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Things in recipes that amuse you

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  • FriendlyNeighborhoodEngineerFriendlyNeighborhoodEngineer Posts: 940Member Member Posts: 940Member Member
    "fold in the cheese"
    Wha?
  • armyvet25armyvet25 Posts: 48Member Member Posts: 48Member Member
    thanos5 wrote: »
    i know this isn't what you meant by this thread, but it makes me laugh that there is grape jelly in the recipe i use for meatballs.
    Its funny you mentioned this, its supposed to be the go to item for the best tasting meatballs, I plan on trying it.

  • earlnabbyearlnabby Posts: 7,775Member Member Posts: 7,775Member Member
    armyvet25 wrote: »
    thanos5 wrote: »
    i know this isn't what you meant by this thread, but it makes me laugh that there is grape jelly in the recipe i use for meatballs.
    Its funny you mentioned this, its supposed to be the go to item for the best tasting meatballs, I plan on trying it.

    @armyvet25 Even better than grape jelly is jellied cranberry sauce. Not as sweet. I use that in my picante meatballs and almost never have leftovers.
  • earlnabbyearlnabby Posts: 7,775Member Member Posts: 7,775Member Member
    "fold in the cheese"
    Wha?

    What are you making that you saw that? When a recipe says to "fold" there is generally a good reason (usually so you don't break down the air bubbles that lightens the batter). My guess would be a cheesecake??
  • bookgrlphbookgrlph Posts: 10Member Member Posts: 10Member Member
    This is not so much in a recipe, but of a recipe. Also it doesn’t amuse me, it makes me cross!

    Finding a recipe online which has been written/developed by someone who is not American, i.e. is given in grams, ml, etc and seeing a bunch of people complaining that they either had to convert it (oh the horror!), demanding the originator convert it to ‘regular’ measurements for them and just generally criticising the entire recipe because it’s not done in cups.

    I realise I’m probably offending a bunch of people here with this, so apologies if I do...but there are people in the world who are not American and the entire rest of the world does exist, eat and cook.

    It ridiculous to complain about either way, but I always see non-Americans complaining about recipes not being in metric.
  • bookgrlphbookgrlph Posts: 10Member Member Posts: 10Member Member
    When I write out recipes for my own recipe box, I leave out most of the instructions because I automatically know what to do. I'm sure my kids will love that in the future! 😂
  • puffbratpuffbrat Posts: 2,711Member Member Posts: 2,711Member Member
    ceiswyn wrote: »
    mikesphoto wrote: »
    Unclear instructions, or someone who simply didn't reread what they wrote.

    One of my favorites:
    From a tres-leches recipe: In a medium bowl combine egg yolks and sugar in a large bowl.

    And in a similar vein, recipes that include an ingredient that they never tell you to add.

    Or use ingredients in the instructions that aren't in the ingredient list.
  • bmeadows380bmeadows380 Posts: 1,592Member Member Posts: 1,592Member Member
    bookgrlph wrote: »
    When I write out recipes for my own recipe box, I leave out most of the instructions because I automatically know what to do. I'm sure my kids will love that in the future! 😂

    reminds me of back when my roommate first moved in. She had never been shown by her mother how to cook. She could follow a recipe, but usually had lived off boxed meals and frozen dinners. I was raised by a farmer's daughter and taught to cook when I was young.

    The roommate was home from work before I was, and was usually responsible for dinner. She'd insist that I write out the recipe for whatever I wanted her to make. That was hard! I was used to just going by sight and taste on the spices, and trying to figure out exact cooking times was not fun. She hated when she'd ask me how long to cook something and I'd just shrug and say "cook it till its done!" lol She's has since moved out though we're still good friends, and she's still not keen on cooking anything she considers elaborate.
  • kenyonhaffkenyonhaff Posts: 1,304Member Member Posts: 1,304Member Member
    bookgrlph wrote: »
    This is not so much in a recipe, but of a recipe. Also it doesn’t amuse me, it makes me cross!

    Finding a recipe online which has been written/developed by someone who is not American, i.e. is given in grams, ml, etc and seeing a bunch of people complaining that they either had to convert it (oh the horror!), demanding the originator convert it to ‘regular’ measurements for them and just generally criticising the entire recipe because it’s not done in cups.

    I realise I’m probably offending a bunch of people here with this, so apologies if I do...but there are people in the world who are not American and the entire rest of the world does exist, eat and cook.

    It ridiculous to complain about either way, but I always see non-Americans complaining about recipes not being in metric.

    #1 Yes it's stupid Americans don't use metric. #2 It takes a minute to convert it using Google or other site.
  • JetJaguarJetJaguar Posts: 749Member Member Posts: 749Member Member
    The only recipe conversion that annoys me is that sometimes I'll find older recipes from the UK that give oven temperatures in terms of "gas marks". Mostly it just offends my sensibilities as an engineer, because it's an arbitrary scale that doesn't directly relate to any real, physical unit. :)
  • mermaidnjmermaidnj Posts: 35Member Member Posts: 35Member Member
    Vegeterian Chicken
  • BarbaraHelen2013BarbaraHelen2013 Posts: 996Member Member Posts: 996Member Member
    JetJaguar wrote: »
    The only recipe conversion that annoys me is that sometimes I'll find older recipes from the UK that give oven temperatures in terms of "gas marks". Mostly it just offends my sensibilities as an engineer, because it's an arbitrary scale that doesn't directly relate to any real, physical unit. :)

    But...but...what if you have a gas oven? They still work using regulo marks, not with a Celsius or Fahrenheit scale.

    I grew up using a gas oven and there are still occasions where my brain goes back to ‘that cooks at Regulo 5 - so that’s 190°C’ 😂
  • bmeadows380bmeadows380 Posts: 1,592Member Member Posts: 1,592Member Member
    kenyonhaff wrote: »
    bookgrlph wrote: »
    This is not so much in a recipe, but of a recipe. Also it doesn’t amuse me, it makes me cross!

    Finding a recipe online which has been written/developed by someone who is not American, i.e. is given in grams, ml, etc and seeing a bunch of people complaining that they either had to convert it (oh the horror!), demanding the originator convert it to ‘regular’ measurements for them and just generally criticising the entire recipe because it’s not done in cups.

    I realise I’m probably offending a bunch of people here with this, so apologies if I do...but there are people in the world who are not American and the entire rest of the world does exist, eat and cook.

    It ridiculous to complain about either way, but I always see non-Americans complaining about recipes not being in metric.

    #1 Yes it's stupid Americans don't use metric. #2 It takes a minute to convert it using Google or other site.

    I don't know what's so stupid about it; its a system that's been in use for longer than the metric was and it works for us in the general population. That would be like me going to Europe and saying its stupid that they all drive on the wrong side of the road.

    Besides, most products here in the states gives you a serving size in both standard and metric, and what isn't given is easily converted, and most recipes used for home don't really need to be exact down to the 10th degree of a gram, anyway. If you're using antique recipes, they are probably even more imprecise - how much is exactly in a handful? lol

    I'd say if the recipe looks interesting, make the conversions and enjoy the results. I do agree that its rather rude to demand that the recipe's producer provide all measurements in both systems; commercial books don't do that generally, so I know if I buy an American cookbook or get a recipe from an American website, I except to see english standard units; if I'm using a European recipe, it will be in metric. Considering how many versions of the same recipe exist these days, it probably wouldn't be very hard to find the recipe you want in the units you want.
    edited January 24
  • AnnPT77AnnPT77 Posts: 13,767Member Member Posts: 13,767Member Member
    JetJaguar wrote: »
    The only recipe conversion that annoys me is that sometimes I'll find older recipes from the UK that give oven temperatures in terms of "gas marks". Mostly it just offends my sensibilities as an engineer, because it's an arbitrary scale that doesn't directly relate to any real, physical unit. :)

    But...but...what if you have a gas oven? They still work using regulo marks, not with a Celsius or Fahrenheit scale.

    I grew up using a gas oven and there are still occasions where my brain goes back to ‘that cooks at Regulo 5 - so that’s 190°C’ 😂

    Not in the US, they don't, at least not ones from the past 40+ years I've been an adult. They have a thermostat, and you set them in degrees F. I've never seen a gas oven with Regulo settings here. (Not saying they've never existed. Don't know.)
    edited January 24
  • just_Tomekjust_Tomek Posts: 8,103Member Member Posts: 8,103Member Member
    kenyonhaff wrote: »
    bookgrlph wrote: »
    This is not so much in a recipe, but of a recipe. Also it doesn’t amuse me, it makes me cross!

    Finding a recipe online which has been written/developed by someone who is not American, i.e. is given in grams, ml, etc and seeing a bunch of people complaining that they either had to convert it (oh the horror!), demanding the originator convert it to ‘regular’ measurements for them and just generally criticising the entire recipe because it’s not done in cups.

    I realise I’m probably offending a bunch of people here with this, so apologies if I do...but there are people in the world who are not American and the entire rest of the world does exist, eat and cook.

    It ridiculous to complain about either way, but I always see non-Americans complaining about recipes not being in metric.

    #1 Yes it's stupid Americans don't use metric. #2 It takes a minute to convert it using Google or other site.

    Easy now..... and no I am not American. And yes, imperial measurements are annoying, until you get a food scale with gram/oz options.
  • BarbaraHelen2013BarbaraHelen2013 Posts: 996Member Member Posts: 996Member Member
    AnnPT77 wrote: »
    JetJaguar wrote: »
    The only recipe conversion that annoys me is that sometimes I'll find older recipes from the UK that give oven temperatures in terms of "gas marks". Mostly it just offends my sensibilities as an engineer, because it's an arbitrary scale that doesn't directly relate to any real, physical unit. :)

    But...but...what if you have a gas oven? They still work using regulo marks, not with a Celsius or Fahrenheit scale.

    I grew up using a gas oven and there are still occasions where my brain goes back to ‘that cooks at Regulo 5 - so that’s 190°C’ 😂

    Not in the US, they don't, at least not ones from the past 40+ years I've been an adult. They have a thermostat, and you set them in degrees F. I've never seen a gas oven with Regulo settings here. (Not saying they've never existed. Don't know.)

    That’s interesting! After I typed that post I googled to check, because I’ve not actually seen a gas oven for some years. Looking at the U.K. stores that sell such things and examining the images I saw that they’re still sold with Gas Mark dials here.
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