how can you mess that up?
the place we went to today had that as a dessert option.
it was horrible. the cake wasn't very good and was too
salty but the frosting (which is the main positive feature
to me) was very nasty it was so salty.
i brought it to the servers attention and she said they'd
changed the supplier of the frosting. i said they should
pull it from the display it was so bad. 20 minutes later
it was still there.
On 7/1/2025 8:39 PM, songbird wrote:
how can you mess that up?
the place we went to today had that as a dessert option.
it was horrible. the cake wasn't very good and was too
salty but the frosting (which is the main positive feature
to me) was very nasty it was so salty.
i brought it to the servers attention and she said they'd
changed the supplier of the frosting. i said they should
pull it from the display it was so bad. 20 minutes later
it was still there.
When I make buttercream icing, I use salted butter in place of the
unsalted that the recipe calls for. I find that whatever level of salt
is in the butter cuts the sweetness of the powdered sugar, without being overwhelming.
When I make buttercream icing, I use salted butter in place of the
unsalted that the recipe calls for. I find that whatever level of salt
is in the butter cuts the sweetness of the powdered sugar, without being overwhelming.
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the
unsalted that the recipe calls for. I find that whatever level of salt
is in the butter cuts the sweetness of the powdered sugar, without being
overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
Back in the day, I just used to beat a little honey into some
cream cheese. Somewhere along the way I lost my taste for
honey, so I use confectioner's sugar just like everybody else.
On 2025-07-03, Cindy Hamilton <[email protected]> wrote:
Back in the day, I just used to beat a little honey into some
cream cheese. Somewhere along the way I lost my taste for
honey, so I use confectioner's sugar just like everybody else.
My wife doesn't like honey either. I've never eaten enough to get sick
of it.
On 2025-07-03, songbird <[email protected]> wrote:
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
On 2025-07-03 11:17 p.m., Leonard Blaisdell wrote:
On 2025-07-03, Cindy Hamilton <[email protected]> wrote:
Back in the day, I just used to beat a little honey into some
cream cheese. Somewhere along the way I lost my taste for
honey, so I use confectioner's sugar just like everybody else.
My wife doesn't like honey either. I've never eaten enough to get sick
of it.
I have liked honey for as long as I can remember. I still use it
regularly. Last year my son and DiL came for Christmas brunch. I had mad crepes with yogurt and fruit salad and was about to drizzle honey on
them when my son said not to put any one DiLs because she hates honey.
On 2025-07-03, songbird <[email protected]> wrote:
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the
unsalted that the recipe calls for. I find that whatever level of salt
is in the butter cuts the sweetness of the powdered sugar, without being >>> overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
I bet it wouldn't have been too much salt for me.
I salt the shit out of everything I eat. Triscuits, for
example.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
I salt the shit out of everything I eat. Triscuits, for
example.
On 2025-07-03, Cindy Hamilton <[email protected]> wrote:
I salt the shit out of everything I eat. Triscuits, for
example.
I'm close, but I don't like to salt bananas, strawberries, blueberries
and oranges. Now, a banana coin on a garlic Triscuit might be worth a
shot.
On 7/3/2025 5:36 PM, Cindy Hamilton wrote:
On 2025-07-03, songbird <[email protected]> wrote:I'm a salt lover myself but even I notice when something has been over salted. Especially when it's something that is supposed to be sweet,
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the
unsalted that the recipe calls for. I find that whatever level of salt >>>> is in the butter cuts the sweetness of the powdered sugar, without being >>>> overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
I bet it wouldn't have been too much salt for me.
such as frosting or icing.
I salt the shit out of everything I eat. Triscuits, forYou add salt to Triscuits? Wow.
example.
On 2025-07-03, songbird <[email protected]> wrote:
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
On 2025-07-03 11:22 p.m., Leonard Blaisdell wrote:
On 2025-07-03, songbird <[email protected]> wrote:
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
I think the problem is the lack of standards for the amount of salt in butter. Personally, I don't worry about it. However, I do prefer
unsalted butter for bread and rolls.
On 7/4/2025 5:10 AM, Cindy Hamilton wrote:
On 2025-07-04, Jill McQuown <[email protected]> wrote:Okay, I forgot about salted caramel (ice cream, in particular). I have
On 7/3/2025 5:36 PM, Cindy Hamilton wrote:
On 2025-07-03, songbird <[email protected]> wrote:I'm a salt lover myself but even I notice when something has been over
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the >>>>>> unsalted that the recipe calls for. I find that whatever level of salt >>>>>> is in the butter cuts the sweetness of the powdered sugar, without being >>>>>> overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
I bet it wouldn't have been too much salt for me.
salted. Especially when it's something that is supposed to be sweet,
such as frosting or icing.
Mmm. Salted caramel.
some of that in the freezer. :)
Fries are supposed to be salty. Triscuits already have salt on them.I salt the shit out of everything I eat. Triscuits, forYou add salt to Triscuits? Wow.
example.
I also salt the fries during my decennial meal at McDonald's.
On 2025-07-04, Jill McQuown <[email protected]> wrote:
On 7/3/2025 5:36 PM, Cindy Hamilton wrote:
On 2025-07-03, songbird <[email protected]> wrote:I'm a salt lover myself but even I notice when something has been over
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the
unsalted that the recipe calls for. I find that whatever level of salt >>>>> is in the butter cuts the sweetness of the powdered sugar, without being >>>>> overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
I bet it wouldn't have been too much salt for me.
salted. Especially when it's something that is supposed to be sweet,
such as frosting or icing.
Mmm. Salted caramel.
I salt the shit out of everything I eat. Triscuits, forYou add salt to Triscuits? Wow.
example.
I also salt the fries during my decennial meal at McDonald's.
On 7/4/2025 5:10 AM, Cindy Hamilton wrote:
On 2025-07-04, Jill McQuown <[email protected]> wrote:Okay, I forgot about salted caramel (ice cream, in particular). I have
On 7/3/2025 5:36 PM, Cindy Hamilton wrote:
On 2025-07-03, songbird <[email protected]> wrote:I'm a salt lover myself but even I notice when something has been over
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the >>>>>> unsalted that the recipe calls for. I find that whatever level of >>>>>> salt
is in the butter cuts the sweetness of the powdered sugar, without >>>>>> being
overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
I bet it wouldn't have been too much salt for me.
salted. Especially when it's something that is supposed to be sweet,
such as frosting or icing.
Mmm. Salted caramel.
some of that in the freezer. :)
Fries are supposed to be salty.I salt the shit out of everything I eat. Triscuits, forYou add salt to Triscuits? Wow.
example.
I also salt the fries during my decennial meal at McDonald's.
On 2025-07-04, Dave Smith <[email protected]> wrote:
On 2025-07-03 11:22 p.m., Leonard Blaisdell wrote:
On 2025-07-03, songbird <[email protected]> wrote:
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
I think the problem is the lack of standards for the amount of salt in
butter. Personally, I don't worry about it. However, I do prefer
unsalted butter for bread and rolls.
Tastes vary. I use salted butter and then usually sprinkle on
additional salt. The butter has enough salt for itself, but
not for the bread as well.
On 2025-07-04, Jill McQuown <[email protected]> wrote:
On 7/4/2025 5:10 AM, Cindy Hamilton wrote:
On 2025-07-04, Jill McQuown <[email protected]> wrote:Okay, I forgot about salted caramel (ice cream, in particular). I have
On 7/3/2025 5:36 PM, Cindy Hamilton wrote:
On 2025-07-03, songbird <[email protected]> wrote:I'm a salt lover myself but even I notice when something has been over >>>> salted. Especially when it's something that is supposed to be sweet,
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the >>>>>>> unsalted that the recipe calls for. I find that whatever level of salt >>>>>>> is in the butter cuts the sweetness of the powdered sugar, without being
overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
I bet it wouldn't have been too much salt for me.
such as frosting or icing.
Mmm. Salted caramel.
some of that in the freezer. :)
Fries are supposed to be salty. Triscuits already have salt on them.I salt the shit out of everything I eat. Triscuits, forYou add salt to Triscuits? Wow.
example.
I also salt the fries during my decennial meal at McDonald's.
The fries at McDonalds are already salted, too.
Okay, so you add salt to the already salted fries! I get it, you love salt. I do too. I used to pour salt into my hand and eat it when I was
The fries at McDonalds are already salted, too.
a child. I kept a salt shaker next to my bed. My mother was worried
about it; the doctor told her my body was craving salt, not a problem.
It's no big deal. But I can taste when some things are overly salty.
And too much salt can certainly ruin some things.
Jill
On 7/4/2025 9:03 AM, Cindy Hamilton wrote:
On 2025-07-04, Jill McQuown <[email protected]> wrote:Okay, so you add salt to the already salted fries! I get it, you love
On 7/4/2025 5:10 AM, Cindy Hamilton wrote:
On 2025-07-04, Jill McQuown <[email protected]> wrote:Okay, I forgot about salted caramel (ice cream, in particular). I have
On 7/3/2025 5:36 PM, Cindy Hamilton wrote:
On 2025-07-03, songbird <[email protected]> wrote:I'm a salt lover myself but even I notice when something has been over >>>>> salted. Especially when it's something that is supposed to be sweet, >>>>> such as frosting or icing.
Michael Trew wrote:
...
When I make buttercream icing, I use salted butter in place of the >>>>>>>> unsalted that the recipe calls for. I find that whatever level of salt
is in the butter cuts the sweetness of the powdered sugar, without being
overwhelming.
we never use unsalted butter and i've never noticed it
being too much salt for any of our recipes. i don't put
salt in anything else other than a few things that we
use garlic salt on (burgers and garlic toast).
this was way beyond the level of salt anyone would
expect.
I bet it wouldn't have been too much salt for me.
Mmm. Salted caramel.
some of that in the freezer. :)
Fries are supposed to be salty. Triscuits already have salt on them.I salt the shit out of everything I eat. Triscuits, forYou add salt to Triscuits? Wow.
example.
I also salt the fries during my decennial meal at McDonald's.
The fries at McDonalds are already salted, too.
salt. I do too. I used to pour salt into my hand and eat it when I was
a child. I kept a salt shaker next to my bed. My mother was worried
about it; the doctor told her my body was craving salt, not a problem.
It's no big deal. But I can taste when some things are overly salty.
And too much salt can certainly ruin some things.
On 7/4/2025 10:58 AM, Jill McQuown wrote:
Okay, so you add salt to the already salted fries! I get it, you love
The fries at McDonalds are already salted, too.
salt. I do too. I used to pour salt into my hand and eat it when I
was a child. I kept a salt shaker next to my bed. My mother was
worried about it; the doctor told her my body was craving salt, not a
problem. It's no big deal. But I can taste when some things are
overly salty. And too much salt can certainly ruin some things.
Jill
My son heavily salts everything. Blood test though, show him low on sodium. Everyone is different
I don;t use a lot, but I do need a bit more than I did 5 years ago.
Ageing taste buds.
On 2025-07-04 9:03 a.m., Ed P wrote:
My son heavily salts everything. Blood test though, show him low on
sodium. Everyone is different
I don;t use a lot, but I do need a bit more than I did 5 years ago.
Ageing taste buds.
Because you are sweating more in Florida?
On 2025-07-04 6:29 a.m., Jill McQuown wrote:
On 7/4/2025 5:10 AM, Cindy Hamilton wrote:
Okay, I forgot about salted caramel (ice cream, in particular). I have
Mmm. Salted caramel.
some of that in the freezer. :)
I also salt the fries during my decennial meal at McDonald's.Fries are supposed to be salty.
and even better with malt vinegar:-)
On 2025-07-04 11:22 a.m., Graham wrote:
On 2025-07-04 9:03 a.m., Ed P wrote:
My son heavily salts everything. Blood test though, show him low on
sodium. Everyone is different
I don;t use a lot, but I do need a bit more than I did 5 years ago.
Ageing taste buds.
Because you are sweating more in Florida?
At least you know you're sweating in Florida. It rarely gets in to the
90s here in Niagara but when it does it is worsened by the humidity. It really doesn't take much to work up a sweat. When I was in California a
few years back it was a lot hotter there than it ever gets here. It was
so hot and dry that the sweat disappeared as fast as I produced it.
Outdoor project are from December to March. I don't do anything to
work up a sweat during the hot season.
I can live without honey. I still have an unopened jar of it my parents bought sometime back in 2005.
Okay, so you add salt to the already salted fries! I get it, you love
salt. I do too. I used to pour salt into my hand and eat it when I was
a child. I kept a salt shaker next to my bed. My mother was worried
about it; the doctor told her my body was craving salt, not a problem.
It's no big deal. But I can taste when some things are overly salty.
And too much salt can certainly ruin some things.
I bet it wouldn't have been too much salt for me.
I salt the shit out of everything I eat. Triscuits, for
example.
On 2025-07-04 11:22 a.m., Graham wrote:
On 2025-07-04 9:03 a.m., Ed P wrote:
My son heavily salts everything. Blood test though, show him low on
sodium. Everyone is different
I don;t use a lot, but I do need a bit more than I did 5 years ago.
Ageing taste buds.
Because you are sweating more in Florida?
At least you know you're sweating in Florida. It rarely gets in to the
90s here in Niagara but when it does it is worsened by the humidity. It really doesn't take much to work up a sweat. When I was in California a
few years back it was a lot hotter there than it ever gets here. It was
so hot and dry that the sweat disappeared as fast as I produced it.
One year I was visiting a friend in near Vernon BC and there was a heat
wave. It was in the low 90s but it was dry heat. I think we were in
Salmon Arm and walking down the street and some guy driving by told us
we should get out of the because it was so hot. Being from an area with
high humidity it was a piece of cake dealing with the dry heat.
On 7/3/2025 11:24 PM, Dave Smith wrote:
On 2025-07-03 11:17 p.m., Leonard Blaisdell wrote:I can live without honey. I still have an unopened jar of it my parents bought sometime back in 2005.
On 2025-07-03, Cindy Hamilton <[email protected]> wrote:
Back in the day, I just used to beat a little honey into some
cream cheese. Somewhere along the way I lost my taste for
honey, so I use confectioner's sugar just like everybody else.
My wife doesn't like honey either. I've never eaten enough to get sick
of it.
I have liked honey for as long as I can remember. I still use it
regularly. Last year my son and DiL came for Christmas brunch. I had
mad crepes with yogurt and fruit salad and was about to drizzle honey
on them when my son said not to put any one DiLs because she hates honey.
On 2025-07-04, Jill McQuown <[email protected]> wrote:
Okay, so you add salt to the already salted fries! I get it, you love
salt. I do too. I used to pour salt into my hand and eat it when I was
a child. I kept a salt shaker next to my bed. My mother was worried
about it; the doctor told her my body was craving salt, not a problem.
It's no big deal. But I can taste when some things are overly salty.
And too much salt can certainly ruin some things.
I don't disagree, but it takes a metric buttload of salt to be
too much for me.
On 7/3/2025 11:56 PM, Jill McQuown wrote:
I can live without honey. I still have an unopened jar of it my
parents bought sometime back in 2005.
I usually feel the same way, but I bought a jar of "whipped honey" from
a local farm to try. I rarely use it, but it's a whole world better
than the junk that comes in the little bear shaped jar.
On 7/3/2025 11:56 PM, Jill McQuown wrote:
On 7/3/2025 11:24 PM, Dave Smith wrote:
On 2025-07-03 11:17 p.m., Leonard Blaisdell wrote:I can live without honey. I still have an unopened jar of it my parents
On 2025-07-03, Cindy Hamilton <[email protected]> wrote:
Back in the day, I just used to beat a little honey into some
cream cheese. Somewhere along the way I lost my taste for
honey, so I use confectioner's sugar just like everybody else.
My wife doesn't like honey either. I've never eaten enough to get sick >>>> of it.
I have liked honey for as long as I can remember. I still use it
regularly. Last year my son and DiL came for Christmas brunch. I had
mad crepes with yogurt and fruit salad and was about to drizzle honey
on them when my son said not to put any one DiLs because she hates honey. >>>
bought sometime back in 2005.
I usually feel the same way, but I bought a jar of "whipped honey" from
a local farm to try. I rarely use it, but it's a whole world better
than the junk that comes in the little bear shaped jar.
On 7/4/2025 11:28 AM, Cindy Hamilton wrote:
On 2025-07-04, Jill McQuown <[email protected]> wrote:
Okay, so you add salt to the already salted fries! I get it, you love
salt. I do too. I used to pour salt into my hand and eat it when I was >>> a child. I kept a salt shaker next to my bed. My mother was worried
about it; the doctor told her my body was craving salt, not a problem.
It's no big deal. But I can taste when some things are overly salty.
And too much salt can certainly ruin some things.
I don't disagree, but it takes a metric buttload of salt to be
too much for me.
Out of curiosity, are you low on sodium?
Comb honey has always been a special treat for me. It is expensive
because it is labour intensive and involves using queen excluders. For
those who are unfamiliar with comb honey it comes in squares, sometimes
in wooden frames and sometimes in plastic tubs. It consists of a block
of beehive cells with the wax walls and tops and each full of honey. I
love the texture of the wax along with the honey on my toast.
Definitely a product that's worth buying locally.
Dave Smith wrote:
Comb honey has always been a special treat for me. It is expensive
because it is labour intensive and involves using queen excluders. For
those who are unfamiliar with comb honey it comes in squares, sometimes
in wooden frames and sometimes in plastic tubs. It consists of a block
of beehive cells with the wax walls and tops and each full of honey. I
love the texture of the wax along with the honey on my toast.
Ooooh! That's the best. Buy it whenever you see it, because it's not usually for sale. Haven't had any in years. Guess I need to get
googling and find a local bee keeper.
On 2025-07-05, Michael Trew <[email protected]> wrote:
On 7/3/2025 11:56 PM, Jill McQuown wrote:
On 7/3/2025 11:24 PM, Dave Smith wrote:
On 2025-07-03 11:17 p.m., Leonard Blaisdell wrote:I can live without honey. I still have an unopened jar of it my parents >>> bought sometime back in 2005.
On 2025-07-03, Cindy Hamilton <[email protected]> wrote:
Back in the day, I just used to beat a little honey into some
cream cheese. Somewhere along the way I lost my taste for
honey, so I use confectioner's sugar just like everybody else.
My wife doesn't like honey either. I've never eaten enough to get sick >>>>> of it.
I have liked honey for as long as I can remember. I still use it
regularly. Last year my son and DiL came for Christmas brunch. I had
mad crepes with yogurt and fruit salad and was about to drizzle honey
on them when my son said not to put any one DiLs because she hates honey. >>>>
I usually feel the same way, but I bought a jar of "whipped honey" from
a local farm to try. I rarely use it, but it's a whole world better
than the junk that comes in the little bear shaped jar.
The contents of the little bear-shaped jar might come from abroad
and be adulterated with some other, cheaper sweetener.
https://www.fda.gov/food/hfp-constituent-updates/fda-releases-report-economically-motivated-adulteration-honey
Definitely a product that's worth buying locally.
On 2025-07-05 4:41 a.m., Cindy Hamilton wrote:
On 2025-07-05, Michael Trew <[email protected]> wrote:
On 7/3/2025 11:56 PM, Jill McQuown wrote:
On 7/3/2025 11:24 PM, Dave Smith wrote:
On 2025-07-03 11:17 p.m., Leonard Blaisdell wrote:I can live without honey. I still have an unopened jar of it my parents >>>> bought sometime back in 2005.
On 2025-07-03, Cindy Hamilton <[email protected]> wrote:
Back in the day, I just used to beat a little honey into some
cream cheese. Somewhere along the way I lost my taste for
honey, so I use confectioner's sugar just like everybody else.
My wife doesn't like honey either. I've never eaten enough to get sick >>>>>> of it.
I have liked honey for as long as I can remember. I still use it
regularly. Last year my son and DiL came for Christmas brunch. I had >>>>> mad crepes with yogurt and fruit salad and was about to drizzle honey >>>>> on them when my son said not to put any one DiLs because she hates honey. >>>>>
I usually feel the same way, but I bought a jar of "whipped honey" from
a local farm to try. I rarely use it, but it's a whole world better
than the junk that comes in the little bear shaped jar.
The contents of the little bear-shaped jar might come from abroad
and be adulterated with some other, cheaper sweetener.
https://www.fda.gov/food/hfp-constituent-updates/fda-releases-report-economically-motivated-adulteration-honey
Definitely a product that's worth buying locally.
I have heard that eating honey is supposed to help allergies and that if
you eat local honey it will be a big help in reducing reactions to local flowers. I eat honey and do not suffer when the local flowers are
blooming. My almost never eats honey and she suffers from hayfever.
That's proof enough for me.
I have heard that eating honey is supposed to help allergies and that if
you eat local honey it will be a big help in reducing reactions to local flowers. I eat honey and do not suffer when the local flowers are
blooming. My almost never eats honey and she suffers from hayfever.
That's proof enough for me.
On 2025-07-04, Leonard Blaisdell <[email protected]> wrote:
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
So that you can precisely control the amount of salt that goes
into a dish. Bakers, in particular, are all about control.
On 2025-07-04, Cindy Hamilton <[email protected]> wrote:
On 2025-07-04, Leonard Blaisdell <[email protected]> wrote:
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
So that you can precisely control the amount of salt that goes
into a dish. Bakers, in particular, are all about control.
I'm sure I've mentioned this before. I was a genuine chemist for seven
years after college. Then, I got a better job.
In baking, one cup, plus or minus a tablespoon, is meaningless. One tablespoon, plus or minus a teaspoon might not be, but probably is.
Once upon a time, I did a lot of weights and measures. Now, mostly, I
measure by eye and what fits in my palm, just like Mom did.
I do have measuring cups and spoons and a close-enough attitude.
I guess you've never made macarons, then.
On 2025-07-04, Cindy Hamilton <[email protected]> wrote:
On 2025-07-04, Leonard Blaisdell <[email protected]> wrote:
I'm sure I've mentioned this before.
I was a genuine chemist for seven
years after college.
Now, mostly, I measure by eye and what fits in my palm,
just like Mom did. I do have measuring cups and spoons
and a close-enough attitude.
But this does lead me into a serious(?) question
which you are probably the best to answer:
Is there any organic reaction possible which could
be orchestrated via judicious placement of electrodes?
And I'm not just talking about Panko(R) which has been
cooked by electrically-heated wires. I'm speaking of
using an electrolyte (probably table salt for safety)
with gold or platinum electrodes (again, for safety)
to slow-cook something tasty; bacon for example.
If you perform the realization of this endeavour
(engineering, product tests, advertising &c),
I will accept 50% of the profits as the imaginator.
On 2025-07-04, Cindy Hamilton <[email protected]> wrote:
On 2025-07-04, Leonard Blaisdell <[email protected]> wrote:
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
So that you can precisely control the amount of salt that goes
into a dish. Bakers, in particular, are all about control.
I'm sure I've mentioned this before. I was a genuine chemist for seven
years after college. Then, I got a better job.
In baking, one cup, plus or minus a tablespoon, is meaningless. One tablespoon, plus or minus a teaspoon might not be, but probably is.
Once upon a time, I did a lot of weights and measures. Now, mostly, I
measure by eye and what fits in my palm, just like Mom did.
I do have measuring cups and spoons and a close-enough attitude.
On Sun, 6 Jul 2025 5:29:11 +0000, Leonard Blaisdell wrote:
On 2025-07-04, Cindy Hamilton <[email protected]> wrote:
On 2025-07-04, Leonard Blaisdell <[email protected]> wrote:
If a recipe calls for unsalted butter and salt, what's the point?
It's a scam by the "unsalted butter" folks.
So that you can precisely control the amount of salt that goes
into a dish. Bakers, in particular, are all about control.
I'm sure I've mentioned this before. I was a genuine chemist for seven
years after college. Then, I got a better job.
In baking, one cup, plus or minus a tablespoon, is meaningless. One
tablespoon, plus or minus a teaspoon might not be, but probably is.
Once upon a time, I did a lot of weights and measures. Now, mostly, I
measure by eye and what fits in my palm, just like Mom did.
I do have measuring cups and spoons and a close-enough attitude.
The experienced cook needs no measurements. The modern cook doesn't
either - they just believe that they do. OTOH, I have an institutional
bag of creme brulee mix that requires 1 part mix to 10 parts heavy cream
by weight. I measured out .450 kg cream and .044 kg mix. Next time I use >grams.
On 2025-07-06, Leonard Blaisdell wrote:
On 2025-07-04, Cindy Hamilton <[email protected]> wrote:
On 2025-07-04, Leonard Blaisdell <[email protected]> wrote:
I'm sure I've mentioned this before.
I was a genuine chemist for seven
years after college.
That does explain a lot. See below.
Now, mostly, I measure by eye and what fits in my palm,
just like Mom did. I do have measuring cups and spoons
and a close-enough attitude.
More important, you know when the measure is really
'to taste' vs. to match other ingredient(s) which it
must react and leave no residue of any.
Salt is virtually inert at normal cooking temperatures.
But this does lead me into a serious(?) question
which you are probably the best to answer:
Is there any organic reaction possible which could
be orchestrated via judicious placement of electrodes?
And I'm not just talking about Panko(R) which has been
cooked by electrically-heated wires. I'm speaking of
using an electrolyte (probably table salt for safety)
with gold or platinum electrodes (again, for safety)
to slow-cook something tasty; bacon for example.
If you perform the realization of this endeavour
(engineering, product tests, advertising &c),
I will accept 50% of the profits as the imaginator.
On Sun, 6 Jul 2025 5:29:11 +0000, Leonard Blaisdell wrote:
So that you can precisely control the amount of salt that goes
into a dish. Bakers, in particular, are all about control.
I'm sure I've mentioned this before. I was a genuine chemist for seven
years after college. Then, I got a better job.
In baking, one cup, plus or minus a tablespoon, is meaningless. One
tablespoon, plus or minus a teaspoon might not be, but probably is.
Once upon a time, I did a lot of weights and measures. Now, mostly, I
measure by eye and what fits in my palm, just like Mom did.
I do have measuring cups and spoons and a close-enough attitude.
The experienced cook needs no measurements. The modern cook doesn't
either - they just believe that they do. OTOH, I have an institutional
bag of creme brulee mix that requires 1 part mix to 10 parts heavy cream
by weight. I measured out .450 kg cream and .044 kg mix. Next time I use grams.
On 2025-07-10 2:18 a.m., dsi1 wrote:
On Sun, 6 Jul 2025 5:29:11 +0000, Leonard Blaisdell wrote:
So that you can precisely control the amount of salt that goes
into a dish. Bakers, in particular, are all about control.
I'm sure I've mentioned this before. I was a genuine chemist for seven
years after college. Then, I got a better job.
In baking, one cup, plus or minus a tablespoon, is meaningless. One
tablespoon, plus or minus a teaspoon might not be, but probably is.
Once upon a time, I did a lot of weights and measures. Now, mostly, I
measure by eye and what fits in my palm, just like Mom did.
I do have measuring cups and spoons and a close-enough attitude.
The experienced cook needs no measurements. The modern cook doesn't
either - they just believe that they do. OTOH, I have an institutional
bag of creme brulee mix that requires 1 part mix to 10 parts heavy cream
by weight. I measured out .450 kg cream and .044 kg mix. Next time I use
grams.
I am guessing you don't do a lot of baking. Some people may have a keen enough eye to gauge some of their measurements, but most need measuring spoons and cups. While some recipes can be tolerant of changes, others
need to accurate measurements.
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