old-fangled* flour sifters. Not that I use it very often.
>
> Not that I do a lot of baking either but I have never sifted flour and
> I've never weighed it. If a recipe calls for one cup of flour (or 2 or
> whatever), I just scoop it out with a measuring cup. I've never had a
> flour fail. Not ever. Seems like nit-picky stuff to me.

AFAIC, it is nitpicky and when you read about how the "must weigh it"
people actually weigh their items, it's a real crap shoot. They are
no more precise than volume measuring when they are just layering one
ingredient on top of another, because there's no backsies if they
over-pour.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 15:06:19 -0500, Dave Smith
> wrote:

> On 2016-11-23 2:29 PM, Gary wrote:
> > jmcquown wrote:
>
> > Not that I do a lot of baking either but I have never sifted flour and
> > I've never weighed it. If a recipe calls for one cup of flour (or 2 or
> > whatever), I just scoop it out with a measuring cup. I've never had a
> > flour fail. Not ever. Seems like nit-picky stuff to me.
> >
>
>
> I have followed instructions and sifted dry ingredients together and
> ended up with a bunch of the salt left behind because the grains were
> too coarse fit through the mesh.

That's your fault for using Kosher and precisely why some recipes
actually specify table salt.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-11-23 6:29 PM, sf wrote:

>>
>> I have followed instructions and sifted dry ingredients together and
>> ended up with a bunch of the salt left behind because the grains were
>> too coarse fit through the mesh.
>
> That's your fault for using Kosher and precisely why some recipes
> actually specify table salt.
>
>

It wasn't kosher salt.

On Wed, 23 Nov 2016 17:23:13 -0000, "Ophelia" >
wrote:

> "Sqwerts" wrote in message news >
> On 11/23/2016 9:06 AM, sf wrote:
> > On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > > wrote:
> >
> >> Real bakers never measure flour by volume.
> >
> > You and Ophelia are real assholes.
> >
> >
> TSssk!
>
> What's with the anger sf?
>
> ====================
>
> We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL
>
> Perhaps she has to say that because she is too dim to use a scale <g>
>
> I can see who the 'asshole' is)

If you couldn't be bothered to read the introductory post, then shut
the hell up.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Dechucka" > live on stage:

> "Larty Bodine" <"barbarians > wrote in message
>> Auztarded trash rape Abos and steal shrimp from the market.
>
> We steal prawns not shrimps

Speak for yourself ... I prefer stealing Barramundi.

Just a thought!
This desperate and idiotic septic sockpuppet from alt.fan.rush-limbaugh,
etc... just can't let go of aus.politics.

I have stopped giving it newsgroup oxygen ... maybe you could do the same?
(But if you think it still provides you some form of perverse masochistic
entertainment, who am I to stop you?)

--
Ördög
(A Hungarian Devil in service of aus.politics and Usenet)

On 11/23/2016 4:36 PM, Dave Smith wrote:
>> That's your fault for using Kosher and precisely why some recipes
>> actually specify table salt.
>>
>>
>
> It wasn't kosher salt.

Thecanuckleheads favor highway salt - abundant in Canaduh!

On 11/23/2016 4:47 PM, Ördög wrote:
> "Dechucka" > live on stage:
>
>> "Larty Bodine" <"barbarians > wrote in message
>>> Auztarded trash rape Abos and steal shrimp from the market.
>>
>> We steal prawns not shrimps
>
> Speak for yourself ... I prefer stealing Barramundi.
>
> Just a thought!
> This desperate and idiotic septic sockpuppet from alt.fan.rush-limbaugh,
> etc... just can't let go of aus.politics.
>
> I have stopped giving it newsgroup oxygen ... maybe you could do the same?
> (But if you think it still provides you some form of perverse masochistic
> entertainment, who am I to stop you?)
>

A yes a minion of Satan, how droll.

On 2016-11-23 6:47 PM, sf wrote:
> On Wed, 23 Nov 2016 17:23:13 -0000, "Ophelia" >

>> We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL
>>
>> Perhaps she has to say that because she is too dim to use a scale <g>
>>
>> I can see who the 'asshole' is)
>
> If you couldn't be bothered to read the introductory post, then shut
> the hell up.

Just look back to the one I responded to yesterday after I had edited my
kill file and released her. She replied to a post from another twit
filter denizen and included 140 lines of quoted text and added a two
word response.

On 11/23/2016 5:05 PM, Dave Smith wrote:
> She replied to a post from another twit filter denizen and included 140
> lines of quoted text and added a two word response.

You are such and old washer-woman!

Do you even act like a man elsewhere?

On Wed, 23 Nov 2016 15:28:59 -0500, Gary > wrote:

> sf wrote:
> >
> > On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > > wrote:
> >
> > > Real bakers never measure flour by volume.
> >
> > You and Ophelia are real assholes.
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> Did you actually just say that or was it the troll pretending to be you?
> Shame on you.

Not the troll. I explained why I posted in the OP. If she can't be
bothered to take her head out of her ass, then that's her problem. Do
you weigh every single F'ing thing you measure out? I have zero
interest in weighing every blasted ingredient each time I cook.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 12:06:44 -0800 (PST), Cindy Hamilton
> wrote:

> On Wednesday, November 23, 2016 at 2:20:53 PM UTC-5, U.S. Janet B. wrote:
>
> > Wrong. "Generally" and cup of flour weighs 4.5 ounces. Depending
> > upon the type of flour, to be precise, the weight can go from 4.25
> > ounces to 4.75 ounces. If you have a recipe for bread that calls for
> > 6 cups of white flour, you should use 27 ounces of white flour. If,
> > on the other hand, you think that a cup of flour should weigh 5
> > ounces, you have over added flour by 3 ounces -- almost 3/4 of a cup
> > more. Then you add a generous amount of bench flour and you could
> > be up over a cup of flour. That flour sucks up liquid and makes your
> > bread dry as a finished product and stales more quickly. A lot of
> > people think that home made bread should be that way because that is
> > the way home made bread is -- "hearty."
> > Another way many make bread is by feel, adding flour as they go along
> > until it seems right. You want to add all the flour at once so that
> > all the flour becomes hydrated at the same time. Adding as you go
> > along means that you run the risk of the dough being too dry as the
> > last flour sucks up more liquid than you had planned on.
> > Janet US
>
> I don't make bread, but I do occasionally make pizza crust. The
> person who taught me (and gave me the recipe that I more-or-less
> follow) said, "For this recipe, don't use any bench flour. When
> it's been kneaded enough, it'll hold together and come up off
> the board with just a little encouragement from a bench scraper".
>
> He's right. It make a very soft dough (overnight rise) that's
> a little tricky to stretch into a pizza crust, but it's absolutely
> delicious.
>
Resting is also the trick to pasta dough. It's a bit too sticky right
after you put it together, but let it rest for half an hour and it's
perfect.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:

>On Wed, 23 Nov 2016 14:29:46 -0500, Gary > wrote:
>
>> jmcquown wrote:
>> >
>> > On 11/23/2016 11:05 AM, sf wrote:
>> > > On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
>> > > > wrote:
>> > >
>> > >> there's absolutely no reason to sift flour anymore, it
>> > >> all comes presifted.
>> > >
>> > > It settles down, numbskull, that's why anyone who cares about weight
>> > > should give it a good stir with a whisk before they measure by volume.
>> > > It's a concept that isn't hard to understand. You don't care about
>> > > weight and you never use recipes written in miniscule weights, so
>> > > don't do it.
>> > >
>> > >
>> > Flour does indeed "settle". That's why I have one of those
>> > *old-fangled* flour sifters. Not that I use it very often.
>>
>> Not that I do a lot of baking either but I have never sifted flour and
>> I've never weighed it. If a recipe calls for one cup of flour (or 2 or
>> whatever), I just scoop it out with a measuring cup. I've never had a
>> flour fail. Not ever. Seems like nit-picky stuff to me.
>
>AFAIC, it is nitpicky and when you read about how the "must weigh it"
>people actually weigh their items, it's a real crap shoot. They are
>no more precise than volume measuring when they are just layering one
>ingredient on top of another, because there's no backsies if they
>over-pour.

that's a silly argument and applies only to silly people

On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
wrote:

>On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
>

>>
>>AFAIC, it is nitpicky and when you read about how the "must weigh it"
>>people actually weigh their items, it's a real crap shoot. They are
>>no more precise than volume measuring when they are just layering one
>>ingredient on top of another, because there's no backsies if they
>>over-pour.
>
>that's a silly argument and applies only to silly people

My sentiments too, the top chefs/cooks will tell you it is important
to weigh - particularly flour - and they can't all be wrong.

On 11/23/2016 11:09 AM, sf wrote:
> On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski > wrote:
>
>> If you want to duplicate a recipe and have it come out the same every
>> time, yes, measure, weigh, be consistent. If, however, you change the
>> measures you may get something you like better. It will be similar, but
>> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
>> sugar or cinnamon.
>
> Agree. How do you propose approaching recipes written in weights when
> you don't have a scale and only have ways to measure by volume?
>
>
There are some conversion charts. Best solution for the future is to by
a digital scale, as low as $8. One that I have easily fits in a drawer.

On 2016-11-24, Ed Pawlowski > wrote:
> On 11/23/2016 11:09 AM, sf wrote:
>> On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski > wrote:
>>
>>> If you want to duplicate a recipe and have it come out the same every
>>> time, yes, measure, weigh, be consistent. If, however, you change the
>>> measures you may get something you like better. It will be similar, but
>>> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
>>> sugar or cinnamon.
>>
>> Agree. How do you propose approaching recipes written in weights when
>> you don't have a scale and only have ways to measure by volume?
>>
>>
> There are some conversion charts. Best solution for the future is to by
> a digital scale, as low as $8. One that I have easily fits in a drawer.

<http://www.onlineconversion.com/weight_volume_cooking.htm>

nb

"Sqwerts" > wrote in message
news
> On 11/23/2016 4:47 PM, Ördög wrote:
>> "Dechucka" > live on stage:
>>
>>> "Larty Bodine" <"barbarians > wrote in message
>>>> Auztarded trash rape Abos and steal shrimp from the market.
>>>
>>> We steal prawns not shrimps
>>
>> Speak for yourself ... I prefer stealing Barramundi.
>>
>> Just a thought!
>> This desperate and idiotic septic sockpuppet from alt.fan.rush-limbaugh,
>> etc... just can't let go of aus.politics.
>>
>> I have stopped giving it newsgroup oxygen ... maybe you could do the
>> same?
>> (But if you think it still provides you some form of perverse masochistic
>> entertainment, who am I to stop you?)
>>
>
> A yes a minion of Satan, how droll.

Still got that sticky substance on your palm, Squirts???

On 11/23/2016 7:47 PM, SG1 wrote:
>
> "Sqwerts" > wrote in message
> news
>> On 11/23/2016 4:47 PM, Ördög wrote:
>>> "Dechucka" > live on stage:
>>>
>>>> "Larty Bodine" <"barbarians > wrote in message
>>>>> Auztarded trash rape Abos and steal shrimp from the market.
>>>>
>>>> We steal prawns not shrimps
>>>
>>> Speak for yourself ... I prefer stealing Barramundi.
>>>
>>> Just a thought!
>>> This desperate and idiotic septic sockpuppet from alt.fan.rush-limbaugh,
>>> etc... just can't let go of aus.politics.
>>>
>>> I have stopped giving it newsgroup oxygen ... maybe you could do the
>>> same?
>>> (But if you think it still provides you some form of perverse
>>> masochistic
>>> entertainment, who am I to stop you?)
>>>
>>
>> A yes a minion of Satan, how droll.
>
> Still got that sticky substance on your palm, Squirts???
>
Did Marty ice your cake?

On 11/23/2016 5:49 PM, wrote:
> they can't all be wrong.

Canucklehead passivity to consensus - typical

On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
wrote:

> On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
>
> >On Wed, 23 Nov 2016 14:29:46 -0500, Gary > wrote:
> >
> >> jmcquown wrote:
> >> >
> >> > On 11/23/2016 11:05 AM, sf wrote:
> >> > > On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> >> > > > wrote:
> >> > >
> >> > >> there's absolutely no reason to sift flour anymore, it
> >> > >> all comes presifted.
> >> > >
> >> > > It settles down, numbskull, that's why anyone who cares about weight
> >> > > should give it a good stir with a whisk before they measure by volume.
> >> > > It's a concept that isn't hard to understand. You don't care about
> >> > > weight and you never use recipes written in miniscule weights, so
> >> > > don't do it.
> >> > >
> >> > >
> >> > Flour does indeed "settle". That's why I have one of those
> >> > *old-fangled* flour sifters. Not that I use it very often.
> >>
> >> Not that I do a lot of baking either but I have never sifted flour and
> >> I've never weighed it. If a recipe calls for one cup of flour (or 2 or
> >> whatever), I just scoop it out with a measuring cup. I've never had a
> >> flour fail. Not ever. Seems like nit-picky stuff to me.
> >
> >AFAIC, it is nitpicky and when you read about how the "must weigh it"
> >people actually weigh their items, it's a real crap shoot. They are
> >no more precise than volume measuring when they are just layering one
> >ingredient on top of another, because there's no backsies if they
> >over-pour.
>
> that's a silly argument and applies only to silly people

Oh, really? You go right ahead and over pour then.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 20:49:59 -0400, wrote:

> On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
> wrote:
>
> >On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
> >
>
> >>
> >>AFAIC, it is nitpicky and when you read about how the "must weigh it"
> >>people actually weigh their items, it's a real crap shoot. They are
> >>no more precise than volume measuring when they are just layering one
> >>ingredient on top of another, because there's no backsies if they
> >>over-pour.
> >
> >that's a silly argument and applies only to silly people
>
> My sentiments too, the top chefs/cooks will tell you it is important
> to weigh - particularly flour - and they can't all be wrong.

Oh, so you dump one ingredient on top of the other while measuring?
In that case, you're no more accurate than those who do volume.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 19:51:01 -0500, Ed Pawlowski > wrote:

> On 11/23/2016 11:09 AM, sf wrote:
> > On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski > wrote:
> >
> >> If you want to duplicate a recipe and have it come out the same every
> >> time, yes, measure, weigh, be consistent. If, however, you change the
> >> measures you may get something you like better. It will be similar, but
> >> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
> >> sugar or cinnamon.
> >
> > Agree. How do you propose approaching recipes written in weights when
> > you don't have a scale and only have ways to measure by volume?
> >
> >
> There are some conversion charts. Best solution for the future is to by
> a digital scale, as low as $8. One that I have easily fits in a drawer.

You missed the entire point of the OP.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/23/2016 11:28 PM, sf wrote:

> AFAIC, it is nitpicky and when you read about how the "must weigh it"
> people actually weigh their items, it's a real crap shoot. They are
> no more precise than volume measuring when they are just layering one
> ingredient on top of another, because there's no backsies if they
> over-pour.
>
Controlled pouring (or spooning) works fine. You get a little pyramid,
not a 'layer' and you can easily spoon some off the top if there's a bit
too much.

"Gary" wrote in message ...

Ophelia wrote:
>
> Unfortunately, DH only likes ham and pineapple. I could do it blindfold
> now!

Well, that sounds good to me. I like to cook a ham with pineapple
so a pizza that way sounds pretty good. Do you also add some
brown sugar to that? I do for the ham baking.

Next time I make a ham, I might try a pizza too a few days
later using leftovers.

=========================

I spread tomato paste over the dough, cover it with diced ham and pineapple
and cover it all thickly with mozzarella cheese.

That is his preference. I rarely make it for myself because I like anchovy,
sun dried tomato, mushrooms etc. and he doesn't like that)

I make a lot because he likes it for breakfasts.


--
http://www.helpforheroes.org.uk

wrote in message ...

On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
wrote:

>On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
>

>>
>>AFAIC, it is nitpicky and when you read about how the "must weigh it"
>>people actually weigh their items, it's a real crap shoot. They are
>>no more precise than volume measuring when they are just layering one
>>ingredient on top of another, because there's no backsies if they
>>over-pour.
>
>that's a silly argument and applies only to silly people

My sentiments too, the top chefs/cooks will tell you it is important
to weigh - particularly flour - and they can't all be wrong.
============

I can see what JanetB says about bench flour, but it depends on what I am
making.



--
http://www.helpforheroes.org.uk

"Ed Pawlowski" wrote in message ...

On 11/23/2016 11:09 AM, sf wrote:
> On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski > wrote:
>
>> If you want to duplicate a recipe and have it come out the same every
>> time, yes, measure, weigh, be consistent. If, however, you change the
>> measures you may get something you like better. It will be similar, but
>> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
>> sugar or cinnamon.
>
> Agree. How do you propose approaching recipes written in weights when
> you don't have a scale and only have ways to measure by volume?
>
>
There are some conversion charts. Best solution for the future is to by
a digital scale, as low as $8. One that I have easily fits in a drawer.

================

Yes, that is what I have. It is small and flat.

--
http://www.helpforheroes.org.uk

On Wed, 23 Nov 2016 22:10:54 -0800, sf > wrote:

>On Wed, 23 Nov 2016 20:49:59 -0400, wrote:
>
>> On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
>> wrote:
>>
>> >On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
>> >
>>
>> >>
>> >>AFAIC, it is nitpicky and when you read about how the "must weigh it"
>> >>people actually weigh their items, it's a real crap shoot. They are
>> >>no more precise than volume measuring when they are just layering one
>> >>ingredient on top of another, because there's no backsies if they
>> >>over-pour.
>> >
>> >that's a silly argument and applies only to silly people
>>
>> My sentiments too, the top chefs/cooks will tell you it is important
>> to weigh - particularly flour - and they can't all be wrong.
>
>Oh, so you dump one ingredient on top of the other while measuring?
>In that case, you're no more accurate than those who do volume.

Your brain can't be functioning - even if I measure with a cup, I
don't dump everything in the same cup at once.

In article >,
says...
>
> On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
> wrote:
>
> > On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
> >
> > >On Wed, 23 Nov 2016 14:29:46 -0500, Gary > wrote:
> > >
> > >> jmcquown wrote:
> > >> >
> > >> > On 11/23/2016 11:05 AM, sf wrote:
> > >> > > On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> > >> > > > wrote:
> > >> > >
> > >> > >> there's absolutely no reason to sift flour anymore, it
> > >> > >> all comes presifted.
> > >> > >
> > >> > > It settles down, numbskull, that's why anyone who cares about weight
> > >> > > should give it a good stir with a whisk before they measure by volume.
> > >> > > It's a concept that isn't hard to understand. You don't care about
> > >> > > weight and you never use recipes written in miniscule weights, so
> > >> > > don't do it.
> > >> > >
> > >> > >
> > >> > Flour does indeed "settle". That's why I have one of those
> > >> > *old-fangled* flour sifters. Not that I use it very often.
> > >>
> > >> Not that I do a lot of baking either but I have never sifted flour and
> > >> I've never weighed it. If a recipe calls for one cup of flour (or 2 or
> > >> whatever), I just scoop it out with a measuring cup. I've never had a
> > >> flour fail. Not ever. Seems like nit-picky stuff to me.
> > >
> > >AFAIC, it is nitpicky and when you read about how the "must weigh it"
> > >people actually weigh their items, it's a real crap shoot. They are
> > >no more precise than volume measuring when they are just layering one
> > >ingredient on top of another, because there's no backsies if they
> > >over-pour.
> >
> > that's a silly argument and applies only to silly people
>
> Oh, really? You go right ahead and over pour then.

Well, I haven't had that problem in the last 50 years, on account of
having a brain and a steady hand.

Janet UK

On Thursday, November 24, 2016 at 3:33:43 AM UTC-5, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > Unfortunately, DH only likes ham and pineapple. I could do it blindfold
> > now!
>
> Well, that sounds good to me. I like to cook a ham with pineapple
> so a pizza that way sounds pretty good. Do you also add some
> brown sugar to that? I do for the ham baking.
>
> Next time I make a ham, I might try a pizza too a few days
> later using leftovers.
>
> =========================
>
> I spread tomato paste over the dough, cover it with diced ham and pineapple
> and cover it all thickly with mozzarella cheese.
>
> That is his preference. I rarely make it for myself because I like anchovy,
> sun dried tomato, mushrooms etc. and he doesn't like that)
>
> I make a lot because he likes it for breakfasts.

My husband and I have rather different preferences in pizza. We make
two small ones.

Cindy Hamilton

Cindy Hamilton wrote:
>
> My husband and I have rather different preferences in pizza. We make
> two small ones.

I have one friend. Him and his wife also like different toppings.
He's sent pictures before. What they do is make one large pizza
but put different toppings on each half.

On Thursday, November 24, 2016 at 7:59:49 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > My husband and I have rather different preferences in pizza. We make
> > two small ones.
>
> I have one friend. Him and his wife also like different toppings.
> He's sent pictures before. What they do is make one large pizza
> but put different toppings on each half.

That's a good option, but it wouldn't work for us.

Him: loads of sauce and cheese, sausage
Me: a thin swipe of garlic oil, a very small amount of cheese, diced tomatoes;
finished after it comes out of the oven with a generous sprinkling of
minced basil and parsley

His loads of sauce and cheese would crawl over to my side either in
the oven or on the dismount.

We've found a method that makes both of us happy.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Thursday, November 24, 2016 at 3:33:43 AM UTC-5, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > Unfortunately, DH only likes ham and pineapple. I could do it blindfold
> > now!
>
> Well, that sounds good to me. I like to cook a ham with pineapple
> so a pizza that way sounds pretty good. Do you also add some
> brown sugar to that? I do for the ham baking.
>
> Next time I make a ham, I might try a pizza too a few days
> later using leftovers.
>
> =========================
>
> I spread tomato paste over the dough, cover it with diced ham and
> pineapple
> and cover it all thickly with mozzarella cheese.
>
> That is his preference. I rarely make it for myself because I like
> anchovy,
> sun dried tomato, mushrooms etc. and he doesn't like that)
>
> I make a lot because he likes it for breakfasts.

My husband and I have rather different preferences in pizza. We make
two small ones.

Cindy Hamilton

========================

Sounds good for you two If and when I want one, it will be easy for me to
do so, but mostly I am not terribly bothered



--
http://www.helpforheroes.org.uk

On 11/24/2016 5:33 AM, Cindy Hamilton wrote:
> On Thursday, November 24, 2016 at 3:33:43 AM UTC-5, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> Ophelia wrote:
>>>
>>> Unfortunately, DH only likes ham and pineapple. I could do it blindfold
>>> now!
>>
>> Well, that sounds good to me. I like to cook a ham with pineapple
>> so a pizza that way sounds pretty good. Do you also add some
>> brown sugar to that? I do for the ham baking.
>>
>> Next time I make a ham, I might try a pizza too a few days
>> later using leftovers.
>>
>> =========================
>>
>> I spread tomato paste over the dough, cover it with diced ham and pineapple
>> and cover it all thickly with mozzarella cheese.
>>
>> That is his preference. I rarely make it for myself because I like anchovy,
>> sun dried tomato, mushrooms etc. and he doesn't like that)
>>
>> I make a lot because he likes it for breakfasts.
>
> My husband and I have rather different preferences in pizza. We make
> two small ones.
>
> Cindy Hamilton
>

With drowned possum on top?

On Wed, 23 Nov 2016 22:10:54 -0800, sf > wrote:

>On Wed, 23 Nov 2016 20:49:59 -0400, wrote:
>
>> On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. >
>> wrote:
>>
>> >On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:
>> >
>>
>> >>
>> >>AFAIC, it is nitpicky and when you read about how the "must weigh it"
>> >>people actually weigh their items, it's a real crap shoot. They are
>> >>no more precise than volume measuring when they are just layering one
>> >>ingredient on top of another, because there's no backsies if they
>> >>over-pour.
>> >
>> >that's a silly argument and applies only to silly people
>>
>> My sentiments too, the top chefs/cooks will tell you it is important
>> to weigh - particularly flour - and they can't all be wrong.
>
>Oh, so you dump one ingredient on top of the other while measuring?
>In that case, you're no more accurate than those who do volume.

that doesn't make sense. The scales have a tare function, it's very
accurate. It completely eliminates the 'packing' and 'heaping' of
regular measuring cups, plus I don't have all those extra measures
sitting around. I practice mise en place and that eliminates a lot of
problems, nevertheless, every cook/baker has bad kitchen days when
they forget the salt or similar. Measureing cups will not eliminate
that issue. No good baker 'dumps' stuff willy nilly. When you go to
the store and want 3 pounds of shrimp at $10.99 a pound, I bet you
want the guy behind the counter to weigh the shrimp instead of just
putting a couple of scoops into a bag and charging you. You know
weighing is more accurate.
Janet US

On Thu, 24 Nov 2016 06:45:07 +0000, S Viemeister
> wrote:

>On 11/23/2016 11:28 PM, sf wrote:
>
>> AFAIC, it is nitpicky and when you read about how the "must weigh it"
>> people actually weigh their items, it's a real crap shoot. They are
>> no more precise than volume measuring when they are just layering one
>> ingredient on top of another, because there's no backsies if they
>> over-pour.
>>
>Controlled pouring (or spooning) works fine. You get a little pyramid,
>not a 'layer' and you can easily spoon some off the top if there's a bit
>too much.
>
>
besides, if you're really anal, you can easily weigh each item by
itself. Problem solved.
Janet US

On Thu, 24 Nov 2016 08:33:35 -0000, "Ophelia" >
wrote:

>"Gary" wrote in message ...
>
>Ophelia wrote:
>>
>> Unfortunately, DH only likes ham and pineapple. I could do it blindfold
>> now!
>
>Well, that sounds good to me. I like to cook a ham with pineapple
>so a pizza that way sounds pretty good. Do you also add some
>brown sugar to that? I do for the ham baking.
>
>Next time I make a ham, I might try a pizza too a few days
>later using leftovers.
>
>=========================
>
>I spread tomato paste over the dough, cover it with diced ham and pineapple
>and cover it all thickly with mozzarella cheese.
>
>That is his preference. I rarely make it for myself because I like anchovy,
>sun dried tomato, mushrooms etc. and he doesn't like that)
>
>I make a lot because he likes it for breakfasts.

He gets a "Hawwaaian Pizza" (pineapple and ham) on his half of the
pizza and I get the works on my half.
Problem solved
Janet US