Quoting Björn Felten to Dave Drum <=-

Is there anyone here from the 96% metric world?

I'm in Canada and we generally put both numbers on our food labels.
The older generation prefers the imperial system they grew up with
while the younger one is comfortable with metric. We started
converting over in 1970.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Cooked Lamb with Onion Sauce
Categories: Lithuanian, Lamb, Ribs Onions, Sauces
Yield: 4 Servings

1 kg (2 lbs) lamb shoulder or
Ribs
Aromatic vegetables, 1 each,
Carrot, onion, parsnip
Seasonings, bay leaves,
Coriander, salt and pepper
ONION SAUCE:
1 tb Flour
6 Onions, finely chopped
2 tb Butter
1 c Meat or vegetable broth
2 tb Sour cream
Vinegar or lemon juice;
Sugar
Salt and pepper to taste

Cover meat with cold water, add chopped aromatic vegetables and
seasonings, cook on low heat until meat is tender, do not
overcook.

To make sauce fry onions in butter, add flour and fry until golden
brown. Stir in 1 cup broth, vinegar or lemon juice, season to
taste and simmer until sauce has thickened.

Remove cooked meat from cooking liquid, cut into serving pieces,
cover with hot onion sauce, serve with cooked potatoes, hot
braised beets and dill pickles.

Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene
Lithuanian National Cultural Center

MMMMM

Cheers

Jim


... If you know how you're getting there, you're on an errand
... If you don't know how you're getting there, you're on an adventure

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JIM WELLER wrote to BJoRN FELTEN <=-

I'm in Canada and we generally put both numbers on our food labels.
The older generation prefers the imperial system they grew up with
while the younger one is comfortable with metric. We started
converting over in 1970.

I am from the generation here in the States where they taught us both
imperial and metric in school. I know both--I used to be able to convert common measurements between the two classes in my head--but, as an American, prefer to use our standard measurements.

You think the Imperial system is bizarre? You should see some of the
archaic and esoteric measurements used in pharmacy. When I went through
school to become a Certified Pharmacy Technician (registered trademark and proper noun here in the US), I learned all sorts of oddball measurements and Latin terms to last a lifetime.

This recipe looks good though I'd dump the ground turkey and use chorizo for
a nice kick:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Breakfast Pattycakes
Categories: Cakes
Yield: 8 servings

1 1/4 lb Ground turkey
1/2 c Onion; minced
1/4 c Fresh basil; chopped
1/4 c Fresh parsley; chopped
2 Cloves garlic, minced
1 ts Salt
1/2 ts Thyme leaves; dried
1/2 ts Ground ginger
1/2 ts Dried red pepper flakes
Fresh ground pepper to taste
2 tb Dried bread crumbs
1 Egg, lightly beaten
2 tb Vegetable oil

1. Combine all the ingredients except the oil in a large mixing bowl,
and stir well but do not overmix. Cover, and refrigerate for 1 hour.

2. Shape the turkey mixture into 12 patties about 2-1/2 inches in
diameter.

3. Heat the oil in a large skillet, and brown the patties over medium
heat, on both sides, about 2 minutes per side. Then reduce the heat to
medium-low, cover the skillet, and cook, turning the patties
occasionally, until they are crisp and cooked through, about 6
minutes. (You may have to do this in two batches.) Serve immediately.

Source: The New Basics Cookbook From: Dottie Cross TMPJ72B

MMMMM

-- Sean

... If at first you don't succeed, you're doing about average.
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Quoting Sean Dennis to Jim Weller <=-

You think the Imperial system is bizarre?

No, just awkward. In the metric all fractions and multiples are
powers of 10. So 1 milliliter of water occupies 1 cubic centimeter
of space, weighs 1 gram and requires 1 calorie to raise its
temperature 1 celsius degree. Also 1 newton of force moves 1
kiligram of mass 1 meter to perform 1 joule of work and 1 joule of
work per second is 1 watt of power.

Now try to figure out how many horsepower it takes to heat a cubic
yard of water if a cubic foot of water contains 7.48052 gallons when
1 BTU raises 1 pound of water 1 F degree without a calculator. Hint:
one horse power lifts 550 pounds 720 inches per minute and 1 gallon
contains 128 fluid ounces.

It used to bug me that there were 2 gills to a cup, 2 cups to a
pint, and 2 pints to a quart but no name for a 2 quart measure. We
went straight to a 4 quart gallon. Well I learned tonight that a half
gallon does have a name. It's a pottle.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Snow (Scottish Elizabethan)
Categories: British, Hisdttorical, Desserts, Fruit
Yield: 6 Servings

British Measurements
1 1/2 lb Cooking apples; peeled,
-cored and sliced
1 tb Rose-water
Caster sugar to taste
3 Egg whites
3 oz Caster sugar
1/4 pt Whipping cream
Fresh rosemary sprigs and
Gold dragees for garnish

Cook the sliced apples with the rose-water until soft, then rub
them through a fine sieve to make a smooth puree. Taste and
sweeten with a little sugar if necessary. Leave to get cold, then
measure out about 1/2 pint.

In a large clean bowl, beat the egg whites until they stand in soft
peaks. Gradually beat in the caster sugar and continue to beat to a
stiff, glossy meringue. Gently fold in the measured apple puree, then
spoon into individual glasses or sundae dishes. Top with swirls of
whipped cream and decorate with rosemary and gold dragees.

A Book of Historical Recipes by Sara Paston-Williams,
The National Trust of Scotland

ORIGINAL RECIPE::

To Make a Dyschefull of Snowe (dated from 1572 AD) "Take a pottell
of swete thycke creame and the whytes of eyghte egges, and beate
them altogether wyth a spone. Then putte them in youre creame and
a saucerful of Rosewater, and a dyshe full of Sugar wyth all. Then
take a stycke and make it cleane, and then cutte it in the ende
foure square, and therwith beate all the aforesayde thynges
together, and ever as it ryseth take it of and put it into a
Collaunder. This done, take one apple and set it in the myddes of
it, and a thicke bushe of Rosemary, and set it in the myddes of
the Platter. Then cast your Snowe uppon the Rosemary and fyll your
platter therwith. And yf you have wafers caste some in wyth all
and thus serve them forthe."

Formatted by: pol mac Griogair

MMMMM


Cheers

Jim

... It tastes like 1572

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JIM WELLER wrote to SEAN DENNIS <=-

You think the Imperial system is bizarre?

No, just awkward. In the metric all fractions and multiples are
powers of 10. So 1 milliliter of water occupies 1 cubic centimeter
of space, weighs 1 gram and requires 1 calorie to raise its
temperature 1 celsius degree. Also 1 newton of force moves 1
kiligram of mass 1 meter to perform 1 joule of work and 1 joule of
work per second is 1 watt of power.

That's all very logical. Very fow people are logical or even use logic.

Now try to figure out how many horsepower it takes to heat a cubic
yard of water if a cubic foot of water contains 7.48052 gallons when
1 BTU raises 1 pound of water 1 F degree without a calculator. Hint:
one horse power lifts 550 pounds 720 inches per minute and 1 gallon contains 128 fluid ounces.

You'd have to first calculate how many calories in a "horse power".

It used to bug me that there were 2 gills to a cup, 2 cups to a
pint, and 2 pints to a quart but no name for a 2 quart measure. We
went straight to a 4 quart gallon. Well I learned tonight that a half gallon does have a name. It's a pottle.

Be very careful with that or someone will hand you a roll of "squeezably
soft" Charmin (tm). Bv)=

British Measurements
1 1/2 lb Cooking apples; peeled,
-cored and sliced
1 tb Rose-water
Caster sugar to taste
3 Egg whites
3 oz Caster sugar
1/4 pt Whipping cream
Fresh rosemary sprigs and
Gold dragees for garnish

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Parrot Pie
Categories: Game, Pies, Pork, Pastry, Beef
Yield: 12 Servings

12 Parakeets *
6 sl (thin) lean beef
4 sl Bacon; cut in thirds
3 lg Hard-boiled eggs
1/2 ts Fine chopped parsley
1/4 ts Dried parsley
Fine grated lemon peel
Salt & pepper
Puff pastry
Flour

* Parakeets are a small, long-tailed tropical parrot.
Also called a paraquet.

Method: Prepare the birds, and truss them like a quail
or any other small bird. Line a pie-dish with the
beef, over it place 6 of the paraquets, intersperse
slices of egg, parsley and lemon-rind, dredge lightly
with flour, and season with salt and pepper. Cover
with the bacon cut into strips, lay the rest of the
birds on the top, intersperse slices of egg, season
with salt and pepper, and sprinkle with parsley and
lemon-rind as before; three-quarter fill the dish with
cold water, cover with puff-paste, and bake in a quick
oven.

Time: About 2-1/2 hours.

SUFFICIENT for about 12 persons.

From Mrs. Beeton's All About Cookery, Ward, Lock &
Co., Limited, date unknown.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Schubert had a horse named Sara; Schubert's Sara neighed.
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JIM WELLER wrote to SEAN DENNIS <=-

Now try to figure out how many horsepower it takes to heat a cubic
yard of water if a cubic foot of water contains 7.48052 gallons when
1 BTU raises 1 pound of water 1 F degree without a calculator. Hint:
one horse power lifts 550 pounds 720 inches per minute and 1 gallon contains 128 fluid ounces.

I'd just ask Google or Wolfram Alpha (wolframalpha.com).

It used to bug me that there were 2 gills to a cup, 2 cups to a
pint, and 2 pints to a quart but no name for a 2 quart measure. We
went straight to a 4 quart gallon. Well I learned tonight that a half gallon does have a name. It's a pottle.

A name for everything.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herbed Beef Patties
Categories: Beef, Cheese/eggs, Harned 1994, Herb/spice, Main dish
Yield: 4 Servings

1 1/4 lb Lean ground beef
3 tb ;Cold water
1/2 ts Garlic salt
1 ts Dried oregano leaves
1 ds Each black pepper & paprika
All-purpose flour
1 Egg; slightly beaten
1/4 c Fine seasoned bread crumbs
2 tb Butter or margarine

MMMMM--------------------------TOPPING-------------------------------
1 c Spaghetti sauce
3/4 c Grated Cheddar cheese
2 tb Parmesan cheese
1 tb Chopped fresh herbs such as
-basil, sage, oregano or
-thyme

In a bowl, combine ground beef, cold water, garlic salt, oregano,
pepper and paprika. Mix to blend well. Divide meat into even pieces.
Shape each piece into a patty about 3/4" thick. Coat patties with
flour. Let sit for a few minutes. Then dip patties into beaten egg
and into bread crumbs. Brown patties on both sides in butter in a
skillet.

Arrange patties in a shallow baking dish. Pour a little spaghetti
sauce over patties. Sprinkle with grated cheese. Pour the rest of
the spaghetti sauce over patties.

Bake at 400 F. for about 25 minutes or until patties are hot and
cheese has melted. Sprinkle with herbs and serve.

Posted by Angela on WWiVNet. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Borrow money from pessimists. They don't expect it back.
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