|
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
> 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 |
Pinch o' This, Dash o' That PROTEST.
>>> 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> |
Pinch o' This, Dash o' That PROTEST.
(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 |
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
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> |
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
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. |
Pinch o' This, Dash o' That PROTEST.
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. |
Pinch o' This, Dash o' That PROTEST.
"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 |
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
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". |
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
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. |
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
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 |
Pinch o' This, Dash o' That PROTEST.
"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. |
Pinch o' This, Dash o' That PROTEST.
"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. |
| All times are GMT +1. The time now is 06:13 PM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter