*snickers*

[conuly]

You brits...

How do you boil water? I'm reminded of the classic complaint "he doesn't even know how to boil water". *grins some more at the silliness*

Although, honestly, I hope youse guys never lose power over there. You'd be helpless. Apparently.

Edit: Actually, this reminds me of the time I slept over at Lizziey's and made pancakes. All the time, Kassondra (whose name I never can spell) was going on and on about not having pancake mix and I was just grabbing the flour and salt and baking soda and whatnot.

Comments

[conuly]

In fairness, my previous snarky reply notwithstanding, kitchen scales are much more reliable than measuring cups. A cup of sifted flour is less flour than a cup of unsifted flour, but an ounce of flour is always an ounce, sifted or otherwise.

[marveen.livejournal.com]

Ah, unless the humidity is acting up on you.

But that's why most American recipes specify sifted or unsifted and why most cookbooks place great emphasis on correctly measuring flour. (Spoon and level, not scoop and tap.)

[conuly]

I know that's why recipes specify it, but it's still annoying.

[gingembre.livejournal.com]

Eh. I go by the finished dough anyways - by feel that is. Too wet? More flour. Too crumbly? A bit of water, or more butter as the case may be. Occasionally more egg, with cookies.

I do most of my cooking by the "how does it feel" method. :-)

[conuly]

That's how God intended us to cook.