Wayyyyy OT: European measurements
in [Design]
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From: D Yuniskis on 4 Jun 2010 22:49 Hi James, dagmargoodboat(a)yahoo.com wrote: > On Jun 4, 1:34 pm, D Yuniskis <not.going.to...(a)seen.com> wrote: >> 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). > > I make 'em with whole wheat flour, raisins, scant to no fat, and a > quarter or less of the usual sugar. Treats you can eat like actual > food, because they are, with vitamins, complete protein and > everything. I don't like the "twice baked biscotti". Too hard (I don't drink coffee). But, I do enjoy the sticky mess (residue) from the evaporated amaretto that clings to the baking paper! :> > They're dang good too, but it's summer--too hot to bake!, at least > until I adjust. Yeah, tell me about it! 108 this weekend :-/ Two more batches tonight "for the road" (but it's cool at night) Then, coffee cakes for neighbors that I owe favors. After that, nothing until Father's Day... (wow! a whole *week* with nothing to bake :-/ )
From: JosephKK on 11 Jun 2010 16:28 On Thu, 03 Jun 2010 15:42:21 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >OBones wrote: >> If it's the same as in France, which I suspect it is, then you would be >> looking a this: >> >> http://www.vahine.fr/tous-nos-produits/sucre-vanille-de-madagascar/index.html >> >> Vanilla flavored sugar in a package, that is about 7.5g > >I assume that's primarily the weight of the *sugar*. (1.5t?) > >The question is then, how much vanilla to add to 7.5G of sugar >to get the same "flavor" :< > >> Don't know if you have that in the US though. > >I suspect I could probably find it. But, I'd want to >come up with a more "portable" recipe, anyway, so that >would just give me something to compare (empirically) >against (way too much effort there! :> ) > >I'll try to make some estimates based on the proportions >that *I* tend to use (e.g., this much flour, egg, butter, >sugar suggest *that* much vanilla...) and tweek it until >it seems right. > >Thanks! If i did that i likely end up with several times the recipe amount as i rather like the flavor of vanilla.
From: D Yuniskis on 11 Jun 2010 16:35 Hi Joseph, JosephKK wrote: > On Thu, 03 Jun 2010 15:42:21 -0700, D Yuniskis <not.going.to.be(a)seen.com> >> I'll try to make some estimates based on the proportions >> that *I* tend to use (e.g., this much flour, egg, butter, >> sugar suggest *that* much vanilla...) and tweek it until >> it seems right. > > If i did that i likely end up with several times the recipe amount as i > rather like the flavor of vanilla. I've found that making flavors more subtle results in a more enjoyable treat. Requires you think more about what you are eating -- instead of just wolfing it down :> This can be difficult with some flavorings (e.g., liqueurs) but very rewarding when you get it right! (some herbs are similarly challenging to use with a "light touch")
From: JosephKK on 11 Jun 2010 16:35 On Fri, 04 Jun 2010 11:41:18 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Michael, > >Michael A. Terrell wrote: >> D Yuniskis 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). >> >> 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 :< I don't suppose i could snag a copy of that recipe from you, or could i?
From: D Yuniskis on 11 Jun 2010 16:40
Hi Joseph, JosephKK wrote: >> 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 :< > > I don't suppose i could snag a copy of that recipe from you, or could i? <grin> Sorry, I'll give away circuit designs, source code listings, etc. -- but recipes are far more difficult to create so I don't part with them. :-/ (way too much time and effort involved) |