Wayyyyy OT: European measurements
in [Design]
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From: JosephKK on 11 Jun 2010 16:45 On Fri, 04 Jun 2010 12:27:28 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Jim, > <snip> >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 quit bothering. > >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. My experience as well. Though my peach preserves with Splenda and matching pectin worked pretty well. Peaches from my backyard tree. > >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"... Heartily agreed. My heart arteries are not clogging up but other things are starting to catch up with me. Crowding 60 now.
From: JosephKK on 11 Jun 2010 17:22 On Thu, 03 Jun 2010 21:08:48 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >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*!). Mmm. And i might love them, address of the shop? Do they ship? > >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 :-/ ) And it does not help that both you and your spouse are co-conspirators.
From: D Yuniskis on 11 Jun 2010 17:46 Hi Joseph, JosephKK wrote: > On Thu, 03 Jun 2010 21:08:48 -0700, D Yuniskis <not.going.to.be(a)seen.com> > wrote: > >> 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*!). > > Mmm. And i might love them, address of the shop? Do they ship? I have no idea as to address of the "local" shop. But, the *original* (that I grew up with) is at: http://www.fisichellis.com/ They *do* deliver (though you might find it more economical to have some prime cut *steaks* shipped to you! :> ) The large "biscuits" on the top tray (held by the man/woman in the photo) *furthest* from them are the items I seek. (assuming they still make them the same way) Should you chose to order anything from them, I doubt you can go wrong with *anything* they make! (though I'd surely not ship canolli any distance -- for obvious reasons) >> 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 :-/ ) > > And it does not help that both you and your spouse are co-conspirators. No, vastly different tastes. :> (and, I am much more disciplined about these things ;-)
From: JosephKK on 11 Jun 2010 23:02 On Fri, 11 Jun 2010 13:35:17 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >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") Subtlety has is place, sometimes the challenge is balancing strong flavors uniquely. Maybe i could send you some of my chili-garlic sauce. Probably have to freeze it to ship it, then again it should take it reasonably well. It is pretty hot though. Say 20k to 50k Scoville.
From: JosephKK on 11 Jun 2010 23:07
On Fri, 11 Jun 2010 13:40:49 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >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) I have some things i make that come out mighty well, perhaps some kind of swap? |