On Tue, 22 Apr 2008 22:59:41 -0500, Melba's Jammin'
wrote:

In article 4,
Wayne Boatwright wrote:

On Tue 22 Apr 2008 05:42:26p, BQ told us...


Now the only other issue I will have is converting a pound over to
metric,

28.5 grams. Hope you enjoy it. It's really tasty!

That's an ounce.

you a former dope dealer, barb? you're a woman of many facets.

your pal,
blake

On Tue, 22 Apr 2008 19:59:02 -0400, "cshenk" wrote:

"BQ" wrote


Thanks and great newsgroup!

Yeah, don't get upset when you meet some of the knuckleheads g.


but who doesn't love knuckleheads? plus, they're so readily
available.

your pal,
blake

"Nancy2" ha scritto nel messaggio
...

Normally for pastas, they mean dry weight or volume unless they say so. If
it says 'fresh pasta' they mean cooked weight/volume.

Thanks and great newsgroup!


I always thought if they meant cooked pasta, they said "cooked
pasta." I've never thought "fresh" was a synonym for cooked. Fresh
just means shorter cooking times, to me (since it's opposite of
dried).

N.
It isn't, but it weighs much more than dry because it isn't dry. It also
means shorter cooking time, but 100 g of dried pasta is going to end up more
than 100 g of fresh pasta.

In article ,
blake murphy wrote:

On Tue, 22 Apr 2008 22:59:41 -0500, Melba's Jammin'
wrote:

In article 4,
Wayne Boatwright wrote:

On Tue 22 Apr 2008 05:42:26p, BQ told us...


Now the only other issue I will have is converting a pound over to
metric,

28.5 grams. Hope you enjoy it. It's really tasty!

That's an ounce.

you a former dope dealer, barb? you're a woman of many facets.

your pal,
blake


Honey, you want me on your team when we play Trivial Pursuit, Jeopardy,
or Wheel of Fortune.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

"Sheldon" wrote

A pound is close enough to 500grams. A kilogram is 2.2 lbs therefore 500
grams is 1.1 pounds...it's not rocket science.

Absolutely.

Yup. Workable for all but breadmaking g.

Most every home cook in the US buys pasta in a one pound box. Hardly
anyone cooks less than the full box... but if someone who actually

Really? I almost never cook that much pasta. Then again, we eat alot of
rice so probably where others make more pasta, we are using rice.

cooks wants to cook half or a quarter pound it's pretty simple to
eyeball half or a quarter box... and who gives a rat's b-hind if it's

Yup. Thats what I do.

Got an awful lotta posters here who never cook... and that ain't
rocket science either.

Some ask questions though as they are new to it. Presumably younger folks
than you and I, or recently widowed/divorced and the other half used to do
most of the cooking.

"Giusi" wrote

May I ask how the typical US cook is going to figure what is 1-1/2 ounce
or 45 grams? I urge people to get a scale, but in reality, practically no
one in the US cooks with one. People here may have them because they are
more into cookery, but in general the response is say what?

Grin, USA folks are just as much into cookery, but they are used to a
different way of measurement. There's nothing wrong with a kitchen scale
idea, just that USA cooks overall use a measurement system of volume.

You can generally spot a recipe really fast as to what country the person
who typed it comes from, based on how they mix and match measurement systems
(or in some cases, lack them completely).

The majority of USA folks wont have a clue how much pasta to add to a dish
if you tell them '250grams'. They will understand '1/2 lb dry' and if the
pasta type is listed then you tell them how many cups dry, they know what
you mean.

I agree that the bigger types, dont lead well to a volume measure.

Here's one tip: If a USA person (or Canadian) says 'macaroni' they almost
always mean the smaller elbow shaped curved small ones. If they say
'noodles' they will almost always mean egg noodles of a smallish size.
(Caution note, Asians will not use the term 'noodle' the same way at all!).

"cshenk" ha scritto nel messaggio
...
"Giusi" wrote

May I ask how the typical US cook is going to figure what is 1-1/2 ounce
or 45 grams? I urge people to get a scale, but in reality, practically
no one in the US cooks with one. People here may have them because they
are more into cookery, but in general the response is say what?

Grin, USA folks are just as much into cookery, but they are used to a
different way of measurement. There's nothing wrong with a kitchen scale
idea, just that USA cooks overall use a measurement system of volume.

You can generally spot a recipe really fast as to what country the person
who typed it comes from, based on how they mix and match measurement
systems (or in some cases, lack them completely).

The majority of USA folks wont have a clue how much pasta to add to a
dish if you tell them '250grams'. They will understand '1/2 lb dry' and
if the pasta type is listed then you tell them how many cups dry, they
know what you mean.

I agree that the bigger types, dont lead well to a volume measure.

Here's one tip: If a USA person (or Canadian) says 'macaroni' they
almost always mean the smaller elbow shaped curved small ones. If they
say 'noodles' they will almost always mean egg noodles of a smallish
size. (Caution note, Asians will not use the term 'noodle' the same way
at all!).


Yes, ma'am. It happens that I know the US standard measurements very well,
know when and why they were invented and standardized.

I write and test recipes in US English and in metric English and Italian.
Because of that I know weighing is more accurate and helps to prevent
failures in baking, for example. Example: US recipes say add 1/4 cup grated
Parmesan cheese, but if that cheese is grated in a mini chopper it weighs
quite differently to the same cheese grated with a microplane. Fine sugar
weighs more per volume than coarse. When making bread the proportion
between the flour and the other ingredients goes off a bit depending on the
humidity.
So I recommend weighing, but know for sure tht most US cooks don't weigh.

Both you and Sheldon must know that a cup of tiny elbows weighs much more
than a cup of big penne. I expect a cup of little elbows is way too much
for a serving.

"Nancy2" wrote

Normally for pastas, they mean dry weight or volume unless they say so.
If
it says 'fresh pasta' they mean cooked weight/volume.

I always thought if they meant cooked pasta, they said "cooked
pasta." I've never thought "fresh" was a synonym for cooked. Fresh
just means shorter cooking times, to me (since it's opposite of
dried).

Hi Nancy! grin, fresh means hasnt been dried so it's cooked final size is
pretty close to same as what you start with.

"Dan Abel" wrote

Both my nutritionist and my diabetes nurse are telling me that 1/3 cup
of cooked pasta is a carb portion. Three carb portions are a meal,
depending on some other factors. A cup of cooked pasta means no other
carbs for that meal (no dessert).

Yup, some are more reactive than others too so cant have a cup of pasta (or
a cup of rice etc).

For my oldest child, a portion of pasta is one pound, before cooking.

Snicker....

"blake murphy" wrote

Yeah, don't get upset when you meet some of the knuckleheads g.

but who doesn't love knuckleheads? plus, they're so readily
available.

And entertaining at times too! One of the better ones: 'You'd be surprised
at how many females don't keep more than a day's worth of TP and tampons at
home because they rely on public rest room dispensers'

Had to admit, that one rant brightened my day. It did indeed!

cshenk wrote:

Here's one tip: If a USA person (or Canadian) says 'macaroni' they almost
always mean the smaller elbow shaped curved small ones. If they say
'noodles' they will almost always mean egg noodles of a smallish size.

Not in my household nor my parents before me. Macaroni was a class, but
it never EVER meant "elbow" shaped. My father in fact abhored that
particular shape!
We have always called each macaroni by name "ziti, rigatoni, farfalle"
and so on. Longer shapes are also always referred to by name "We're
having linguini" or "fettucini" or "spaghettini" and so on.
We never say "noodles" (too American, I guess?) nor did we grow up
saying "pasta" either shrug.

cshenk wrote:

"Sheldon" wrote

cooks wants to cook half or a quarter pound it's pretty simple to
eyeball half or a quarter box... and who gives a rat's b-hind if
it's

Yup. Thats what I do.

I don't like to eyeball it, because I often end up with a remnant
that's not enough for the purpose. I use a kitchen scale to weigh out
the pasta. It's easy and sure.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Dan Abel" wrote

Both my nutritionist and my diabetes nurse are telling me that 1/3 cup
of cooked pasta is a carb portion. Three carb portions are a meal,
depending on some other factors. A cup of cooked pasta means no other
carbs for that meal (no dessert).

Wouldn't it be simpler to just measure this in terms of
calories of carbohydrates, rather than relying on inexact
terminologies like "cups of cooked pasta" and "portions"?

Steve

Default User wrote:

I don't like to eyeball it, because I often end up with a remnant
that's not enough for the purpose. I use a kitchen scale to weigh out
the pasta. It's easy and sure.

Yes, same here. When we're cooking for ourselves, we user 2
oz by weight of dried pasta per person in any of our standard
pasta dishes. Note that we include a lot of vegetables also
(squash, peppers etc.) so that makes a quite large bowl of
pasta per person.

Steve

Sheldon wrote:
hahabogus wrote:

A pound is close enough to 500grams. A kilogram is 2.2 lbs therefore
500 grams is 1.1 pounds...it's not rocket science.

Absolutely.

Most every home cook in the US buys pasta in a one pound box. Hardly
anyone cooks less than the full box... but if someone who actually
cooks wants to cook half or a quarter pound it's pretty simple to
eyeball half or a quarter box... and who gives a rat's b-hind if it's
off by an ounce... I mean pasta is like potatoes... if a potato salad
recipe calls for 3 pounds does it really matter if afer they're pared
they weigh 3 1/4 pounds, do you toss that extra 1/4 pouind in the
trash... duh

Got an awful lotta posters here who never cook... and that ain't
rocket science either.

What a lot of people don't seem to realize is cooked pasta freezes well.
Even with limited freezer space (like me) you can cook a pound of pasta,
portion out what's not needed immediately and freeze it. Just takes a
minute to thaw & quickly reheat some at a later date.

Jill