Subj : Re: Cookware (part #2) To : Ruth Haffly From : Dave Drum Date : Sat Apr 06 2024 04:59:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Getting back to a previous post of yours to (IIRC) Ben: Living in RH> Germany for almost 6 years got me comfortable with cooking metric and RH> weighing things like flour. I have some German/English and one (maybe RH> more?) cook books. Also, before we left, I bought a set of German RH> measuring spoons/cups, still in use today. I'm not caught up short in RH> my conversions. (G) Since I joined the echo here, I've occaisionally RH> posted a recipe in dual measurements. I'm seeing more published/print recipes, especially from Saveur and Nre York Times w/dual measures. The ones from metric countries are metric only, for the most part. One of my Australian sources has a nice "bolerplate" addition at the end of each recipe. To wit: /begin pasted/ COOK'S NOTES: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60g (large) unless specified. RECIPE FROM: https://www.sbs.com.au /end pasted/ 8<----- CUT ----->8 DD> I've not made this yet - but it's high on my "Roun d Tuit" list, DD> halved or quartered: DD> Title: Sophia's Moussaka DD> Categories: Potatoes, Vegetables, Beef, Pork, Herbs DD> Yield: 12 Servings RH> Looks good, have you tried the red sauce moussaka? That's good too. I have tried it more than once. I just prefer the white (bechamel) sauce. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Angus Beef w/Lucky Sauce (bo luc lac) Categories: Beef, Vegetables, Herbs, Sauces, Rice Yield: 4 Servings 500 g Black Angus beef rump or - eye fillet, in 1.5 cm pcs 3 Cherry tomatoes; quartered 1/2 Carrot; shredded 1 c Watercress sprigs 1/2 c Mixed herbs; such as perilla - (shiso)*, coriander, mint - and Vietnamese mint * 2 tb To 3 tb nuoc cham 1 tb Oil 1 cl Garlic; crushed 1/2 sm Onion; chopped 50 g Butter Steamed jasmine rice; to - serve MMMMM------------------------LUCKY SAUCE----------------------------- 125 ml (1/2 cup) oyster sauce 2 ts Sesame oil 2 ts Caster sugar * Perilla and Vietnamese mint are available from Asian food shops. TO MAKE LUCKY SAUCE, combine all the ingredients and 60 ml (1/4 cup) hot water in a large bowl. Makes 180 ml (3/4 cup). Place beef and 60 ml (1/4 cup) lucky sauce in a bowl and, using your hands, massage sauce into beef. Marinate for 5 minutes. Remaining sauce will keep in an airtight container in the fridge for up to 1 week. Meanwhile, place tomatoes, carrot, watercress and herbs in a bowl. Add nuoc cham to taste and toss gently to combine. Heat a wok over high heat until smoking. Working quickly, add oil and swirl to coat wok. Drain marinade from beef and cook in batches, shaking the wok to seal the meat on all sides; the beef should be charred and the wok flaming. Return all the beef to the wok with garlic, onion and butter, and stir-fry for a further 3 minutes for medium-rare or until cooked to your liking. Season beef with salt and freshly ground black pepper. Serve immediately with rice and watercress salad. COOK'S NOTES: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20ºC. We use Australian tablespoons and cups: 1 tsp equals 5 ml; 1 tbs equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified. As seen in Feast magazine, Sept 2011, Issue 1. By Luke Nguyen RECIPE FROM: http://www.sbs.com.au Uncle Dirty Dave's Archives MMMMM .... Delusions of grandeur make me feel a lot better about myself. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .