On 2021-04-01 6:39 p.m., Michael Trew wrote:
> On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>
>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>> You mean 128 tablespoons?
>>>
>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>
>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>> in a recipe, I automatically assume the writer is an idiot and
>>> discredit the recipe.
>>
>> You're right.Â* We should go metric and put all that stuff behind us.
>>
>> Cindy Hamilton
>
> Gross, metric.
A gross is 144, i.e., 12 dozen.

On Thursday, April 1, 2021 at 8:39:58 PM UTC-4, Michael Trew wrote:
> On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
> > On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
> >> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
> >>
> >>> Makes about 4 pints of stock. That's all I need at any one time.
> >> You mean 128 tablespoons?
> >>
> >> Please just say a half gallon, Or even "2 quarts" is 50% better.
> >>
> >> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
> >> in a recipe, I automatically assume the writer is an idiot and
> >> discredit the recipe.
> >
> > You're right. We should go metric and put all that stuff behind us.
> >
> > Cindy Hamilton
> Gross, metric.

And this is why we can't have nice things.

Cindy Hamilton

On Thursday, April 1, 2021 at 9:33:08 PM UTC-4, Sqwertz wrote:

> But imagine measuring something like shortening (we don't have to
> iomagine, shoudl we?)

I do. I can't remember the last time I used vegetable shortening.

> 1/2 cup of shorting vs just tearing off piece of wax paper and
> glooping a few sponfulls onto the scale. **** that scraping and
> washing Crisco out of small measuring cup. You just scrape the wax
> paper off and throw it away.

Before they started selling shortening in sticks (like butter), I used
the water displacement method.

In a 2-cup measuring cup, put 1.5 cups cold water. Add shortening
until the water reaches the 2-cup mark.

It's theoretically possible to do this in a 1-cup measuring cup, but if
the shortening hangs up on the sides the method doesn't work.

Since fat and water are immiscible, very little clings to the shortening
when you pour off the water.

Cindy Hamilton

In article >, says...
>
> On 2021-04-01 1:03 p.m., Cindy Hamilton wrote:
> > On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
> >> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
> >>
> >>> Makes about 4 pints of stock. That's all I need at any one time.
> >> You mean 128 tablespoons?
> >>
> >> Please just say a half gallon, Or even "2 quarts" is 50% better.
> >>
> >> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
> >> in a recipe, I automatically assume the writer is an idiot and
> >> discredit the recipe.
> >
> > You're right. We should go metric and put all that stuff behind us.
> >
> > Cindy Hamilton
> >
> I have. Makes baking 10 times easier:-)

I bet you're one of those sneaky cheats using those newfangled
electronic scales developed by the Chinese as a weapon to destroy the
West.


Janet UK

On Friday, April 2, 2021 at 6:35:45 AM UTC-4, Janet wrote:
> In article >, says...
> > On 2021-04-01 1:03 p.m., Cindy Hamilton wrote:
> > > On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
> > >> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
> > >>
> > >>> Makes about 4 pints of stock. That's all I need at any one time.
> > >> You mean 128 tablespoons?
> > >>
> > >> Please just say a half gallon, Or even "2 quarts" is 50% better.
> > >>
> > >> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
> > >> in a recipe, I automatically assume the writer is an idiot and
> > >> discredit the recipe.
> > >
> > > You're right. We should go metric and put all that stuff behind us.
> > >
> > > Cindy Hamilton
> > >
> > I have. Makes baking 10 times easier:-)
> I bet you're one of those sneaky cheats using those newfangled
> electronic scales developed by the Chinese as a weapon to destroy the
> West.

My goodness, what did the schools and colleges teach you children about government !!

On 4/1/2021 8:53 PM, jmcquown wrote:
> On 4/1/2021 8:15 PM, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Also just started 1 pound of ground hot breakfast sausage. Rather than
>>> make many individual patties, I just press it all into a 10" skillet to
>>> make one large patty. Once flipped and cooked, cut as desired.
>>
>> The Lazy ******* TIAD Method.
>>
> It doesn't make a lot of sense to me.

Nothing makes sense to you unless it's your way, Jill.
She who knows it all, knows nothing.

Both you and Steve are good cooks, and probably better than me, but you
both guessed and got it wrong this time.

The giant sausage patty was well browned and delicious. I will do this
again the next time.

On 4/1/2021 8:15 PM, Sqwertz wrote:
> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>
>> Also just started 1 pound of ground hot breakfast sausage. Rather than
>> make many individual patties, I just press it all into a 10" skillet to
>> make one large patty. Once flipped and cooked, cut as desired.
>
> The Lazy ******* TIAD Method.
>
> Sausage browns much better when it's in patties (or crumbles)
> More moisture and fat is released and the sides can get crispy.
> Otherwise the steam gets trapped under that big 10" patty and you've
> got a big gray, hard cow patty.

Theory is good but wrong, Steve.
This giant patty turned out very well browned and is delicious.
I've done it before so I knew it would work.
There was no puddle of grease for it to simmer in.

>
> Would you stamp out hamburgers from a big sheet of cooked ground
> beef? (yes, you would).

Hamburgers, I cook one or two as needed.


>> Lunch today will be determined in a few hours. Might start with my 2
>> last hot dogs w/onions.
>
> Will you boil or microwave them? Mine go in the toaster oven on
> full blast until they split.

I microwave a hot dog. So many seconds on one side then flip them over
and a bit longer. They will brown that way and split. Other times, I'll
just heat them up and finish with tongs over a gas flame.

On 4/1/2021 2:32 PM, Sqwertz wrote:
> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>
>> Makes about 4 pints of stock. That's all I need at any one time.
>
> You mean 128 tablespoons?
>
> Please just say a half gallon, Or even "2 quarts" is 50% better.
>
> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
> in a recipe, I automatically assume the writer is an idiot and
> discredit the recipe.
>
> Had you been writing a recipe for canning or preserving, then "4
> pint JARS" would have been OK (but you'd make a little more so you
> don't fall short on the fourth).

The reason I say 4 pints is because that's how I freeze them.
4 plastic containers with lids - one pint in each.
One pint is all I thaw and use at any one time.

On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Makes about 4 pints of stock. That's all I need at any one time.
>> You mean 128 tablespoons?
>>
>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>
>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>> in a recipe, I automatically assume the writer is an idiot and
>> discredit the recipe.
>
> You're right. We should go metric and put all that stuff behind us.

I'll be getting rid of my van very soon so I'm slowly emptying it out.
Yesterday, I found a set of 8 Craftsman metric wrenches. Been in there
for over 14 years and I never knew they were there.

This was a good find as my bicycle (Trek) is all metric and I've never
owned metric tools, just the other kind (whatever they are known as).
Imperial maybe? Currently offline so I can't Google it right away.

This is an old set of Craftsman made in the USA. They had a good
reputation back then. Don't they make them in China today?

On 4/1/2021 3:46 PM, Ed Pawlowski wrote:
> On 4/1/2021 12:40 PM, Cindy Hamilton wrote:
>> On Thursday, April 1, 2021 at 12:12:04 PM UTC-4, Dave Smith wrote:
>>> On 2021-04-01 10:56 a.m., Gary wrote:
>>>> It's getting colder as today progresses. Good time to make another
>>>> crockpot of chicken/vegetable stock.
>>> Colder? A couple minutes ago I looked out the window and it was
>>> snowing. It only lasted a couple minutes and did not amount to
>>> anything, but it was snow.
>>
>> Just a little April Fool's prank. We've got some coming at us,
>> but I think it'll peter out before it gets here.
>>
>> I always plan on the last snow of the year being some time in April.
>> It rarely disappoints. Although I think we got a little bit last May.
>>
>> Cindy Hamilton
>>
>
> Had off work one year with the April Fools blizzard. As for May, only a
> couple of inches but had snow on Mother's Day one year.

The latest snow here that I can remember was the first week of March.
Ran a short 5K race that morning and it snowed an inch or two.
Some of our biggest snows were the last week of February but that's been
many years ago too.

jmcquown wrote:
> I'm pretty sure he's the Microwave King.

"Unlike the other Robin Hoods, *I* speak with an English accent."
I've learned how to properly "cooK" with a microwave oven.
Good for many things but not all. Not just for reheating.

> He microwaves large russet
> potatoes and calls them "baked" when we all know they're actually
> steamed.

If you want to put me down, at least get it right.
I don't like or use russet potatoes. I've said that many times. I prefer
red, white or yukon gold potatoes.

On 4/1/2021 4:05 PM, Sheldon Martin wrote:
> On 4/1/2021 Cindy Hamilton wrote:
>> I might get a slice of pepperoni pizza instead.
>>
>> Cindy Hamilton
>
> Didn't know what to make for dinner so she said find something. I
> opened the freezer and right in front was a rectangular pepperoni
> pizza, the last one from a 3 pack. That'll be dinner, I'll doctor it
> with provolone. The one thing bad about living rural remote is that
> there are no food joints, not even a buger or pizza joint. The
> closest Pizza Hut is 30 minutes away, the closest mystery meat buger
> joint is 45 minutes away, a disgusting McD clown joint.

Funny how, here, so many people hate and put down chain restaurants and
fast food restaurants. Yet they are the most successful and make all the
profits. lol

Personally, I'm overdue for a fast food fix. It's been at least 17
months now since I went to a McDonalds or Burger King. I'm ready for a
few burgers and pile of salty fries.

I still have a $20 gift certificate for McDonalds from last June.
OH MAN! ;-O

On 2021-04-02 9:47 a.m., Gary wrote:
> On 4/1/2021 3:46 PM, Ed Pawlowski wrote:

>> Had off work one year with the April Fools blizzard. As for May, only a
>> couple of inches but had snow on Mother's Day one year.
>
> The latest snow here that I can remember was the first week of March.
> Ran a short 5K race that morning and it snowed an inch or two.
> Some of our biggest snows were the last week of February but that's been
> many years ago too.

The year I worked on a highway crew the worst snowfall of the year
happened in late April. I was on the late shift, 8 pm to 4:30 am. We
started plowing at the beginning of the shift and went right through to
8 am. It was very wet, heavy snow and we got about 8 inches of it. It
was a real workout for the equipment. I was the lead plow, so I only had
to plow one lane worth of snow, and the truck behind had to clean up
what I had pushed over plus his lane. I went through three tanks of gas
that night,

On 2021-04-02 4:35 a.m., Janet wrote:
> In article >, says...
>>
>> On 2021-04-01 1:03 p.m., Cindy Hamilton wrote:
>>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>>
>>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>>> You mean 128 tablespoons?
>>>>
>>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>>
>>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>>> in a recipe, I automatically assume the writer is an idiot and
>>>> discredit the recipe.
>>>
>>> You're right. We should go metric and put all that stuff behind us.
>>>
>>> Cindy Hamilton
>>>
>> I have. Makes baking 10 times easier:-)
>
> I bet you're one of those sneaky cheats using those newfangled
> electronic scales developed by the Chinese as a weapon to destroy the
> West.
>
>
> Janet UK
>
I have used spring scales that were not much more accurate than cup
measure. A balance scale that took forever to settle and I have my
second set of electronic scales. Made in China? Probably, but then so is
the Kenwood mixer.

On 4/2/2021 9:48 AM, Gary wrote:
> jmcquown wrote:
>> I'm pretty sure he's the Microwave King.
>
> "Unlike the other Robin Hoods, *I* speak with an English accent."
> I've learned how to properly "cooK" with a microwave oven.
> Good for many things but not all. Not just for reheating.
>
I've cooked a number of actual meals in the microwave and I'm not
talking about zapping a TV dinner. Chicken tetrazzini comes to mind.
I've posted a microwave lasagna recipe a couple of times in the past
that is quite good. Of course you (the collective you) can "cook" using
a microwave if you've a mind to. There are tons of books on the subject
and microwave recipes galore online.

>> He microwaves large russet
>> potatoes and calls them "baked" when we all know they're actually
>> steamed.
>
> If you want to put me down, at least get it right.
> I don't like or use russet potatoes. I've said that many times. I prefer
> red, white or yukon gold potatoes.
>
>
My bad. Regardless, they're not "baked potatoes" any more than John
Kuthe's beans cooked on the stovetop are "baked beans".

Jill

On 02/04/2021 14:50, Gary wrote:
> On 4/1/2021 4:05 PM, Sheldon Martin wrote:
>> On 4/1/2021 Cindy Hamilton wrote:
>>> I might get a slice of pepperoni pizza instead.
>>>
>>> Cindy Hamilton
>>
>> Didn't know what to make for dinner so she said find something.* I
>> opened the freezer and right in front was a rectangular pepperoni
>> pizza, the last one from a 3 pack.* That'll be dinner, I'll doctor it
>> with provolone.* The one thing bad about living rural remote is that
>> there are no food joints, not even a buger or pizza joint.* The
>> closest Pizza Hut is 30 minutes away, the closest mystery meat buger
>> joint is 45 minutes away, a disgusting McD clown joint.
>
> Funny how, here, so many people hate and put down chain restaurants and
> fast food restaurants. Yet they are the most successful and make all the
> profits.* lol
>
> Personally, I'm overdue for a fast food fix. It's been at least 17
> months now since I went to a McDonalds or Burger King. I'm ready for a
> few burgers and pile of salty fries.
>
> I still have a $20 gift certificate for McDonalds from last June.
> OH MAN!* ;-O
===

<g> Not my cuppa tea but if it what you like ) Enjoy)

On Friday, April 2, 2021 at 9:50:33 AM UTC-4, Gary wrote:
> On 4/1/2021 4:05 PM, Sheldon Martin wrote:
> > On 4/1/2021 Cindy Hamilton wrote:
> >> I might get a slice of pepperoni pizza instead.
> >>
> >> Cindy Hamilton
> >
> > Didn't know what to make for dinner so she said find something. I
> > opened the freezer and right in front was a rectangular pepperoni
> > pizza, the last one from a 3 pack. That'll be dinner, I'll doctor it
> > with provolone. The one thing bad about living rural remote is that
> > there are no food joints, not even a buger or pizza joint. The
> > closest Pizza Hut is 30 minutes away, the closest mystery meat buger
> > joint is 45 minutes away, a disgusting McD clown joint.
>
> Funny how, here, so many people hate and put down chain restaurants and
> fast food restaurants. Yet they are the most successful and make all the
> profits. lol

Race to the bottom. They provide salty, sweet, greasy food that hits
all of the notes we are evolved to crave.

I'd rather pay for well-cooked vegetables or fish.

Cindy Hamilton

On 02/04/2021 15:32, Graham wrote:
>
> I have used spring scales that were not much more accurate than cup
> measure. A balance scale that took forever to settle and I have my
> second set of electronic scales. Made in China? Probably, but then so is
> the Kenwood mixer.

I used to use my Dad's old lab scales - very accurate, but took up too
much room in my little kitchen. I use equally accurate and much easier
to store, electronic ones now.

On 2021-04-02 10:52 a.m., Cindy Hamilton wrote:
> On Friday, April 2, 2021 at 9:50:33 AM UTC-4, Gary wrote:

> Race to the bottom. They provide salty, sweet, greasy food that hits
> all of the notes we are evolved to crave.
>
> I'd rather pay for well-cooked vegetables or fish.


I am one of those who scorns fast food restaurants, but as popular as
they may be with the masses, you won't see me there unless I am
desperate. All the years I was working and on an expense account I
tended to do to regular restaurants, usually mom and pop places and ate
real food.

Nobody ever went broke underestimating the taste of the American public.

H. L. Mencken

On 2021-04-02 8:59 a.m., S Viemeister wrote:
> On 02/04/2021 15:32, Graham wrote:
>>
>> I have used spring scales that were not much more accurate than cup
>> measure. A balance scale that took forever to settle and I have my
>> second set of electronic scales. Made in China? Probably, but then so
>> is the Kenwood mixer.
>
> I used to use my Dad's old lab scales - very accurate, but took up too
> much room in my little kitchen. I use equally accurate and much easier
> to store, electronic ones now.

The spring and balance scales were bought when electronic scales were
not available, at least at a reasonable price. My first digital scale
was a Salter that was good but sensitive to placement - the surface had
to be dead flat - then it started to rub through expensive batteries, so
I bought the one I use now.

On 2021-04-02 11:13 a.m., Graham wrote:
> On 2021-04-02 8:59 a.m., S Viemeister wrote:

>> I used to use my Dad's old lab scales - very accurate, but took up too
>> much room in my little kitchen. I use equally accurate and much easier
>> to store, electronic ones now.
>
> The spring and balance scales were bought when electronic scales were
> not available, at least at a reasonable price. My first digital scale
> was a Salter that was good but sensitive to placement - the surface had
> to be dead flat - then it started to rub through expensive batteries, so
> I bought the one I use now.

I picked up a Salter scale at a sidewalk sale for cheap. Within a couple
months I had to replace the batteries and that cost almost as much as I
had paid for the scale. I rarely us it.

On 4/2/2021 9:42 AM, Gary wrote:
> I microwave a hot dog. So many seconds on one side then flip them over
> and a bit longer. They will brown that way and split.* Other times, I'll
> just heat them up and finish with tongs over a gas flame.
>
>
>
If you stick a hotdog up Jill's **** it comes out
a corndog.
--
The real Bruce is a sniveling asshat

On 4/2/2021 10:52 AM, Cindy Hamilton wrote:
> On Friday, April 2, 2021 at 9:50:33 AM UTC-4, Gary wrote:
>> On 4/1/2021 4:05 PM, Sheldon Martin wrote:
>>> On 4/1/2021 Cindy Hamilton wrote:
>>>> I might get a slice of pepperoni pizza instead.
>>>>
>>>> Cindy Hamilton
>>>
>>> Didn't know what to make for dinner so she said find something. I
>>> opened the freezer and right in front was a rectangular pepperoni
>>> pizza, the last one from a 3 pack. That'll be dinner, I'll doctor it
>>> with provolone. The one thing bad about living rural remote is that
>>> there are no food joints, not even a buger or pizza joint. The
>>> closest Pizza Hut is 30 minutes away, the closest mystery meat buger
>>> joint is 45 minutes away, a disgusting McD clown joint.
>>
>> Funny how, here, so many people hate and put down chain restaurants and
>> fast food restaurants. Yet they are the most successful and make all the
>> profits. lol
>
> Race to the bottom. They provide salty, sweet, greasy food that hits
> all of the notes we are evolved to crave.
>
> I'd rather pay for well-cooked vegetables or fish.
>
> Cindy Hamilton
>
I honestly cannot remember the last time I went to a fast food place for
a burger and fries. I'm not saying there's anything wrong with it. Of
course they do a ton of business because it's cheap and quick. Drive
through windows to pick up food simple isn't my thing.

Pretty much the only things I go to restaurants for are for things I am
not willing (notice I didn't say unable) to cook at home. I rarely eat
deep fried food but when I do I leave things like dealing with fryers
and oil and the disposal up to the restaurant.

Jill

On Fri, 2 Apr 2021 09:13:01 -0600, Graham > wrote:

>On 2021-04-02 8:59 a.m., S Viemeister wrote:
>> On 02/04/2021 15:32, Graham wrote:
>>>
>>> I have used spring scales that were not much more accurate than cup
>>> measure. A balance scale that took forever to settle and I have my
>>> second set of electronic scales. Made in China? Probably, but then so
>>> is the Kenwood mixer.
>>
>> I used to use my Dad's old lab scales - very accurate, but took up too
>> much room in my little kitchen. I use equally accurate and much easier
>> to store, electronic ones now.
>
>The spring and balance scales were bought when electronic scales were
>not available, at least at a reasonable price. My first digital scale
>was a Salter that was good but sensitive to placement - the surface had
>to be dead flat - then it started to rub through expensive batteries, so
>I bought the one I use now.

We have an accurate electronic scale that my wife mostly
uses to weigh knitting yarn, expensive yarn is sold by weight so she
checks to be sure she's not being cheated. Electronic scales are not
very expensive unless you need laboratory accuracy, otherwise a decent
model for cooking costs maybe $25.
It's very rare that I weigh or measure cooking ingredients.
I measure ingredients by eyeball... I don't use recipes either, unless
it's something I haven't made before. About the only ingredient I
weigh is pasta, typically sold in one pound boxes and 1/2 pound is
sufficient for us so I'll weigh out 1/2 pound and leave the remainder
in the box for next time. However more often than not I'll cook the
entire pound so we'll have left overs.
Many food products are packaged in amounts that most people use,
especially canned goods.

On Fri, 2 Apr 2021 15:59:59 +0100, S Viemeister
> wrote:

>On 02/04/2021 15:32, Graham wrote:
>>
>> I have used spring scales that were not much more accurate than cup
>> measure. A balance scale that took forever to settle and I have my
>> second set of electronic scales. Made in China? Probably, but then so is
>> the Kenwood mixer.
>
>I used to use my Dad's old lab scales - very accurate, but took up too
>much room in my little kitchen. I use equally accurate and much easier
>to store, electronic ones now.

Why do you need such accuracy... do you count how many M&Ms to
consume?

I actually can't think of any food that I need any accuracy...
eyeballs are plenty accurate enough... when you butter your toast do
you measure how much butter to use? I must have fried millions of
eggs, not once have I measured how much butter.

On 02/04/2021 17:52, Sheldon Martin wrote:
> > wrote:
>> On 02/04/2021 15:32, Graham wrote:
>>> I have used spring scales that were not much more accurate than cup
>>> measure. A balance scale that took forever to settle and I have my
>>> second set of electronic scales. Made in China? Probably, but then so is
>>> the Kenwood mixer.
>> I used to use my Dad's old lab scales - very accurate, but took up too
>> much room in my little kitchen. I use equally accurate and much easier
>> to store, electronic ones now.
>
> Why do you need such accuracy... do you count how many M&Ms to
> consume?
>
I like having reproducible results when I bake. I can't remember the
last time I ate M&Ms.

And like your wife, I also use scales to weigh yarn.

On Friday, April 2, 2021 at 12:52:36 PM UTC-4, Sheldon wrote:
> On Fri, 2 Apr 2021 15:59:59 +0100, S Viemeister
> > wrote:
>
> >On 02/04/2021 15:32, Graham wrote:
> >>
> >> I have used spring scales that were not much more accurate than cup
> >> measure. A balance scale that took forever to settle and I have my
> >> second set of electronic scales. Made in China? Probably, but then so is
> >> the Kenwood mixer.
> >
> >I used to use my Dad's old lab scales - very accurate, but took up too
> >much room in my little kitchen. I use equally accurate and much easier
> >to store, electronic ones now.
> Why do you need such accuracy... do you count how many M&Ms to
> consume?

Her father's lab scales might have been more precise than she needed,
but the price was right.

I have a $12 scale that measures to the nearest gram. I use it for
measuring pasta and on those rare occasions when I bake. I bake
so seldom that I follow a recipe. I also use it once in a while to see
if a letter needs one stamp or two.

1 gram is probably more precision than I need. Should I have worked
harder to find a less precise scale?

Cindy Hamilton

On Fri, 2 Apr 2021 18:03:46 +0100, S Viemeister
> wrote:

>On 02/04/2021 17:52, Sheldon Martin wrote:
>> > wrote:
>>> On 02/04/2021 15:32, Graham wrote:
>>>> I have used spring scales that were not much more accurate than cup
>>>> measure. A balance scale that took forever to settle and I have my
>>>> second set of electronic scales. Made in China? Probably, but then so is
>>>> the Kenwood mixer.
>>> I used to use my Dad's old lab scales - very accurate, but took up too
>>> much room in my little kitchen. I use equally accurate and much easier
>>> to store, electronic ones now.
>>
>> Why do you need such accuracy... do you count how many M&Ms to
>> consume?
>>
>I like having reproducible results when I bake. I can't remember the
>last time I ate M&Ms.

Even weighing/measuring flour is inaccurate simply because no two
batches/lots are the same, and weather affects baking... a baker can
tell from mixing if it needs more liquid or dry... you do know what
bench flour is.

>And like your wife, I also use scales to weigh yarn.

Most proficient knitters do... they often weigh the finished garment
also.

On Fri, 2 Apr 2021 09:50:14 -0400, Gary > wrote:

>On 4/1/2021 4:05 PM, Sheldon Martin wrote:
>>
>> Didn't know what to make for dinner so she said find something. I
>> opened the freezer and right in front was a rectangular pepperoni
>> pizza, the last one from a 3 pack. That'll be dinner, I'll doctor it
>> with provolone. The one thing bad about living rural remote is that
>> there are no food joints, not even a buger or pizza joint. The
>> closest Pizza Hut is 30 minutes away, the closest mystery meat buger
>> joint is 45 minutes away, a disgusting McD clown joint.
>
>Funny how, here, so many people hate and put down chain restaurants and
>fast food restaurants. Yet they are the most successful and make all the
>profits. lol

The masses don't have taste. Look at which TV programs are the most
popular.

>Personally, I'm overdue for a fast food fix. It's been at least 17
>months now since I went to a McDonalds or Burger King. I'm ready for a
>few burgers and pile of salty fries.
>
>I still have a $20 gift certificate for McDonalds from last June.
>OH MAN! ;-O

Better use it quickly. Inflation, man.

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The real Dr. Bruce posts with uni-berlin.de - individual.net

On Fri, 2 Apr 2021 10:33:28 -0400, jmcquown >
wrote:

>On 4/2/2021 9:48 AM, Gary wrote:
>> jmcquown wrote:
>>> I'm pretty sure he's the Microwave King.
>>
>> "Unlike the other Robin Hoods, *I* speak with an English accent."
>> I've learned how to properly "cooK" with a microwave oven.
>> Good for many things but not all. Not just for reheating.
>>
>I've cooked a number of actual meals in the microwave and I'm not
>talking about zapping a TV dinner. Chicken tetrazzini comes to mind.
>I've posted a microwave lasagna recipe a couple of times in the past
>that is quite good. Of course you (the collective you) can "cook" using
>a microwave if you've a mind to. There are tons of books on the subject
>and microwave recipes galore online.
>
>>> He microwaves large russet
>>> potatoes and calls them "baked" when we all know they're actually
>>> steamed.
>>
>> If you want to put me down, at least get it right.
>> I don't like or use russet potatoes. I've said that many times. I prefer
>> red, white or yukon gold potatoes.
>>
>>
>My bad. Regardless, they're not "baked potatoes" any more than John
>Kuthe's beans cooked on the stovetop are "baked beans".

Still bitching, hey? Imagine if he never comes back! What to do with
the inner bitch?

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On 2021-04-02 2:11 p.m., Sheldon Martin wrote:
> On Fri, 2 Apr 2021 18:03:46 +0100, S Viemeister

>> I like having reproducible results when I bake. I can't remember the
>> last time I ate M&Ms.
>
> Even weighing/measuring flour is inaccurate simply because no two
> batches/lots are the same, and weather affects baking... a baker can
> tell from mixing if it needs more liquid or dry... you do know what
> bench flour is.
>
>> And like your wife, I also use scales to weigh yarn.
>
> Most proficient knitters do... they often weigh the finished garment
> also.
>



I have mentioned the bench flour thing several times and Graham usually
takes exception to it. I agree about the moisture content and the
humidity affecting baking, and the bench flour is a unknown factor. I
don't know anyone who puts out a measured amount of bench flour and then
kneads it until it is entirely incorporated.

I have not made bread in decades, but I have been making pizza dough
regularly over the last six months. I am fairly careful with the amount
of flour and water that I use in a batch, but the consistency of the
dough varies from one batch to another. That gets corrected in the
kneading. If it is too wet I throw a little more flour on the counter.
I do not have an accurate measure.

I use my mother's recipe for shortbread. It calls for 2 cups of flour
but you start off with 1 3/4, let it sit for a while and then knead in
some more until the texture is right. It may need only a little or it
might take the whole two cups.

On 2021 Apr 1, , Gary wrote
(in article >):

> Lunch today will be determined in a few hours. Might start with my 2
> last hot dogs w/onions.

I´m a day late. We had sautéed salmon, Rice-A-Roni and canned green beans.
Today, we will be having slow roasted pork ribs, mashed potatoes and brussel
sprouts.
If I think about it, I´ll take a picture of the gross pork oil, broth and
crud that contributes greatly to any pork soup or stew that might be made
later with other pork pieces.
And of course, ham and potato salad for Easter. Pork, pork, pork.
Oh...and then ham and beans with the meaty bone. I may put that off for a
while.

On Fri, 2 Apr 2021 09:50:14 -0400, Gary > wrote:

>On 4/1/2021 4:05 PM, Sheldon Martin wrote:
>> On 4/1/2021 Cindy Hamilton wrote:
>>> I might get a slice of pepperoni pizza instead.
>>>
>>> Cindy Hamilton
>>
>> Didn't know what to make for dinner so she said find something. I
>> opened the freezer and right in front was a rectangular pepperoni
>> pizza, the last one from a 3 pack. That'll be dinner, I'll doctor it
>> with provolone. The one thing bad about living rural remote is that
>> there are no food joints, not even a buger or pizza joint. The
>> closest Pizza Hut is 30 minutes away, the closest mystery meat buger
>> joint is 45 minutes away, a disgusting McD clown joint.
>
>Funny how, here, so many people hate and put down chain restaurants and
>fast food restaurants. Yet they are the most successful and make all the
>profits. lol

Duh. They use scientific research to maximize your dopamine and
serotonin response when eating their product. They're in the business
of making money, not being passionate about good food. Most people are
too stupid to realize how it works. Which is why these chains exist
and thrive.

--
The real Dr. Bruce sniffs with uni-berlin.de - individual.net

On 2021 Apr 2, , Graham wrote
(in article >):

> The spring and balance scales were bought when electronic scales were
> not available, at least at a reasonable price. My first digital scale
> was a Salter that was good but sensitive to placement - the surface had
> to be dead flat - then it started to rub through expensive batteries, so
> I bought the one I use now.

And, of course, everyone here uses a set of standardized weights to make sure
the scale is true from time to time.

On 2021-04-02 6:28 p.m., Leo wrote:
> On 2021 Apr 2, , Graham wrote
> (in article >):
>
>> The spring and balance scales were bought when electronic scales were
>> not available, at least at a reasonable price. My first digital scale
>> was a Salter that was good but sensitive to placement - the surface had
>> to be dead flat - then it started to rub through expensive batteries, so
>> I bought the one I use now.
>
> And, of course, everyone here uses a set of standardized weights to make sure
> the scale is true from time to time.
>
>

I was just reminded of some celebrity cooks like Nigella Lawson and
Anna Olsen who often use a teacup rather than a proper teacup.

Sheldon Martin wrote:
> On Fri, 2 Apr 2021 18:03:46 +0100, S Viemeister
> > wrote:
>
>> On 02/04/2021 17:52, Sheldon Martin wrote:
>>> > wrote:
>>>> On 02/04/2021 15:32, Graham wrote:
>>>>> I have used spring scales that were not much more accurate than cup
>>>>> measure. A balance scale that took forever to settle and I have my
>>>>> second set of electronic scales. Made in China? Probably, but then so is
>>>>> the Kenwood mixer.
>>>> I used to use my Dad's old lab scales - very accurate, but took up too
>>>> much room in my little kitchen. I use equally accurate and much easier
>>>> to store, electronic ones now.
>>>
>>> Why do you need such accuracy... do you count how many M&Ms to
>>> consume?
>>>
>> I like having reproducible results when I bake. I can't remember the
>> last time I ate M&Ms.
>
> Even weighing/measuring flour is inaccurate simply because no two
> batches/lots are the same, and weather affects baking... a baker can
> tell from mixing if it needs more liquid or dry... you do know what
> bench flour is.
>

Popeye, yoose can weigh 50 pounds of flour on yoose big ole five
inch navy dick!

Remember, admiral, others are not Brooklyn jews, so not as lucky as
yoose.

On Fri, 2 Apr 2021 18:35:13 -0400, Dave Smith
> wrote:

>On 2021-04-02 6:28 p.m., Leo wrote:
>> On 2021 Apr 2, , Graham wrote
>> (in article >):
>>
>>> The spring and balance scales were bought when electronic scales were
>>> not available, at least at a reasonable price. My first digital scale
>>> was a Salter that was good but sensitive to placement - the surface had
>>> to be dead flat - then it started to rub through expensive batteries, so
>>> I bought the one I use now.
>>
>> And, of course, everyone here uses a set of standardized weights to make sure
>> the scale is true from time to time.
>>
>I was just reminded of some celebrity cooks like Nigella Lawson and
>Anna Olsen who often use a teacup rather than a proper teacup.

What's the difference between a teacup and a proper teacup?

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Fri, 2 Apr 2021 18:35:13 -0400, Dave Smith
> wrote:

>On 2021-04-02 6:28 p.m., Leo wrote:
>> On 2021 Apr 2, , Graham wrote
>> (in article >):
>>
>>> The spring and balance scales were bought when electronic scales were
>>> not available, at least at a reasonable price. My first digital scale
>>> was a Salter that was good but sensitive to placement - the surface had
>>> to be dead flat - then it started to rub through expensive batteries, so
>>> I bought the one I use now.
>>
>> And, of course, everyone here uses a set of standardized weights to make sure
>> the scale is true from time to time.
>>
>>
>
>I was just reminded of some celebrity cooks like Nigella Lawson and
>Anna Olsen who often use a teacup rather than a proper teacup.

Annabel Langbein makes all such measures fun...teacup, eyeballing it,
scooping and fluff..... She is delightful, though.

https://www.youtube.com/watch?v=jS9er9LHFK8

Dr. Bruce wrote:
> On Fri, 2 Apr 2021 10:33:28 -0400, jmcquown >
> wrote:
>
>> On 4/2/2021 9:48 AM, Gary wrote:
>>> jmcquown wrote:
>>>> I'm pretty sure he's the Microwave King.
>>>
>>> "Unlike the other Robin Hoods, *I* speak with an English accent."
>>> I've learned how to properly "cooK" with a microwave oven.
>>> Good for many things but not all. Not just for reheating.
>>>
>> I've cooked a number of actual meals in the microwave and I'm not
>> talking about zapping a TV dinner. Chicken tetrazzini comes to mind.
>> I've posted a microwave lasagna recipe a couple of times in the past
>> that is quite good. Of course you (the collective you) can "cook" using
>> a microwave if you've a mind to. There are tons of books on the subject
>> and microwave recipes galore online.
>>
>>>> He microwaves large russet
>>>> potatoes and calls them "baked" when we all know they're actually
>>>> steamed.
>>>
>>> If you want to put me down, at least get it right.
>>> I don't like or use russet potatoes. I've said that many times. I prefer
>>> red, white or yukon gold potatoes.
>>>
>>>
>> My bad. Regardless, they're not "baked potatoes" any more than John
>> Kuthe's beans cooked on the stovetop are "baked beans".
>
> Still bitching, hey? Imagine if he never comes back! What to do with
> the inner bitch?
>

And what to do with your inner butt sniffer?

Yes, a real dilemma. And whose ass will you kiss, master? Only
opylia is left, and she's not psychopathic, just a poor retarded
lady. You should be ashamed master doctor.

But there are always plenty of butts to sniff, and by god, that
will keep you busy and happy.

Leo wrote:
> On 2021 Apr 2, , Graham wrote
> (in article >):
>
>> The spring and balance scales were bought when electronic scales were
>> not available, at least at a reasonable price. My first digital scale
>> was a Salter that was good but sensitive to placement - the surface had
>> to be dead flat - then it started to rub through expensive batteries, so
>> I bought the one I use now.
>
> And, of course, everyone here uses a set of standardized weights to make sure
> the scale is true from time to time.
>

Not necessary,

The true bakers have their scales calibrated via the national
bureau of standards immediately before cooking each loaf of bread.

Now, that's not to say millions of heathens don't ccok up shitloads
of cornbread in a skillet, without thermometers and precise
calibration.

Woe be unto them.