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Is it Realistic to Expect Weights in U.S. Cookbooks?

I was, too, but this doesn't work so well with volumetric stainless steel fractional cup measures. Your mileage may vary and it's best for each of us to do what works best for us.

Dec 11, 2013
conate in Not About Food

Is it Realistic to Expect Weights in U.S. Cookbooks?

Of course an Imperial pint is 20 ounces and an American pint is 16.

Dec 10, 2013
conate in Not About Food

Is it Realistic to Expect Weights in U.S. Cookbooks?

I couldn't think of the word meniscus.

Dec 10, 2013
conate in Not About Food

Gluten Free... Overblown, by a lot?

A lot of people would die. Diabetics, folks who have celiac might suffer terribly and starve, etc.

Dec 10, 2013
conate in General Topics
1

Gluten Free... Overblown, by a lot?

It would be in your best interests to check the country of origin of those rice noodles.

Dec 10, 2013
conate in General Topics

Gluten Free... Overblown, by a lot?

We don't buy GF bread at all. We also buy the flours by the 25 pound sack. My wife's bread has Chia seeds in it, too as she likes them. The INGREDIENTS for the bread costs close to $3 for a 1 pound loaf.

And we do not buy organic flour. Admittedly the chia alone costs about $1 but even so...

Dec 10, 2013
conate in General Topics

Gluten Free... Overblown, by a lot?

Indeed, my very sensitive celiac wife cannot eat a huge number of foods that are made on shared equipment.

It isn't that the equipment is necessarily contaminated -- but there may be wheat flour in the air which causes a problem.

Years back I wondered if my wife's sensitivity was party psychological -- then shortly after we started dating she accidentally got about 2 small crumbs of wheat bread in food and was sick for 2 days. It isn't psychological for her.

Dec 10, 2013
conate in General Topics

What discontinued products do you miss?

You can buy the space food sticks again. Use google.

Dec 10, 2013
conate in General Topics

Is it Realistic to Expect Weights in U.S. Cookbooks?

I'm unusual in that:
1. I'm an American (this is not unusual)
2. I only cook with weights.
3. If I have a volume recipe I CONVERT IT to weights before using it.

I absolutely hate to sift and measure flour and such. I also learned to cook from a European cookbook and used weights from the very beginning.

Personally if a newly written cookbook doesn't have weight measures, I don't buy it. If it is an old one before weights were used at all in the USA (such as old Fanny Farmer cookbooks, old Betty Crocker cookbooks, etc.), well, you just deal.

I have found that when baking gluten free (wife has been a celiac for > 25 years so for her 'gluten free' isn't a 'lifestyle choice' but a matter of life and death), the proportion of flours and other ingredients is such that weights are important - INCLUDING for water. (I noted that an 8 ounce cup of water can very between 7.8 and 8.2 depending on whether the water was 'mounded' or not - try it). Obviously other liquids than water will vary in their weight by volume.

I think Elizabeth David had it right when she said that Americans cook by volume because the colonists and (later) the western pioneers couldn't carry scales and weights. Even old British cookbooks have a bunch of 'a teacup' of this and 'a breakfast cup' of that in it.

Given the ever rising costs of food and fuel I want to be sure of getting the best, most consistent results from cooking and baking. I find cooking by weight does this. Others may not.

I would say that a baking book isn't credible if weights don't include weights, but that's just me; I know I'm in the minority.

What type of cookware is safest?

I saw Mercola's cookware and thought "I trust NOTHING made in China and Dr. Mercola is really into selling stuff on his website."

I do, however, like pyroceram.

What about old fashioned (NOT the new stuff) Corningware?

Or, if you can't find any of that some of the old stuff at garage sales, what about the new Corningware stovetop? It's stove top safe pyroceram from France:

http://www.shopworldkitchen.com/corni...

Jun 20, 2013
conate in Cookware

What Herb/Spice Do You Most Dislike?

It could be that you'd like another flavor of cinnamon too; if you're using supermaket cinnamon, it is probably Chinese cinnamon. Try some Thai or Ceylon or Vietnamese stuff. It's really good and different tasting.

May 20, 2013
conate in General Topics
1

What Herb/Spice Do You Most Dislike?

Cilantro. It always tastes like soap to me.

The Single Most Overrated Dish

+1 on whoever said cupcakes.

Sorry as much as I like cake icing, a small bit of cake with at least that much by volume of crisco-based icing does not appeal to me.

Chocolate. I'm allergic to it. It used to be that the USA had baked goods for sale that were something OTHER than chocolate. Ginger cake anyone? Fruit pies? Yellow cake with white icing? No. Every desert tray is filled with mediocre chocolate dishes.

Pretentious restaurants. And, please, do not send a waiter around with a 15 inch pepper mill. I always want to ask him if he's over compensating.

May 14, 2013
conate in General Topics
1