Text 17712, 95 rader
Skriven 2014-10-03 21:16:34 av Ruth Haffly (1:396/45.28)
  Kommentar till text 17633 av MICHAEL LOO (1:123/140)
Ärende: measurement 36
======================
Hi Michael,

 ML> On the other hand my brokerages are big enough so as
 ML> not to be allowed to fail (though one brokerage I used
 ML> did fail a long time ago - W.E. Hutton).
 RH> So, not impossible to keep from failing, but less likely than a
 RH> smaller outfit.

 ML> Oh, I'd say impossible, as in the government isn't going
 ML> to let it happen. W.E. was never in such a position.

Provided the government is competent enough to be aware of how things
are going and can take steps in time to avert a crisis.

 ML> it, and I'm likely to forget after doing so.
 RH> Ingredients lists can be taken as gospel or taken with a grain of
 RH> salt. Depends on the cook, how comfortable he or she is with what's
 RH> being made and his or her ability to "wing" ingredients and techniques.

 ML> Knowledge of ingredients is just one step past knowledge
 ML> of technique. My point was that in the pre-Fannie Farmer
 ML> days, technique was assumed, so why not proportions too?

Sometimes it helps to jog one's memory--baking powder not soda or vice
versa, for example. Or, one teaspoon, not one tablespoon of something.


 ML>  I've a German cook book
 RH> that has a number of recipies that use the egg weight method of
 RH> measuring ingredients also.
 ML> That's a sensible way, given that eggs are not all
 ML> the same size, and the feel method is not easily
 ML> transmissible in writing.
 RH> Or the measuring by handful.

 ML> Maybe. Hands are of course not standardized, but handfuls
 ML> are by convention either 1 or 2 oz. Well, I guess that's
 ML> not sufficiently standard for some folks, either ... .

 ML>   My hand is a lot smaller than Steve's so
 RH> a handful of anything would vary a good bit. OTOH, we would probably
 RH> grab closer to the same amount if we had to "measure" a pinch. So, a
 RH> recipe would either fail miserably or come out quite well, depending on
 RH> who's hand was doing the measuring.

 ML> The addition of a pinch of common sense should make a
 ML> handful clear enough!

Trouble is, common sense doesn't seem to be all that common these days.


 RH> OK, what's egg tofu?

 ML> It's a semisolid blandish foodstuff made out of eggs
 ML> - no soybeans ("dou") in it at all. It's so called
 ML> because of the texture and the general similarity to
 ML> the real stuff.

Interesting; I'd never heard of it before, never seen it in Asian
markets that I can recall.

 ML> The below is called "hsinren tofu" or "shin ren dou
 ML> fu" in Chinese. It also lacks beans.


 ML>       Title: Aunt Grace's Almond Float
 ML>  Categories: Gelatin, Fruit, Dairy
 ML>    Servings:  8

I had heard of this, but have never tried it. I think I'd leave the
garnish off, my serving at least. Never have liked those cherries, even
as a kid.

 ML>       1     pk Knox gelatin
 ML>       3     T  Water
 ML>       6     T  Sugar
 ML>       1 1/4 c  Water
 ML>         3/4 c  Evaporated milk
 ML>       1     T  Almond extract or to taste
 ML>       1     cn Mandarin orange segments
 ML>       1 1/2 c  Water
 ML>         1/4 c  Sugar
 ML>       1     t  Almond extract or to taste
 ML>       8        Maraschino cherries

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)