Wayyyyy OT: European measurements
in [Design]
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From: Nico Coesel on 3 Jun 2010 18:50 D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi, > >I have a (baking) recipe that I am trying to decipher. ><sheepish grin> > >Originally in Italian so all the measurement units are >European. Weights and liquid measures are easy to >translate. > >*But*, some things tend to be "packaged" differently. > >Point in question, what's a "package of vanilla"? >I'm guessing probably ~25mL liquid volume. But, I >have no idea if vanilla is used as dried *beans* >or *extract*, etc. (nor if that 25mL is even the >right figure!) > >Could someone on the other side of the pond clarify >this? Also, if this is vanilla *extract*, is it >safe to assume it is cut with alcohol? And, if so, >what percent, by volume (obviously, getting the >right amount of flavoring is critical :> ) Like others said vanilla flavoured sugar is common here. IMHO getting recipes right is a matter of trial and error. If this is some kind of pie than it will probably take several times to get it right. Enough chances to experiment with the amount of vanilla. -- Failure does not prove something is impossible, failure simply indicates you are not using the right tools... nico(a)nctdevpuntnl (punt=.) --------------------------------------------------------------
From: D Yuniskis on 3 Jun 2010 20:13 Hi Nico, Nico Coesel wrote: > D Yuniskis <not.going.to.be(a)seen.com> wrote: > >> I have a (baking) recipe that I am trying to decipher. >> <sheepish grin> >> >> Point in question, what's a "package of vanilla"? >> I'm guessing probably ~25mL liquid volume. But, I >> have no idea if vanilla is used as dried *beans* >> or *extract*, etc. (nor if that 25mL is even the >> right figure!) >> >> Could someone on the other side of the pond clarify >> this? Also, if this is vanilla *extract*, is it >> safe to assume it is cut with alcohol? And, if so, >> what percent, by volume (obviously, getting the >> right amount of flavoring is critical :> ) > > Like others said vanilla flavoured sugar is common here. IMHO getting So, is it used in lieu of vanilla extract? I.e., possibly as a more subtle flavor? > recipes right is a matter of trial and error. If this is some kind of > pie than it will probably take several times to get it right. Enough > chances to experiment with the amount of vanilla. Biscotti. Pie would be easier! :> (I don't want to end up with 100 pounds of "not-quite-right" biscotti (which will need to be, um, "disposed of") before I get things right! :>
From: Michael A. Terrell on 3 Jun 2010 22:18 D Yuniskis wrote: > > Biscotti. Pie would be easier! :> (I don't want to end up > with 100 pounds of "not-quite-right" biscotti (which will > need to be, um, "disposed of") before I get things right! :> That sounds like a mighty flimsy excuse to me! ;-) -- Anyone wanting to run for any political office in the US should have to have a DD214, and a honorable discharge.
From: Jim Thompson on 3 Jun 2010 22:26 On Thu, 03 Jun 2010 17:13:35 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Nico, > >Nico Coesel wrote: >> D Yuniskis <not.going.to.be(a)seen.com> wrote: >> >>> I have a (baking) recipe that I am trying to decipher. >>> <sheepish grin> >>> >>> Point in question, what's a "package of vanilla"? >>> I'm guessing probably ~25mL liquid volume. But, I >>> have no idea if vanilla is used as dried *beans* >>> or *extract*, etc. (nor if that 25mL is even the >>> right figure!) >>> >>> Could someone on the other side of the pond clarify >>> this? Also, if this is vanilla *extract*, is it >>> safe to assume it is cut with alcohol? And, if so, >>> what percent, by volume (obviously, getting the >>> right amount of flavoring is critical :> ) >> >> Like others said vanilla flavoured sugar is common here. IMHO getting > >So, is it used in lieu of vanilla extract? I.e., possibly >as a more subtle flavor? > >> recipes right is a matter of trial and error. If this is some kind of >> pie than it will probably take several times to get it right. Enough >> chances to experiment with the amount of vanilla. > >Biscotti. Pie would be easier! :> (I don't want to end up >with 100 pounds of "not-quite-right" biscotti (which will >need to be, um, "disposed of") before I get things right! :> Hang loose until tomorrow. I'll ask the wife. She has bookshelves of Italian cookbooks. ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice:(480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | The only thing bipartisan in this country is hypocrisy
From: Michael A. Terrell on 3 Jun 2010 23:17
Jim Thompson wrote: > > Hang loose until tomorrow. I'll ask the wife. She has bookshelves of > Italian cookbooks. And a big pressure cooker? I hear that most Italians are tough and stringy. ;-) -- Anyone wanting to run for any political office in the US should have to have a DD214, and a honorable discharge. |