On 9/22/2014 3:44 AM, David Brown wrote:> On 22/09/14 11:25, rickman wrote: >> On 9/22/2014 4:02 AM, David Brown wrote: >>> >>> Try this recipe for variety: >> >> Let me try to translate the ingredients... >> >>> 3 dl. cream - 1-1/4 cups > > Despite being Scottish, I've never been good at imperial measures. > Inches are all right, but how can one possibly use a "cup" as a unit of > measure? I've got cups of all different sizes - and no doubt an > American "cup" is twice that of a British cup...Obviously, a cup is a standardized unit of measure. As are a teaspoon, tablespoon, pinch, dash, smidge, etc. What is silly about using a volumetric means is "a cup of sugar" vs. a "cup of milk" vs. "cup of walnuts" vs. "cup of sliced almonds" vs. "cup of slivered almonds"... I guess no worse than "an egg" as a unit of measure! What *size* egg? Can you pick one of the BIGGER ones in the carton? Smaller? Weigh it??? What if the next carton doesn't have an egg that has the required mass?? [Many of my Rx's are very sensitive to the "egg volume" that is ACTUALLY present in teh mix] OTOH, it is a lot easier (IMHO) to measure ingredients this way than to drag out a scale/balance... "1C + 4T flour...">>> 3 eggs, split - 3 eggs.... separated? No yolks? > > The yolks get used later, mixed with the cheese. You can't whip eggs > with the yolk in it. > >>> 2.5 dl sugar - 1 cup >>> 200g cream cheese (Philidelphia, or something like that) - 8 oz >>> 12 digestive biscuits ??? This one doesn't sound good but wikipedia >>> says they are cookies. We would probably use graham crackers but I >>> don't think they will taste the same. Animal crackers are a more >>> likely substitute. > > Digestive biscuits are a traditional type of biscuit (or "cookie" in > American) that we've had in the UK for a few hundred years or so. They > are fairly rough wholewheat, and crumble easily. But you can use > anything you like that will give a biscuit crumb top and bottom to the > cheesecake.In my case, the "crust" is flour+sugar+baking powder+butter. It is just used to keep the pineapple (which is on the BOTTOM) from sticking to the baking pan. There is an art to making the crust as thin as possible (as it doesn't contribute anything to the flavor)> Note that the eggs don't get cooked - if you live in a country where you > have a risk of salmonella in eggs, then don't let very small kids (under > two years) eat it.Yup. I put raw eggs in some of my cake frostings -- as well as ALL of my ice cream Rx's (of course, they are COOKED when I make gelato). Some risks are worth taking!
Intel Atom: pros/cons/hazzards?
Started by ●September 17, 2014
Reply by ●September 22, 20142014-09-22
Reply by ●September 22, 20142014-09-22
On 9/22/2014 2:25 AM, rickman wrote:> On 9/22/2014 4:02 AM, David Brown wrote: >> >> Try this recipe for variety: > > Let me try to translate the ingredients... > >> 3 dl. cream - 1-1/4 cups >> 3 eggs, split - 3 eggs.... separated? No yolks? >> 2.5 dl sugar - 1 cup >> 200g cream cheese (Philidelphia, or something like that) - 8 oz >> 12 digestive biscuits ??? This one doesn't sound good but wikipedia says >> they are cookies."Royal Lunch" is what came to my mind.>> We would probably use graham crackers but I don't think >> they will taste the same.I use crushed graham crackers in Hello Dollies (no idea what these are called traditionally: graham crackers in melted butter for crust; condensed milk (Eagle) w/ walnuts, chocolate and coconut flakes (?) Terribly sweet but tastey -- given how obnoxious the ingredients!> Animal crackers are a more likely substitute.
Reply by ●September 22, 20142014-09-22
On 22/09/14 11:44, David Brown wrote:> On 22/09/14 11:25, rickman wrote: >> On 9/22/2014 4:02 AM, David Brown wrote: >>> >>> Try this recipe for variety: >> >> Let me try to translate the ingredients... >> >>> 3 dl. cream - 1-1/4 cups > > Despite being Scottish, I've never been good at imperial measures. > Inches are all right, but how can one possibly use a "cup" as a unit of > measure? I've got cups of all different sizes - and no doubt an > American "cup" is twice that of a British cup...Well, a US gallon is only 80% of an Imperial gallon. And then there's the long ton, short ton, metric tonne. As for the hundredweight, again the US measure is significantly *smaller*.
Reply by ●September 22, 20142014-09-22
On 9/22/2014 2:15 AM, Tom Gardner wrote:> On 22/09/14 05:25, Jeff Liebermann wrote: >> On Sun, 21 Sep 2014 20:09:30 -0700, Don Y <this@is.not.me.com> wrote: >> >>> Google wants a beachhead IN your house. >> >> Sure, but they could have done it cheaper and better by purchasing an >> existing home monitoring or security company. Knowing the temperature >> of your house or whether it's on fire using a thermometer and smoke >> alarm does not produce very useful or sellable demographics. > > There's an argument that Google can sell the aggregate information > to the electricity companies so they can forecast demand.This onlyprovides a sampling of homes -- those who decide a thermostat is worth ~$300. I would think ToU and load shedding tariffs would be far more effective from the power company's perspective (I know places where each are in use). OTOH, a thermostat could be *commanded* (overridden) to temporarily alter it's POTENTIAL setpoint and, thereby, provide the load shedding function (if you have electric heat -- but, there's also a special tariff for *that*)> That's a plausible argument, gGiven the money involved, the > margins on power station efficiency, the possibility of power > cuts during peak loads. But I don't know whether the argument > is true.We heat with natural gas. New England heats with oil. Not much energy to be saved by the electric company in those markets. (heating) Oil companies don't really see "peak demand" -- you schedule a delivery to suit your consumption (granted an unusually cold winter would cause more deliveries... but not because folks are using more heat at 12:43PM). I've only *once* encountered a natural gas shortage in my lifetime (though it is an unusual psychological issue -- akin to losing your copper land line!). Sure, *somewhere* they've got to "open a valve wider"...> There is probably money to be made in knowing when it is > worth pumping an advert into your home.Exactly. Especially if the thermostat can locally communicate with a motion sensor in the living room ("so we know when it's not occupied"), bedroom ("so we know to turn down the heat when you are asleep"), etc. LCD panels are becoming common on refrigerators. I've seen microwaves with "LCD doors". Sure would be worthwhile to know when your eyes are pointed in their direction!
Reply by ●September 22, 20142014-09-22
On 22/09/14 12:33, Don Y wrote:> On 9/22/2014 3:44 AM, David Brown wrote: >> On 22/09/14 11:25, rickman wrote: >>> On 9/22/2014 4:02 AM, David Brown wrote: >>>> >>>> Try this recipe for variety: >>> >>> Let me try to translate the ingredients... >>> >>>> 3 dl. cream - 1-1/4 cups >> >> Despite being Scottish, I've never been good at imperial measures. >> Inches are all right, but how can one possibly use a "cup" as a unit of >> measure? I've got cups of all different sizes - and no doubt an >> American "cup" is twice that of a British cup... > > Obviously, a cup is a standardized unit of measure.Er, no. See, as a starting point, http://en.wikipedia.org/wiki/Cup_%28unit%29 And /new/ coffee makers over here claim to be able to get 10/15 cups out of 1.3 litre container! Yeah, right :(> As are a > teaspoon, tablespoon, pinch, dash, smidge, etc.Teaspoon and tablespoon are surprisingly standardised.
Reply by ●September 22, 20142014-09-22
On 9/22/2014 5:00 AM, Tom Gardner wrote:> On 22/09/14 12:33, Don Y wrote:>> As are a >> teaspoon, tablespoon, pinch, dash, smidge, etc. > > Teaspoon and tablespoon are surprisingly standardised.Except in their vernacular usage as flatware!
Reply by ●September 22, 20142014-09-22
On 2014-09-22, David Brown <david.brown@hesbynett.no> wrote:> On 22/09/14 11:25, rickman wrote: >> On 9/22/2014 4:02 AM, David Brown wrote: >>> >>> Try this recipe for variety: >> >> Let me try to translate the ingredients... >> >>> 3 dl. cream - 1-1/4 cups > > Despite being Scottish, I've never been good at imperial measures. > Inches are all right, but how can one possibly use a "cup" as a unit of > measure? I've got cups of all different sizes - and no doubt an > American "cup" is twice that of a British cup...American cup is 1/2 pint, English is 5% smaller at 2/5 pint, metric is 10% larger at 1/4 litre.>>> 3 eggs, split - 3 eggs.... separated? No yolks? > > The yolks get used later, mixed with the cheese. You can't whip eggs > with the yolk in it. > >>> 2.5 dl sugar - 1 cup >>> 200g cream cheese (Philidelphia, or something like that) - 8 oz >>> 12 digestive biscuits ??? This one doesn't sound good but wikipedia >>> says they are cookies. We would probably use graham crackers but I >>> don't think they will taste the same. Animal crackers are a more >>> likely substitute. >> > > Digestive biscuits are a traditional type of biscuit (or "cookie" in > American) that we've had in the UK for a few hundred years or so. They > are fairly rough wholewheat, and crumble easily. But you can use > anything you like that will give a biscuit crumb top and bottom to the > cheesecake. > > Note that the eggs don't get cooked - if you live in a country where you > have a risk of salmonella in eggs, then don't let very small kids (under > two years) eat it. >-- umop apisdn --- news://freenews.netfront.net/ - complaints: news@netfront.net ---
Reply by ●September 22, 20142014-09-22
On 9/22/2014 5:25 AM, Jasen Betts wrote:> On 2014-09-22, David Brown <david.brown@hesbynett.no> wrote: >> On 22/09/14 11:25, rickman wrote: >>> On 9/22/2014 4:02 AM, David Brown wrote: >>>> >>>> Try this recipe for variety: >>> >>> Let me try to translate the ingredients... >>> >>>> 3 dl. cream - 1-1/4 cups >> >> Despite being Scottish, I've never been good at imperial measures. >> Inches are all right, but how can one possibly use a "cup" as a unit of >> measure? I've got cups of all different sizes - and no doubt an >> American "cup" is twice that of a British cup... > > American cup is 1/2 pint, English is 5% smaller at 2/5 pint, > metric is 10% larger at 1/4 litre.I think the uncertainty comes from more colloquial usage. E.g., Tom's comment that "10/15 cups (coffee) in 1.3L" Here, we would say "cups of coffee" (nominally ~6 oz) or "cups of tea" (probably *4* oz?) and NEVER "6C coffee" (C == "measured cup"). E.g., when I describe my tea consumption, I am careful to say "8 pints daily" or "about a gallon a day" and not "8 cups daily" because the "cup I use for tea" is 16 oz and not 8 (as in C) or 4 as in "(nominal) tea cup/bowl" (when drinking caffeinated tea, the difference is significant!)
Reply by ●September 22, 20142014-09-22
On 22/09/14 14:00, Tom Gardner wrote:> On 22/09/14 12:33, Don Y wrote: >> On 9/22/2014 3:44 AM, David Brown wrote: >>> On 22/09/14 11:25, rickman wrote: >>>> On 9/22/2014 4:02 AM, David Brown wrote: >>>>> >>>>> Try this recipe for variety: >>>> >>>> Let me try to translate the ingredients... >>>> >>>>> 3 dl. cream - 1-1/4 cups >>> >>> Despite being Scottish, I've never been good at imperial measures. >>> Inches are all right, but how can one possibly use a "cup" as a unit of >>> measure? I've got cups of all different sizes - and no doubt an >>> American "cup" is twice that of a British cup... >> >> Obviously, a cup is a standardized unit of measure. > > Er, no. See, as a starting point, > http://en.wikipedia.org/wiki/Cup_%28unit%29I love the second sentence of that page - "It is principally used in the United States and Liberia". There is no denying the technical achievements the US has made, but think how much more they could do if their dropped the medieval units of measurement!> > And /new/ coffee makers over here claim to be able to > get 10/15 cups out of 1.3 litre container! Yeah, right :( > >> As are a >> teaspoon, tablespoon, pinch, dash, smidge, etc. > > Teaspoon and tablespoon are surprisingly standardised. > >I recommend "Nanny Ogg's Cookbook" - it has a discussion about how the units used in the "original" recipes were translated into metric from the standard unit of "some" (i.e., put in some flour, some water, and some salt..). Back to the recipe in question - of course it's fine with approximate measurements. You don't want precision here - you need to get a bit of variation, or you'll never be able to make it better than average.
Reply by ●September 22, 20142014-09-22
On 22/09/14 13:25, Jasen Betts wrote:> On 2014-09-22, David Brown<david.brown@hesbynett.no> wrote: >> >On 22/09/14 11:25, rickman wrote: >>> >>On 9/22/2014 4:02 AM, David Brown wrote: >>>> >>> >>>> >>>Try this recipe for variety: >>> >> >>> >>Let me try to translate the ingredients... >>> >> >>>> >>>3 dl. cream - 1-1/4 cups >> > >> >Despite being Scottish, I've never been good at imperial measures. >> >Inches are all right, but how can one possibly use a "cup" as a unit of >> >measure? I've got cups of all different sizes - and no doubt an >> >American "cup" is twice that of a British cup... > American cup is 1/2 pint, English is 5% smaller at 2/5 pint, > metric is 10% larger at 1/4 litre.Not according to http://en.wikipedia.org/wiki/Cup_%28unit%29 which, incidentally, has /two/ US definitions for cup, both smaller than an Imperial cup. By comparison, rods, poles, perches, chains and furlongs are very well defined.
