Text 32333, 148 rader
Skriven 2013-01-06 06:55:55 av Dave Drum (1:18/200.0)
  Kommentar till text 32298 av Nancy Backus (1:3634/12.0)
Ärende: Potpourri
=================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Merchants have been doing that for years. And their supplies have been
 DD> cutting the weight of the contents in the package - which remains the
 DD> original size. Coffee was where I first noticed it. An honest 3# (48
 DD> oz) tin of Old Judge coffee became a 38 oz tin - in the same sized can
 DD> at the same price. Some brands get down to 33 or 34 oz (barely over 2#)
 DD> in the old 3# sized can. Cranberry sauce is the same - the former Ocean
 DD> Spray 16 oz cranberry sauce is now 14 oz per can.

 NB> Pretty rampant throughout the store, now...

Ro*Tel, on the other hand, has remained at an honest 10 oz per can.  Bv)=

Something else that bugs me is the use of can sizes in adverts and (formerly)
in recipes.

The only honest one that says what it means in the list below is the "8 oz can"
which holds 8 oz/1 cup.

Numbered Can Size    Volume       Equivalents
#1             	     11 oz.       1 1/3 cups
#1 Juice             13 oz.       1 5/8 cups
#1 Tall              16 oz.       2 cups
#1 Square            16 oz.       2 cups
#2                   1 lb. 4 oz.  2 1/2 cups
#2 1/2               1 lb. 13 oz. 3 1/2 cups
#2 1/2 Square        31 oz.       scant 4 cups
#3 Squat             23 oz.       2 3/4 cups
#3                   33 1/2 oz.   4 1/4 cups
#3 Cylinder          46 oz.       5 3/4 cups
#5                   56 oz.       7 1/3 cups
#10                  6 1/2 lbs.   13 cups
                     (104 oz.) to
                     7 lbs. 5 oz.
                     (117 oz.)
#211                 12 oz.	      1 1/2 cups
#300                 14 to 16 oz. 1 3/4 cups
#303                 16 to 17 oz. 2 cups
8 oz can             8 ounces     1 cup
Picnic               10 1/2 to    1 1/4 cups 
                     12 ounces
					 
Can sizes change over time, important if you are adapting an older recipe.
Prior to 1980's), #303 was the popular size for most fruits and vegetables.
Sweetened condensed milk cans now (2004) hold 14 ounces av. (formerly 15); cans
of evaporated milk 5 or 12 fluid ounces (formerly 6 or 14 1/2).  YIKES!!!

The above chart was taken from - http://www.gourmetsleuth.com/Articles

The text is from - http://www.ellenskitchen.com/pantry/cansize.html (which also
has a chart and some other stuff). All of which illustrates why, when I type in
a recipe I specify weight/volume of the can(s) called for.
			 
 DD> We have a law requiring merchants to post price per unit on the shelf
 DD> where the item is stocked. But, there are so many loopholes and
 DD> gotchas that most don't bother to read the cost per oz/serving/unit.

 NB> And sometimes, within the same item category, more than one unit per is
 NB> being figured... which makes it almost impossible to easily compare...

 DD> I do - but, I am both careful with my money and in a tiny minority.

 NB> I do also... and I still get caught sometimes...  :)  Interesting, too,
 NB> that sometimes the largest containers aren't the least expensive per
 NB> unit.  Another potential gotcha for the unwary...

GASP! You mean those GIANT! ECONOMY! SIZE! containers aren't always what they
say? Why, next you will be telling me that "New and Improved" doesn't mean what
it says .... the mind boggles.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alligator Sauce Piquante
 Categories: Game, Cajun, Chilies, Wine, Poultry
      Yield: 8 Servings
 
      4 lb Alligator meat *
      4 tb Oil
      4 tb Flour
      3 md Onions; chopped
      4    Ribs celery; chopped
      1 lg Bell pepper; lg dice
      8 oz Can tomato paste
      1 tb Sugar
     10 oz Can Ro*Tel tomatoes
      4 cl Garlic; minced
      1 lb Andouille sausage
      2 c  Chicken stock
      8 oz Mushrooms
  1 1/2 bn Green onion; chopped
      4    Bay leaves
    1/2 ts Allspice
           Salt, red & black pepper
     10 oz Jar salad olives
    1/4 c  Parsley; chopped
    1/4 lb Butter
      1 sl Lemon; thing
    1/2 c  Sherry wine
           Rice; cooked
 
  * Buy alligator meat other than tail meat. The meat will be
  a darker in color meat.
  
  TO PREPARE: First, in a black cast-iron pot, boil water.
  Place the meat into boiling water for 5 minutes. The fat,
  which gives the alligator that "fishy" taste will rise to
  the surface of the water. Skim the fat off and remove the
  meat. Rinse the meat in clean water. Discard the cooking
  water.
  
  In the pot, heat a little oil and brown the meat. The
  browning will melt away even more of the objectionable fat.
  Remove the meat and discard the oil.
  
  Clean the pot well. The alligator meat is now ready to use.
  
  In a pot, heat the oil, it is hot enough when a pinch of
  flour dropped in the oil sizzles. Add the flour, a third at
  time, stirring constantly. Add the onions, celery, and bell
  pepper. Simmer for 3 minutes.
  
  Add the tomato paste, sugar, and Ro*Tel tomatoes. Simmer for
  30 minutes.
  
  Add the garlic, meat, andouille, and chicken stock. Simmer
  for 25 minutes.
  
  Add the mushrooms, green onions, bay leaves, allspice, and
  the salt and the peppers, to taste. Cook for 20 minutes.
  
  Add the olives, parsley, butter, lemon slice, and sherry.
  Simmer for 20 minutes.
  
  Serve over rice.
  
  Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
  published 1987
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Lawyers, I suppose, were children once. -- Charles Lamb.
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