In article >,
blake murphy > wrote:


> well, sure. i'm not going to tell you how to chop your onions (although i
> do know a dandy method if anyone's curious).

My mother tried to teach me how to chop onions. It was the most amazing
thing, but it didn't seem too practical, so I've never done it. She
used no big knife or cutting board, just a paring knife and her two
hands. After peeling the onion, she'd hold it in her left hand and
crosshatch it with the knife. Then she'd cut slices off of it, which
produced perfectly uniform, chopped onion pieces. So far, so good. But
then at the end, she'd hack away at the remaining onion, making even
more perfectly shaped pieces. The whole process took mere seconds.
Nothing to clean up except the knife and her hands, since she'd just cut
it right into where it was going. I'm sure it was 90% skill.

You?

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> blake murphy > wrote:
>
>
>> well, sure. i'm not going to tell you how to chop your onions (although
>> i
>> do know a dandy method if anyone's curious).
>
> My mother tried to teach me how to chop onions. It was the most amazing
> thing, but it didn't seem too practical, so I've never done it. She
> used no big knife or cutting board, just a paring knife and her two
> hands. After peeling the onion, she'd hold it in her left hand and
> crosshatch it with the knife. Then she'd cut slices off of it, which
> produced perfectly uniform, chopped onion pieces. So far, so good. But
> then at the end, she'd hack away at the remaining onion, making even
> more perfectly shaped pieces. The whole process took mere seconds.
> Nothing to clean up except the knife and her hands, since she'd just cut
> it right into where it was going. I'm sure it was 90% skill.
>
> You?
>
> --
> Dan Abel
That's how I learned to cut an onion.
Janet

On 5/2/2010 12:27 PM, Janet Baraclough wrote:
> The >
> from > contains these words:
>
>> On 5/2/2010 3:07 AM, Janet Baraclough wrote:
>>> The >
>>> from > contains these words:
>>>
>>>
>>>> Learning to place trust in yourself and your taste may take a long time
>>>> for a few. I can tell that you're not one of those! For most if us, it
>>>> takes a while to learn to get a flavor target solidly in our minds. For
>>>> beginners it's quite fuzzy and well, you can't reliably hit a fuzzy
>>>> target!
>>>
>>> That might be true for any droid who landed on earth from planet Zog
>>> disguised as a fully grown adult humanoid.*
>>> Real humans, have had a decade or two of eating food cooked by
>>> others; quite enough experience of mastication
>>> to "consolidate a flavor target" in even the tiniest brain.
>
>> Evidently, it's easy enough to judge someone's cooking, but put a salt
>> shaker in the hands of a real human who doesn't know how to use it and
>> they'll tank. Obviously, you've forgotten what it was like when you
>> started cooking.
>
> On the contrary; I remember very clearly that when I started
> cooking, I already knew what salt tastes like, had experience of adding
> it to food at the table
> from a shaker, and had consolidated my salty flavour targets accordingly.

No doubt you sprang full formed in your seasoning skills - congrats. How
does this relate to the rest of us?


>
> Janet

>On 5/2/2010 12:04 PM, dsgood wrote:
>>
>>>On 5/2/2010 7:27 AM, David Harmon wrote:
>>>>On Sat, 01 May 2010 12:45:06 -1000 in rec.food.cooking, dsi1
> wrote,
>>>>> If you want to get down to the bone, a recipe is a
>>>>>poor way to learn. The best way is to learn to cook is from
>>>>>your parents, your aunts, and uncles at an early age.
>>>>
>>>>Different people learn differently, so don't knock the people
>>>>who can learn from books and recipes. You may not realize it,
>>>>but for some of us it was a big advantage learning to read.
>>>
>>>Are you suggesting that book learning is more effective than
>>>practical experience?
>>
>>Read what he said: "Different people learn differently."
>
>You're right that people have neurological differences that will
>affect how they learn stuff. We all know this. However, as a
>practical matter, we don't get to choose whether we learn from a
>parent, book, or school. I learned from books and experimenting and
>cooking. I had no teacher. My simple statement was that it's better
>to have a mentor. Disagree with me if you like. My guess is that
>someone that did learn one-to-one from an actual human would find
>that to be an invaluable experience.

Sometimes. I learn best with hands-on learning, with someone talking
me through it. Learning from someone who's KNOWS that people
(including me) learn best by watching someone else do it doesn't work
nearly as well.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal dsgood.dreamwidth.org (livejournal.com, insanejournal.com)

>Omelet wrote:
>>In article >,
>> "Giusi" > wrote:
>>
>>>In much of Europe corn means whatever grain is normally grown
>>>there, ears of corn means wheat in many places.
>
>
>>
>>I did not know about the corn reference, thanks! So what do they
>>call "corn" when being specific?
>
>
>Probably "maize". Corn seems to be generic for grain in many places.
>
>gloria p

If I recall correctly: Corn means wheat in England; oats in Scotland
and Ireland.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal dsgood.dreamwidth.org (livejournal.com, insanejournal.com)

On Sun, 2 May 2010 17:15:54 -0400, blake murphy
> wrote:

>but wait! i googled "Stan's Swell Salt" and all that came back were
>references to 'satan's swell salt' and 'stalin's swell salt'! now i'm
>afraid to do anything!
>
>on the other hand, 'stan and ollie's swell salt' i could totally get
>behind.

<snort!> Smartass

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 1 May 2010 10:11:30 -0700 (PDT) in rec.food.cooking, none of
your business > wrote,
>
>If someone states a can of (whatever), then it's most likely the most
>commonly available size.

I like to shop at Smart and Final. The most commonly available
size can is #10.

Who uses cans to measure ingredients anyway?
Use one can of rice to two cans of water.

dsgood wrote:

>
> The recipes which annoy me aren't usually in this newsgroup but in
> cookbooks. Particularly old cookbooks.
>
> I remember a recipe which called for measuring with an empty can from a
> particular brand of coffee. A brand which had apparently once been
> common, but hadn't been for decades.
>
> And then there was the recipe which called for a dime's worth of
> hamburger.
>


Remember that they made perfect sense when the cookbook was written.

Some of today's cookbooks, particularly those community fund raising
ones, call for processed ingredients that won't be available in 5 years.
(Does anyone remember both pistachio cake mix and pudding mix, requisite
for the Watergate Cake recipe in the 70s?)


gloria p

>dsgood wrote:
>
>>
>>The recipes which annoy me aren't usually in this newsgroup but in
>>cookbooks. Particularly old cookbooks.
>>
>>I remember a recipe which called for measuring with an empty can
>>from a particular brand of coffee. A brand which had apparently
>>once been common, but hadn't been for decades.
>>
>>And then there was the recipe which called for a dime's worth of
>>hamburger.
>
>Remember that they made perfect sense when the cookbook was written.
>
>Some of today's cookbooks, particularly those community fund raising
>ones, call for processed ingredients that won't be available in 5
>years. (Does anyone remember both pistachio cake mix and pudding
>mix, requisite for the Watergate Cake recipe in the 70s?)

Point taken in general.

But grocery prices change enough in a shorter time than five years that
"a dime's worth of hamburger" isn't guaranteed to mean the same thing
by the time the cookbook is published.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal dsgood.dreamwidth.org (livejournal.com, insanejournal.com)

piedmont wrote:
> I have a pet peeve about recipes,
>
> 01. Ingredients that aren't commonly known and
>
> 02. ingredients that are local commercial brands that are more than a
> single spice or herb and an
>
> 03. ingredient without quantity or to taste .
>
> If one posts a recipe they should
> help by clarifying these short comings in notes at the start.
>
> mike (piedmont)
> the practical bbq'r
Bridge>build>overit

On May 2, 6:19*am, Janet Baraclough >
wrote:
> The message >
> from " > contains
> these words:
>
> > Personally, I think it would be nice to give a range or starting
> > portion. It could be a tiny pinch or a tablespoon, or more, depending
> > on what the recipe is, and what ingredient is being discussed.
> > For example, when I give my recipe for smoked salmon dip, I list a
> > smaller amount of liquid smoke with a note, add more if you prefer it
> > stronger (as I usually do).
>
> *Holy cow. If I saw a recipe for smoked salmon dip that *included liquid
> smoke, I'd know *to avoid it completely. *
>
> * * Janet

So you either have a source of very strong smoked salmon, or you like
it bland. I like mine stronger than just the smoked salmon. The cream
cheese tames it too much.

On May 2, 3:50*pm, "gloria.p" > wrote:
> George wrote:
> > On 5/2/2010 9:19 AM, Janet Baraclough wrote:
> >> The
> >> >
> >> from "<fries...@zoocrewphoto. com> *contains
> >> these words:
>
> >>> Personally, I think it would be nice to give a range or starting
> >>> portion. It could be a tiny pinch or a tablespoon, or more, depending
> >>> on what the recipe is, and what ingredient is being discussed.
>
> >>> For example, when I give my recipe for smoked salmon dip, I list a
> >>> smaller amount of liquid smoke with a note, add more if you prefer it
> >>> stronger (as I usually do).
>
> >> * Holy cow. If I saw a recipe for smoked salmon dip that *included liquid
> >> smoke, I'd know *to avoid it completely.
>
> >> * * *Janet
>
> > I would substitute an envelope of onion soup mix...
>
> Don't forget the tbsp of MSG.
>

Is that a joke, or would you actually use MSG in salmon dip? I have
never used it as an ingredient in anything.

On May 2, 4:22*pm, Andy > wrote:
> " > wrote:
>
> >> 03. *"To taste" is pretty self explanatory. * *If it is an ingredie
> > nt I
> >> don't like, I omit or use a tiny pinch, but ones I like I tend to add
> >> mor
> > e
> >> and adjust if needed. *It just does not seem to be a problem for
> >> anyone
> > *that
> >> has tasted a particular ingredient.
>
> > Personally, I think it would be nice to give a range or starting
> > portion. It could be a tiny pinch or a tablespoon, or more, depending
> > on what the recipe is, and what ingredient is being discussed.
>
> > For example, when I give my recipe for smoked salmon dip, I list a
> > smaller amount of liquid smoke with a note, add more if you prefer it
> > stronger (as I usually do).
>
> Do you make mention of hickory or mesquite liquid smoke?
>
> Hickory only needs a few drops. Potent stuff.
>
> Mesquite can pretty much be used by the tablespoon or more.
>


Most stores around here only carry the hickory. I do make my dip in
large quantity as I sell it during the holiday season. I usually make
30- 40 lbs for a weekend event. I don't make small batches.

"Bob Terwilliger" > ha scritto nel messaggio
> Joseph wrote to Giusi:
>
>> Though for such a fellow traveler i must say your command of English is
>> >> very good.
>>
>> I'm barely competent with it and im a native speaker.
>
> Giusi is an American living in Italy. Though I must say her command of >
> English is a lot better than many other Americans. :-)

I am working on being poetic in Italian.

"Omelet" > ha scritto nel messaggio newsmpomelet-

So what do they call > "corn" when being specific?

Maise or mais depending which country. In Italy specifically, corn on the
cob is pannocchie.

"blake murphy" > ha scritto nel messaggio
Giusi wrote:
If someone needed to ask, I'd answer... wouldn't
>> you?
>
> sure, of course. but what about all the poor shlubs reading r.f.c. from
> an> aggregation site? they're up doo-doo creek.

Then clearly they need to frequent other cookery sites and blogs. like mine.

In article
>,
" > wrote:

> On May 2, 3:50*pm, "gloria.p" > wrote:
> > George wrote:
> > > On 5/2/2010 9:19 AM, Janet Baraclough wrote:
> > >> The
> > >> >
> > >> from "<fries...@zoocrewphoto. com> *contains
> > >> these words:
> >
> > >>> Personally, I think it would be nice to give a range or starting
> > >>> portion. It could be a tiny pinch or a tablespoon, or more, depending
> > >>> on what the recipe is, and what ingredient is being discussed.
> >
> > >>> For example, when I give my recipe for smoked salmon dip, I list a
> > >>> smaller amount of liquid smoke with a note, add more if you prefer it
> > >>> stronger (as I usually do).
> >
> > >> * Holy cow. If I saw a recipe for smoked salmon dip that *included liquid
> > >> smoke, I'd know *to avoid it completely.
> >
> > >> * * *Janet
> >
> > > I would substitute an envelope of onion soup mix...
> >
> > Don't forget the tbsp of MSG.
> >
>
> Is that a joke, or would you actually use MSG in salmon dip? I have
> never used it as an ingredient in anything.

I've been using it more and more frequently of late. but I'd not put in
a Tablespoon! :-) A little of it goes a long way. I even used it in my
poultry rub for this past weekend's BBQ.

Up to a couple of months ago, I'd never used it in anything either. I
really do like it and so does dad.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio newsmpomelet-
>
> So what do they call > "corn" when being specific?
>
> Maise or mais depending which country. In Italy specifically, corn on the
> cob is pannocchie.

Thanks!

Iirc, at one point, it was also called "Maize" here but with the Z
instead of the S.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet"
> Iirc, at one point, it was also called "Maize" here but with the Z >
> instead of the S.

I think that is English rather than French. I could be wrong, because we
are juggling 4 languages here today.

In article >,
"Giusi" > wrote:

> "Omelet"
> > Iirc, at one point, it was also called "Maize" here but with the Z >
> > instead of the S.
>
> I think that is English rather than French. I could be wrong, because we
> are juggling 4 languages here today.

True. ;-) I just know that it was an early term so was most likely
English/British.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 02 May 2010 20:06:41 -0600 in rec.food.cooking, "gloria.p"
> wrote,
>Some of today's cookbooks, particularly those community fund raising
>ones, call for processed ingredients that won't be available in 5 years.
>(Does anyone remember both pistachio cake mix and pudding mix, requisite
>for the Watergate Cake recipe in the 70s?)

A recipe that calls for some commercially prepared mix is a third-rate
recipe at best (unless you are the vendor of said mix.)

On Sun, 2 May 2010 16:39:40 -0400 in rec.food.cooking, blake murphy
> wrote,
>well, sure. i'm not going to tell you how to chop your onions (although i
>do know a dandy method if anyone's curious). there's a happy medium to be
>struck here is all i'm saying.

My food processor came with a "french fry" blade (useless for french
fries) that is great for chopping onions. You can drop large chunks of
onion into it and all the spray of onion juice is confined to the
chopping chamber, so no tears. It might be best to take it outside to
open it, though.

On Sun, 02 May 2010 16:00:03 -0700, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> well, sure. i'm not going to tell you how to chop your onions (although i
>> do know a dandy method if anyone's curious).
>
> My mother tried to teach me how to chop onions. It was the most amazing
> thing, but it didn't seem too practical, so I've never done it. She
> used no big knife or cutting board, just a paring knife and her two
> hands. After peeling the onion, she'd hold it in her left hand and
> crosshatch it with the knife. Then she'd cut slices off of it, which
> produced perfectly uniform, chopped onion pieces. So far, so good. But
> then at the end, she'd hack away at the remaining onion, making even
> more perfectly shaped pieces. The whole process took mere seconds.
> Nothing to clean up except the knife and her hands, since she'd just cut
> it right into where it was going. I'm sure it was 90% skill.
>
> You?

i looked at some videos from google, but my method is slightly different.
cut in half, pole to pole; for each hemisphere, peel back skin towards the
root end (root is left on); trim stem end; cut pie-shaped wedges along the
the root-to-stem axis; make vertical cuts. the onion's layers will then
separate (with a little help) into a dice.

your pal,
blake

In article >,
Joseph Littleshoes > wrote:

> Giusi wrote:
> > Australia or New Zealand. Everything posted here is strange to some of us.

> And you are equally so to some of us, elsewhere on the globe. Sir.
>
> Though for such a fellow traveler i must say your command of English is
> very good.
>
> I'm barely competent with it and im a native speaker.
> --
> JL

That's because Judith is an American in Italy. (Assumes you haven't
given up your American citizenship but I could be wrong.)


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article >,
"Giusi" > wrote:

> "Bob Terwilliger" > ha scritto nel messaggio
> > Joseph wrote to Giusi:
> >
> >> Though for such a fellow traveler i must say your command of English is
> >> >> very good.
> >>
> >> I'm barely competent with it and im a native speaker.
> >
> > Giusi is an American living in Italy. Though I must say her command of >
> > English is a lot better than many other Americans. :-)
>
> I am working on being poetic in Italian.

Do you dream in Italian or English?


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

piedmont wrote:
>
> "Ranée at Arabian Knits" > wrote in message
> ...
> > In article
> > >,
> > piedmont > wrote:
> >
> >> I have a pet peeve about recipes,
> >
> > A peeve of mine is when people post more than one peeve and call it a
> > pet peeve, which is, by definition, a single thing.
> >
>
>
> Ok, pet peeve's, happy!
>


But minus the apostrophe after peeve. With that it is a possessive, not
a plural

none of your business wrote:
>
> On May 1, 11:00 am, blake murphy > wrote:
> > On Sat, 1 May 2010 06:12:08 -0700 (PDT), piedmont wrote:
> > > I have a pet peeve about recipes,
> >
> > > 01. Ingredients that aren't commonly known and
> >
> > > 02. ingredients that are local commercial brands that are more than a
> > > single spice or herb and an
> >
> > > 03. ingredient without quantity or to taste .
> >
> > > If one posts a recipe they should
> > > help by clarifying these short comings in notes at the start.
> >
> > > mike (piedmont)
> > > the practical bbq'r
> >
> > the one that gets my goat is 'one can of [whatnot].' um, what size can?
> > even the somewhat archaic '#2 can' would be helpful.
> >
> > your pal,
> > blake
>
> If someone states a can of (whatever), then it's most likely the most
> commonly available size.

Don't count on that either LOL. Ruined a fudge recipe out of an older
cookbook that way. Needed a can of evaporated milk. The size can that
was in the supermarket was too much and the fudge was sauce, rather than
solid. Nice sauce but not fudge.

dsgood wrote:
>
> >In article >,
> > blake murphy > wrote:
> >
> >> On Sat, 1 May 2010 06:12:08 -0700 (PDT), piedmont wrote:
> >>
> >> > I have a pet peeve about recipes,
> >> >
> >> > 01. Ingredients that aren't commonly known and
> >> >
> >> > 02. ingredients that are local commercial brands that are more
> >>than a > single spice or herb and an
> >> >
> >> > 03. ingredient without quantity or to taste .
> >> >
> >> > If one posts a recipe they should
> >> > help by clarifying these short comings in notes at the start.
> >> >
> >> > mike (piedmont)
> >> > the practical bbq'r
> >>
> >> the one that gets my goat is 'one can of [whatnot].' um, what
> >>size can? even the somewhat archaic '#2 can' would be helpful.
> >
> >Unless you live in a country which has never used "#2 can" as a
> >quantity for anything. You're better off specifying weight or volume.
>
> The recipes which annoy me aren't usually in this newsgroup but in
> cookbooks. Particularly old cookbooks.
>
> I remember a recipe which called for measuring with an empty can from a
> particular brand of coffee. A brand which had apparently once been
> common, but hadn't been for decades.
>
> And then there was the recipe which called for a dime's worth of
> hamburger.
>


Got a recipe that needs 'the amount that fits in a can of lard'. It's
for a large quantity of end product, so guessing the 'can' was rather
large

Giusi wrote:
>
> "dsgood" > ha scritto nel messaggio
> > And then there was the recipe which called for a dime's worth of>
> > hamburger.
>
> Shopping with a microscope! Nice name for a new foodtv show, eh?

Molecular gastronomy at its best Just count up those molecules
correctly.

Janet Baraclough wrote:
>
> The message >
> from blake murphy > contains these words:
>
> > On Sat, 01 May 2010 10:51:17 -0400, George wrote:
>
> > > I view recipes as a very loose framework and most dishes I prepare are
> > > to taste. That certainly isn't a shortcoming. You may like more or less
> > > garlic than me for example. Few recipes are proportion critical which
> > > means there is a lot of latitude to adjust per your preference.
>
> > all of us are not a comfortable with improvisation as you appear to be, at
> > least the first time through.
>
> > readers of any kind of instructions you write are likely to be in trouble
> > from time to time. be kind to them and be as explicit as possible.
>
> Why not start with a drawing of all saucepans and tools required, and
> some printy-out-sticky labels.
>
> Janet

Don't laugh! I did that for a friend who had recently converted to
Judaism. Rearranged her kitchen and bought labels for meat and dairy.
Stuck them on her cupboard doors, shelves and fridge shelves. She didn't
have enough dosh for two fridges or freezers, so that was second best.
But it worked until that separation became second nature.

Janet Baraclough wrote:
>
> The message >
> from dsi1 > contains these words:
>
> > Learning to place trust in yourself and your taste may take a long time
> > for a few. I can tell that you're not one of those! For most if us, it
> > takes a while to learn to get a flavor target solidly in our minds. For
> > beginners it's quite fuzzy and well, you can't reliably hit a fuzzy target!
>
> That might be true for any droid who landed on earth from planet Zog
> disguised as a fully grown adult humanoid.*
> Real humans, have had a decade or two of eating food cooked by
> others; quite enough experience of mastication
> to "consolidate a flavor target" in even the tiniest brain.
>
> * Those who have not had opportunity to solidly consolidate a flavour
> target should enter the following useful phrases into their speech
> synthesiser.
> "Blech, tastes like shit"
> "Yummy, that's just like Mother made it".
>
> Janet.

ROTFL! But it's true

Janet Baraclough wrote:
>
> The message >
> from "gloria.p" > contains these words:
>
> > Spice and Herb Lesson #1:
>
> > You can always add more if there's not enough;
> > you can't take any out if there's too much.
>
> Hey Gloria, slow down. That comes from the rfc advanced study module.
> It's hardly suitable advice for beginner cooks who can't even hold a
> spoon yet.
>
> Janet

Did I miss those lectures? <vbg>

Dan Abel wrote:
>
> In article >,
> blake murphy > wrote:
>
> > On Sat, 1 May 2010 21:07:53 GMT, l, not -l wrote:
> >
> > > On 1-May-2010, dsi1 > wrote:
> > >
> > >> Effectively, this means that beginning cooks are mostly screwed as far
> > >> as getting useful info on seasoning to taste from most experienced
> > >> cooks. My advice is to get yourself educated pronto.
> > >
> > > I don't see how beginning cooks are screwed, nor do I see any difficulty in
> > > getting educated on seasoning "to taste". Put in some
> > > salt/pepper/garlic/whatever-the-recipe-says-to-taste, taste the result.
> > > Does it suit your taste? No - does it need more of xxxx; if so, add more
> > > xxxx 8-P . Does it have too much xxxx &-( ? Ok, now you're screwed -
> > > next time, add xxxx in smaller increments. How hard is that? 8-)
> >
> > but some spice ingredients aren't added toward the end, but rather toward
> > the beginning. sort of difficult to 'adjust' those.
>
> Well, you started it, I'll add some more. I'm sure there are an almost
> unlimited number, though:
>
> 2. sausage from scratch, pretty frustrating to have to fry up a patty
> every time you make a small change, better to start off with an idea

But that's not really possible, no matter how a recipe is stated. The
cloves of garlic in my kitchen may be larger or smaller than those in
your kitchen. Other ingredients ad infinitum. It takes about 30 secs to
fry up a *teaspoon* of sausage, burger or meatloaf mix. Not exactly
difficult.

>
> 3. meatloaf, I can't imagine tasting any time except afterwards
>
> 4. cake, or pretty much any kind of baking, will end up in the trash if
> very far off, can't adjust after it goes in the oven
>

Don't bake a cake (or any other) recipe that has more than a very few
ingredients, if you can't taste it in your head. Microwave a small
sample of cake batter/cookie dough to get an idea of what it tastes
like.

"Janet Baraclough" > wrote in message
...
> The message
> >
> from " > contains
> these words:
>
>> On May 2, 6:19 am, Janet Baraclough >
>> wrote:
>> > The message
>> > >
>> > from " > contains
>> > these words:
>> >
>> > > Personally, I think it would be nice to give a range or starting
>> > > portion. It could be a tiny pinch or a tablespoon, or more, depending
>> > > on what the recipe is, and what ingredient is being discussed.
>> > > For example, when I give my recipe for smoked salmon dip, I list a
>> > > smaller amount of liquid smoke with a note, add more if you prefer it
>> > > stronger (as I usually do).
>> >
>> > Holy cow. If I saw a recipe for smoked salmon dip that included liquid
>> > smoke, I'd know to avoid it completely.
>> >
>> > Janet
>
>> So you either have a source of very strong smoked salmon, or you like
>> it bland.
>
> I just nip along the road to the salmon smokehouse. I like it to taste
> of salmon.

How is the condition of your nipples relevant to the conversation?

In article >,
"piedmont" > wrote:

> "Ranée at Arabian Knits" > wrote in message
> ...
> > In article
> > >,
> > piedmont > wrote:
> >
> >> I have a pet peeve about recipes,
> >
> > A peeve of mine is when people post more than one peeve and call it a
> > pet peeve, which is, by definition, a single thing.
> >
> > Regards,
> > Ranee @ Arabian Knits

> Ok, pet peeve's, happy!


Pet peeve's what? The apostrophe indicates possession and sometimes a
contraction. What is it your pet peeve possesses?

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Mon, 03 May 2010 16:55:17 -0500, Melba's Jammin' wrote:

> In article >,
> "Giusi" > wrote:
>
>> "Bob Terwilliger" > ha scritto nel messaggio
>>> Joseph wrote to Giusi:
>>>
>>>> Though for such a fellow traveler i must say your command of English is
>>>> >> very good.
>>>>
>>>> I'm barely competent with it and im a native speaker.
>>>
>>> Giusi is an American living in Italy. Though I must say her command of >
>>> English is a lot better than many other Americans. :-)
>>
>> I am working on being poetic in Italian.
>
> Do you dream in Italian or English?

i dream in german, which i don't speak. it makes things kind of baffling.

your pal,
blake

On Mon, 03 May 2010 17:19:39 -0600, Arri London wrote:

> piedmont wrote:
>>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>>> In article
>>> >,
>>> piedmont > wrote:
>>>
>>>> I have a pet peeve about recipes,
>>>
>>> A peeve of mine is when people post more than one peeve and call it a
>>> pet peeve, which is, by definition, a single thing.
>>>
>>
>>
>> Ok, pet peeve's, happy!
>>
>
> But minus the apostrophe after peeve. With that it is a possessive, not
> a plural

is that one of your foster annoyances?

your pal,
blake

On Mon, 03 May 2010 17:24:21 -0600, Arri London wrote:

> Giusi wrote:
>>
>> "dsgood" > ha scritto nel messaggio
>>> And then there was the recipe which called for a dime's worth of>
>>> hamburger.
>>
>> Shopping with a microscope! Nice name for a new foodtv show, eh?
>
> Molecular gastronomy at its best Just count up those molecules
> correctly.

goddamn it, they won't hold still!

your pal,
blake

On Tue, 04 May 2010 00:07:37 -0500, Melba's Jammin' wrote:

> In article >,
> "piedmont" > wrote:
>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>>> In article
>>> >,
>>> piedmont > wrote:
>>>
>>>> I have a pet peeve about recipes,
>>>
>>> A peeve of mine is when people post more than one peeve and call it a
>>> pet peeve, which is, by definition, a single thing.
>>>
>>> Regards,
>>> Ranee @ Arabian Knits
>
>> Ok, pet peeve's, happy!
>
> Pet peeve's what? The apostrophe indicates possession and sometimes a
> contraction. What is it your pet peeve possesses?

his very soul.

your pal,
blake

"blake murphy" > ha scritto nel messaggio
Melba's Jammin' wrote:

>> Do you dream in Italian or English?
>
I dream in Italian most, some English. Oddly, when Raul Bova is in there I
dream English. Maybe I don't want to moss a word. I find myself thinking
in my dreams sometimes how amazing it is that people like my ex-husband have
learned to speak such good Italian.

> i dream in german, which i don't speak. it makes things kind of baffling.

In your case, Blake, it may be safer not to know what's going on.

There are times when I can't think of a word in Italian or in English, but I
can remember what it is in French or Spanish, neither of which do I speak.
Last week a word would only come in Yiddish, and it really teed off my
friend. Not much Yiddish spoken in Italy.