# Calorie Counter

You are currently viewing the message boards in:

# Things in recipes that amuse you

## Replies

• Posts: 227Member Member
earlnabby wrote: »
just_Tomek wrote: »
earlnabby wrote: »
lorrpb wrote: »
Bake in a medium oven until done 🤣

I rented an apartment with an old stove and the oven thermostat did not have degrees but "slow", "medium". "high" etc. instead. This was before the internet so I needed to do some research at the library. FYI "Medium" is 350°F

See the lowest your oven goes, then check for the highest. Middle of that temp range is medium
Harold76 wrote: »
crush two cloves of garlic

What is this, recipe for ants??

Whats wrong with this?

I remember a recipe of my grandmothers, for a large fruitcake or something - and the the recipe said 24 tbs of sugar.

Who on earth would one by one measure out 24 tbs???? - surely it could be 2 cups or whatever

With things like this you had it passed onto you from your grandmother. What she was doing is spooning the sugar into whatever and stopped when the taste was good for her. Thats what she wrote down, thats what you got. Measure out those 24tbsp of sugar and see the weight. next time use that.

Oh there is no next time - no any time actually.

That's why I said it was for 'large fruitcake or something' - I don't have the recpipe and I can't remember exactly what it was for,I just remember the 24 tbs.

And tried to imagine someone going tbs by tbs until they finally got to the 24th - because recipe writer didn't convert it to 2 cups or whatever it is.

My Grandma's Angel Cake recipe was like that. She was famous for it and it was all hand beaten. The reason for the sugar being listed as a bunch of Tablespoons was because it needed to be added 2 Tbl at a time while beating. When Mom copied the recipe, she converted the 28 Tbl to "1-3/4 c sugar added 2 Tbl at a time"

Mom's job as a little girl was to stand over Grandma as she beat the egg whites and when Grandma would say "now" she added 2 more Tbl of sugar.

This is how people learned to cook/bake once upon a time:)

• Posts: 5,194Member Member
just_Tomek wrote: »
just_Tomek wrote: »
earlnabby wrote: »
lorrpb wrote: »
Bake in a medium oven until done 🤣

I rented an apartment with an old stove and the oven thermostat did not have degrees but "slow", "medium". "high" etc. instead. This was before the internet so I needed to do some research at the library. FYI "Medium" is 350°F

See the lowest your oven goes, then check for the highest. Middle of that temp range is medium
Harold76 wrote: »
crush two cloves of garlic

What is this, recipe for ants??

Whats wrong with this?

I remember a recipe of my grandmothers, for a large fruitcake or something - and the the recipe said 24 tbs of sugar.

Who on earth would one by one measure out 24 tbs???? - surely it could be 2 cups or whatever

With things like this you had it passed onto you from your grandmother. What she was doing is spooning the sugar into whatever and stopped when the taste was good for her. Thats what she wrote down, thats what you got. Measure out those 24tbsp of sugar and see the weight. next time use that.

Oh there is no next time - no any time actually.

That's why I said it was for 'large fruitcake or something' - I don't have the recpipe and I can't remember exactly what it was for,I just remember the 24 tbs.

And tried to imagine someone going tbs by tbs until they finally got to the 24th - because recipe writer didn't convert it to 2 cups or whatever it is.

Its your grandmas recipe... maybe give her a break lol

Yes she was a good cook.
It wasn't her recipe, as in she wrote it.
It was a recipe she used - not sure where it originated from.

But I don't think she will get upset at me being amused by it - since she died over 20 years ago.

edited October 9
• Posts: 1,016Member Member
..."stir it anti clockwise"... It might be a bad translation from Cantonese.
edited October 12
• Posts: 14,091Member Member
My mother's recipe for banana pudding says, "Butter the size of an egg". That's 4 tbsp in modern stick butter.

LOL!

My mother had a recipe that called for 4 melted 5¢ Hershey bars. Wonder what size they were back then.
• Posts: 756Member Member
Keep mixing until it feels right. If I've never made it, how do I know if it "feels" right??
• Posts: 5,194Member Member
..."stir it anti clockwise"... It might be a bad translation from Cantonese.

Is the issue the words anti clockwise? - which as poster pointed out, is the normal term in many places. Not mis translated at all.

Or the fact that it had to be stirred in that direction only? - which I agree does seem weird.
• Posts: 794Member Member
TeaBea wrote: »
My mother's recipe for banana pudding says, "Butter the size of an egg". That's 4 tbsp in modern stick butter.

LOL!

My mother had a recipe that called for 4 melted 5¢ Hershey bars. Wonder what size they were back then.

Yes! This is something that’s tripped me up a few times when wanting to make a recipe of my Mum’s that I remember from childhood. ‘Small tin of...’, ‘packet of...’ Sometimes I even remember when the product was sold in more sizes than it is currently, but I have less of an idea what the relative weights of the different products were. In these cases I have to do the ‘mix until it feels right’ as mentioned above!
• Posts: 4,220Member Member
..."stir it anti clockwise"... It might be a bad translation from Cantonese.

Is the issue the words anti clockwise? - which as poster pointed out, is the normal term in many places. Not mis translated at all.

Or the fact that it had to be stirred in that direction only? - which I agree does seem weird.

Seems weird indeed, although I have a cousin who is a research scientist specializing in manufacturing processes for pharmaceuticals who once told me that for certain chemical reactions, liquids have to be agitated in a very specific way.
• Posts: 1,613Member Member
Cook until done.
DO NOT OVERCOOK.

My sister actually called me the other night and said "I just put a roast in the oven, how long should I cook it for?" That was the entire question.

My response was "Until it's done." I mean, how am I supposed to know if you aren't going to give me weight, temperature, etc.? And no, she doesn't have a meat thermometer.

My pet peeve is always recipes that say use "a heaping tablespoon of" - my heap may be larger than their heap.
• Posts: 34,492Member Member
Not sure if it's been mentioned but i have a cast iron cookbook and with every recipe it says

"using potholders..." this is usually in a recipe to something that has been in the oven

Is this really something we need to be reminded of this??? it always makes me giggle a little
• Posts: 2,675Member Member
TeaBea wrote: »
My mother's recipe for banana pudding says, "Butter the size of an egg". That's 4 tbsp in modern stick butter.

LOL!

My mother had a recipe that called for 4 melted 5¢ Hershey bars. Wonder what size they were back then.

Omg! Hershey pie! I LOVED it as a kid. Have the recipe, can’t get it right. Either too much or too little.
4 5-cent Hershey bars, a bag of marshmallows, a carton of cool whip. So easy, so hard!
• Posts: 4,220Member Member
earlnabby wrote: »
acpgee wrote: »
..."stir it anti clockwise"... It might be a bad translation from Cantonese.

Is the issue the words anti clockwise? - which as poster pointed out, is the normal term in many places. Not mis translated at all.

Or the fact that it had to be stirred in that direction only? - which I agree does seem weird.

Seems weird indeed, although I have a cousin who is a research scientist specializing in manufacturing processes for pharmaceuticals who once told me that for certain chemical reactions, liquids have to be agitated in a very specific way.

And here I thought it was something only learned in Hogwarts Potions class. Interesting.

He told one amusing story where his lab was hired as consultants by a drug company that could synthesize a certain medicine in a vat containing about 1 litre of liquid. The synthesis involved controlling air pressure, gradual change in temperature and a very specific agitation pattern. For months they tried to reproduce the synthesis in larger containers to no avail. In the end, to scale up for industrial production they just had to use 500 little 1 litre containers.
• Posts: 203Member Member
AliNouveau wrote: »
Not sure if it's been mentioned but i have a cast iron cookbook and with every recipe it says

"using potholders..." this is usually in a recipe to something that has been in the oven

Is this really something we need to be reminded of this??? it always makes me giggle a little

As someone who has grabbed a hot pan handle that was recently out of the oven, sometimes we need reminders. Though I did start putting the pot holder glove over the handle instead of on my hand for things like that.