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Ingredient Weight Chart by King Arthur
On Saturday, November 26, 2016 at 12:24:23 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Saturday, November 26, 2016 at 12:01:40 PM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: > > > > On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > > > > > wrote: > > > > > > > > > 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 > > > > > > > > Tare doesn't matter when you're pouring it on top of other > > > > ingredients. There is no accuracy involved, just luck. > > > > > > > > > > > > -- > > > > Avoid cutting yourself when slicing vegetables by getting someone else > > > > to > > > > hold them. > > > > > > I hardly measure anything these days. Here's a no-measure sweet potato > > > pie. > > > It's made with two cans of yams - one was mashed and one was chopped up. > > > My > > > step-mom requested something less sweet so I custom built this dish. > > > > > > I don't measure the flour and shortening out for the shortcrust either > > > because the amount of flour used is determined by how much crust I need. > > > A > > > recipe cannot give that. I also hate digging shortening out of a > > > measuring > > > cup. > > > > > > https://www.amazon.com/photos/share/...t2sFKbdYSGtJeV > > > > > > =================== > > > > > > I guess you are not an 'asshole' then? > > > > > > That looks lovely by the way  )> > > > > > > > > > > > -- > > > http://www.helpforheroes.org.uk > > > > Here's my Chinese turkey. Evidently, I really am an asshole. > > > > https://www.amazon.com/photos/share/...GcRo9UHDvMZbXr > > > > ================== > > > > Why, did you weigh it???? ;-) That looks delicious!! What is that > > coating? > > > > > > > > -- > > http://www.helpforheroes.org.uk > > This stuff - it works great with pork ribs and loin. > > https://www.amazon.com/NOH-Chinese-B.../dp/B0001IOSDQ > > =============== > > Thanks. Not something I've ever seen. Is it spicy? > > > > -- > http://www.helpforheroes.org.uk It's sweet with a 5 spice taste. You can use this recipe. This is a different kind of marinade. http://www.recipetineats.com/chinese...pork-char-siu/ |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
On 11/26/2016 2:28 PM, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: >> On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > >> wrote: >> >> > 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 >> >> Tare doesn't matter when you're pouring it on top of other >> ingredients. There is no accuracy involved, just luck. >> >> >> -- >> Avoid cutting yourself when slicing vegetables by getting someone else to >> hold them. > > I hardly measure anything these days. Here's a no-measure sweet potato pie. > It's made with two cans of yams - one was mashed and one was chopped up. My > step-mom requested something less sweet so I custom built this dish. > > I don't measure the flour and shortening out for the shortcrust either > because the amount of flour used is determined by how much crust I need. A > recipe cannot give that. I also hate digging shortening out of a measuring > cup. > > https://www.amazon.com/photos/share/...t2sFKbdYSGtJeV > > > =================== > > I guess you are not an 'asshole' then? > > That looks lovely by the way )> > > Wow, that DOES look super tasty!!! |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
On 11/26/2016 2:49 PM, dsi1 wrote:
>> I guess you are not an 'asshole' then? >> >> That looks lovely by the way )>> >> >> >> -- >> http://www.helpforheroes.org.uk > Yes, as a matter of fact, I am an asshole. Bullshit lie, you asshole! ;-0 > Although I can't say if my cooking has much to do with it. Thankfully you did nothing stewed for us yet... |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
On 11/26/2016 2:53 PM, dsi1 wrote:
> On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: >>> On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > >>> wrote: >>> >>>> 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 >>> >>> Tare doesn't matter when you're pouring it on top of other >>> ingredients. There is no accuracy involved, just luck. >>> >>> >>> -- >>> Avoid cutting yourself when slicing vegetables by getting someone else to >>> hold them. >> >> I hardly measure anything these days. Here's a no-measure sweet potato pie. >> It's made with two cans of yams - one was mashed and one was chopped up. My >> step-mom requested something less sweet so I custom built this dish. >> >> I don't measure the flour and shortening out for the shortcrust either >> because the amount of flour used is determined by how much crust I need. A >> recipe cannot give that. I also hate digging shortening out of a measuring >> cup. >> >> https://www.amazon.com/photos/share/...t2sFKbdYSGtJeV >> >> =================== >> >> I guess you are not an 'asshole' then? >> >> That looks lovely by the way )>> >> >> >> -- >> http://www.helpforheroes.org.uk > > Here's my Chinese turkey. Evidently, I really am an asshole. > > https://www.amazon.com/photos/share/...GcRo9UHDvMZbXr > Oh brother, I am too! Did you save me some? That's literally beautiful. |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
On 11/26/2016 3:11 PM, dsi1 wrote:
> On Saturday, November 26, 2016 at 12:01:40 PM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: >>>> On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > >>>> wrote: >>>> >>>>> 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 >>>> >>>> Tare doesn't matter when you're pouring it on top of other >>>> ingredients. There is no accuracy involved, just luck. >>>> >>>> >>>> -- >>>> Avoid cutting yourself when slicing vegetables by getting someone else >>>> to >>>> hold them. >>> >>> I hardly measure anything these days. Here's a no-measure sweet potato >>> pie. >>> It's made with two cans of yams - one was mashed and one was chopped up. >>> My >>> step-mom requested something less sweet so I custom built this dish. >>> >>> I don't measure the flour and shortening out for the shortcrust either >>> because the amount of flour used is determined by how much crust I need. A >>> recipe cannot give that. I also hate digging shortening out of a measuring >>> cup. >>> >>> https://www.amazon.com/photos/share/...t2sFKbdYSGtJeV >>> >>> =================== >>> >>> I guess you are not an 'asshole' then? >>> >>> That looks lovely by the way )>>> >>> >>> >>> -- >>> http://www.helpforheroes.org.uk >> >> Here's my Chinese turkey. Evidently, I really am an asshole. >> >> https://www.amazon.com/photos/share/...GcRo9UHDvMZbXr >> >> ================== >> >> Why, did you weigh it???? ;-) That looks delicious!! What is that >> coating? >> >> >> >> -- >> http://www.helpforheroes.org.uk > > This stuff - it works great with pork ribs and loin. > > https://www.amazon.com/NOH-Chinese-B.../dp/B0001IOSDQ > Hey I bought some last time you posted and tried it and it IS good! Of course I still make my own mostly, but for a packet mix - awesome. |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
Ophelia wrote in rec.food.cooking:
> "Ed Pawlowski" wrote in message > ... > > On 11/25/2016 11:40 PM, sf wrote: > > > > > Tare doesn't matter when you're pouring it on top of other > > ingredients. There is no accuracy involved, just luck. > > > > > > Aside from potentially over pouring, it is perfectly accurate. Using > the tare function you eliminate math errors. > > =================== > > Careful Ed! You will be lumped in with the rest of us 'assholes' who > dare to use a scale <g> Nothing wrong with a scale! I just find it too much trouble as little that I do, needs that level of accuracy. -- |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
On 2016-11-26 9:32 PM, cshenk wrote:
> >> >> Careful Ed! You will be lumped in with the rest of us 'assholes' who >> dare to use a scale <g> > > Nothing wrong with a scale! I just find it too much trouble as little > that I do, needs that level of accuracy. > That about sums it up for most people here. I don't think there is much that any of is cook where such accuracy would be required... assuming that weighing small amounts on a cheap scale is more accurate. |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
Ophelia wrote in rec.food.cooking:
> "Cheri" wrote in message news 
> > > "Ophelia" > wrote in message > ... > > "Ed Pawlowski" wrote in message > > ... > > > > On 11/25/2016 11:40 PM, sf wrote: > > > > > > > > Tare doesn't matter when you're pouring it on top of other > > > ingredients. There is no accuracy involved, just luck. > > > > > > > > > > Aside from potentially over pouring, it is perfectly accurate. > > Using the tare function you eliminate math errors. > > > > =================== > > > > Careful Ed! You will be lumped in with the rest of us 'assholes' > > who dare to use a scale <g> > > My .02, I don't think people who weigh ingredients are "assholes" > simply because they do weigh them, but they may be "assholes" for > other reasons (not you Ophelia) LOL > > Cheri > > ====================== > > Phew thank you )) BUT according to sf, we are 'assholes' for using> scales <g> She didn't mention anything else .. ;-) Be at ease! It's just a different way of calculation and nothing wrong with it. Probably the big difference is most who are used to volume measures, do not *have* a kitchen scale usable for such. I have a simple one, adequate for telling if I have 4lbs of sweet potatoes or 2lbs, but not accurate enough to do a metric recipe of '100G this and 50G that'. Nor do I have counter space for one that would do such. LOL, one of the detractions of a 1960's kitchen. There were so fewer appliances then, it was a spacious counter I am sure. -- |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
Ophelia wrote in rec.food.cooking:
> "dsi1" wrote in message > ... > > On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: > >> On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > > >> wrote: > > > > >> > 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 > > > > >> Tare doesn't matter when you're pouring it on top of other > >> ingredients. There is no accuracy involved, just luck. > > > > > > > >> -- > Avoid cutting yourself when slicing vegetables by getting > someone else > to >> hold them. > > > > I hardly measure anything these days. Here's a no-measure sweet > > potato pie. It's made with two cans of yams - one was mashed and > > one was chopped up. My step-mom requested something less sweet so > > I custom built this dish. > > > > I don't measure the flour and shortening out for the shortcrust > > either because the amount of flour used is determined by how much > > crust I need. A recipe cannot give that. I also hate digging > > shortening out of a measuring cup. > > > > https://www.amazon.com/photos/share/...S0TbB92XVsit2s > > FKbdYSGtJeV > > > > =================== > > > > I guess you are not an 'asshole' then? > > > > That looks lovely by the way )> > > > > > > > -- http://www.helpforheroes.org.uk > > Here's my Chinese turkey. Evidently, I really am an asshole. > > https://www.amazon.com/photos/share/...ercsTHjk0GcRo9 > UHDvMZbXr > > ================== > > Why, did you weigh it???? ;-) That looks delicious!! What is that > coating? Char Sui (or similar) would be my guess. Used in a boneless breast of turkey. -- |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
dsi1 wrote in rec.food.cooking:
> On Saturday, November 26, 2016 at 12:01:40 PM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: > > > > On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > > > > > wrote: > > > > > > > > > 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 > > > > > > > > Tare doesn't matter when you're pouring it on top of other > > > > ingredients. There is no accuracy involved, just luck. > > > > > > > > > > > > -- > > > > Avoid cutting yourself when slicing vegetables by getting > > > > someone else to > > > > hold them. > > > > > > I hardly measure anything these days. Here's a no-measure sweet > > > potato pie. > > > It's made with two cans of yams - one was mashed and one was > > > chopped up. My > > > step-mom requested something less sweet so I custom built this > > > dish. > > > > > > I don't measure the flour and shortening out for the shortcrust > > > either because the amount of flour used is determined by how much > > > crust I need. A recipe cannot give that. I also hate digging > > > shortening out of a measuring cup. > > > > > > https://www.amazon.com/photos/share/...03S0TbB92XVsit > > > 2sFKbdYSGtJeV > > > > > > =================== > > > > > > I guess you are not an 'asshole' then? > > > > > > That looks lovely by the way )> > > > > > > > > > > > -- > > > http://www.helpforheroes.org.uk > > > > Here's my Chinese turkey. Evidently, I really am an asshole. > > > > https://www.amazon.com/photos/share/...HuercsTHjk0GcR > > o9UHDvMZbXr > > > > ================== > > > > Why, did you weigh it???? ;-) That looks delicious!! What is > > that coating? > > > > > > > > -- > > http://www.helpforheroes.org.uk > > This stuff - it works great with pork ribs and loin. > > https://www.amazon.com/NOH-Chinese-B...cket/dp/B0001I > OSDQ LOL, tagged it. -- |
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Posted to rec.food.cooking
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Ingredient Weight Chart by King Arthur
Ophelia wrote in rec.food.cooking:
> "dsi1" wrote in message > ... > > On Saturday, November 26, 2016 at 12:01:40 PM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: > >> "dsi1" wrote in message > >> ... > > > > >> On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: > >> > On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > > >> > wrote: > >> > > >> > > 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 >> > > >> > Tare doesn't matter when you're pouring it on top of other > >> > ingredients. There is no accuracy involved, just luck. > >> > > >> > > >> > -- > > Avoid cutting yourself when slicing vegetables by > getting someone else >> > to > >> > hold them. > > > > >> I hardly measure anything these days. Here's a no-measure sweet > potato >> pie. > >> It's made with two cans of yams - one was mashed and one was > chopped up. >> My > >> step-mom requested something less sweet so I custom built this > dish. > > > > >> I don't measure the flour and shortening out for the shortcrust > either >> because the amount of flour used is determined by how much > crust I need. > A >> recipe cannot give that. I also hate digging > shortening out of a > measuring >> cup. > > > > >> > https://www.amazon.com/photos/share/...TbB92XVsit2sFK > bdYSGtJeV > > > > >> =================== > > > > >> I guess you are not an 'asshole' then? > > > > >> That looks lovely by the way )> > > > > > > > > > >> -- > http://www.helpforheroes.org.uk > > > > Here's my Chinese turkey. Evidently, I really am an asshole. > > > > https://www.amazon.com/photos/share/...HuercsTHjk0GcR > > o9UHDvMZbXr > > > > ================== > > > > Why, did you weigh it???? ;-) That looks delicious!! What is that > > coating? > > > > > > > > -- http://www.helpforheroes.org.uk > > This stuff - it works great with pork ribs and loin. > > https://www.amazon.com/NOH-Chinese-B...cket/dp/B0001I > OSDQ > > =============== > > Thanks. Not something I've ever seen. Is it spicy? No, it's sweet and savory with only the tiny hint of something like Paprika level balanced with cinnimon. Carol -- |
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Ingredient Weight Chart by King Arthur
On 11/26/2016 7:36 PM, Dave Smith wrote:
>> Nothing wrong with a scale! I just find it too much trouble as little >> that I do, needs that level of accuracy. >> > > > That about sums it up for most people here. No, asshat, it does NOT! **** you Canuck trash! |
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Ingredient Weight Chart by King Arthur
On 11/26/2016 7:36 PM, Dave Smith wrote:
> On 2016-11-26 9:32 PM, cshenk wrote: >> >>> >>> Careful Ed! You will be lumped in with the rest of us 'assholes' who >>> dare to use a scale <g> >> >> Nothing wrong with a scale! I just find it too much trouble as little >> that I do, needs that level of accuracy. >> > > > That about sums it up for most people here. I don't think there is much > that any of is cook where such accuracy would be required... That's because cooks and bakers are different species! |
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Ingredient Weight Chart by King Arthur
"dsi1" wrote in message
... On Saturday, November 26, 2016 at 12:24:23 PM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Saturday, November 26, 2016 at 12:01:40 PM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: > > > > On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > > > > > wrote: > > > > > > > > > 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 > > > > > > > > Tare doesn't matter when you're pouring it on top of other > > > > ingredients. There is no accuracy involved, just luck. > > > > > > > > > > > > -- > > > > Avoid cutting yourself when slicing vegetables by getting someone > > > > else > > > > to > > > > hold them. > > > > > > I hardly measure anything these days. Here's a no-measure sweet potato > > > pie. > > > It's made with two cans of yams - one was mashed and one was chopped > > > up. > > > My > > > step-mom requested something less sweet so I custom built this dish. > > > > > > I don't measure the flour and shortening out for the shortcrust either > > > because the amount of flour used is determined by how much crust I > > > need. > > > A > > > recipe cannot give that. I also hate digging shortening out of a > > > measuring > > > cup. > > > > > > https://www.amazon.com/photos/share/...t2sFKbdYSGtJeV > > > > > > =================== > > > > > > I guess you are not an 'asshole' then? > > > > > > That looks lovely by the way )> > > > > > > > > > > > -- > > > http://www.helpforheroes.org.uk > > > > Here's my Chinese turkey. Evidently, I really am an asshole. > > > > https://www.amazon.com/photos/share/...GcRo9UHDvMZbXr > > > > ================== > > > > Why, did you weigh it???? ;-) That looks delicious!! What is that > > coating? > > > > > > > > -- > > http://www.helpforheroes.org.uk > > This stuff - it works great with pork ribs and loin. > > https://www.amazon.com/NOH-Chinese-B.../dp/B0001IOSDQ > > =============== > > Thanks. Not something I've ever seen. Is it spicy? > > > > -- > http://www.helpforheroes.org.uk It's sweet with a 5 spice taste. You can use this recipe. This is a different kind of marinade. http://www.recipetineats.com/chinese...pork-char-siu/ ==================== Thanks -- http://www.helpforheroes.org.uk |
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Ingredient Weight Chart by King Arthur
"graham" wrote in message news
On 11/26/2016 7:36 PM, Dave Smith wrote: > On 2016-11-26 9:32 PM, cshenk wrote: >> >>> >>> Careful Ed! You will be lumped in with the rest of us 'assholes' who >>> dare to use a scale <g> >> >> Nothing wrong with a scale! I just find it too much trouble as little >> that I do, needs that level of accuracy. >> > > > That about sums it up for most people here. I don't think there is much > that any of is cook where such accuracy would be required... That's because cooks and bakers are different species! ========================== Yes! That is a difference. -- http://www.helpforheroes.org.uk |
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Ingredient Weight Chart by King Arthur
"cshenk" wrote in message
... Ophelia wrote in rec.food.cooking: > "Cheri" wrote in message news
>> > "Ophelia" > wrote in message > ... > > "Ed Pawlowski" wrote in message > > ... > > > > On 11/25/2016 11:40 PM, sf wrote: > > > > > > > > Tare doesn't matter when you're pouring it on top of other > > > ingredients. There is no accuracy involved, just luck. > > > > > > > > > > Aside from potentially over pouring, it is perfectly accurate. > > Using the tare function you eliminate math errors. > > > > =================== > > > > Careful Ed! You will be lumped in with the rest of us 'assholes' > > who dare to use a scale <g> > > My .02, I don't think people who weigh ingredients are "assholes" > simply because they do weigh them, but they may be "assholes" for > other reasons (not you Ophelia) LOL > > Cheri > > ====================== > > Phew thank you )) BUT according to sf, we are 'assholes' for using> scales <g> She didn't mention anything else .. ;-) Be at ease! It's just a different way of calculation and nothing wrong with it. Probably the big difference is most who are used to volume measures, do not *have* a kitchen scale usable for such. I have a simple one, adequate for telling if I have 4lbs of sweet potatoes or 2lbs, but not accurate enough to do a metric recipe of '100G this and 50G that'. Nor do I have counter space for one that would do such. LOL, one of the detractions of a 1960's kitchen. There were so fewer appliances then, it was a spacious counter I am sure. ===================== Whoa!!! I had a scale in my 60's kitchen. I used to do a lot of baking - especially cakes - and cups would not have cut it. -- -- http://www.helpforheroes.org.uk |
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Ingredient Weight Chart by King Arthur
"cshenk" wrote in message
... Ophelia wrote in rec.food.cooking: > "dsi1" wrote in message > ... > > On Saturday, November 26, 2016 at 12:01:40 PM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, November 26, 2016 at 11:28:30 AM UTC-10, Ophelia wrote: > >> "dsi1" wrote in message > >> ... > > > > >> On Friday, November 25, 2016 at 6:40:02 PM UTC-10, sf wrote: > >> > On Thu, 24 Nov 2016 08:02:32 -0700, U.S. Janet B. > > >> > wrote: > >> > > >> > > 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 >> > > >> > Tare doesn't matter when you're pouring it on top of other > >> > ingredients. There is no accuracy involved, just luck. > >> > > >> > > >> > -- > > Avoid cutting yourself when slicing vegetables by > getting someone else >> > to > >> > hold them. > > > > >> I hardly measure anything these days. Here's a no-measure sweet > potato >> pie. > >> It's made with two cans of yams - one was mashed and one was > chopped up. >> My > >> step-mom requested something less sweet so I custom built this > dish. > > > > >> I don't measure the flour and shortening out for the shortcrust > either >> because the amount of flour used is determined by how much > crust I need. > A >> recipe cannot give that. I also hate digging > shortening out of a > measuring >> cup. > > > > >> > https://www.amazon.com/photos/share/...TbB92XVsit2sFK > bdYSGtJeV > > > > >> =================== > > > > >> I guess you are not an 'asshole' then? > > > > >> That looks lovely by the way )> > > > > > > > > > >> -- > http://www.helpforheroes.org.uk > > > > Here's my Chinese turkey. Evidently, I really am an asshole. > > > > https://www.amazon.com/photos/share/...HuercsTHjk0GcR > > o9UHDvMZbXr > > > > ================== > > > > Why, did you weigh it???? ;-) That looks delicious!! What is that > > coating? > > > > > > > > -- http://www.helpforheroes.org.uk > > This stuff - it works great with pork ribs and loin. > > https://www.amazon.com/NOH-Chinese-B...cket/dp/B0001I > OSDQ > > =============== > > Thanks. Not something I've ever seen. Is it spicy? No, it's sweet and savory with only the tiny hint of something like Paprika level balanced with cinnimon. Carol ================== Thanks. D doesn't like cinnamon but I am sure I can make up a mix without those things. -- -- http://www.helpforheroes.org.uk |
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Ingredient Weight Chart by King Arthur
On Saturday, November 26, 2016 at 3:46:15 PM UTC-5, dsi1 wrote:
> I also hate digging shortening out of a measuring cup. If I used shortening, I'd measure by water displacement: <http://www.thekitchn.com/an-old-timey-kitchen-tip-the-water-displacement-method-170586> Seems antiquated, since the last time I bought shortening, it came wrapped in sticks, just like butter. Cindy Hamilton |
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Ingredient Weight Chart by King Arthur
On Sat, 26 Nov 2016 00:26:24 -0500, Ed Pawlowski > wrote:
> On 11/25/2016 11:40 PM, sf wrote: > > > > > Tare doesn't matter when you're pouring it on top of other > > ingredients. There is no accuracy involved, just luck. > > > > > > Aside from potentially over pouring, it is perfectly accurate. Using > the tare function you eliminate math errors. As I said previously, overpouring is an issue with tare. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Ingredient Weight Chart by King Arthur
On Sat, 26 Nov 2016 20:32:27 -0600, "cshenk" > wrote:
> Ophelia wrote in rec.food.cooking: > > > "Ed Pawlowski" wrote in message > > ... > > > > On 11/25/2016 11:40 PM, sf wrote: > > > > > > > > Tare doesn't matter when you're pouring it on top of other > > > ingredients. There is no accuracy involved, just luck. > > > > > > > > > > Aside from potentially over pouring, it is perfectly accurate. Using > > the tare function you eliminate math errors. > > > > =================== > > > > Careful Ed! You will be lumped in with the rest of us 'assholes' who > > dare to use a scale <g> > > Nothing wrong with a scale! I just find it too much trouble as little > that I do, needs that level of accuracy. Stirring the flour before measuring works for me. I weighed a cup of flour, it was spot on for weight and I am comfortable using volume. Not my problem if Ophelia can't read and turns the thread into a weight vs volume war. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Ingredient Weight Chart by King Arthur
On Sun, 27 Nov 2016 05:29:52 -0800, sf > wrote:
>On Sat, 26 Nov 2016 20:32:27 -0600, "cshenk" > wrote: > >> Ophelia wrote in rec.food.cooking: >> >> > "Ed Pawlowski" wrote in message >> > ... >> > >> > On 11/25/2016 11:40 PM, sf wrote: >> > >> > > >> > > Tare doesn't matter when you're pouring it on top of other >> > > ingredients. There is no accuracy involved, just luck. >> > > >> > > >> > >> > Aside from potentially over pouring, it is perfectly accurate. Using >> > the tare function you eliminate math errors. >> > >> > =================== >> > >> > Careful Ed! You will be lumped in with the rest of us 'assholes' who >> > dare to use a scale <g> >> >> Nothing wrong with a scale! I just find it too much trouble as little >> that I do, needs that level of accuracy. > >Stirring the flour before measuring works for me. I weighed a cup of >flour, it was spot on for weight and I am comfortable using volume. >Not my problem if Ophelia can't read and turns the thread into a >weight vs volume war. You're crazy! All I know is that it is no more difficult/time consuming to weigh as opposed to measuring by volume. The good cooks say volume is unreliable, particularly in very humid weather. So if I was going to make cookies, I might measure by volume but if I was going to make a Genoise, you can bet I will weigh to be certain. I have two different brands of glass volume measurers, one Pyrex and another some make I don't particularly know. What they both call 1 cup is not the same volume if I measure it with water. |
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Ingredient Weight Chart by King Arthur
On 11/27/2016 6:17 AM, sf wrote:
> On Sat, 26 Nov 2016 00:26:24 -0500, Ed Pawlowski > wrote: > >> >> Aside from potentially over pouring, it is perfectly accurate. Using >> the tare function you eliminate math errors. > > As I said previously, overpouring is an issue with tare. > > Only if you are ham-fisted. |
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Ingredient Weight Chart by King Arthur
On 11/27/2016 8:17 AM, sf wrote:
> On Sat, 26 Nov 2016 00:26:24 -0500, Ed Pawlowski > wrote: > >> On 11/25/2016 11:40 PM, sf wrote: >> >>> >>> Tare doesn't matter when you're pouring it on top of other >>> ingredients. There is no accuracy involved, just luck. >>> >>> >> >> Aside from potentially over pouring, it is perfectly accurate. Using >> the tare function you eliminate math errors. > > As I said previously, overpouring is an issue with tare. > > The real problem is carelessness. It is easy not to overpour if you use a little common sense. Weight and volume can work just as well for most things. Where weight is important is using cures for meat as over or under makes a huge difference and can even get you sick. |
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Ingredient Weight Chart by King Arthur
wrote in message ...
On Sun, 27 Nov 2016 05:29:52 -0800, sf > wrote: >On Sat, 26 Nov 2016 20:32:27 -0600, "cshenk" > wrote: > >> Ophelia wrote in rec.food.cooking: >> >> > "Ed Pawlowski" wrote in message >> > ... >> > >> > On 11/25/2016 11:40 PM, sf wrote: >> > >> > > >> > > Tare doesn't matter when you're pouring it on top of other >> > > ingredients. There is no accuracy involved, just luck. >> > > >> > > >> > >> > Aside from potentially over pouring, it is perfectly accurate. Using >> > the tare function you eliminate math errors. >> > >> > =================== >> > >> > Careful Ed! You will be lumped in with the rest of us 'assholes' who >> > dare to use a scale <g> >> >> Nothing wrong with a scale! I just find it too much trouble as little >> that I do, needs that level of accuracy. > >Stirring the flour before measuring works for me. I weighed a cup of >flour, it was spot on for weight and I am comfortable using volume. >Not my problem if Ophelia can't read and turns the thread into a >weight vs volume war. You're crazy! All I know is that it is no more difficult/time consuming to weigh as opposed to measuring by volume. The good cooks say volume is unreliable, particularly in very humid weather. So if I was going to make cookies, I might measure by volume but if I was going to make a Genoise, you can bet I will weigh to be certain. I have two different brands of glass volume measurers, one Pyrex and another some make I don't particularly know. What they both call 1 cup is not the same volume if I measure it with water. ============== LOL don't you just love it ... " Not my problem if Ophelia can't read and turns the thread into a weight vs volume war." *I* turned it into a weight etc ..* She needs to be careful who she calls 'asshole' just because someone disagrees! She is the only person I have ever or will ever call an ASSHOLE! But she fits it perfectly!!! -- htt://www.helpforheroes.org.uk |
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Ingredient Weight Chart by King Arthur
dsi1 wrote:
> > http://www.recipetineats.com/chinese...pork-char-siu/ I've had this before with chicken and absolutely loved it. I just didn't remember the name. Sadly, I didn't get to see your pic of turkey. ----------------------------------------------------------- > > Here's my Chinese turkey. Evidently, I really am an asshole. > > > > https://www.amazon.com/photos/share/...GcRo9UHDvMZbXr ----------------------------------------------------------- I used my nifty newer Win7 laptop to check it out but trying a few times failed to see the pic. It said something like "This is either a private pic or it's been canceled." I wish you would use hostpic.com so everyone can see your pic. Amazon photos suck. I say that because my upto date computer should have shown me that. No need for anyone to use a long-winded, waste of bandwidth webpages just to show someone a simple .jpg picture. |
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Ingredient Weight Chart by King Arthur
"Gary" wrote in message ...
dsi1 wrote: > > http://www.recipetineats.com/chinese...pork-char-siu/ I've had this before with chicken and absolutely loved it. I just didn't remember the name. Sadly, I didn't get to see your pic of turkey. ----------------------------------------------------------- > > Here's my Chinese turkey. Evidently, I really am an asshole. > > > > https://www.amazon.com/photos/share/...GcRo9UHDvMZbXr ----------------------------------------------------------- I used my nifty newer Win7 laptop to check it out but trying a few times failed to see the pic. It said something like "This is either a private pic or it's been canceled." I wish you would use hostpic.com so everyone can see your pic. Amazon photos suck. I say that because my upto date computer should have shown me that. No need for anyone to use a long-winded, waste of bandwidth webpages just to show someone a simple .jpg picture. ================ I use Tinypic. I don't know if that is any use for you? -- http://www.helpforheroes.org.uk |
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Ingredient Weight Chart by King Arthur
On 11/27/2016 2:40 PM, graham wrote:
> On 11/27/2016 6:17 AM, sf wrote: >> On Sat, 26 Nov 2016 00:26:24 -0500, Ed Pawlowski > wrote: >>> Aside from potentially over pouring, it is perfectly accurate. Using >>> the tare function you eliminate math errors. >> >> As I said previously, overpouring is an issue with tare. >> > Only if you are ham-fisted. > Indeed. And you'd need to make an effort to have the stuff land in a 'layer', rather than a nice little pointy pile, from which excess ingredient can easily be spooned off, if necessary. |
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Ingredient Weight Chart by King Arthur
On 11/27/2016 5:01 AM, Cindy Hamilton wrote:
> If I used shortening, I'd measure by water displacement: Like you do when you and your rancid hubby DROWN LIVE POSSUMS? You sick filthy killer BITCH! |
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Ingredient Weight Chart by King Arthur
On 11/27/2016 8:21 AM, Janet wrote:
> Are you so hamfisted you habitually spoon soup into your nostrils, Do you need to have a dog rape your tiny rectum and tie with you and pour his splooge into your worthless asshole? |
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Ingredient Weight Chart by King Arthur
On Sunday, November 27, 2016 at 2:01:41 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, November 26, 2016 at 3:46:15 PM UTC-5, dsi1 wrote: > > I also hate digging shortening out of a measuring cup. > > > If I used shortening, I'd measure by water displacement: > > <http://www.thekitchn.com/an-old-timey-kitchen-tip-the-water-displacement-method-170586> > > Seems antiquated, since the last time I bought shortening, it came wrapped > in sticks, just like butter. > > Cindy Hamilton That's a good method. I don't use it anymore. Perhaps I should start. OTOH, doing it by eye is even faster and cleaner. |
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Ingredient Weight Chart by King Arthur
On 11/27/2016 11:31 AM, dsi1 wrote:
>> Seems antiquated, since the last time I bought shortening, it came wrapped >> in sticks, just like butter. >> >> Cindy Hamilton > That's a good method. I don't use it anymore. Perhaps I should start. OTOH, doing it by eye is even faster and cleaner. I wonder if she and her fat-assed hubby kill those possums by eye. These are animal abusers and PROUD to be so. I have Die Hard battery and jumper cables to make their private parts tingle. Hee hee! |
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Ingredient Weight Chart by King Arthur
"dsi1" wrote in message
... On Sunday, November 27, 2016 at 2:01:41 AM UTC-10, Cindy Hamilton wrote: > On Saturday, November 26, 2016 at 3:46:15 PM UTC-5, dsi1 wrote: > > I also hate digging shortening out of a measuring cup. > > > If I used shortening, I'd measure by water displacement: > > <http://www.thekitchn.com/an-old-timey-kitchen-tip-the-water-displacement-method-170586> > > Seems antiquated, since the last time I bought shortening, it came wrapped > in sticks, just like butter. > > Cindy Hamilton That's a good method. I don't use it anymore. Perhaps I should start. OTOH, doing it by eye is even faster and cleaner. ================= You are not a asshole then? ;p -- http://www.helpforheroes.org.uk |
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Ingredient Weight Chart by King Arthur
On Sunday, November 27, 2016 at 9:12:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Sunday, November 27, 2016 at 2:01:41 AM UTC-10, Cindy Hamilton wrote: > > On Saturday, November 26, 2016 at 3:46:15 PM UTC-5, dsi1 wrote: > > > I also hate digging shortening out of a measuring cup. > > > > > > If I used shortening, I'd measure by water displacement: > > > > <http://www.thekitchn.com/an-old-timey-kitchen-tip-the-water-displacement-method-170586> > > > > Seems antiquated, since the last time I bought shortening, it came wrapped > > in sticks, just like butter. > > > > Cindy Hamilton > > That's a good method. I don't use it anymore. Perhaps I should start. OTOH, > doing it by eye is even faster and cleaner. > > ================= > > You are not a asshole then? ;p > > > > -- > http://www.helpforheroes.org.uk The odds are great that a small minority of people will perceive me in this light. That's the breaks. Some people thought that Jesus was a fanny pack too. |
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Ingredient Weight Chart by King Arthur
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Ingredient Weight Chart by King Arthur
On Sun, 27 Nov 2016 17:09:00 +0000, S Viemeister
> wrote: > On 11/27/2016 2:40 PM, graham wrote: > > On 11/27/2016 6:17 AM, sf wrote: > >> On Sat, 26 Nov 2016 00:26:24 -0500, Ed Pawlowski > wrote: > >>> Aside from potentially over pouring, it is perfectly accurate. Using > >>> the tare function you eliminate math errors. > >> > >> As I said previously, overpouring is an issue with tare. > >> > > Only if you are ham-fisted. > > > Indeed. And you'd need to make an effort to have the stuff land in a > 'layer', rather than a nice little pointy pile, from which excess > ingredient can easily be spooned off, if necessary. And there you go. Over pouring does happen, unlike measuring by volume. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Ingredient Weight Chart by King Arthur
On Sun, 27 Nov 2016 09:52:16 -0500, Ed Pawlowski > wrote:
> Weight and volume can work just as well for most things. Where weight > is important is using cures for meat as over or under makes a huge > difference and can even get you sick. There was no meat curing involved in the OP, you're just reaching for straws. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Ingredient Weight Chart by King Arthur
On 2016-11-27 8:11 PM, sf wrote:
> On Sun, 27 Nov 2016 10:38:38 -0400, wrote: > >> You're crazy! All I know is that it is no more difficult/time >> consuming to weigh as opposed to measuring by volume. > > I think you're crazy too. Enough said. > Hmm... measuring one cup of flour. Get out the scale and a spoon or some other implement to scoop it out. Put something on a scale and get the tare and then spoon out flour and keep adding until you get 120 grams.. slow down near the end. Or...... get a one cup measure and dip it onto the flour bag or canister and level it off.. one cup... 120 grams flour. I know which one I think is easier. I know what works for me, and I do a fair amount of baking. |
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Ingredient Weight Chart by King Arthur
On 2016-11-27 8:14 PM, sf wrote:
> On Sun, 27 Nov 2016 09:52:16 -0500, Ed Pawlowski > wrote: > >> Weight and volume can work just as well for most things. Where weight >> is important is using cures for meat as over or under makes a huge >> difference and can even get you sick. > > There was no meat curing involved in the OP, you're just reaching for > straws. > > I have cured salmon to make nova lox. The rub is basically half salt and half sugar and they don't specify and exact amount of salmon. Then you rinse off the rub and stick it in a saturated brine, followed by about an hour of rinsing off the excess salt. I am having difficulty figuring out where the inaccurately measured ingredients become toxic. |
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