Wayyyyy OT: European measurements
in [Design]
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From: D Yuniskis on 3 Jun 2010 23:29 Hi Michael, Michael A. Terrell wrote: > 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! ;-) Actually, I'm not fond of "sweets" (despite all the baking that I do -- biscotti coming out of the oven in 18 minutes; brownies go in after that). However, the biscotti in question I *will* indulge in! (once I get the Rx correct) ;) *Then* my postage expenses will increase dramatically :-/
From: D Yuniskis on 3 Jun 2010 23:32 Hi Jim, Jim Thompson wrote: > 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. I think most italian cookbooks are written with units of measure already "converted". Unless it's *in* Italian -- in which case, there might be an explanation of the *types* of ingredients common to "most Rx's" but probably not specifics of how they relate to "real world" units. (most of the Italians I know measure with their fingertips :> )
From: Jim Thompson on 3 Jun 2010 23:43 On Thu, 03 Jun 2010 20:32:23 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Jim, > >Jim Thompson wrote: >> 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. > >I think most italian cookbooks are written with units of measure >already "converted". Unless it's *in* Italian -- in which case, >there might be an explanation of the *types* of ingredients >common to "most Rx's" but probably not specifics of how they >relate to "real world" units. > >(most of the Italians I know measure with their fingertips :> ) Of course. Most recipes are really ratiometric. Tomorrow, Giada's recipe :-) ...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: D Yuniskis on 4 Jun 2010 00:08 Hi Jim, Jim Thompson wrote: > On Thu, 03 Jun 2010 20:32:23 -0700, D Yuniskis > <not.going.to.be(a)seen.com> wrote: > >> I think most italian cookbooks are written with units of measure >> already "converted". Unless it's *in* Italian -- in which case, >> there might be an explanation of the *types* of ingredients >> common to "most Rx's" but probably not specifics of how they >> relate to "real world" units. >> >> (most of the Italians I know measure with their fingertips :> ) > > Of course. Most recipes are really ratiometric. Tomorrow, Giada's > recipe :-) Largely so -- though flavorings tend to see lots of bias. E.g., there is *a* shop here that makes this particular type of biscotti. But, they are very heavy on the vanilla flavor -- makingthem completely inedible (IMO -- which, of course, is the only one that matters to *me*!). It's been 30+ years since I've had any so I will be able to tailor the flavor to what *I* think is most appropriate (I suspect that if I were to buy some from the original bakery "back East" I would find them less than ideal -- so my efforts are still worthwhile). Just the wrong time of year to be experimenting in the kitchen. <frown> (Murphy, however, seems to always conspire to make things so :-/ )
From: D Yuniskis on 4 Jun 2010 00:09
Hi Michael, Michael A. Terrell wrote: > 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. ;-) Naw, you just have to cook them in a slow oven to get them nice and juicy! |