When I make vegetable soup, I never bother measuring
ingredients. I just throw whatever I have, into the pot.
Though I always add something spicy; onions, scallions,
ginger root, chili peppers. And I skip the potatos, which
take too long to cook, and over-used in soups anyway, imo.

And never receive complaints, regarding quantities.

So, do you measure, when you make soup? Or other dishes,
where you don't bother measuring?

--
Rich

On Monday, September 14, 2020 at 4:27:24 PM UTC-4, RichD wrote:
> When I make vegetable soup, I never bother measuring
> ingredients. I just throw whatever I have, into the pot.
> Though I always add something spicy; onions, scallions,
> ginger root, chili peppers. And I skip the potatos, which
> take too long to cook, and over-used in soups anyway, imo.
>
> And never receive complaints, regarding quantities.
>
> So, do you measure, when you make soup? Or other dishes,
> where you don't bother measuring?

I measure when I make Ezogelin Courbasi.

<https://groups.google.com/g/rec.food.cooking/c/S0pk5SStdj4/m/eQTNDdE3M58J>

I want the proportions of lentils, bulgur, and water to be correct, so I don't get either
dishwater or concrete. I don't measure the other ingredients.

I don't measure when I make vegetable soup, pot roast, or a bunch of other
dishes. I measure spices pretty carefully for curries and the like, since a mistake
there can have a profound effect on the final dish. I weigh the ingredients for
pizza dough, since I'm an indifferent and unpracticed baker.

Cindy Hamilton

"RichD" > wrote in message
...
> When I make vegetable soup, I never bother measuring
> ingredients. I just throw whatever I have, into the pot.
> Though I always add something spicy; onions, scallions,
> ginger root, chili peppers. And I skip the potatos, which
> take too long to cook, and over-used in soups anyway, imo.
>
> And never receive complaints, regarding quantities.
>
> So, do you measure, when you make soup? Or other dishes,
> where you don't bother measuring?

I mainly only measure for baking. Doesn't matter as much for other things.
and I've been cooking for long enough to eyeball things.

RichD wrote:

> When I make vegetable soup, I never bother measuring
> ingredients. I just throw whatever I have, into the pot.
> Though I always add something spicy; onions, scallions,
> ginger root, chili peppers. And I skip the potatos, which
> take too long to cook, and over-used in soups anyway, imo.
>
> And never receive complaints, regarding quantities.
>
> So, do you measure, when you make soup? Or other dishes,
> where you don't bother measuring?

The only thing I am very careful about is measuring wehen making bread.
A cream soup though has to be fairly close so it will properly thicken.

On Mon, 14 Sep 2020 19:13:51 -0500, "cshenk" > wrote:

>RichD wrote:
>
>> When I make vegetable soup, I never bother measuring
>> ingredients. I just throw whatever I have, into the pot.
>> Though I always add something spicy; onions, scallions,
>> ginger root, chili peppers. And I skip the potatos, which
>> take too long to cook, and over-used in soups anyway, imo.
>>
>> And never receive complaints, regarding quantities.
>>
>> So, do you measure, when you make soup? Or other dishes,
>> where you don't bother measuring?
>
>The only thing I am very careful about is measuring wehen making bread.
>A cream soup though has to be fairly close so it will properly thicken.

But since you're an experienced bread maker, you know what the dough
should be like and what the allowed range of dryness/wetness is.

Although, I remember from my early bread making days that bread
machines can be very critical.

On 2020-09-14 4:52 p.m., Je�us wrote:
> On Mon, 14 Sep 2020 13:27:19 -0700 (PDT), RichD

>> So, do you measure, when you make soup? Or other dishes,
>> where you don't bother measuring?
>
> I never measure, unless I'm following a recipe entirely new to me.
>


I measure when I bake. When I do a new recipe I eyeball measurements. A
lot of entree recipes are for certain quantities of meat and meat does
not always come in the exact measurement that the recipe calls for.
Herbs and spices vary in taste. I might cut back on carrots if they are
too strong tasting. I am likely to add more garlic. I view recipes as
guidelines and feel free to alter them to suit my tastes. If a recipe
calls for Chard I will use spinach. If it calls for turnip i omit it.

On Monday, September 14, 2020 at 10:27:24 AM UTC-10, RichD wrote:
> When I make vegetable soup, I never bother measuring
> ingredients. I just throw whatever I have, into the pot.
> Though I always add something spicy; onions, scallions,
> ginger root, chili peppers. And I skip the potatos, which
> take too long to cook, and over-used in soups anyway, imo.
>
> And never receive complaints, regarding quantities.
>
> So, do you measure, when you make soup? Or other dishes,
> where you don't bother measuring?
>
> --
> Rich

This is the expected results when people learn to cook from books instead of humans.

On Mon, 14 Sep 2020 22:28:42 -0400, Dave Smith
> wrote:

>On 2020-09-14 4:52 p.m., Je?us wrote:
>> On Mon, 14 Sep 2020 13:27:19 -0700 (PDT), RichD
>
>>> So, do you measure, when you make soup? Or other dishes,
>>> where you don't bother measuring?
>>
>> I never measure, unless I'm following a recipe entirely new to me.
>>
>
>
>I measure when I bake.

Yes, necessary for baking, but basically we don't do any baking.

>When I do a new recipe I eyeball measurements. A
>lot of entree recipes are for certain quantities of meat and meat does
>not always come in the exact measurement that the recipe calls for.
>Herbs and spices vary in taste. I might cut back on carrots if they are
>too strong tasting. I am likely to add more garlic. I view recipes as
>guidelines and feel free to alter them to suit my tastes. If a recipe
>calls for Chard I will use spinach. If it calls for turnip i omit it.

Yep, it's not often I feel the need to follow a recipe exactly,
especially when it comes to measurements.

On Monday, September 14, 2020 at 11:22:20 PM UTC-4, dsi1 wrote:
> On Monday, September 14, 2020 at 10:27:24 AM UTC-10, RichD wrote:
> > When I make vegetable soup, I never bother measuring
> > ingredients. I just throw whatever I have, into the pot.
> > Though I always add something spicy; onions, scallions,
> > ginger root, chili peppers. And I skip the potatos, which
> > take too long to cook, and over-used in soups anyway, imo.
> >
> > And never receive complaints, regarding quantities.
> >
> > So, do you measure, when you make soup? Or other dishes,
> > where you don't bother measuring?
> >
> > --
> > Rich
> This is the expected results when people learn to cook from books instead of humans.

You might enjoy this book:

<https://www.amazon.com/gp/product/B07RZFCPMD>

The WEIRDest People in the World: How the West Became Psychologically Peculiar and Particularly Prosperous

I'm partway through it.

Cindy Hamilton

Julie Bove wrote:
> I mainly only measure for baking. Doesn't matter as much for other things.
> and I've been cooking for long enough to eyeball things.

Same with me. One thing I like about a few of the cooking
contest shows, especially "Beat Bobby Flay," is the variety
and complexity of what people come up with in a very short
time.

Same thing with "Chopped" although they often have some very
odd ingredients to combine.

My favorite cooking show (not a competition) was
"Great Chefs."

On Tuesday, September 15, 2020 at 6:06:15 AM UTC-5, Gary wrote:
>
> One thing I like about a few of the cooking
> contest shows, especially "Beat Bobby Flay," is the variety
> and complexity of what people come up with in a very short
> time.
>
> Same thing with "Chopped" although they often have some very
> odd ingredients to combine.
>
Reasons why I rarely watch any of the cooking shows. Very little
useable cooking going on, it's all about 'contests' and who can I
beat and what weird shit can I try to convince people to cook.
Cooking should be fun and enjoyable not a freak show carnival.
>
> My favorite cooking show (not a competition) was
> "Great Chefs."
>
I enjoyed those shows immensely, too.

On 2020-09-15 9:49 a.m., wrote:
> On Tuesday, September 15, 2020 at 6:06:15 AM UTC-5, Gary wrote:
>
>> Same thing with "Chopped" although they often have some very
>> odd ingredients to combine.
>>
> Reasons why I rarely watch any of the cooking shows. Very little
> useable cooking going on, it's all about 'contests' and who can I
> beat and what weird shit can I try to convince people to cook.
> Cooking should be fun and enjoyable not a freak show carnival.

The reason I don't watch them is that they are basically "reality" shows
where most of the contestants are trying to be some sort of character.
Most of them have some sob story to share with the panel to score pity
points, like doing it to honour a mother/sister/ friend who has died or
likely about to.



>>
>> My favorite cooking show (not a competition) was
>> "Great Chefs."
>>
> I enjoyed those shows immensely, too.
>

On 9/15/2020 6:49 AM, wrote:
> On Tuesday, September 15, 2020 at 6:06:15 AM UTC-5, Gary wrote:
>>
>> One thing I like about a few of the cooking
>> contest shows, especially "Beat Bobby Flay," is the variety
>> and complexity of what people come up with in a very short
>> time.
>>
>> Same thing with "Chopped" although they often have some very
>> odd ingredients to combine.
>>
> Reasons why I rarely watch any of the cooking shows. Very little
> useable cooking going on, it's all about 'contests' and who can I
> beat and what weird shit can I try to convince people to cook.
> Cooking should be fun and enjoyable not a freak show carnival.
>>


And to obfuscate that fact, the bound back and forth between cooks. I
call them basketball games.

Dave Smith wrote:
>
> The reason I don't watch them is that they are basically "reality" shows
> where most of the contestants are trying to be some sort of character.
> Most of them have some sob story to share with the panel to score pity
> points, like doing it to honour a mother/sister/ friend who has died or
> likely about to.

lol! That's so true on "Chopped." Silly stupid sob
stories.

On Mon, 14 Sep 2020 13:27:19 -0700 (PDT), RichD
> wrote:

>When I make vegetable soup, I never bother measuring
>ingredients. I just throw whatever I have, into the pot.
>Though I always add something spicy; onions, scallions,
>ginger root, chili peppers. And I skip the potatos, which
>take too long to cook, and over-used in soups anyway, imo.
>
>And never receive complaints, regarding quantities.
>
>So, do you measure, when you make soup? Or other dishes,
>where you don't bother measuring?

I don't measure for any soup, the pot I choose is my measure, when the
pot is full everything is perfectly measured. If your potatoes take
too long to cook dice them smaller. However I rarely include potatoes
in soups, there are other starchs I prefer. Last night's dinner was a
12 egg potato cheese omelet, we'll eat the other half tonight.
Sometimes it gets diced SPAM.

On Mon, 14 Sep 2020 13:51:30 -0700 (PDT), "
> wrote:

>On Monday, September 14, 2020 at 3:27:24 PM UTC-5, RichD wrote:
>>
>> When I make vegetable soup, I never bother measuring
>> ingredients. I just throw whatever I have, into the pot.
>> Though I always add something spicy; onions, scallions,
>> ginger root, chili peppers. And I skip the potatos, which
>> take too long to cook, and over-used in soups anyway, imo.
>>
>> And never receive complaints, regarding quantities.
>>
>> So, do you measure, when you make soup? Or other dishes,
>> where you don't bother measuring?
>>
>> --
>> Rich
>>
>No, I don't measure but I do add diced potatoes. They take no time to cook.

I may add diced potatoes to vegetable soup but I'll more often add
pasta instead. I'll cook the pasta separately to al dente, then add
it last... cooking pasta in the soup sucks up too much broth.

On Tue, 15 Sep 2020 14:44:16 +1000, Jeßus wrote:

You probably missed my epic treatise a few years back
on adding baking soda to scrambled eggs to make them
'fluff' up.

In summary, one needs a zen-like approach regarding
fixed comtemplation on egg size, freshness, storage temp
and also at temperature at BS addition.
(& whether it was in a door or not.)

Then just use a spoon and guess. The next one will be better.

Dave Smith wrote:

> On 2020-09-14 4:52 p.m., Je�us wrote:
> > On Mon, 14 Sep 2020 13:27:19 -0700 (PDT), RichD
>
> > > So, do you measure, when you make soup? Or other dishes,
> > > where you don't bother measuring?
> >
> > I never measure, unless I'm following a recipe entirely new to me.
> >
>
>
> I measure when I bake. When I do a new recipe I eyeball measurements.
> A lot of entree recipes are for certain quantities of meat and meat
> does not always come in the exact measurement that the recipe calls
> for. Herbs and spices vary in taste. I might cut back on carrots if
> they are too strong tasting. I am likely to add more garlic. I view
> recipes as guidelines and feel free to alter them to suit my tastes.
> If a recipe calls for Chard I will use spinach. If it calls for
> turnip i omit it.

Dave, I use Daikon for Turnip often.

"Mike Duffy" wrote in message ...

On Tue, 15 Sep 2020 14:44:16 +1000, Jeßus wrote:

You probably missed my epic treatise a few years back
on adding baking soda to scrambled eggs to make them
'fluff' up.

In summary, one needs a zen-like approach regarding
fixed comtemplation on egg size, freshness, storage temp
and also at temperature at BS addition.
(& whether it was in a door or not.)

Then just use a spoon and guess. The next one will be better.

----

How much???

On Tuesday, September 15, 2020 at 5:20:18 AM UTC-5, Cindy Hamilton wrote:
> On Monday, September 14, 2020 at 11:22:20 PM UTC-4, dsi1 wrote:
> > On Monday, September 14, 2020 at 10:27:24 AM UTC-10, RichD wrote:
> > > When I make vegetable soup, I never bother measuring
> > > ingredients. I just throw whatever I have, into the pot.
> > > Though I always add something spicy; onions, scallions,
> > > ginger root, chili peppers. And I skip the potatos, which
> > > take too long to cook, and over-used in soups anyway, imo.
> > >
> > > And never receive complaints, regarding quantities.
> > >
> > > So, do you measure, when you make soup? Or other dishes,
> > > where you don't bother measuring?
> > >
> > > --
> > > Rich
> > This is the expected results when people learn to cook from books instead of humans.
> You might enjoy this book:
>
> <https://www.amazon.com/gp/product/B07RZFCPMD>
>
> The WEIRDest People in the World: How the West Became Psychologically Peculiar and Particularly Prosperous
>
> I'm partway through it.

I'm 4th on the waiting list at the library as of a couple of days ago.
>
> Cindy Hamilton

--Bryan

On Sat, 03 Oct 2020 22:47:30 +0100, Ophelia wrote:

> How much???

About 1/4 teaspoon per egg. Mix well.
Old eggs need more. Bigger eggs more.

Baking soda, NOT baking *powder*.

Contains sodium. Too much will be salty.

On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy wrote:
> On Sat, 03 Oct 2020 22:47:30 +0100, Ophelia wrote:
>
> > How much???
>
> About 1/4 teaspoon per egg. Mix well.
> Old eggs need more. Bigger eggs more.
>
> Baking soda, NOT baking *powder*.
>
> Contains sodium. Too much will be salty.

I used to add baking soda to orange juice to fizz it up a bit. Indeed it was a little salty. I did not care.

"dsi1" wrote in message
...

On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy wrote:
> On Sat, 03 Oct 2020 22:47:30 +0100, Ophelia wrote:
>
> > How much???
>
> About 1/4 teaspoon per egg. Mix well.
> Old eggs need more. Bigger eggs more.
>
> Baking soda, NOT baking *powder*.
>
> Contains sodium. Too much will be salty.

I used to add baking soda to orange juice to fizz it up a bit. Indeed it was
a little salty. I did not care.

===

Thank you

On 2020-10-04 1:52 a.m., dsi1 wrote:
> On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy wrote:
>
>> Baking soda, NOT baking *powder*.
>>
>> Contains sodium. Too much will be salty.
>
> I used to add baking soda to orange juice to fizz it up a bit. Indeed
> it was a little salty. I did not care.
>

Is Orangina available on your rock? It is carbonated diluted orange juice.

On Sunday, October 4, 2020 at 6:21:54 AM UTC-10, Dave Smith wrote:
> On 2020-10-04 1:52 a.m., dsi1 wrote:
> > On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy wrote:
> >
> >> Baking soda, NOT baking *powder*.
> >>
> >> Contains sodium. Too much will be salty.
> >
> > I used to add baking soda to orange juice to fizz it up a bit. Indeed
> > it was a little salty. I did not care.
> >
>
> Is Orangina available on your rock? It is carbonated diluted orange juice.

I have not seen it around but with a name like that, it's got to be good.

I did drink a 16 oz bottle of orange juice. About 1/4 teaspoon of baking soda was added to the bottle and the cap was screwed on tight. It was refrigerated overnight to allow the CO2 to dissolve into the juice. It was tasty - if you like that sort of thing.

"Mike Duffy" wrote in message ...

On Sat, 03 Oct 2020 22:47:30 +0100, Ophelia wrote:

> How much???

About 1/4 teaspoon per egg. Mix well.
Old eggs need more. Bigger eggs more.

Baking soda, NOT baking *powder*.

Contains sodium. Too much will be salty.

====

Thank you

On 2020-10-04 2:53 p.m., dsi1 wrote:
> On Sunday, October 4, 2020 at 6:21:54 AM UTC-10, Dave Smith wrote:
>> On 2020-10-04 1:52 a.m., dsi1 wrote:
>>> On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy
>>> wrote:
>>>
>>>> Baking soda, NOT baking *powder*.
>>>>
>>>> Contains sodium. Too much will be salty.
>>>
>>> I used to add baking soda to orange juice to fizz it up a bit.
>>> Indeed it was a little salty. I did not care.
>>>
>>
>> Is Orangina available on your rock? It is carbonated diluted
>> orange juice.
>
> I have not seen it around but with a name like that, it's got to be
> good.
>


It is good, but it may be working its way there slowly. I first saw it
in Europe in the early 90s. It was quite common there. I started seeing
it around here about 10 years ago. It is not in all stores and those
that sell it don't give it much shelf space. I have never seen it in a
pop machine.

On Sunday, October 4, 2020 at 11:49:45 AM UTC-10, Dave Smith wrote:
> On 2020-10-04 2:53 p.m., dsi1 wrote:
> > On Sunday, October 4, 2020 at 6:21:54 AM UTC-10, Dave Smith wrote:
> >> On 2020-10-04 1:52 a.m., dsi1 wrote:
> >>> On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy
> >>> wrote:
> >>>
> >>>> Baking soda, NOT baking *powder*.
> >>>>
> >>>> Contains sodium. Too much will be salty.
> >>>
> >>> I used to add baking soda to orange juice to fizz it up a bit.
> >>> Indeed it was a little salty. I did not care.
> >>>
> >>
> >> Is Orangina available on your rock? It is carbonated diluted
> >> orange juice.
> >
> > I have not seen it around but with a name like that, it's got to be
> > good.
> >
>
>
> It is good, but it may be working its way there slowly. I first saw it
> in Europe in the early 90s. It was quite common there. I started seeing
> it around here about 10 years ago. It is not in all stores and those
> that sell it don't give it much shelf space. I have never seen it in a
> pop machine.

I'll be on the lookout for it. The product, in the US, is owned by the Keurig Dr. Pepper food group. My guess is that the name might be a problem in some parts of the country - mostly in the giggly parts.

On Sun, 4 Oct 2020 17:50:50 -0400, Dave Smith
> wrote:

>On 2020-10-04 2:53 p.m., dsi1 wrote:
>> On Sunday, October 4, 2020 at 6:21:54 AM UTC-10, Dave Smith wrote:
>>> On 2020-10-04 1:52 a.m., dsi1 wrote:
>>>> On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy
>>>> wrote:
>>>>
>>>>> Baking soda, NOT baking *powder*.
>>>>>
>>>>> Contains sodium. Too much will be salty.
>>>>
>>>> I used to add baking soda to orange juice to fizz it up a bit.
>>>> Indeed it was a little salty. I did not care.
>>>>
>>>
>>> Is Orangina available on your rock? It is carbonated diluted
>>> orange juice.
>>
>> I have not seen it around but with a name like that, it's got to be
>> good.

Orangina must be related to Vagina, it's got to be good.

Sheldon Martin wrote:
>
> Orangina must be related to Vagina, it's got to be good.

heh heh. As far as carbonated orange juice just put a couple
of Alka-Seltzer tablets into it. "Plop, plop, fizz, fizz
oh what a relief it is." Carbonated OJ with a pain killer.

Or...remember the old candy tablets? Fizzies?

On 2020-10-05 7:33 a.m., Sheldon Martin wrote:
> On Sun, 4 Oct 2020 17:50:50 -0400, Dave Smith
> > wrote:
>
>> On 2020-10-04 2:53 p.m., dsi1 wrote:
>>> On Sunday, October 4, 2020 at 6:21:54 AM UTC-10, Dave Smith wrote:
>>>> On 2020-10-04 1:52 a.m., dsi1 wrote:
>>>>> On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy
>>>>> wrote:
>>>>>
>>>>>> Baking soda, NOT baking *powder*.
>>>>>>
>>>>>> Contains sodium. Too much will be salty.
>>>>>
>>>>> I used to add baking soda to orange juice to fizz it up a bit.
>>>>> Indeed it was a little salty. I did not care.
>>>>>
>>>>
>>>> Is Orangina available on your rock? It is carbonated diluted
>>>> orange juice.
>>>
>>> I have not seen it around but with a name like that, it's got to be
>>> good.
>
> Orangina must be related to Vagina, it's got to be good.
>

I said Orangina not Oralgina.

On 2020-10-05 7:49 a.m., Gary wrote:
> Sheldon Martin wrote:
>>
>> Orangina must be related to Vagina, it's got to be good.
>
> heh heh. As far as carbonated orange juice just put a couple
> of Alka-Seltzer tablets into it. "Plop, plop, fizz, fizz
> oh what a relief it is." Carbonated OJ with a pain killer.
>
> Or...remember the old candy tablets? Fizzies?
>

I remember for a short time in the late 50s or early sixties they were
selling soda pop tablets. They were small disks that you dropped into a
glass of water and it would spritz up the water like Alka Seltzer and
release the flavour. They came in orange, cola, root beer, grape..
They weren't very good but they were a novelty. They weren't around long.

On Sat, 3 Oct 2020 15:15:22 -0700 (PDT), Bryan Simmons wrote:

> https://www.amazon.com/gp/product/B07RZFCPMD

The first review on Amazon is very long and not at all laudatory.

On Monday, October 5, 2020 at 10:10:48 AM UTC-5, Dave Smith wrote:
> On 2020-10-05 7:33 a.m., Sheldon Martin wrote:
> > On Sun, 4 Oct 2020 17:50:50 -0400, Dave Smith
> > > wrote:
> >
> >> On 2020-10-04 2:53 p.m., dsi1 wrote:
> >>> On Sunday, October 4, 2020 at 6:21:54 AM UTC-10, Dave Smith wrote:
> >>>> On 2020-10-04 1:52 a.m., dsi1 wrote:
> >>>>> On Saturday, October 3, 2020 at 2:22:04 PM UTC-10, Mike Duffy
> >>>>> wrote:
> >>>>>
> >>>>>> Baking soda, NOT baking *powder*.
> >>>>>>
> >>>>>> Contains sodium. Too much will be salty.
> >>>>>
> >>>>> I used to add baking soda to orange juice to fizz it up a bit.
> >>>>> Indeed it was a little salty. I did not care.
> >>>>>
> >>>>
> >>>> Is Orangina available on your rock? It is carbonated diluted
> >>>> orange juice.
> >>>
> >>> I have not seen it around but with a name like that, it's got to be
> >>> good.
> >
> > Orangina must be related to Vagina, it's got to be good.
> >
> I said Orangina not Oralgina.


Smith would not know the difference anyway

<yawn>