Chris Amirault

Anyone who creates recipes on varying scales would be tempted as well!

So here's another, this time for pancakes. The recipe is based on a mish-mash of ideas taken from Joy of Cooking and Bittman's How to Cook Everything, but uses a balance of fine cornmeal and AP flour that suits our tastes. It's also a good example of a recipe where weight-based measuring is a lot easier: you just put the dry bowl on the scale, add & tare, add & tare, etc., then put the wet bowl on the scale and repeat. Stir until just combined and.... You'll also notice a cheat paren below; US residents know that a "stick" is a quarter-pound, and a unit of sale. That, and the eggs-by-number, are more realistic: i'm not scooping out eggs from a container like flour, after all. 125g AP flour 175g fine cornmeal 4g salt 25g sugar 12g baking soda 2 large eggs 260g milk 113g butter (4 oz, or a stick), melted

In order for us to help you out, can you explain why you'd limit it to four bottles? I mean, your list looks pretty good to me, but if cost is the constraint you could probably get more than four bottles, depending.

I measured out the amounts by volume as indicated in the original recipe. Then I made a few adjustments to suit my own tastes (more white pepper, for example). What you see above is the final version that I prefer. Indeed, you may want to tweak it yourself -- as with all recipes! But tweaking it based on your own results gives you the sort of control that competing charts do not. And I, for one, would very much trust, say, xxchef or Lisa Shock's tried-and-true weight-based recipes a lot more than something that got produced by some conversion software -- though, of course that would be a useful starting point. Yes, that's right, and as I noted above, the recipe I presented has been tweaked to make a slightly less runny spaetzle batter, hence the slight increase in flour. I would argue that it's not cheating at all! If you can get consistently accurate results for light-weight items using spoons, why not use them? The goal isn't weight purity but using weight as a means to improve quality and consistency when possible. When other means do that, well, let's use 'em! Perhaps daunting for you, haresfur, when talking about certain recipes -- but perhaps another member has a recipe that nails the dish you find daunting! We'll never know if we don't try, after all! I'm secretly hoping that someone out there has converted Greenspan/Hermé's World Peace cookies...! So who's with me? xxchef, are we going to see some of your best converted recipes?

Let me try to clarify. There are, as pointed out by others here, many guides for conversions. However, we don't have -- and I don't know of -- a repository for converted recipes that are tried and true. So I'm suggesting that we start tracking our attempts at conversion here and posting the recipes that work. Simply doing the math isn't good enough. What you'd post here is a recipe that you both converted and tested, that you can affirm is top-notch and will replace your previous volume-measured recipe.

Most Society members have signed a blood oath to follow the Kitchen Scale Manifesto (if you haven't, you should: click here). I'd also venture to guess that several of us have converted beloved recipes to weight measures as a result. I thought we should have a topic to share that information. For starters, here is a conversion of Dorie Greenspan's spaetzle recipe: She adds herbs, but for tonight's dinner I didn't do that so I can't give you the conversion for the green stuff. I made a double batch (eight for dinner); here are the weights for that larger amount: 1.5g white pepper (40 berries) 1g nutmeg 8g salt 600g flour 300g eggs 350g milk Anyone with me? I'll give you my pancake recipe if you are.

I've heard nothing but raves about that place..

I'm definitely going to hit the farmer's market on Wed afternoon, I think. Otherwise, I'm really stuck in central Portland with only cabs or public transportation, I'm afraid, so trips out of the city are dicey....

Yes: I don't have the books handy, but there's a recipe in there for pulled pork.

You'll have to judge for yourself, but I -- and my 13 year old daughter -- spent a minute or two inhaling the aroma from the opened bag of piloncillo, an aroma that wafted off the top of the Old Fashioned. When was the last time you inhaled sugar for sixty seconds?

Beaker & Flask is outstanding. Forgot to say that last year. Heading out for another week of consulting soon. Any updates?

Heading out for another week of consulting soon. Any updates?

Folks, that sugar is one of the most amazing things I've ever had. Just started a topic on it in Spirits & Cocktails to declare it an essential ingredient for anyone who takes cocktails seriously. At some point I'll mix it with that tasty banana vinegar, but for now it's seeing tequila and rum only. Oh my goodness me. Buy it.

In addition to Domino Dots sugar cubes, I usually have some demerara sugar on hand. I thought I had plenty. And then I tried this Rancho Gordo piloncillo tonight in a Oaxaca Old Fashioned. And it rocked my world: deep, rich, complex in a way that you just don't expect sugar to be. Every single person who cares about cocktails and has access to the internet -- that means you -- should order a bag of this stuff. What other earth-shaking sugars are out there for the cocktail fanatics? Not syrups, mind you, sugars themselves.

Okay, now that I bought the gizmo shown above, I'm finally ready to make the spaetzle, and there's a very good batch of beef stew ready for it. Them. Whatever. Will report back shortly, probably on Dorie's recipe.

All righty then: I've cleaned out three loaves of challah, a massive batch of beef stew, some gumbo, a package of beef marrow, some lardons, and a couple of pounds of dent corn that I limed, ground, and made into tortillas. Still thinking about what to do with that stock. How about y'all?

On the aroma: yes, more or less. It's well tequila (Lunazul blanco), which doesn't have much aroma to begin with, so the corn dominates. I'd love to try it with a quality añejo. On solids: it's definitely cloudy, and I'm allowing the two 150ml bottles to sit a spell to see if it clarifies at all. I may also run it through the Buchner funnel if I feel sufficiently motivated. Not sure about the PH sensations, but I'll report back after a taste tonight.

IIRC, the compression comes from the pressure bursting the vacuoles in the fruit, which you wouldn't get from an object applying physical pressure to the fruit. What you'd get instead, I think, is watermelon juice.

Kecap manis is a great condiment, especially if you have some chili and bitter greens in there.

I regularly have a shot of tequila next to my plate whenever I make tortillas with fresh masa, and I had a few left over from the most recent batch. It got me thinking: what would a tortilla-infused tequila be like? Tortilla Tequila 300 ml tequila (I used Lunazul blanco, but I'll bet Ilegal, Chinaco, or Herradura añejo would be splendid) 4 homemade tortillas from fresh nixtamal (NOT from masa harina) Mince tortillas and add to tequila. Infuse for 24h; strain. Made a Cardinal Ximénez tonight, a fine drink indeed: but the mind reels at the possibilities.....

Moderator note: The original Drinks! topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Drinks! (2009–2011)] I made a batch of "tortilla tequila" that is mindblowingly good, and tonight I made my first drink with it. It's quite a dry drink, the lime (citrus) and the lime (chemical) interacting in a really amazing way. I could drink thirty of these. Extra points to anyone who gets the name, a reference to the need for the slightly round, slightly spicy Fundador: Cardinal Ximénez 1 sugar cube 3 dashes Bittermens Xocolatl bitters 1 oz Fundador Brandy de Jerez 1 oz Chinaco añejo tequila 1 oz tortilla tequila Dash the bitters onto the sugar cube and muddle until dissolved. Add the spirits and cracked ice; stir until combined. Squeeze a Ti Punch slice of lime over the top; stick the slice into the drink.

When I make these, I blast the wok and do the following: -- cook the bean sprouts without oil very quickly, maybe 30s, then dump into a bowl; -- squirt in a couple of tablespoons of peanut oil or chicken fat and then dump in some sliced onion, cooking them quickly until they're slightly browned on the edges, and remove to the same bowl (I'll often add the green part of scallions here, too); -- squirt in a bit more oil if needed, and then throw in the egg noodles. You want them to pick up a little bit of color but not burn; this takes serious attention. When you've gotten the wok hei you want, add the vegetables back in and squirt in some dark soy sauce. You can tweak with sugar, red chili pepper, greens, even meat or fish, but that's the basic approach. The key is getting the wok uber-hot so that you get that wok hei on the noodles. It's not worth trying to accomplish if you don't have a source of very high heat and a seasoned wok (in my opinion). Let us know how it goes!

Angus is just a capacious beef category meaning "having a black hide." 60% of the beef in the US is Angus by that definition. Certified Angus is a different thing altogether, and then there are many other factors. In short, it's a thicket. I reported on this a while back in this topic.

That's Andie's technique, mentioned up-topic. Haven't tried it...

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