Unutterably Silly So what are you doing RIGHT NOW?

[zelda_pinwheel]

Originally Posted by Sparrow

Soz - I tend not to get involved with planning schedules (they are silly things imho!).

oh, believe me, i couldn't agree more !! like i said, i don't usually do this. only when i really have no choice, which is rare.

But people use MS Project for that sort of thing don't they? Gantt charts, pretty colours, scrollable panes - everything you need to give you the illusion you're actually accomplishing something.

dear lord, i don't even want to know what that is, it would probably give me nightmares.

[nomesque]

Originally Posted by ShortNCuddlyAm

So the dry ingredients are measured by volume rather than by weight?

I much prefer 'one cup of flour' as opposed to '100g of flour' (or whatever the weight of 1 cup of flour is).

I would've translated '1 dl' into '100ml' or '2/5 cup'.

[nomesque]

Originally Posted by Sweetpea

Hey, I always used those times to finish my book...

1/2 hour wait = reading/writing opportunity.

3.5 hours to get home (AGAIN!! BASTARDS!!) = me frothing at mouth.

I got home at 11pm. Furious at the sheer incompetence displayed in relatively non-difficult conditions.

I am composing a eulogy in their 'honour'. Or should that be elegy?

[Dylrob]

Originally Posted by nomesque

I much prefer 'one cup of flour' as opposed to '100g of flour' (or whatever the weight of 1 cup of flour is).

I would've translated '1 dl' into '100ml' or '2/5 cup'.

The only problem is that, for instance, two separate cups of floor won't necessarily have the same weight.

[nomesque]

Originally Posted by Dylrob

The only problem is that, for instance, two separate cups of floor won't necessarily have the same weight.

Eh?

Two separate cups of the same flour, containing the same volume of flour, won't weigh the same?

Explain? Cos I'm in decaf hell atm, but I think I wouldn't understand THAT one while caffeinated to the eyeballs and awake.

[zelda_pinwheel]

he's right, it's always better to weigh flour rather than measure the volume, because if it's packed down you'll get far more in a cup (and it will weigh more) than if it's not.

[nomesque]

Originally Posted by zelda_pinwheel

he's right, it's always better to weigh flour rather than measure the volume, because if it's packed down you'll get far more in a cup (and it will weigh more) than if it's not.

Ya don't PACK a cup of flour. You make sure there are no airholes, then allow it to settle naturally. *shrug* I've been baking using volume measurements my whole life. Yes, there have disasters, but it's generally through forgetting to add baking powder :-D

[zelda_pinwheel]

Originally Posted by nomesque

Ya don't PACK a cup of flour. You make sure there are no airholes, then allow it to settle naturally. *shrug* I've been baking using volume measurements my whole life. Yes, there have disasters, but it's generally through forgetting to add baking powder :-D

hey, i'm just saying ! you know that, and i know that , and dylrob clearly also knows that, but maybe other people don't know that. and those people should use scales.

[montsnmags]

Originally Posted by Sparrow

I like Excel - it's easy to automate various tasks, and saves me loads of time.

I don't much like Excel (Lotus 1-2-3 was always my fave - "classical" key input the best once learnt). I do like spreadsheets though. And data. And statistics. And graphs. Ooh, I love myself a good graph. Mmm, just thinking about a quick line graph right now...oh, yeah, that's good.

Originally Posted by zelda_pinwheel

hey, i'm just saying ! you know that, and i know that , and dylrob clearly also knows that, but maybe other people don't know that. and those people should use scales.

I always use scales. Depending on the ingredient, variations can still occur, and I'm a pedant for following instructions (aside from the occasional R.A.D. - Random Act of Ingredient).

Some cookbooks, however, are prone to disorder, or assumption, or lack of clarity. Sometimes you just have to guess and see what happens (he says, making a stock in the slow-cooker at the moment, following an instruction that says "cook on HIGH for 2 hours" but doesn't specify whether this is from cold or from simmer point. It won't matter - there's 3-4 hours of LOW cooking to follow, but, still there's the unknowing that's annoying).

Cheers,
Marc

[nomesque]

Originally Posted by zelda_pinwheel

hey, i'm just saying ! you know that, and i know that , and dylrob clearly also knows that, but maybe other people don't know that. and those people should use scales.

OK But in Aus, most of the recipe books use volume measurements, and noobs would tend to lose the plot at the conversions anyhow. Hmmm, and I wonder why people have trouble learning to cook...

[Slite]

We usually measure "dry" goods in deciliters here. And as for the "chokladbollar", the exact measurments arent all that crucial

btw, Chokladbollar translated to english means Chocolateballs

[ravenne]

Originally Posted by Slite

We usually measure "dry" goods in deciliters here. And as for the "chokladbollar", the exact measurments arent all that crucial

btw, Chokladbollar translated to english means Chocolateballs

Great thread, it's 9:20 am and I already had 5 chocolate cookies because you guys keep talking about those Swedish bollars So far, I had only known köttbollar (the little meatballs) which are very yummy, too. Now I'm thinking about some bollar-cooking tonight, that would be meatballs for dinner and chocolate balls as a desert. Any ideas for a proper appetizer (saladbollar? antipastibollar? soupbollar?)

[Slite]

Originally Posted by ravenne

Great thread, it's 9:20 am and I already had 5 chocolate cookies because you guys keep talking about those Swedish bollars So far, I had only known köttbollar (the little meatballs) which are very yummy, too. Now I'm thinking about some bollar-cooking tonight, that would be meatballs for dinner and chocolate balls as a desert. Any ideas for a proper appetizer (saladbollar? antipastibollar? soupbollar?)

Well, "soupbollar" would be kind of hard to accomplish, unless of course you make it from gaspacho and freeze them But then, it would just be icecream, right?

Or maybe surströmmings-bollar?

[ravenne]

Originally Posted by Slite

Well, "soupbollar" would be kind of hard to accomplish, unless of course you make it from gaspacho and freeze them But then, it would just be icecream, right?

Or maybe surströmmings-bollar?

Ice cream soup balls - that's what I'd call 'creative cooking'
hhm, surströmmings-bollar would be herrings-bollars, right? This surströmming-thingies taste far better than they smell, if I remember correctly...

[Slite]

Originally Posted by ravenne

Ice cream soup balls - that's what I'd call 'creative cooking'
hhm, surströmmings-bollar would be herrings-bollars, right? This surströmming-thingies taste far better than they smell, if I remember correctly...

Actually, it would be fermented herringbollars. And I don't think they taste well at all, but the smell... oh dear lord the smell.

As wifey originates from the northern parts of sweden where Surstömming is considered a great delicacy I have to endure the torrment that is surströmming once or twice a year.

The dogs seem to enjoy the smell though