what with the discussion of the butter bells or balls or bongos or
whatever they are, i thought this product from kitchenart might be of
some interest:

<http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>

your precise pal,
blake

blake murphy wrote:
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>
> your precise pal,
> blake

I'll pass. Butter is like garlic - you can never have too much - IMHO,
of course.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Dec 3, 1:06 pm, ChattyCathy > wrote:
> blake murphy wrote:
> > what with the discussion of the butter bells or balls or bongos or
> > whatever they are, i thought this product from kitchenart might be of
> > some interest:
>
> > <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
>
> > your precise pal,
> > blake
>
> I'll pass. Butter is like garlic - you can never have too much - IMHO,
> of course.

I agree, except in baking. There, you need to be relatively precise.
>
> --
> Cheers
> Chatty Cathy

--Bryan

>> blake murphy wrote:
>> > what with the discussion of the butter bells or balls or bongos or
>> > whatever they are, i thought this product from kitchenart might be of
>> > some interest:
>>
>> > <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
>>
>> > your precise pal,
>> > blake
>>
>> I'll pass. Butter is like garlic - you can never have too much - IMHO,
>> of course.

Oh, yeah. Just polished off a few thick slices of still-warm sourdough
butter and portion control of butter never entered the picture. A friend
once gave me an artsy stainless steel slicer that cuts a quarter-pound stick
into, oh, about 67 slivers. Never used it.

Felice

"Bobo Bonobo(R)" wrote:
>
> On Dec 3, 1:06 pm, ChattyCathy > wrote:
> > blake murphy wrote:
> > > what with the discussion of the butter bells or balls or bongos or
> > > whatever they are, i thought this product from kitchenart might be of
> > > some interest:
> >
> > > <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
> >
> > > your precise pal,
> > > blake
> >
> > I'll pass. Butter is like garlic - you can never have too much - IMHO,
> > of course.
>
> I agree, except in baking. There, you need to be relatively precise.
>

Not true, of course. People have been baking perfectly good breads,
cakes, pies/tartes and pastries for centuries without ever measuring
anything precisely. Quite often I've made baked goods with the remains
of a packet of butter. It *might* have been the amount needed but was
probably a little less. Structure and taste of the final products are
always as expected. For many things the amount of sugar is reduced from
what is stated in the recipe and the amount of salt is reduced or
eliminated entirely. Stuff wtill works and still tastes excellent. No
precision there.

Given that I currently live in a very dry climate (often need more
liquid than stated) at high altitude (may need to adjust oven temp,
cooking time and occasionally add a bit more flour), following most
baked goods recipes in a 'relatively precise' manner is guaranteed to
fail often. It's easy enough to learn what textures a baking mix should
have and get there without measuring anything precisely.

Arri London wrote:
> Bobo wrote:
> > ChattyCathy wrote:
> > > blake murphy wrote:
> > > > what with the discussion of the butter bells or balls or bongos or
> > > > whatever they are, i thought this product from kitchenart might be of
> > > > some interest:
>
> > > > <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
>
> > > > your precise pal,
> > > > blake
>
> > > I'll pass. Butter is like garlic - you can never have too much - IMHO,
> > > of course.
>
> > I agree, except in baking. There, you need to be relatively precise.
>
> Not true, of course. People have been baking perfectly good breads,
> cakes, pies/tartes and pastries for centuries without ever measuring
> anything precisely. Quite often I've made baked goods with the remains
> of a packet of butter. It *might* have been the amount needed but was
> probably a little less. Structure and taste of the final products are
> always as expected. For many things the amount of sugar is reduced from
> what is stated in the recipe and the amount of salt is reduced or
> eliminated entirely. Stuff wtill works and still tastes excellent. No
> precision there.
>
> Given that I currently live in a very dry climate (often need more
> liquid than stated) at high altitude (may need to adjust oven temp,
> cooking time and occasionally add a bit more flour), following most
> baked goods recipes in a 'relatively precise' manner is guaranteed to
> fail often. It's easy enough to learn what textures a baking mix should
> have and get there without measuring anything precisely.

Precisely. Of all cookery baking requires the *least* precision.
People like to think precise measuing is important for baking because
those are the people who don't understand the concepts involved, and
therefore are frightened, really *ascared*. The methods employed and
of course ingredient quality/freshness are far more important aspects
for sucessful baking. And in all cookery experience trumps measuring
every time... anyone who needs to cook with precise measurements is
not an accomplished cook... if after one's first month in the kitchen
they are still using measuring spoons they will never know how to
cook, not ever... following a recipe is not cooking, that's like paint
by numbers is art. Professional bakers do all measuring by eye,
hand, and interpolation... no scales either, because they can read the
weights printed on the packaging. It's actually stupid to accurately
measure ingredients for baking especially, because many ingredients
used for baking are simply not consistant. Accurate measuing doesn't
gaurantee success because unless one possesses the experience/ability
to make adjustments for inconsistances they are guaranteed to fail.
When people harp on precise measuring for baking you can bet your
bipee they are the ones who only bake box cakes, make pizza from
frozen dough, and have a freezer filled with Pillsbury dough boy
tubes... yes, with premixed baked products you sorta hafta gotta
follow the directions fairly accurately... but even with box cake no
one can tell if you added two eggs instead of three... I got yer
accuracy, even the dumbest dago mixing c-ment doesn't measure... yo,
carmine, make a more juicy.

At a real bakery you'll never see two loaves of bread, two cakes, two
pies, etc. exactly precisely alike... when you do then you're in the
prepackaged baked goods aisle of the stupidmarket... Wonder bread is
measured.

Sheldon

"Sheldon" > wrote in message
...

> Professional bakers do all measuring by eye,
> hand, and interpolation... no scales either, because they can read the
> weights printed on the packaging.>
> Sheldon


You said the exact opposite about flour, in a thread about weight vs volume.
And, if a pro baker is making six cakes, a quantity not so unusual for a
small bakery, seeing "Net Weight 50 lbs" on a bag of flour isn't much help.

Sheldon wrote:


> > Given that I currently live in a very dry climate (often need more
> > liquid than stated) at high altitude (may need to adjust oven temp,
> > cooking time and occasionally add a bit more flour), following most
> > baked goods recipes in a 'relatively precise' manner is guaranteed to
> > fail often. It's easy enough to learn what textures a baking mix should
> > have and get there without measuring anything precisely.
>
> Precisely. Of all cookery baking requires the *least* precision.
> People like to think precise measuing is important for baking because
> those are the people who don't understand the concepts involved, and
> therefore are frightened, really *ascared*.


Spoken like someone who is not a baker. I admit to cooking most things by
the seat of my pants and regard recipes as guidelines only, but baking is a
different matter. While cakes are very versatile and can turn out nicely,
though sometimes different, with huge variations in ingredients, cookies,
biscuits and pastry tend to be much better when you follow the recommended
amounts of ingredients as specified in the recipes.

"blake murphy" > wrote in message
...
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>
> your precise pal,
> blake


Oh yeah. Another thing to clean. Perfect, though, for people who can't
remember how many tablespoons of butter there are in a stick, and cut
accordingly.

blake murphy wrote:
>
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:

Most of the butter I buy comes with a measuring guide on the wrapper, but I
usually just guesstimate it, figuring that a pound is a little more than 2
cups, so a little less than half a pound is one cup, half of that is a
quarter....and so on. I really hate having to measure butter, lard or
vegetable shortening in a measuring cup/

On Dec 3, 2:31�pm, Dave Smith > wrote:
> blake murphy wrote:
>
> > what with the discussion of the butter bells or balls or bongos or
> > whatever they are, i thought this product from kitchenart might be of
> > some interest:
>
> Most of the butter I buy comes with a measuring guide on the wrapper, but I
> usually just guesstimate it, figuring that a pound is a little more than 2
> cups, so a little less than half a pound is one cup, half of that is a
> quarter....and so on. I really hate having to measure butter, lard or
> vegetable shortening in a measuring cup/

Peanut butter is even more difficult to measure accurately, but all
one needs to measure these items is a 2 cup glass measuring cup...
fill with cold water to the 1 cup line and add butter, shrotening,
peanut butter until the water reaches the amount you want, like the 1
1/3 cup marrk will yield 1/3 cup... just pour off the water and there
is the exact amount, and no mess.

Now I will go to look at that gizmo, whatever it is.... I don't think
I've ever measured such items except by eye... I mean can there ever
be too much butter, peanut butter, and chocolate.

One time on Usenet, Sheldon > said:
> On Dec 3, 2:31=EF=BF=BDpm, Dave Smith > wrote:
> > blake murphy wrote:
> >
> > > what with the discussion of the butter bells or balls or bongos or
> > > whatever they are, i thought this product from kitchenart might be of
> > > some interest:
> >
> > Most of the butter I buy comes with a measuring guide on the wrapper, but =
> I
> > usually just guesstimate it, figuring that a pound is a little more than 2=
>
> > cups, so a little less than half a pound is one cup, half of that is a
> > quarter....and so on. I really hate having to measure butter, lard or
> > vegetable shortening in a measuring cup/
>
> Peanut butter is even more difficult to measure accurately, but all
> one needs to measure these items is a 2 cup glass measuring cup...
> fill with cold water to the 1 cup line and add butter, shrotening,
> peanut butter until the water reaches the amount you want, like the 1
> 1/3 cup marrk will yield 1/3 cup... just pour off the water and there
> is the exact amount, and no mess.

Hmmm, that'd be a great idea for peanut butter or shortening. I
usually measure butter by the eye though...

--
Jani in WA

Little Malice wrote:
> Sheldon said:
> >
> > Peanut butter is even more difficult to measure accurately, but all
> > one needs to measure these items is a �2 cup glass measuring cup....
> > fill with cold water to the 1 cup line and add butter, shrotening,
> > peanut butter until the water reaches the amount you want, like the 1
> > 1/3 cup marrk will yield 1/3 cup... just pour off the water and there
> > is the exact amount, and no mess.
> >
> > Now I will go to look at that gizmo, whatever it is.... I don't think
> > I've ever measured such items except by EYE... I mean can there > > ever be too much butter, peanut butter, and chocolate.


> Hmmm, that'd be a great idea for peanut butter or shortening. I
> usually measure butter by the eye though...

Um, that's what EYE said... though.

Sheldon

On Dec 3, 2:02�pm, blake murphy > wrote:
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
>
> your precise pal,
> blake

I never knew it was that difficult to slice off a pat of butter. I
now know what I'm giving everyone for Christmas this year.

On Mon, 3 Dec 2007 12:09:46 -0800 (PST), "
> wrote:

>On Dec 3, 2:02?pm, blake murphy > wrote:
>> what with the discussion of the butter bells or balls or bongos or
>> whatever they are, i thought this product from kitchenart might be of
>> some interest:
>>
>> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
>>
>> your precise pal,
>> blake
>
>I never knew it was that difficult to slice off a pat of butter. I
>now know what I'm giving everyone for Christmas this year.

my first thought was to get one for jill, but i couldn't remember if
butter was something she didn't like, didn't use, or had never heard
of, or something they didn't eat in thailand.

your pal,
blake

blake murphy wrote:
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> http://www.amazon.com/KitchenArt-But...cm_cr-mr-title

errrrrrrrrrrrrrrrr yers.... I think)

"blake murphy" > wrote in message
...
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>

Eesh! I don't recall ever having a problem measuring butter.

blake murphy wrote:
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>
> your precise pal,
> blake

I'm a second generation sucker for kitchen gadgets, but that one has to
be one of the sillier ones.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

blake "The Mick" murphy wrote:
>
> i thought this product from kitchenart might be of some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>

I'd hate to have to clean that thing... looks like a toys r us gadget
by mattel for portioning play doh... recommended for 2 year olds.

"Sheldon" > wrote in message
...
> blake "The Mick" murphy wrote:
>>
>> i thought this product from kitchenart might be of some interest:
>>
>> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
>
> I'd hate to have to clean that thing... looks like a toys r us gadget
> by mattel for portioning play doh... recommended for 2 year olds.


And not a single mention of the words "wash" or "clean" on the web
page...hmmm....

blake murphy wrote:
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>
> your precise pal,
> blake

Absurd. One more thing to store, clean, waste money on and prob.
forget you
even own it. When going at a high lope, I haven't the
time to be using such a thing - a knife thru the marked paper
suffices.

Sqwertz wrote:
> On Mon, 03 Dec 2007 19:02:32 GMT, blake murphy wrote:
>
>> what with the discussion of the butter bells or balls or bongos or
>> whatever they are, i thought this product from kitchenart might be of
>> some interest:
>>
>> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>
> It really saddens me to think that there's actually a market
> enough for Amazon to carry something like this.
>
> And that 3 people found it useful and gave it 5-Stars.
>
> This is why the World is going to shit.
>
> -sw


There's also a "Pro" model, with a black and chrome finish, that costs
over twice as much. :P

Bob

On Mon, 03 Dec 2007 13:57:43 -0600, zxcvbob >
wrote:

>Sqwertz wrote:
>> On Mon, 03 Dec 2007 19:02:32 GMT, blake murphy wrote:
>>
>>> what with the discussion of the butter bells or balls or bongos or
>>> whatever they are, i thought this product from kitchenart might be of
>>> some interest:
>>>
>>> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>>
>> It really saddens me to think that there's actually a market
>> enough for Amazon to carry something like this.
>>
>> And that 3 people found it useful and gave it 5-Stars.
>>
>> This is why the World is going to shit.
>>
>> -sw
>
>
>There's also a "Pro" model, with a black and chrome finish, that costs
>over twice as much. :P
>
>Bob

if you're going to measure butter pats, you might as well be
professional about it. nothing worse than a rank amateur butter-pat
slicer.

your pal,
blake

On Mon, 3 Dec 2007 17:51:13 -0600, Sqwertz >
wrote:

>On Mon, 03 Dec 2007 13:57:43 -0600, zxcvbob wrote:
>
>> Sqwertz wrote:
>>
>>> It really saddens me to think that there's actually a market
>>> enough for Amazon to carry something like this.
>>>
>>> And that 3 people found it useful and gave it 5-Stars.
>>>
>>> This is why the World is going to shit.
>>
>> There's also a "Pro" model, with a black and chrome finish, that costs
>> over twice as much. :P
>
>Gimme a razor blade... One that cuts vertical, not horizontally.
>
>-sw

you silly boy, that's for wrists. how will that help with butter?

your pal,
blake

On Dec 3, 11:43 am, Sqwertz > wrote:
> On Mon, 03 Dec 2007 19:02:32 GMT, blake murphy wrote:
> > what with the discussion of the butter bells or balls or bongos or
> > whatever they are, i thought this product from kitchenart might be of
> > some interest:
>
> > <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B0002...>
>
> It really saddens me to think that there's actually a market
> enough for Amazon to carry something like this.
>
> And that 3 people found it useful and gave it 5-Stars.
>
> This is why the World is going to shit.

Well, if it cheers you up any, I'm pretty sure Mister Quickly's review
is not 100% sincere. So two people.

Either that, or it is sincere and the world is therefore a much more
hilarious place than I had dreamed. So either way things work out OK.

alcibiades