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ThatHomeschoolDad

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Posts posted by ThatHomeschoolDad

  1. So which editions are best? This is not the first time I have heard this. Dd10 is using CLE but we are planning to change next year so we can continue through high school.

     

     

    Saxon died in '96.  Sometime after that, I think Holt (maybe??? I could be wrong) took over publishing and messed with the layout and content to the point that some texts are too confusing.

     

    Prob safe to stay with a pre-96 copyright.   Editions and dates have been discussed somewhere in the forums.

  2. I have a hard time deciding what to make so I have a subscription for a menu/recipe/shopping list whatever you call that service.  I print the recipes and list out and I don't really even look at it.  I just look at the title of the recipe and think ok good I'll make something that.

     

    You need the Dinner Spinner.   I use the Allrecipies site all the time.   If I only had a kitchen tablet, I wouldn't have to print out so much.

  3. I love my kitchen scale, and not just for baking. It's tremendously helpful for sticky ingredients like honey and molasses... Measuring 2oz-ish of pasta, etc.

     

    I'd never give it up.

    I use my 40lb capacity postage scale from my eBay days. Overkill, I suppose, but it's accurate to the gram. Someday I'll get a nifty glass one. And a Le Creuset.

  4. I'm a baker. I follow to the letter. I even weigh ingredients. I "cook" because we can't eat muffins all the time....

     

    But y'all are freakibg me out with all this talk of IMPROVISING! Stop it!! Next thing you know they'll be talk of adjusting cooking times or.... not using cookbooks!!! Stop!! ;-)

     

    I must go measure something...in grams...

     

    :-)

    LOL. I bake in grams. Cooking is art; baking is science. Embrace the geek.

  5. First time with a new recipie, I usually follow it closely, except for garlic and levels of hot spices, which we like toned down a smidge. Once I have notes written, then I'll improvise. It also depends on.what's in the fridge. Only 3 carrots left? In they go.

     

    Baking - whole nother story. I've learned to be precise with artisan breads and some cakes. Weigh, do not measure.

  6. Sear first if desired, then foil and oven - not too hot. You can do stovetop, covered, but check temp and allow for rest time.

     

    You'll get more moisture from a whole bird, foiled in the oven. Cheaper too.

     

    Thermomerer is a must. One day, I will own a Thermapen and leave the little cheap ones in the drawer.

  7. Disagree. Having lived all over the US and now in Canada, I still sometimes get thrown for a loop because Canada does, on the surface, *seem* like it should be just like the US, but it so is.not.

     

    Wanted to add that I really appreciate and enjoy the differences.

     

     

    Although many films do use Vancouver as a stand-in for generic US cities.  That must have to do with permitting, and is thus of little use in the current thread...

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