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Old 01-15-2009, 04:27 PM   #11
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Yes, I know all about a glass of this or that and a knob of butter. It worked until the company that use to make the glass changed its size. (Yarzheit candles were in glasses and people used them for baking after they were done serving their purpose.) It use to be that recipes were shown and not just written down. It is how I do my regular cooking. I do what my mom and grandma did. I don't measure when I am roasting a chicken or making a brisket and it always turns out fine.

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Old 01-15-2009, 04:37 PM   #12
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
If I knew you wanted weights, I could have given you one of the versions in The Professional Pastry Chef 3rd Edition by Bo Friberg. Andy gave it to me. It is quite a tome.

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