Text 17633, 83 rader
Skriven 2014-10-03 00:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: measurement 36
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 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.

Oh, I'd say impossible, as in the government isn't going
to let it happen. W.E. was never in such a position.
 
 ML> Then why bother with ingredients lists? This issue pops
 ML> up when I'm asked to give a recipe for something I make.
 ML> I don't know what I'm going to put in or do until I do
 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.

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

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

  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.

The addition of a pinch of common sense should make a
handful clear enough!
 
 RH> OK, what's egg tofu?

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

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

MMMMM----- Recipe via Meal-Master (tm) v7.07

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

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

  Dissolve gelatin in 3 T water. Heat 6 T sugar, 1 1/4 c water, and milk
  to just under boiling. Mix gelatin in well. Cool and add 1 T extract.
  Turn out into a flat-bottomed pan. Refrigerate until set. Cut into 1" or
  smaller diamonds. Drain oranges, reserving syrup. Divide float into
  individual dishes with 1/8 can of oranges arranged over the top.
  In 1 1/2 c water, dissolve 1/4 c sugar. Add reserved syrup from can and
  1 t extract. Pour this over the float. Garnish each serving with a cherry.

Source: Grace Zia Chu, The Pleasures of Chinese Cooking.

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