Teaspoons 1 tsp5g2 tsp10g3 tsp15g4 tsp20g5 tsp25g6 tsp30g Tablespoons 1 tbsp15g2 tbsp30g3 tbsp45g4 tbsp60g5 tbsp75g6 tbsp90g Pounds 1⁄4 pound113g1⁄2 pound227g3⁄4 pound340g1 pound453g Water, Milk, Alcohol, Buttermilk*, Sour Milk, Yeast* etc. 1 wine glass56g1⁄2 cup118g3⁄4 cup177g 1 cup240g2 cups480g3 cups720g4 cups960g5 cups1,200g6 cups1,440g7 cups1,680g8 cups1,920g1 ounce30g1 quart950g1 gill112g1 pint475g1 gallon3,785g *Malinda Russell would have used a … Continue reading Malinda Russell Recipe Testing: Conversion Table
Pile of butter for Danish Pastry. February, 2021.
February, 2021. Boiling ravioli — ricotta, finely minced chicken fried to the edge of crispy, lemon rind, lemon juice, fresh rosemary, fresh thyme, grated parmesan, lots of nutmeg, a hint of cayenne, and salt to taste.
Pigs fed on forest acorns roasted in front of a fire in a Sardinian restaurant, 2005. Driving to the restaurant we saw pigs on the side of the road. We stopped. I approached. The group of pigs smelled like the meat tasted.
I always find it calming. The Dutch oven before the fire. You set the embers over and under and then the magic happens. When cooking meat in the Dutch oven, I have started using a digital thermometer that works remotely — probe inside the Dutch oven connected to the digital output device. The advantage of … Continue reading Repose
Laos. Around the year 2000. Fetal pig on plate. I had seen the pigs being grilled by a street vendor so I bought a few for dinner. The French couple with whom we shared a table were taken aback. I recall talking to them about the fact they ate pork sausage, they ate pork roasts, … Continue reading Fetal Pig on a Plate
I made this cracker with an Uzbek bread stamp. Etsy is where I buy stamps of this kind. They are used to keep flat breads from fully rising. If you don’t prick flatbreads prior to baking, then they will puff up into a ball — desirable in chapati and pita — not desirable for other … Continue reading Using a Bread Stamp from Uzbekistan
Magnus Nilsson’s “The Nordic Baking Book” is a fabulous cookbook. It is far and away the most solid most varied baking book in my library. My daughter and I made these cardamom flavored cinnamon rolls on the last day of this year’s school holiday. They work perfectly as written. The instructions are good, but here … Continue reading Cinnamon Buns
https://videopress.com/v/qWSn2IfC?preloadContent=metadata Atavistic reverie. The land’s fat raining into the lèchefrite. I add water, onions, carrot, garlic, etc. to the lèchefrite so that the fat won’t burn. This also creates the basis for a lovely natural sauce.
Luang Probang, Laos, January, 2001 Mekong. Languid air. Languid river. Languid landscape. The captain replied, “Not bird,” while flapping his arms. Concise explanation for the steamed lunch’s outer wrapping not understood until his young son picks up what was set-aside, unfolds a wing, and starts sucking to retrieve every possible bit of flavor. Happy boy! … Continue reading Bat Boy!