11–20 of 62 posts
The smidgen is defined by its effect. A smidgen of X is the precise amount of X that produces the desired taste. Obvious really.
No tads? Edit: hmm, apparently labeled measuring spoons exist that were calibrated for tads and smidgens.
Elaine Dickinson: In space terms, that's about half a million miles.
I’ve decided to entirely disregard the suggested measurements provided in recipes, which means that I guess I’ve decided not to follow recipes at all anymore. Except for bread, but as soon as I can commit a recipe for bread to memory, I’m through!
When I want to cook something new I'll grab several recipes and compare the ingredients and relative measures to get a meta-concept of what constitutes the fundamental essence of that dish. I use that as a base reference but actually cook by intuition/taste.
For me a recipe is mainly a list of ingredients, with the execution being a matter of personal preference.
Iirc, mph was used for speed limits. KMs for distance.
In rural 1990s Ireland... Stones were used for weighing people. Kiligrams for livestock, feed and such. Pounds, pints and such for food and groceries. Iirc, mph was used for speed limits. KMs for distance.
Stones and feet for people's weight it still used in common parlance, again not limited to rural Ireland. This is just the inertia of tradition. Doctors and such professionals would always use metric now of course.
With the exception of pints of beer which is still the standard today, food and groceries were already metric in the 90s. Source: I grew up in rural Ireland ;)
In rural 1990s Ireland... Stones were used for weighing people. Kiligrams for livestock, feed and such. Pounds, pints and such for food and groceries. Iirc, mph was used for speed limits. KMs for distance.
OK, just a smidgen more...
Followed in our family by "a stopper" if it is exceptionally good.
I’ve decided to entirely disregard the suggested measurements provided in recipes, which means that I guess I’ve decided not to follow recipes at all anymore. Except for bread, but as soon as I can commit a recipe for bread to memory, I’m through!
I like some family recipes from India: if you get a list of ingredients up front at all, no amounts will be specified. And in the middle you’ll see “add the milk” when no milk had appeared in the recipe up to that point.
I’ve decided to entirely disregard the suggested measurements provided in recipes, which means that I guess I’ve decided not to follow recipes at all anymore. Except for bread, but as soon as I can commit a recipe for bread to memory, I’m through!
Baking is chemistry so amounts matter. In most cooking though, they aren’t critical. I like some family recipes from India: if you get a list of ingredients up front at all, no amounts will be specified. And in the middle you’ll see “add the milk” when no milk had appeared in the recipe up to that point.
Eventually, he insisted on watching his mother make the dish.
Only for her to use limes. "Aha!" he said. "Indian Lemons" she replied. :-)