What Are You Cooking ?

[TOG]

Nice. Those sound good. One can never have enough chocolate chip cookie recipes laying around. I'll try em out.
Thanks brother.

It threw me for a loop though just a wee bit. I'm used to cooking and baking with volume, cups and such, tsp., and tblesp., and so forth. What's a tsk?

I took a stab at converting it with a little kentucky windage for some of the other yanks if they want to try them. It's:

A dash more than 2 cups of Sugar
A dash more than 1/2 cup of Butter
1-3/4 cups Flour
1/2 tsp Salt (1/4 tsp?)
1/3 tsp Baking Powder
1 large Egg
1-3/4 cups dark chocolate (chopped)
2 cups Milk Chocolate (Chopped).

Sounds about right. A grams to cups conversion is pretty hard to come by. I got this close and then shot from the hip, lol.

http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/measures.cfm

Sorry I missed translating that. Tsk translates as tsp in English... or at least... I think so... I've never been quite sure about the abbreviations of teaspoon and tablespoon. Tsk means teaspoon.

The TOG​

 

[TOG]

Yes,the measurements really confused me too.

You think Metric is confusing? There are some pretty confusing things about the American system. For example, the law determining the length of a mile was passed by the English parliament in 1593. It defined a mile as "...eight Furlongs, every Furlong forty Poles, and every Pole shall contain sixteen Foot and an half." Some other confusing definitions include...

An acre is an area that is one furlong in length and one chain in width.
A furlong is the length of a furrow (that's where the name comes from) that stretches the length of a one acre field.
A chain is 100 links
A link is 33/50 of a survey foot
A survey foot is 1200/3937 meters (Yes... Believe it or not, the Metric system is used to define a unit that is used nowhere outside the US.)

As for cooking measurements, can anyone here tell me exactly what a pat is, and how many are there in a pound?

The TOG​

 

[reba]

These are truffles ... a variety of flavors. I'll be making those this next week, in preparation for Christmas.

Here is my mailing address

Reba PO Box 1234
in the State of Jefferson

 

[Edward]

Sorry I missed translating that. Tsk translates as tsp in English... or at least... I think so... I've never been quite sure about the abbreviations of teaspoon and tablespoon. Tsk means teaspoon.

The TOG​

That's what I thought it'd be.

 

[Jesse]

I made a bean and cheese burrito, just ate it - delicious! No baking either.

 

[Edward]

You think Metric is confusing? There are some pretty confusing things about the American system. For example, the law determining the length of a mile was passed by the English parliament in 1593. It defined a mile as "...eight Furlongs, every Furlong forty Poles, and every Pole shall contain sixteen Foot and an half." Some other confusing definitions include...

An acre is an area that is one furlong in length and one chain in width.
A furlong is the length of a furrow (that's where the name comes from) that stretches the length of a one acre field.
A chain is 100 links
A link is 33/50 of a survey foot
A survey foot is 1200/3937 meters (Yes... Believe it or not, the Metric system is used to define a unit that is used nowhere outside the US.)

As for cooking measurements, can anyone here tell me exactly what a pat is, and how many are there in a pound?

The TOG​

You ever go to a restaurant and they give you one slice of butter on a wax paper square for your bread? That's a pat of butter. By eyeballing a stick of butter (1/4 LB.), I'd guesstimate that you could get 32 pats of butter out of one stick of butter (4 oz.).So that would be 128 pats of butter per pound, or 1/8 oz of butter per pat.

 

[Edward]

This site says I was wrong. The little foil packs of butter they have nowadays have more butter in them than the old style with cardboard & wax paper. But anyway...

"The Ambiguity of a Pat of Butter

What is the weight or measurement of one pat of butter?

Nowadays individual servings of butter come wrapped in foil, in what are essentially half-tablespoon size rectangles (or 1-1/2 teaspoon, whichever way you want to look at it). Or it comes in little plastic cups with little foil covers, in 1 and 2 teaspoon sizes.

We don't even know where to get a pat of butter these days, but we well recall the little flat of cardboard with the strips on either side that could be folded up, the square of butter, and the thin sheet of coated paper that covered the butter. The sides of the butter were totally exposed to the elements, so it is no wonder butter is now completely encased in foil or cups. Perhaps pats of butter are still available here and there, but we haven't seen one in at least ten years.

We believe that there were 48 pats to the pound, meaning that nothing has really changed – a pat was 1/2 tablespoon, 1-1/2 teaspoons, 1/3 of an ounce, or 9 grams.

If you are using a recipe that calls for measuring butter by the pat, it's a quirky one. Did the writer intend for you to steal your butter pat by pat from the local diner? Does it also call for little containers of grape jelly and packets of Sweet'N Low? We'd think about finding another recipe…."/

http://www.ochef.com/1460.htm

 

[Kathi]

I made a bean and cheese burrito, just ate it - delicious! No baking either.

You are cheating.Did you put it in the microwave?

 

[Jesse]

You are cheating.Did you put it in the microwave?

Only the tortilla, I heated up the beans on the stove.

It's also a cheap meal for a college student. I"m stuffed, too.

 

[reba]

Today we had clam chowder ... and corn bread.... We do not have fresh clams....good thing on a cold stormy day...

Shared with our friend Bob and Mom...

 

[Kathi]

Only the tortilla, I heated up the beans on the stove.

It's also a cheap meal for a college student. I"m stuffed, too.

I know that College students have to sometimes be on a budget.My daughter practically lived on Top Ramen when she was going to school.

 

[evenifigoalone]

I love Top Ramen, but I try not to eat it too much because it's not exactly healthy =P
The high sodium content, for one.

 

[Kathi]

I am going to make a breakfast sandwich.Ever make them?Toast,bacon,egg,cheese.....yummy.Not the healthiest thing in the world but ohhh so good.

 

[Lewis]

Today I am having Gorilla foot and Camel hump sauteed in Chicken broth and Squid juice, I can hardly contain myself.

 

[Kathi]

Today I am having Gorilla foot and Camel hump sauteed in Chicken broth and Squid juice, I can hardly contain myself.

I can hardly contain myself either

 

[Lewis]

The Six Thousand Hidden Dangers of Processed Foods (and What to Choose Instead)

http://bodyecology.com/articles/hidden_dangers_of_processed_foods.php#.VIy-Psn0Lcs

 

[Karl]

I love Top Ramen, but I try not to eat it too much because it's not exactly healthy =P
The high sodium content, for one.

I agree, so why not make your own, it's very easy and healthy, we do it all of the time, ...want the recipe?

 

[evenifigoalone]

I agree, so why not make your own, it's very easy and healthy, we do it all of the time, ...want the recipe?

Sure.

 

[Karl]

Okay, but first let me say that this particular soup is of the kitchen sink variety, that means throw in whatever you have on hand.

Basically it's Chinese noodles cooked in water or broth, there are two kinds of noodles, flat and round, we prefer the round, but I don't think there is any difference in the taste, ...you will find them in the Oriental aisle of your store or if not in a Chinese specialty store, wherever you find them buy a few bags and keep them in the fridge, they last forever.

Cook them in water or powdered broth, chicken, beef or vegetable, not the cubes, too much salt, if using a powder heat the water to boiling and add the broth.

Take an egg and beat it with a fork in a small bowl until it's well combined, pour the beaten egg into the boiling water or broth very slowly, it should explode into a leaf like string (egg flower soup), continue stirring and pouring in the egg until the bowl is empty.

Next throw in some cut up veggies, a carrot, some broccoli florets, green bok choy, 'shrooms, ...whatever veggies you like, keep the soup at a slow boil.

Then add some cut up left over beef, chicken, pork to the soup.

Then add the noodles and cook until they are tender, taste one and see.

Now that is a lot of ingredients for a college student, but just think how much you are paying for the individual cartons, I was a bachelor for many years and I love to cook, but some days I was just too tired or didn't have the time, so I bought enough ingredients to make a big pot, I'm certain the States are similar to here, in our supermarkets we can buy cooked meats, a chicken leg or breast, pork chops or sausage, even a steak, grab a couple of carrots, a head of broccoli, what ever you like and cook up a big pot, put the soup in sandwich size Zip-Locs and freeze, when ready to eat, rinse the baggie under running water to release the soup from the plastic and either nuke it in a microwave safe container or reheat on the stove.

A little Kikkoman for the sodium and I guarantee you will never buy another premade packaged Chinese soup.

Enjoy!

Lord bless you in your studies


edit:

Here is a link to the noodles we use,

http://www.asiansupermarket365.com/Sau-Tao-Shanghai-Noodles-Thin-p/hstsntaij.htm

and we don't pay over $2 for a sack and we live in one of the most expensive places in the world to live.

 

[Lewis]

Today it is turkey wings and some kind of vegetables I don't know what yet.