Cut avo in half length-wise. Take out stone. Put salad dressing or equivalent into subsequent hole. Eat with spoon.
Don't thank me, thank the avo god of Uxbridge!
How is an Imperial pound related to an American pound? Are they the same? But a pound in the metric system is relatively easy. One U.S. pound is basically the same as one German "Pfund" which is pretty exactly half a kilo (500 grams)
Please do post your recipe for Scarlet Fire Sambal!
One of the problems with this is the use of different measurements
I live in Spain so all the measurements are metric, but i am English so i also use Imperial,( pounds ounces etc)
I have never used cups etc though
I will dig out my Recipe for Scarlet >Fire Sambal
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The idea kind of grosses me out, but then I don't eat duck. My sister's family, on the other hand, are big fans and had a turducken feast over the holidays last year.
I gotta try that game-hen>duck>turkey dish.... MMMmmmmmmmmmmmmmmmm.......
I know all about extra virgin - I went to a Catholic school...
(I actually knew that stuff about the oil, too - just being a wise ass with the joke -- the smack you just heard was Sister Rose Marie hitting me with a ruler)
but seriously folks:
unless I'm cooking Italian food or making pizza dough, etc. I never use olive oil or vegetable oil or corn oil...
we use grape seed oil for stir frying or whatever -- it is supposed to be healthy.
look here for details:
* Extra-virgin olive oil (sometimes called EVOO) comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
* Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
* Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor.
* Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
* Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
Pasted from Wikipedia. So basically you are correct CC, with your guess about "extra virgin" meaning extra chaste oil.
the album, not so much.
if you are using a standard cookie recipe with baking soda or a cake mix recipe with baking powder, you can eye-ball it without fear.
anything with yeast is a totally different story...
oh, and by the way, it is best to store your yeast in the freezer in an airtight container.
or use a scale?
up to you to get The Best of Bread, I suggest the latter...
I will heed your advice, but I've gone over half a century without using kitchen scales and it's a pretty alien concept.
On the other hand, bread really is pretty unforgiving, so I take this to heart.
I tend to stick to things like chocolate chip cookies, which I've made so many times I don't really have to think about it much. Though i will say the Kitchen Aid hand mixer changed my life.