Grateful Dead

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TigerLilly's picture
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Joined: Jul 2 2007
Pound

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!

Sunshine-daydream1951's picture
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Joined: Jun 4 2007
Measurements

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

Bob W

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Spanish Jam

marye's picture
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Joined: May 26 2007
turducken

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.

Timmy's picture
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Joined: Jun 5 2007
Ancient Rome

I gotta try that game-hen>duck>turkey dish.... MMMmmmmmmmmmmmmmmmm.......

c_c
c_c's picture
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Joined: Jun 4 2007
Catholic school daze

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:

http://www.grape-seed-oil.com/articles/grapeseed-oil-healthy-news-lets-live-j.html

peace.

TigerLilly's picture
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Joined: Jul 2 2007
Extra virgin

* 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.

marye's picture
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Joined: May 26 2007
I take your advice to heart.

the album, not so much.

c_c
c_c's picture
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Joined: Jun 4 2007
yeast v. baking soda

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.

weigh schmei?

or use a scale?

up to you to get The Best of Bread, I suggest the latter...

th_96258_Bread_122_825lo.jpg

peace.

marye's picture
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Joined: May 26 2007
okay...

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.

c_c
c_c's picture
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Joined: Jun 4 2007
cups scmups

cups schmups... ( -;

small spoons are tea spoons.

big spoons are table spoons.

I stopped using cups long ago, it is much better to weigh it out and measure carefully. get a kitchen scale. OK, you do not need a triple beam balance rig... but a simple kitchen scale is fine. one you can re-calibrate after you put the bowl on top.

the crucially climacteric cup crisis, (if you weren't just busting my chops with the question) if you pour it quickly, or dig deeply and rashly into your sack of flour; the flour gets compressed and significantly increases the amount of weight. it totally fucks up the bread. I've been doing this for a long time. and continue to strive to get it 'just exactly perfect' ( -;

and, I've been waiting a very long time to have the opportunity to say "cups scmups" ( -:

peace.

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Sat Down To My Supper...