Subj : measurements
To   : MARK LEWIS
From : JIM WELLER
Date : Sun Jul 10 2022 22:41:00

-=> Quoting Mark Lewis to Bj”rn Felten <=-

 BF>     1  500g(?) can of tomatoes

 ML> 16 or 18 ounces depending

It gets complicated as we have 2 kinds of ounces (three if you count
troy ounces for measuring gold).

-1- weight and mass: 16 ounces to a pound.

-2- volume: more properly called a fluid ounce; it is the volume
occupied by one ounce of water.

In a Canadian store I will see domestic brands sold in 540 ml (19
fl oz) and 796 ml (28 fl oz) cans. American brands are labelled as
14.5 oz and 28 oz while Italian tomatoes are sold in 400, 500 or 800
gram cans. 400 g Mutti brand polpa (finely chopped) tomatoes are
also labelled 398 ml. (That's polpa, not polpo; there is no octopus
in it, just a little salt [g].)  All the unit pricing labels on the
shelf are price per 100 g to make comparison shopping easier.

American pints have 16 fl to the pint while English ones have 20. I
attribute this to shady American bartenders circa 1776!

More ribs, not barbecue ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Short Ribs with Dijon Mustard
 Categories: Beef, Ribs, Wine
      Yield: 4 Servings
 
    750 ml Bottle dry red wine
      4 lb Beef short ribs, cut into
    1/2    inch lengths (Flanken)
           Salt
           Freshly ground Black pepper
      2 tb Olive oil
     10    Shallots, trimmed, leaving
           The root ends intact, and
           Halved lengthwise
      3 tb Whole grain Dijon mustard
      6    Plum tomatoes, halved
           Lengthwise
 
  Boil the wine in a 2-quart heavy sauce pan, uncovered, until
  reduced to about 1 cup, about 20 minutes.
  
  Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt
  and 1/2 teaspoon pepper. Heat the oil in a 5-quart heavy pot over
  moderately high heat until hot but not smoking. Add the ribs in 2
  batches and cook, turning occasionally, until browned on all
  sides, about 8 minutes per batch. Transfer with tongs to a bowl.
  Reduce heat to moderate, add the shallots to fat remaining in pot,
  and cook, stirring occasionally, until browned, about 5 minutes.
  Transfer with a slotted spoon to another bowl.
  
  Stir reduced wine and mustard into the juices in the pot. Add the
  ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.
  Gently stir shallots and tomatoes into the braised rib mixture
  and continue to simmer, covered, without stirring, until meat is
  very tender, about 1 hour more.
  
  Carefully transfer the ribs, shallots, and tomatoes to a platter.
  Skim off fat from cooking liquid. Liquid should coat a spoon and
  measure about 1 cup; if necessary, boil to reduce. Season the
  sauce with salt and pepper and pour over ribs.

  Note: The shallots can be browned and the ribs braised in the wine
  and mustard up to 1 day ahead. Cool, uncovered, skim off some of
  the fat from the surface of the braising liquid. Bring the rib
  mixture to a boil, covered, then gently stir in the shallots and
  tomatoes. Reduce the heat and simmer until the meat is very
  tender, about 40 minutes.

  Adapted from Gourmet Today by Ruth Reichl and John Willoughby.
  
  Posted by Caroline Russock

  From: Serious Eats
 
MMMMM
  

Cheers

Jim


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