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Old 08-28-2006, 06:25 PM   #31
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Originally Posted by daisy
500g is 1lb.
That's pretty rough. Alithough I'm sure it's close enough for most things, it's not exact enough for some others (baking for example).

One pound equals 453.592 grams

500 grams equals 1.102 pounds, or 17.637 ounces.

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Old 08-29-2006, 03:58 AM   #32
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If anybody cares to measure out a precise measurement such as 17.637 ounces, and if your kitchen scales are accurate to that extent, then by all means go ahead.

I was brought up (until well into adulthood) on Imperial measurements, but have been using metric since 1966, using the conversions offered as guidelines to Australians by their then-government when required. I am therefore very conversant with both Imperial and Metric measurements, and the conversions of both back and forth.

500g is a very nice convenient and easily multiplied/divided figure resulting from a conversion of 1lb, and it works like a dream for me and millions of other Australians. Those same conversions work equally well for umpteen million other people throughout the world as well.

What Americans seem to have difficulty with is 'rounding' of numbers. What some don't have difficulty with is splitting hairs.

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Old 08-29-2006, 04:20 AM   #33
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Yep. We went metric in 1966 too Daisy...and I am now able to work with any recipe without a problem. Metric. Imperial. Cups, sticks and spoonsful!!
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Old 08-29-2006, 04:33 AM   #34
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In the UK we also work on 500g to the lb as a measurement.
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Old 08-29-2006, 07:23 AM   #35
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It doesn't matter whether you're making a cake or a bread or pastry or pancakes or play-dough or glue or anything else - the 500g per 1lb measurement works brilliantly the whole world over - even in America.

I have never heard of even the most celebrated and talented and knowledgeable chefs who are into scientific precision measurements! A kitchen is not a laboratory, after all.
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Old 08-29-2006, 07:42 PM   #36
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Originally Posted by daisy
500g is 1lb.

I'd strain out the apples through a fine mesh strainer to collect the juice. You don't want lumps in jelly.

For the next straining, use whatever you'd normally use for straining - a very fine mesh strainer, coffee filter paper, cheesecloth, old pantyhose. I use teabag paper from a roll (like a roll of kitchen paper), because I just happen to have it.

Thank you, Daisy!

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Old 09-14-2006, 06:51 AM   #37
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Buy some Vietnamese rice paper (i.e., a Southeast Asian version of a burrito). Some grilled beef or chicken, sliced, or boiled shrimp, halved lengthwise. Lettuce or cabbage, julienned or thin sliced cukes. Then add all the herbs you can find, and mint in all its forms are premier. Soak the rice burrito until just pliable. Place on a cotton towel so it absorbs the excess water, and just make the "burrito". You can make your own dipping sauce with any variety of recipes, but you can also buy peanut sauce and/or other sauces at the grocery store. But for me the mint makes it. When I do it with shrimp, you start to roll the veggies, do one turn, then put the shrimp in so that when you're through you have those pretty pink shrimp showing through the roll.

Buy "bean threads" or "rice vermecilli" and cook according to instructions. Then I immediately put in an ice water bath to keep them from overcooking (they're more delicate than Italian-style wheat pastas). Drain, then use a pair of scizzors or two sharp knives and cut them up. Again, I sometimes make my own dressing (this should be somewhat vinegar-y), but sometimes buy an Asian type vinegarette or peanut based dressing. Cucumbers and LOTS of herbs, mint being a perfect one for this. If I'm making it in advance, I dress the noodles and refrigerate, but wait to add the mint until just before serving.
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Old 09-14-2006, 07:01 AM   #38
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Mint leaves go very nicely with Larb (Thai spicy minced meat salad). Add Thai basil and scallions for extra punch. You can search for Larb recipes here in DC.

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