On Sat, 31 Mar 2007 17:20:44 -0500, Andy <q> wrote:

>I'm pretty much a "by the recipe" cook. Got my measuring cups and spoons
>always within reach.
>
>Sometimes though the recipe just seems off kilter. Take 2 pounds of this, 3
>cups of that, 2 of this diced veggie and other stuff, it calls for a pinch of
>freshly ground pepper.
>
>Like, HUH???
>
>Even my dear departed Grandmas would say so.
>
>THE TIME IS RIGHT to abolish pinches, drops, dashes, etc. in recipes. Just
>might as well leave them out of the recipe OR at least double up.
>
>Write your congressman/congresswoman.
>
>Andy


I am just the opposite. I will examine a recipe and after I make it
once, just to make sure it is not a flop, I am liable to go by "feel"
ever after if it becomes something I like to make with a bit of
frequency..

Pastry & cake & cookie baking recipes I truly follow, but not breads.
With breads, just tell me what you want and I'll go at it & get it to
you without any recipe at all.

But I really have some nice measuring cups and spoons!

Boron