(no subject)

[rootofnewt]

the friday5 that klwalton shared:


1) Do you have any food restrictions (stuff you can't eat), and if so, what kinds? (It's not that I would count, say, allergies above ethical vegitarianism; I strive to honor and respect all restrictions. It's just useful to know why as well as what.)

allergies, severe: soy, papaya, foods containing added penicillium (brie, stilton, bleu cheeses, etc)
allergies, moderate: peanut, sodium benzoate

i'm a lacto-ovo vegetarian. i try to avoid non-organic dairy/eggs, because organic milk is less likely to come from soy-fed cows (likewise eggs/chickens).

2) What are five foods you can always eat?
can meaning "are willing to"??
pizza, mac and cheese, borscht, pasta with olive-tomato sauce, cabbage

3) What are five foods you can't stand?
saffron in any amount greater than what is found in mahatma yellow rice
cilantro/coriander greens
dill (i can tolerate small amounts, very small)
super sugary, stiff icing
pecan pie

4) What are five cuisines/styles of cooking you either hate or really love (please specify ;)?
love south indian
love generic italian
love ethiopian
love good pizza
hate bad pizza (think domino's, plastic cheese, etc)

5) What are five foods you would love someone forever for making for you?
snickerdoodles
apple pie
colcannon with mushroom gravy
kale with portabellos and potatoes
broccoli

Comments

[drcuriosity]

What are these.... snickerdoodles..?

[datagoddess.livejournal.com]

A sugar cookie type thing rolled in sugar and cinnimon before baking.

Yum, yum :)

[drcuriosity]

Interesting. It sounds like a biscuit equivalent of most of the sweet scones I've ever made. Well, if I'm understanding "sugar cookie" correctly, anyway.

[krasota.livejournal.com]

scones are more bready than our sugar cookies. i can never remember if your biscuits are the same as our biscuits. biscuits in the UK are what we call cookies. i have no clue what they call our biscuits (rolls?).

how do you do measurements for recipes? (cups, grams, ounces?)

anyhow, fyi, one cup sifted white flour = 4oz, unsifted = 5oz (by weight, the cup measure is the volume).

here's the recipe i use, from the betty crocker cookbook:
1 1/2 cups sugar
1/2 (4oz) cup butter
1/2 (3-4oz) cup shortening (suet, i use palm shortening)
2 large eggs (our eggs are graded in size from small to jumbo, large are the size right in the middle)
2 3/4 cups all-purpose flour (not self-rising)
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp ground cinnamon

heat oven to 400F.

beat 1 1/2 cups sugar, the butter, shortening, and eggs in a large bowl (medium speed on an electric mixer). stir in flour cream of tartar, baking soda, and salt.

shape dough into 1 1/4 inch balls. mix 1/4 cup sugar with the cinnamon in a small bowl. roll the dough balls in the mixture. place 2" apart on an ungreased cookie sheet.

bake 8-10 minutes or until set. immediately remove from cookie sheet to wire rack.

if it's warm/hot in your kitchen, refrigerate the dough for half an hour before rolling the balls out. it handles better. and the cookies are not hard when you take them out of the oven, they're almost gooey, so be careful. they harden as they cool.

if you only have self-rising flour, skip the cream of tartar, baking soda, and salt.
--

[drcuriosity]

Our "biscuits" == your "cookies" or "crackers". Incidentally, jello is jelly and jelly is jam, and isn't often combined with peanut butter in sandwiches (which are usually fillings/spreads between two pieces of bread - prior to Subway, a "sub" would usually be considered a "filled roll").

We tend to use primarily metric measurements. Older recipe books (say, from the '60s or earlier) tend to have Imperial measurements, as that's when we underwent Great Metric Conversion, and shillings became 10c pieces and the like. For all that we're mostly metric, people still tend to measure their heights in feet and inches, and babies' weights are in pounds and ounces.

A metric cup is 250mL, if that helps at all. Not certain how much that is in grammes.

I also find it interesting that your recipe has an "if you only have self-rising flour" clause - my household has never really had the self-raising [<-- note slight language difference] variety. We've always thought it's easier to just have the normal variety and add stuff when you need it for other purposes.

I showed this recipe to my mother, and she says it sounds a lot like a kind of biscuit her mother used to bake. And then I tried to describe what an "oreo" was to her, as she'd heard the term used as derogatory slang in something, and wanted to know what they were like.

[sabethea.livejournal.com]

i use imperial :-)

but that's because i'm very out of date...

[krasota.livejournal.com]

our crackers are hard, thin pieces of flatbread, basically. they can be flavored, salted, etc. saltines are well known crackers over here.

oreo is a derogatory term here, too. but it's not used that often. most people are referring to the cookie when they say oreo. ;)

self-rising flour was more commonly used here in the 70s, i think. i can remember my mother sometimes having it, but we typically just used all-purpose (plain old flour).

these days, i have all purpose white flour, whole wheat flour, bread flour (extra gluten), and flours made from buckwheat, rice, etc.

;)