Subj : Today in History - 1815
To   : Bj­rn Felten
From : Dave Drum
Date : Mon Jun 20 2022 05:09:00

-=> Bj­rn Felten wrote to Dave Drum <=-

 BF> Thanks for the explanation, and most of all for the metric additions to
 BF> the recipe below. :-)

 DD>        Title: N.Y.T. Apple Crumble
 DD>   Categories: Fruits, Herbs, Nuts, Citrus
 DD>        Yield: 9 servings

 BF>    This prevented me from complaining about another problem with the
 BF> cups. You really should measure all ingredients by weight. Especially
 BF> dry ditto, "how hard should you pack the flower?" type. After all you
 BF> never by flower, sugar, butter or almost anything else by volume, but
 BF> by weight, no?

 BF>    Repeatability is not always that important, but more often than not
 BF> it is, and that can only be achieved with a good scale that have at
 BF> least a 1 gram precision -- they are dirt cheap nowadays.

I have a couple of nice kitchen scales - which get little use. I've
been cooking long enough that, unless I'm making something for the first
time I "eyeball" it. 

Baking is the exception to that. Baking requires some precision for the
proper result.

Even scones.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Swithin's Drop Scones
 Categories: Five, Breads
      Yield: 4 Servings
 
  4 1/2 oz Self-raising flour
      2 ts Caster sugar
      1 lg Egg; beaten
      2 tb Melted unsalted butter
    150 ml Semi-skimmed milk
 
  Whisk that all up and leave it for a while to be with
  its thoughts. In the meantime peel, core and slice
  (thickly) two large English Bramley apples. Put these in
  a wide heavy based pan with about 4 tbspns of butter and
  the same of sugar (I favour caster but you might want
  something darker), and a little water. Cook over a low
  heat until the apples start to break down and it all
  starts to thicken and caramelise. Avoid stirring as it
  will make the sugar crystalise and the apples break up -
  it's nice to have some chunks. Lightly shake the pan
  instead. You can do all this in advance and then leave
  it.
  
  When ready to make the scones (if you're American you
  might want to call them pancakes) heat a pan/griddle
  relatively hot and use a little butter or light oil
  (less is more here). Then drop in tablespoons of the
  batter and wait until bubbles form, then flip and leave
  for about 30 seconds. Then plate up.
  
  RECIPE FROM: http://onefatman.typepad.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Ranch dressing? That's not real Tex-Mex; that's Midwest-Mex.
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