On Tue, 28 Nov 2006 16:29:14 +0000, Padraig Breathnach
wrote:
>Nathalie Chiva wrote:
>
>>On Tue, 28 Nov 2006 14:47:57 +0100, Magda wrote:
>>
>>>I once found Brazilian recipes where some of the ingredients were measured in *dishes*. No
>>>mention if it was dessert, dinner or soup dishes, or if said dishes were meant to be full,
>>>or not too full, or just a little full...
>>
>>I love the Italian expression (to be found in *many* cookbooks): q.b.
>>(quanto basta, i.e., "as much as needed")... Oh so very useful...
>>
>I tend to cook that way. It makes my successes difficult to replicate
>exactly, so each meal is a new adventure.
>
>My unit of measure for liquid ingredients is the glug.
I've just had a Megaglug of London Dry Gin with the addition of some
Vermouth Rossi ("Gin and It")/[Gin + Italian] and I can highly
recommend the Glug as a viable - if not the most viable - culinary
measure.
Keith, Bristol, UK
Email: usenet[dot]20[dot]keefy[at]spamgourmet[dot]com
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