On Sat 29 Jan 2005 08:24:21p, sf wrote in rec.food.cooking:

> On 28 Jan 2005 12:44:58 GMT, Wayne Boatwright >
> wrote:
>
>> Yeah, scants and I don't get along. I mean, what exactly constitutes a
>> "scant" of anything? How much do you leave out? :-)
>
> You're a seasoned cook, you should know these things! Scant
> is "about" and not heaping, so do it to taste and if you
> like more - put more. Be brave!
>
>
>
> sf

Oh, I know, and I don't really have a problem with it. LOL! If I like the
taste of yeast, should I just put more? :-)

Wayne