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'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

Or use this gadget

http://www.spacesavers.com/dash.html?source=froogle

This mini measuring spoon set features:
• Made of 18/10 Stainless Steel
• Smidgen = 1/32 tsp
• Pinch = 1/16 tsp
• Dash = 1/8 tsp
• Overall length- 4"
• Dishwasher safe

(no spam) said...

>
>> 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
>
> Or use this gadget
>
> http://www.spacesavers.com/dash.html?source=froogle
>
> This mini measuring spoon set features:
> • Made of 18/10 Stainless Steel
> • Smidgen = 1/32 tsp
> • Pinch = 1/16 tsp
> • Dash = 1/8 tsp
> • Overall length- 4"
> • Dishwasher safe


ROFLMAO.

Too cute to almost NOT buy.

Thanks,

Andy

>>> 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
>>
>> Or use this gadget
>>
>> http://www.spacesavers.com/dash.html?source=froogle
>>
>> This mini measuring spoon set features:
>> • Made of 18/10 Stainless Steel
>> • Smidgen = 1/32 tsp
>> • Pinch = 1/16 tsp
>> • Dash = 1/8 tsp
>> • Overall length- 4"
>> • Dishwasher safe
>
>
> ROFLMAO.
>
> Too cute to almost NOT buy.
>
> Thanks,
>
> Andy

Yeah,

But what if a recipe calls for a "skosh"? It's a term my ex-husband used to
mean for a little bit.

Better write to your congressperson anyway! <g>

(no spam) said...

>
>
>>>> 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
>>>
>>> Or use this gadget
>>>
>>> http://www.spacesavers.com/dash.html?source=froogle
>>>
>>> This mini measuring spoon set features:
>>> • Made of 18/10 Stainless Steel
>>> • Smidgen = 1/32 tsp
>>> • Pinch = 1/16 tsp
>>> • Dash = 1/8 tsp
>>> • Overall length- 4"
>>> • Dishwasher safe
>>
>>
>> ROFLMAO.
>>
>> Too cute to almost NOT buy.
>>
>> Thanks,
>>
>> Andy
>
> Yeah,
>
> But what if a recipe calls for a "skosh"? It's a term my ex-husband
> used to mean for a little bit.
>
> Better write to your congressperson anyway! <g>


Agreed!

What's next? Micro pots & pans?!?

Power to the Peafull. <vbg>

Andy

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

jmcquown said...

> Andy wrote:
>> 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.
>>
> Nonsense, sweetie! My grandma was FAMOUS for the obscure cooking
> instructions which is why it took me years to re-create her potato soup
> with rivels. "Butter the size of a walnut" is one instruction I have
> for making one of her homemade candy recipes. Grandma Mac never
> measured anything exactly except for baking bread.
>
> Half the challenge of cooking is learning to use a pinch of this and a
> dash of that
>
> Jill


Very funny. <g>

Andy
<pinches Jill again and quickly dashes off>

Andy wrote:
> 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.
>
Nonsense, sweetie! My grandma was FAMOUS for the obscure cooking
instructions which is why it took me years to re-create her potato soup with
rivels. "Butter the size of a walnut" is one instruction I have for making
one of her homemade candy recipes. Grandma Mac never measured anything
exactly except for baking bread.

Half the challenge of cooking is learning to use a pinch of this and a dash
of that

Jill

On Mar 31, 5:20 pm, 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???

Cooking takes common sense. Any moron with half a brain cell could
figure out the proper seasoning in a recipe. Find something more
worthwhile to worry about.

On Mar 31, 5:40 pm, \(no spam\)"
> wrote:
> Or use this gadget
>
> http://www.spacesavers.com/dash.html?source=froogle
>
> This mini measuring spoon set features:
> · Made of 18/10 Stainless Steel
> · Smidgen = 1/32 tsp
> · Pinch = 1/16 tsp
> · Dash = 1/8 tsp
> · Overall length- 4"
> · Dishwasher safe

That ranks right up there with the dumb plastic thingamajig that
measures how much pasta to make. Like, DUH.

"Andy" <q> wrote in message ...

> I'm pretty much a "by the recipe" cook.

<Wordectomy>

S'pose that's what makes ya a mere 'cook' and not a 'chef' ',;~}~





Shaun <cheeky> aRe

Shaun aRe said...

>
> "Andy" <q> wrote in message ...
>
>> I'm pretty much a "by the recipe" cook.
>
> <Wordectomy>
>
> S'pose that's what makes ya a mere 'cook' and not a 'chef' ',;~}~


I was a chef for a brief moment in time.

Cooking is WAY more fun!

Andy
Break a egg

Andy wrote:
>
>
> 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.

You forgot to mention a "splosh" <hic>

--
Cheers
Chatty (splosher) Cathy

Chatty Cathy wrote:
> Andy wrote:
>>
>>
>> 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.
>
> You forgot to mention a "splosh" <hic>
>

In German recipes, there was (perhaps still is) the measure "Eine
Messerspitze", which translate to "The Tip Of The Blade Of A Knife".

On Sun, 1 Apr 2007 07:33:27 +0100, "Shaun aRe"
<shaun_areaALL_SUFFERINGzenlunatic@beatsSPAMnheat. plus.com> wrote:

>
>"Andy" <q> wrote in message ...
>
>> I'm pretty much a "by the recipe" cook.
>
><Wordectomy>
>
>S'pose that's what makes ya a mere 'cook' and not a 'chef' ',;~}~

I know you're tongue in cheek, but we're mostly all just cooks.
Pretty good ones too. I am guided by recipes, but don't follow them
slavishly. Frankly, a lot of recipes aren't very well written and
anyone with cooking experience under their apron can spot that and
alter accordingly. I also "wing it" with cooking much of the time.
But of course, that comes from experience too, having once followed
the recipe! I didn't learn cooking at mom's cooker, you see :-)

TammyM

TammyM wrote:
> On Sun, 1 Apr 2007 07:33:27 +0100, "Shaun aRe"
> <shaun_areaALL_SUFFERINGzenlunatic@beatsSPAMnheat. plus.com> wrote:
>
>> "Andy" <q> wrote in message ...
>>
>>> I'm pretty much a "by the recipe" cook.
>> <Wordectomy>
>>
>> S'pose that's what makes ya a mere 'cook' and not a 'chef' ',;~}~
>
> I know you're tongue in cheek, but we're mostly all just cooks.
> Pretty good ones too. I am guided by recipes, but don't follow them
> slavishly. Frankly, a lot of recipes aren't very well written and
> anyone with cooking experience under their apron can spot that and
> alter accordingly. I also "wing it" with cooking much of the time.
> But of course, that comes from experience too, having once followed
> the recipe! I didn't learn cooking at mom's cooker, you see :-)
>
> TammyM

I don't know why anyone would want to be a chef anyway. I like to cook,
but wouldn't want to do it for 18 hours a day for people who may or may
not be all that appreciative.

On Apr 1, 12:33 am, "PVC" > wrote:
> On Mar 31, 5:20 pm, 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???
>
> Cooking takes common sense. Any moron with half a brain cell could
> figure out the proper seasoning in a recipe. Find something more
> worthwhile to worry about.


PVC,

Why don't you return to alt.drugs.hard, where your unsolicited
commentary is more appreciated?

Applecandy

ravenlynne wrote:
> TammyM wrote:
>> On Sun, 1 Apr 2007 07:33:27 +0100, "Shaun aRe"
>> <shaun_areaALL_SUFFERINGzenlunatic@beatsSPAMnheat. plus.com> wrote:
>>
>>> "Andy" <q> wrote in message
>>> ...
>>>
>>>> I'm pretty much a "by the recipe" cook.
>>> <Wordectomy>
>>>
>>> S'pose that's what makes ya a mere 'cook' and not a 'chef' ',;~}~
>>
>> I know you're tongue in cheek, but we're mostly all just cooks.
>> Pretty good ones too. I am guided by recipes, but don't follow them
>> slavishly. Frankly, a lot of recipes aren't very well written and
>> anyone with cooking experience under their apron can spot that and
>> alter accordingly. I also "wing it" with cooking much of the time.
>> But of course, that comes from experience too, having once followed
>> the recipe! I didn't learn cooking at mom's cooker, you see :-)
>>
>> TammyM
>
> I don't know why anyone would want to be a chef anyway. I like to
> cook, but wouldn't want to do it for 18 hours a day for people who
> may or may not be all that appreciative.

I must agree with you on this one. I've worked in restaurants (never as a
chef, thank goodness!) and I wouldn't want to be responsible for all the
ordering, produce (and here, seafood) delivery, deciding the specials for
the day, directing the line cooks and the sous chefs and making sure
everything was going out of the kitchen in a timely manner (not to mention
cooked correctly). And the totally long hours. Even when I was 30 I was
worn out standing on my feet for 10 hours. As a chef it would have been, as
you point out, more like 18 hours. Um, no thanks.

Bad enough I had to direct a bunch of hosts/hostesses on how to seat people
on a proper server rotation (don't put them in the weeds! some servers can
handle and will ask to be double seated, with others you're simply going to
generate complaints from the guests). And make sure you aren't walking
someone to a dirty non-bussed table! No no no!

I also did the server check-out at the end of the night and divvied up the
tip sharing (which is a joke, or at least should be). I've no clue why a
server who doesn't make minimum wage should have to share tips with the
bartender and the busboys who make more money per hour than the server does.
And the servers are taxed by the IRS on percentage of sales whether they
actually get that much in tips or not. (Usually not.) It's a screwed up
system we have here in the U.S. Yet the servers are expected to smile and
be pleasant; gotta earn that quarter someone left on the table so the
government can tax it!!

Jill

"TammyM" > wrote in message
...
> On Sun, 1 Apr 2007 07:33:27 +0100, "Shaun aRe"
> <shaun_areaALL_SUFFERINGzenlunatic@beatsSPAMnheat. plus.com> wrote:
>
>>
>>"Andy" <q> wrote in message ...
>>
>>> I'm pretty much a "by the recipe" cook.
>>
>><Wordectomy>
>>
>>S'pose that's what makes ya a mere 'cook' and not a 'chef' ',;~}~
>
> I know you're tongue in cheek, but we're mostly all just cooks.
> Pretty good ones too. I am guided by recipes, but don't follow them
> slavishly. Frankly, a lot of recipes aren't very well written and
> anyone with cooking experience under their apron can spot that and
> alter accordingly. I also "wing it" with cooking much of the time.
> But of course, that comes from experience too, having once followed
> the recipe! I didn't learn cooking at mom's cooker, you see :-)
>
> TammyM

I use recipes for the type of ingredient rather than the amount.

"ravenlynne" > wrote in message
...
> TammyM wrote:
>> On Sun, 1 Apr 2007 07:33:27 +0100, "Shaun aRe"
>> <shaun_areaALL_SUFFERINGzenlunatic@beatsSPAMnheat. plus.com> wrote:
>>
>>> "Andy" <q> wrote in message ...
>>>
>>>> I'm pretty much a "by the recipe" cook.
>>> <Wordectomy>
>>>
>>> S'pose that's what makes ya a mere 'cook' and not a 'chef' ',;~}~
>>
>> I know you're tongue in cheek, but we're mostly all just cooks.
>> Pretty good ones too. I am guided by recipes, but don't follow them
>> slavishly. Frankly, a lot of recipes aren't very well written and
>> anyone with cooking experience under their apron can spot that and
>> alter accordingly. I also "wing it" with cooking much of the time.
>> But of course, that comes from experience too, having once followed
>> the recipe! I didn't learn cooking at mom's cooker, you see :-)
>>
>> TammyM
>
> I don't know why anyone would want to be a chef anyway. I like to cook,
> but wouldn't want to do it for 18 hours a day for people who may or may
> not be all that appreciative.

And in those 18 hours a day, you make the same dish 250 times, 5 days per
week.