Say It. I Dare You.

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^^ All of those words and all my brain wants to know is "Are clam cakes like crab cakes?"
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
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I guess clam cakes are pretty much a Rhode Island/New England thing. I first tasted one in Rhode Island and didn't care much for them. Too much batter and too little clams. They're more like fritters than crab cakes.
Of course I upped the amount of clams in that recipe.

Last edited by Saria; 08-21-2012 at 09:57 AM.
I love Ted Gibson I wish he was mine
-I may have to start saying "unders".

-I'll take a clam cake, thank you very much.

-Mr. Spring never, ever, ever craves a certain food and it's usually me claiming a craving. He emails me that he is craving salty crinkle cut fries and ketchup which in turn makes ME want some. I asked if he was pregnant. I hope not.

-Calvin is so cute sleeping in his bed all curled up. He's going to hate me when I leave in a bit, I feel so guilty every time I walk out the door.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
In at the dentist. All three of the men waiting are taking up the waiting room bench with legs akimbo. I don't need a visual hint of how big you think your junk is. Move up!
Fat does not make you fat. It's actually pretty important.
Akimbo. There's a word that isn't used enough.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Saria, you and the handful of blogs/pastry chefs you have mentioned here have inspired me to purchase a digital scale. I love to bake, and am anxiously awaiting the arrival of the scale so I can see (and feel and taste) what you already know.

I ordered the damn thing a week ago Sunday. It has been in limbo on the main island since Wednesday and I am going nuts waiting for the UPS guy to deliver it! We are considered a rural area, so we only get deliveries twice a week. Supposed to be Tuesdays and Thursdays.

Plus, we are already experiencing pre-TD 9 squalls, so, you know, I'm sure the delivery guy is less than motivated to do all of his deliveries today.
- Seek first to understand, then to be understood.
- Character is how you treat those who can do nothing for you.
Yay! You will love the reduced amount of dishes and the time saved. Plus the consistency!
Hope you get it soon!
Yay! You will love the reduced amount of dishes and the time saved. Plus the consistency!
Hope you get it soon!
Originally Posted by Saria
It's like magic to my ears! If that's not reason enough...
- Seek first to understand, then to be understood.
- Character is how you treat those who can do nothing for you.
The number of execrations I want to shout at this POS cabbie is only exceeded by the power of my complete, unending rage as I sit in this ****ing cab. KILLKILLKILLKILLKILLKILLKILL!!!!!!!!
Yesterday must have been drive like a jerkface and act like a douche in meetings. Today is better. So far.
My newest customer is getting married at the Four Seasons Maui. I wonder how I can find a way to hand deliver their items.
Saria you're going to have to tell us how to do that conversion (cups to weight), if you have somewhere direct me there.

-----

Scrills, I think that's every day


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Speaking of douches: Safeway in my area is discontinuing all Tassimo products, Walmart only sells 2 Maxwell House flavors that are on the bottom shelf topped by the entire shelf unit of Keurig. I can't get all flavors at Bed Bath and Beyond, esp the ones I want. I see a Tassimo.com purchase in my future since Amazon stopped selling some as well. I also forsee a Keurig purchase but I'm not there yet. I'm still miffed that Gevalia's Morning Roast is now light, it used to be medium and pretty good, not anymore.
Southern Colorado Curly
Mix of 2s med-low porosity, med-fine texture, lots of hair
I wonder what the Sheriff was doing at that house?

Hmmmm..............

Dogs and nature abhor a vacuum.
http://geaugadoggy.wordpress.com
I am like this at our home warranty company:

Our attic fan broke in June. This is an item that's explicitly covered under the home warranty. For over two months, we've been trying to get it fixed. Their contractor was not able to do the job. We were authorized to get an outside contractor. The home warranty company wouldn't approve it, I guess because the bid was too high. So now it's being sent back to the first contractor, even though they couldn't do it the first time. I don't understand, and I am furious. It shouldn't take over 2 months to get this taken care of.

ETA: What's extra obnoxious is that anytime we call, we're on hold for at least 10 minutes and/or get mysteriously disconnected once we get someone on the line. I'm convinced that they try to make people frustrated and give up so they won't have to pay on claims!!!

Last edited by sarah42; 08-21-2012 at 01:15 PM.
It is too beautiful outside today. I hate coming back in when I take a break, but at least we are having a great day. Everyone is boarding on delirious.

Our system was shut down for updates, which was only supposed to take 15 minutes. More like 4 hours 15 minutes and counting, with nothing but phones and the radio. It's been busy but nothing that can't be handled, so far. Fingers crossed it stays that way. I've been waiting for calls from people that don't know their own address, or directions to their house.


Worn out iPhone. Need I say more?
When I hear terms like "hipster" I think, who told cliques they could leave high school??

I broke my fav pair of slacks

I need to stop playing around and lose these 5 pounds so my clothes will fit, I don't have money to spend on a new wardrobe.
Turtles: omg please don't put that in your moo moo

Nej: too late... moo moo has been infiltrated.
The scale arrived! Hallelujah!

And, Saria, I second missbanjo's request! I'd love to have a tutorial on converting recipes from volume to weight. I'm aware that there is much debate on a what a cup should weigh, so I'm curious hear where you stand on this issue
- Seek first to understand, then to be understood.
- Character is how you treat those who can do nothing for you.
The laziness of the people at this company is astounding.
Fine haired, low density, highly porous curly kinky lady
Last relaxer: Not sure. 3/08 or 4/08
BC'd: 9/18/09
Co-wash: Suave Naturals, HEHH, Trader Joe's Tea Tree Tingle, CJ Daily Fix
Leave-In: KCKT, Giovanni Direct Leave-In, CJ Smoothing Lotion
Stylers: ORS Twist and Loc Gel, KCCC, Ecostyler, SheaMoisture Deep Treatment Masque
Deep Conditioner: DevaCurl Heaven In Hair, CJ Deep Fix

http://confessionsofladyv69.wordpress.com/
There's no real tutorial. A cup of all-purpose is 4.5 oz or around 125 g when the flour is spooned in, 5/140 when you scoop. If I don't know the author's preference, I default to 4.5 oz because that is generally most recipe writers' preference. But authors like Rose Levy Berenbaum, Dorie Greenspan, Julia Child, and a few others mean a scooped (5 oz) cup, so in those cases I do that. If you read the notes at the front and back of many books, the author specifies what the weight of their cups is.
If it's bread, I do 5 oz cups, or 5.25 depending on AP versus bread flour.
A cup of cake flour is 4 oz or around 110 g, unless the author mentions it should be sifted then scooped, then I do 3.5 oz.
I also just do judgment calls depending on what I'm making. A more delicate cake or cookie I want less flour, whereas something like a muffin I can do the higher end.
Thankfully more often that not weights are being listed these days.
A cup of sugar is 7 oz/200g. More here:

http://m.joyofbaking.com/ingredients/Sugar.html

http://www.pastryscoop.com/category/look-it-up/sugar/

A teaspoon of kosher salt is 3g. This is especially helpful for bread recipes for me because I always convert the teaspoons to grams then check the baker's percentage to make sure it's in the 1.5 to 2% range. If I just went with the teaspoon amount, the bread would be under-salted.

I do these pretty much automatically since I can't be bothered to measure with cups anymore. If I don't know the weight of an ingredient I measure it with a cup once then make note so I never have to do it again.

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