Spelling and Abbreviations in Recipes - Rant
nancyofnc
7 years ago
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Nancy
7 years agosally2_gw
7 years agoRelated Discussions
The demise of good english and spelling things correctly
Comments (115)I can not spell. i haven't been able to spell since i flunked spelling in second grade. but i know that i have a problem, so i use spell check. but spell check doesn't understand usage/context ie: their and they're are both correct to spell check even if used incorrectly. that is one reason why people spell incorrectly, even if they are using a computer-- spell check says it's okay. some people don't spell well because they don't know they have a problem. they don't even bother to go and check-- it looks okay to them. i know the word is wrong; i just don't know what's wrong with it. my latin and german professors dispair of me. my papers were littered with (sp)'s written by me before they were turned in. after 3 years of college german, a professor finally counted all the languages that i had spelling problems with: english, latin, french, german, spanish, italian and stopped counting as it seems my weakness also extended into more archaic languages as well. but my neices and nephews, brought whole new meaning to my inabilities when i started reading their letters and papers. evidently, content was more important (and this i question as well) than the technical aspects of writing such as spelling, grammar, punctuation etc. my wife and i share a special pet peeve over mis-used possives. diggerb...See MoreOn Using Maytag Bleu Cheese :simple recipe
Comments (14)"Bwwwaaack!"....tooting the horn. Here are a few: Donn's Delight�This is my best interpretation of the Blue Cheese dressing made by the Lark in Tiffin. 2 oz. Maytag blue cheese 1/2 cup of mayonnaise ( I use Kraft) 3 T. milk or cream 1 tsp sugar 1 tsp dried parsley 2 tsp lemon juice 2 tsp vinegar 1 tsp grated fresh onion ( make that heaping!) 1/2 tsp Worcestershire 1/2 tsp horseradish 1/4 tsp (or a little more) garlic salt. Mix. ( I use an electric mixer or a fork so as to leave lumps) and serve over salad of your choice. Serves about 4. Recipe may be doubled....or quadrupled. Robin�s blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. VEAL WITH BLUE CHEESE SAUCE (serves 6) 1 1/2 lbs veal scallops ( or thin slices of chicken breast...or thin pork cutlets) Salt & pepper 2 TBL butter 1 1/2 TBL brandy 1 1/2 cups beef broth 1 1/2 cups chicken broth 1 1/2 cups whipping cream 4 oz crumbled blue cheese Chopped fresh parsley Sprinkle veal w/salt & pepper. Melt butter in skillet over medium-high heat. Add veal & saute 2 minutes on each side until golden. Transfer to a serving platter & keep warm. Add brandy to skillet. Bring mixture to a boil, scraping up any browned bits. Add beef & chicken broth. Boil 10 minutes or until reduce to about 1 cup. Stir in cream; boil 12 minutes or until slightly thickened. Reduce heat to medium-low; add cheese & whisk until melted. Simmer 8 minutes or until mixture is thickened. Season to taste. Spoon sauce over veal; sprinkle w/parsley.~~ (If you prefer a thicker sauce, a little cornstarch dissolved in water may be added & simmered until thickened. I didn't find it necessary.) Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. Blue satin soup: one 14 oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, g reen onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. I have more!!...See MoreRewriting Recipes
Comments (34)I rewrite everything because I change measurements to weights except for the little ingred like T and t, and use abbreviations like AP, BP, BS, van, and S. I sell jams and bake treats weekly for my farmers market booth so they also include parenthesis for 2x or 3x batches. The recipes are on hand printed index cards and have the date of the first time I made them. I use the same bowls so I write things like "grn bowl 1#6 sug" so I don't have to tare. I do have another list (with photos) on my computer that show the wt of the empty bowl in case it goes missing. Fully written out baking and canning recipes are on my computer in the event that a card is lost or purpled to illegibility (pickled beets do it every time) or I want to give the recipe to someone. I also note who/where the recipe came from and/or have the URL on the computer file and changes from original are in blue. I tried using my laptop in the kitchen but it doesn't work well after airborne flour gets into it, coupled with the fact that I am usually baking several things at once and hate switching screens (unsanitary to touch keyboard), so it is easier to have the old-fashioned index cards in the tuck-in bulletin board at eye level. Like Chase, I use brackets and note the method - so easy to read. I realized that teaching someone my index card hieroglyphics isn't all that difficult to get the hang of if they have baked or canned before, but nearly impossible for the novice. Nancy...See MoreThe daily nag: spelling Wythe Blue
Comments (130)1. The hanging jaw has made its way into acting, too. It drives me nuts. Do these actors think that leaving their mouths open and their jaws slack gives them expression? Interesting that Californian, which was once referred to as a "regionless accent," is now becoming its own variety. The rest of the country is homogenizing. 2. For a fascinating read on the development of English and its varieties, formerly known as dialects, see Baugh and Cable, A History of the English Language, if you haven't already read it. 3. See also, Eats, Shoots & Leaves, even with its lousy editing. 4. Does anyone recall the BBC (maybe PBS?) documentary about English--done in the eighties? Included rap, pubs in Cornwall, etc.?...See Moremama goose_gw zn6OH
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