Wayyyyy OT: European measurements
in [Design]
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From: Jim Thompson on 4 Jun 2010 14:59 On Fri, 04 Jun 2010 11:34:00 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Jim, > >Jim Thompson wrote: >> On Thu, 03 Jun 2010 20:29:45 -0700, D Yuniskis >> <not.going.to.be(a)seen.com> wrote: >> >>> 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 :-/ >> >> My favorite (my wife had made it up for me several times)... >> >> http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscotti-recipe2/index.html > >That's what americans call "biscotti". The ones I made last >night are similar in theory -- though much plainer (nothing >"added" besides almonds), *no* butter (I made them for a friend >who's having some heart problems so extra fats are off the >list -- else I would have made a nice, rich coffee cake!) and >*lots* of amaretto (we go through a little over a gallon of >amaretto yearly). > >"Biscotti" covers a wide range of baked goods -- i.e., "cookie". > >The biscotti I am attempting to make are much larger than >the "Biscotti" you tend to think of with coffee (or vin rose). >These are ~4 per pound. I.e., a 5 pound batch is where >you *start* the Rx. By comparison, the batch of "twice baked >biscotti" I made last night was probably only 2 or 3 pounds >*total* (two loaves, 12 biscotti per loaf so maybe 10+ per pound) My consumption rule is simple... if my grandmothers didn't eat it or cook with it I avoid it. So I eat lots of butter and olive oil. I don't do the pork fat thing, but my father thrived on it and lived in good health until age 90. ...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 15:27 Hi Jim, Jim Thompson 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). >>> The only time I have a sweet tooth, is when a tooth is infected. :( >> Ouch! :< >> >> I have to start rehashing some of my Rx's to try to replace the >> sugar with something artificial (or "natural" alternatives). >> Too many friends have "sugar problems" which makes baking >> more problematic. (I ave Rx's that avoid fats but avoiding >> *sugar* is tough! :> ) >> >> I've managed to figure out how to make ice cream with Splenda >> (though I suspect that may be worse than sugar! :> ) but >> it is a lot of work trying to keep the texture right. Doing >> something like that with baked goods will probably be more >> challenging -- since you have to figure out how to do it >> *differently* for each Rx (whereas once you can make *one* >> type of ice cream, you can pretty much make them all!). >> >> I'll try to fix my gelato Rx next as it should be similar >> to the ice cream approach. >> >>>> However, the biscotti in question I *will* indulge in! >>>> (once I get the Rx correct) ;) *Then* my postage expenses >>>> will increase dramatically :-/ >>> Wouldn't it be cheaper to fly? ;-) >> (sigh) *If* I can sort this out, I'll make a trip home and >> spend a few days baking. Easier than shipping the stuff >> cross country (especially this time of year as humidty >> levels rise). >> >> As a kid, we would buy ~100 pounds at a time (fill the >> trunk of a *real* "full size car") and dole them out >> to family (10+ pounds each). Always seemed like they >> were gone before you had your fill, though :< > > Frozen Yogurt makes a nice replacement for ice cream. I don't like yogurt. :> And, I like my ice cream *really* rich. E.g., heavy cream (I think it comes out being about 50 (or 100?) calories per tablespoon. My butter pecan has a *stick* of butter in a quart of ice cream (you can hear your heart struggling while you eat it :< ) > I avoid anything "artificially favored/sweetened". A friend died from > liver cancer at around age 50... he drank several liters of Diet Pepsi > _every_ day. I've always been suspicious. I think the stuff in Diet Pesi has been linked to prostate problems? (I can't keep track of the different sweeteners that these people use) I think all of the artificial sweeteners have "undocumented problems". :< I've been experimenting with Stevia lately but it has a taste of its own that is hard to mask -- so it's a bad choice for things like ice cream. All of them seem to have problems as sugar *replacements*. They don't have the same bulk (?) that sugar has so the textures always end up "wrong"...
From: D Yuniskis on 4 Jun 2010 15:33 Hi Jim, Jim Thompson wrote: > On Fri, 04 Jun 2010 11:34:00 -0700, D Yuniskis > <not.going.to.be(a)seen.com> wrote: > >> Hi Jim, >> >> Jim Thompson wrote: >>> On Thu, 03 Jun 2010 20:29:45 -0700, D Yuniskis >>> <not.going.to.be(a)seen.com> wrote: >>> >>>> 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 :-/ >>> My favorite (my wife had made it up for me several times)... >>> >>> http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscotti-recipe2/index.html >> That's what americans call "biscotti". The ones I made last >> night are similar in theory -- though much plainer (nothing >> "added" besides almonds), *no* butter (I made them for a friend >> who's having some heart problems so extra fats are off the >> list -- else I would have made a nice, rich coffee cake!) and >> *lots* of amaretto (we go through a little over a gallon of >> amaretto yearly). >> >> "Biscotti" covers a wide range of baked goods -- i.e., "cookie". >> >> The biscotti I am attempting to make are much larger than >> the "Biscotti" you tend to think of with coffee (or vin rose). >> These are ~4 per pound. I.e., a 5 pound batch is where >> you *start* the Rx. By comparison, the batch of "twice baked >> biscotti" I made last night was probably only 2 or 3 pounds >> *total* (two loaves, 12 biscotti per loaf so maybe 10+ per pound) > > My consumption rule is simple... if my grandmothers didn't eat it or > cook with it I avoid it. I suspect I cook a lot healthier than my (maternal) grandparents. E.g., grandpa used to put pig's feet in the ("spaghetti") sauce. And, they didn't think twice about using lard in some dishes, shortening in others, etc. :< > So I eat lots of butter and olive oil. We probably go through a gallon of olive oil a month. Avoid fats (on meat). We use a pound of butter a week (on average) but most of that ends up in baked goods ("Ah, I guess that makes it "OK", then?" :> "Yes, actually, it does! Cuz we don't eat those baked goods!" :> ) Lunch is "The Pork Dish", today (pseudo-oriental pork meal that we try to eat every Sunday). > I don't do the pork fat thing, > but my father thrived on it and lived in good health until age 90. I've no idea re: family history so try to err on the side of "better safe than sorry" (within reason, of course! :>). Of course, I could get hit by a bus this afternoon... :-/
From: Rich Grise on Google groups on 4 Jun 2010 16:17 On Jun 4, 11:41 am, D Yuniskis <not.going.to...(a)seen.com> wrote: > ... > I have to start rehashing some of my Rx's to try to replace the > sugar with something artificial (or "natural" alternatives). Oh, ick! There's nothing wrong with real sugar. Heck, back when I was in elem. school,[1] our breakfast consisted of about 50% by weight of white, refined sugar. Sugar on the Wheaties, sugar on the grapefruit, sugar on the tomato slice; Sugar Smacks, Sugar Crisp, Sugar Corn Pops,Sugar Frosted Flakes ("They're GRRRREAT!!"), etc. When we got to school, we were ENERGIZED! >:-> And our generation turned out OK, except for the liberals and conservatives. ;-) Cheers! Rich [1] back when you had to walk 10 miles uphill both ways through 20 ft. of snow...
From: D Yuniskis on 4 Jun 2010 16:33
Hi Rich, Rich Grise on Google groups wrote: > On Jun 4, 11:41 am, D Yuniskis <not.going.to...(a)seen.com> wrote: >> ... >> I have to start rehashing some of my Rx's to try to replace the >> sugar with something artificial (or "natural" alternatives). > > Oh, ick! There's nothing wrong with real sugar. Heck, back when I was > in elem. school,[1] our breakfast consisted of about 50% by > weight of white, refined sugar. > Sugar on the Wheaties, sugar on the grapefruit, sugar on the tomato > slice; Sugar > Smacks, Sugar Crisp, Sugar Corn Pops,Sugar Frosted Flakes ("They're > GRRRREAT!!"), etc. When we got to school, we were ENERGIZED! >:-> > > And our generation turned out OK, except for the liberals and > conservatives. ;-) > [1] back when you had to walk 10 miles uphill both ways through 20 ft. > of snow... You must have lived in downtown ORLANDO (Fla!). *We* had to *crawl* 12,000 feet up a vertical face (both ways!) in blinding snow, basketball sized hail, 84 MPH wind gusts, sub zero temperatures... *barefoot*! *AND*, we had to bring our own bowls!!! :> <grin> Actually, it is alarming how many people have "sugar problems". Makes you (me) look at what you (I) eat and wonder, "This *looks* OK, so what's the problem these *other* folks are having???" (apparently, this is really a nasty "condition"/disease. I know two folks who wear insulin pumps. Several who take meds -- gila monster juice, etc. Of course, very *few* of them watch their diet, exercise, etc. <frown>) And, there's no real incentive to *fix* the problem as it's a huge market for medications, therapies, test supplies, etc. (sort of like ulcers from generations past) I always chuckled at The Cardiologist's Diet: If it tastes good, SPIT IT OUT! :> |