![]() I'm going to look for the white kimchee. Sounds interesting. Of course I'll have to eat it outside. I may wait for spring. Is it seasonal?
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![]() Daikon radishes are abundant here, year round, in both Japanese and Korean styles. The Korean ones are mostly barrel shaped rather than the carrot shaped Japanese version (in Japan they also have spherical ones). The Korean also come in pink.
One of my favorite things to make fun of is English cookbooks, particularly one where the recipe writer specifies "One daikon radish". Here in Southern California we have daikons from one ounce to around 8 pounds. "I ask, lady, exactly what size is one daikon in England?" This is typical of English cookbooks, though. Everything is called for number rather than by weight or measure. Exactly what size is a "bunch of parsley" in England? Apparently metric conversion got them so confused they just can't handle weights and measures any more. |
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![]() American recipes also do it. My favourite one is "one stick of butter". Oh yes? I can't buy butter in sticks; only in grams.
Wade. Just Add Story http://justaddstory.wordpress.com/
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![]() Just ask Google.
how much does a typical stick of butter weigh?http://www.onlinecon...um_1026097353.htm |
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![]() Although two or three years ago when I actually needed to know, even Google couldn't help.
Wade. Just Add Story http://justaddstory.wordpress.com/
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![]() and if you had bought american butter it would have been right there on the wrapper of the stick :-)
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free American and do not reflect the opinions of any person or company that I have had professional relations with in the past 58 years. meep
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![]() Eastern and Western with the divide at the Mississippi - but on both sides a stick is a quarter pound - just the dimensions are different.
Butter dishes are usually sized for Eastern sticks and too long for Western sticks. But wait a minute - 3 (count them, 3) years ago google couldn't answer? I'm having a hard time accepting that. |
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![]() A relative tried to do one of the recipes and foundered on "one stick of butter". Maybe I never struck the right phrase to Google, but I never found an answer.
Wade. Just Add Story http://justaddstory.wordpress.com/
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Drew |
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![]() Just Add Story http://justaddstory.wordpress.com/
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![]() For everything else - well, that's what your judgement is for.
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![]() Repeatability requires fair precision as to how much of what.
Having decent measures is also very helpful for correcting a recipe that didn't quite work out - you have a baseline. They are also very helpful for persons who've never made the dish before, vastly increasing the chances of success on the first try. Now, if you're a peasant with only 5 or 6 ingredients available, and you make the same thing day after day, you don't need measures. That's where the myth that measures aren't needed came from - but we aren't living in sod huts any more, at least not around here. |
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![]() Always with the permanent structures obsession.
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Drew |
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