Wayyyyy OT: European measurements
in [Design]
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From: JosephKK on 11 Jun 2010 23:13 On Fri, 11 Jun 2010 14:46:53 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >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) Yikes. Coast to coast shipping. May try it anyway. > >>> 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 ;-) I am not talking about you conspiring with each other but about you each conspiring with Murphy.
From: D Yuniskis on 12 Jun 2010 00:08 Hi Joseph, JosephKK wrote: > On Fri, 11 Jun 2010 13:35:17 -0700, D Yuniskis <not.going.to.be(a)seen.com> > wrote: > >> 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. Yikes! No, I don't do "hot". Never really seemed like a "flavor" ;-)
From: D Yuniskis on 12 Jun 2010 00:30 Hi Joseph, JosephKK wrote: >>> 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) > > Yikes. Coast to coast shipping. May try it anyway. Yeah, things get expensive, quick! I wonder how well things would hold up this time of year in transit. Between the heat and humidity... :<
From: JosephKK on 13 Jun 2010 13:37 On Fri, 11 Jun 2010 21:08:57 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Joseph, > >JosephKK wrote: >> On Fri, 11 Jun 2010 13:35:17 -0700, D Yuniskis <not.going.to.be(a)seen.com> >> wrote: >> >>> 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. > >Yikes! No, I don't do "hot". Never really seemed like a >"flavor" ;-) It is largely an acquired taste, especially in the stated heat range and above. Maybe some others here might like some if i get to meet them.
From: JosephKK on 13 Jun 2010 13:46
On Fri, 11 Jun 2010 21:30:09 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Joseph, > >JosephKK wrote: >>>> 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) >> >> Yikes. Coast to coast shipping. May try it anyway. > >Yeah, things get expensive, quick! I wonder how well things >would hold up this time of year in transit. Between the heat >and humidity... :< It is reasonable to freeze meats, fish and fowl to ship them. Freezing does not work with cheese or good pastry. I have received cheese shipped cross country (dry ice assisted) so it may be doable, just expensive. |