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Worth1 June 20, 2016 03:09 PM

Random Food Thoughts And Discoveries
 
I started this one because I have a few questions discoveries and thoughts.
None of which are worth starting a new thread.

So here goes.
I have always suspected my measuring spoons weren't accurate, they just didn't look like they would hold the same amount.
Of the three sets I have the one I have always suspected and never use is way off.
I did this by using water testing 4 times and paying close attention to the meniscus.
So here are the results of the tablespoon test.
The yellow set I use all of the time, 235.5 grains of water, this comes out to 15.260 grams.
The white set I hardly ever use, 255.3 grains of water, = 16.543.
The metal set I never use, 150 grains of water, = 9.719.
A tablespoon of water weights 14.79 grams.
There are 15.432 grains in 1 gram.

So are your measuring spoons accurate?

Are your kitchen scales accurate and more importantly are they repeatable from one time to the next.
If not you might as well toss them in the trash.
Do you have a set of standards for them?
Trust me just because you bring them to zero doesn't mean a thing with cheap scales, digital, spring or beam type.

If you dont have a set of standards use a pint of water it will always weigh 16 oz or darn close.
The regular ball mason jars are very close to dead on.
You can also use coins they are very accurate.
A US nickle weighs exactly 5 grams.
By far the best and most accurate are the well made heavy cast iron beam scales with a heavy beam.
Good digital and some spring scales are good I prefer the beam scales.
I dont have to worry about electricity to operate them.

Worth1 June 20, 2016 03:42 PM

Next is tartar sauce.
Does any one buy it?
Do you know how utterly easy this stuff is to make but yet it is priced at a premium at the store?

Worth

dmforcier June 20, 2016 04:03 PM

I much prefer my own tartar sauce but have a tendency to wander in the recipe.

What do you use (I much prefer Blue Plate Mayo (the regular, not the olive oil), though Duke's is a close second)?

Worth1 June 20, 2016 04:09 PM

I use Dukes now that I am on my own and dont have to squabble over what to buy.
For the rest it is Best Maid dill and sweet relish 50/50 with a dash of dill weed if I have it around.
I just made some today for my fried catfish and french fry sandwich.

Worth

Old chef June 20, 2016 05:02 PM

A bakers motto. Water is " pint a pound, all the world round"

Old chef

dmforcier June 20, 2016 05:36 PM

Fresh herbs like basil or tarragon work too, as does a squeeze of lemon juice. Gotta find a better source of dill; I have little luck growing it.

Worth1 June 20, 2016 05:36 PM

Quote:

Originally Posted by Old chef (Post 570832)
A bakers motto. Water is " pint a pound, all the world round"

Old chef

I have heard that so many times in my life.:yes:


Worth

Worth1 June 22, 2016 10:17 PM

Ale is food right?
The other night I got out a bottle of Shiner IPA and opened it and then totally forgot about it and went to bed.
No I wasn't drunk it was the only beer I even opened that day.:lol:
To my horror I saw the bottle of ale on the table the next day and me being the conservative person I am I put a lid back on it and put it in the refrigerator.

Then that evening I opened the bottle and it hissed so I poured it in glass and it had a nice head and I drank it.
There was nothing wrong with it at all.'
I do have to say some of the better beers and ales I dont have to drink cold nor do they have to have a lot of fizz.
I drink them for the flavor.
You cant do this with a Bud.:no:

Worth

Worth1 July 14, 2016 11:56 PM

It just dawned on me how many peppers I eat.
I think it is the only reason I dont come down with scurvy.:lol:

Worth

AlittleSalt July 15, 2016 12:04 AM

This the first time I've seen this thread.

We make our own tartar sauce using Kraft Mayo, horseradish sauce, Best Made sweet relish, onion powder and sometimes very finely chopped onions.

Come to think of it, I need to make some for tomorrow's dinner. I'm going to cook Flounder fillets - mostly because I never have. I ate fried catfish today.

Worth1 July 15, 2016 12:10 AM

Quote:

Originally Posted by AlittleSalt (Post 578171)
This the first time I've seen this thread.

We make our own tartar sauce using Kraft Mayo, horseradish sauce, Best Made sweet relish, onion powder and sometimes very finely chopped onions.

Come to think of it, I need to make some for tomorrow's dinner. I'm going to cook Flounder fillets - mostly because I never have. I ate fried catfish today.


Nothing and I mean nothing beats Best Made.:yes:
Salt this is the thread for random food.:lol:

And by the way It is Best Maid not Best (Made).
I keep confusing it too.:roll:

Worth

AlittleSalt July 15, 2016 12:18 AM

You are right. There are 6 jars of Best Maid pickles in our refrigerator. We like them cold.

Bread and Butter
Dill
Hamburger Slices
Sweet
Baby Kosher
Sweet Relish

I need to get a job in advertisement :lol:

Worth1 July 15, 2016 12:24 AM

I like them all too.

Good Texas company.
Worth

Nematode July 15, 2016 06:05 AM

Dash of worcestershire in that tartar sauce adds a nice touch, not too much, it'll turn color.
Can't get Dukes bere, being in the North. Never tried it.
Dont know if you have it there but Wickles pickles sure are good. Their relish is mighty fine in tartar sauce.
Their pickles are sweet and hot. Best next to my own.

Worth1 July 20, 2016 01:08 AM

Here is one that I just thought of.
A guy I knew read something on line about how to make your butter spread easy.
He thought it was so cool to have discovered it.
Take your cold hard butter and grate it so it will spread easy.

I cam back and said why would you do that wouldn't it be easier to spread room temperature butter.
well the reply was what if you forget to take it out of the refrigerator.
My reply was why do you refrigerate it.

Well you have to.
No you dont.
That is my point here you aren't going to get sick and you wont die.
The worst it can do is go rancid and taste bad after many weeks but you still wont get sick.
So give your family a break and leave the butter out.


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