Food & Drink

In Which Ms. Bean Answers Mr. Monk’s Question + The Names Of Measuring Spoons & Cups

/ Ally Bean / 197 Comments

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“How many pinches in a dollop?”

We’ve been watching the TV show MONK at night.  It’s currently streaming on Amazon Prime.  The show is silliness wrapped around a mystery, so it’s light and entertaining.

Just what we like.

For anyone unfamiliar with the show, Mr. Monk is a detective who suffers from so many phobias & foibles that half the show is watching him freak out, while the other half of the show is observing how he solves a mystery, usually a murder.

In one episode, “Mr. Monk Goes To The Circus” [Season 2, Episode 4], while attempting to make a mug of cocoa Mr. Monk asks Sharona, his beleaguered assistant, the question shown at the top of this post.  It seems like it might be a rhetorical question, but in fact it is not.

There is an answer that I shall now tell you.

Ready? Here goes.

FIRST you need to know these two facts about measuring spoons:

a PINCH is 1/16th of a teaspoon

3 TEASPOONS is 1 tablespoon

PLUS you need to understand that:

a DOLLOP is 1 + 1/4th tablespoons

THEN you need to do the math:

Knowing that 16 pinches are 1 teaspoon and that 3 teaspoons make 1 tablespoon, I determined that 1 tablespoon is 48 pinches [16 x 3].

But what about the 1/4th of a tablespoon, you might be asking yourself?  Well that’s where it gets more complicated but I figured it out.

Remembering that 1 tablespoon equals 48 pinches, I was able to determine that one fourth of a tablespoon equals 12 pinches [48 ÷ 4].

Thus I added 12 to 48 and arrived at the answer:

60 pinches make a dollop

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 The Names Of Measuring Spoons & Cups

a DROP or a NIP is 1/64th of a teaspoon

a SMIDGEN or a SHAKE is 1/32nd of a teaspoon

a PINCH is 1/16th of a teaspoon

a DASH is 1/8th of a teaspoon

a TAD is 1/4th of a teaspoon

a HALF is 1/2th of a teaspoon

a DESSERTSPOON is 2 teaspoons

a TABLESPOON is 3 teaspoons

a DOLLOP is 1 + 1/4th tablespoons

a WALNUT-SIZE is roughly 2 tablespoons

a SPLASH is less than a drizzle

a DRIZZLE is about 2 tablespoons

a GLUG is more than a drizzle

a HEN’S EGG is 3 to 4 tablespoons

a FISTFUL or a WINEGLASS is 1/4th of a cup

a HANDFUL or a TEACUP or a GILL is 1/2th of a cup

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Sources:

What’s the Difference Between a Pinch, a Dash and a Shake? via Taste of Home

How big is a dollop? via AnswersToAll

A Walnut-Size of Butter via Bygone Food and Recipes

A Glimpse Into The Time Before Morsels: A Recipe, A Realization, A Research Project

/ Ally Bean / 231 Comments

Maybe you know this already and I’m the last to know, but I’m going to tell you my story anyhow.

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I HAPPENED UPON A WRAPPER from a Nestlé Semi-Sweet chocolate product [see photo immediately above].

I found it among the recipes that my mother had saved, filed loosely in an old notebook. The recipes, ranging from the 1940s to the 1990s, are from her mother and newspapers clippings and friends and packaging. No rhyme or reason to them, just saved.

My best guess is the wrapper is from the early 1940s. It intrigued me.

After glancing at the front I looked on the back at the recipe. I skimmed the recipe and it initially looked about the same as any chocolate chip cookie recipe you’d see today.

The copy on the wrapper states that it’s THE ORIGINAL Toll House Chocolate Cookie recipe created by Ruth Wakefield of Whitman, MA. And it could be. However the current Nestlé website says that this recipe, a recipe that differs in one significant way, is the original Toll House Cookie Recipe.

You see, it wasn’t until I turned the package over again and looked closely at the front that I realized this WASN’T a package for Nestlé semi-sweet chocolate morsels [chips] that we have today. It WAS for a bar of chocolate that was to be cut into “pieces the size of a pea” by the person making the cookies.

As in if you want chips of chocolate in your cookies, do it yourself, darling [see photo immediately below].

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I HAD A DUH! MOMENT because I’d no idea that chocolate chips had not always existed, which is a rather lame thing to say. Obviously someone invented them. They don’t fall from the heavens above fully formed, now do they?

After a bit of research I discovered that chocolate chips were originally a kind of molasses chocolate-coated candy made popular in the early 1890s by Kauffmanns of Pittsburgh, PA. In 1897 a court case involving the use of the trademarked name “Trowbridge Chocolate Chips” also described chocolate chips as being molasses chocolate-coated candy.

However by the 1930s as Wakefield’s recipe grew in popularity the term *chocolate chip* morphed from being a kind of candy into being an ingredient in cookies, so much so that by the early 1940s Toll House cookies were often referred to as chocolate chip cookies.

Seeing an opportunity for increased sales, in 1940 Nestlé started making and selling manufactured chocolate chips that they called ‘morsels.’ This was in addition to the semi-sweet chocolate bars for which they were known.

So with that short history lesson on what I’d call the primary ingredient in Toll House Cookies, I’ll end this post by asking you:

Did you know there was a time when you created your own chocolate chips [aka morsels] to put in your cookies?

What do you call cookies that have chocolate chips [aka morsels] in them: Toll House Cookies or Chocolate Chip Cookies?

And more to the point, made any of them lately?

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SOURCES:

A Brief History of the Chocolate Chip via Mental Floss

Chocolate Chip Cookies Chip versus Morsel via New England Recipes

The First “Chocolate Chip” Was a Molasses Candy via Smithsonian Magazine

Who Baked the First Nestlé Toll House Chocolate Chip Cookie? via Chowhound

The One About Making No More Dough

/ Ally Bean / 202 Comments

I WANT YOU TO REALIZE, my gentle readers, that I understand what I’m going to say here is considered controversial in some circles.

I get it.

I’ve been told I’m wrong by many well-meaning people, but I don’t believe them.

Nope, I hang with Einstein on this one. Remember him? He is the genius who said: “Insanity is doing the same thing, over and over again, but expecting different results.” 

Well, it’s with that quote in mind that I share with you my belief that IT IS OKAY TO GIVE UP.

Yes kids, I feel there are times and situations wherein sane, well-adjusted people just. give. up.

One needs to know why she is giving up AND how her life will change because of it. That’s important, of course. But in the end, some times the act of giving up is the best way to get on with your happy life.

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To wit, one must accept the fact that to move forward one has to let go of behaviors and ideas that no longer serve one.

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WHICH IN THIS PARTICULAR CASE would be the idea that I’ll ever be able to make homemade pizza crust that doesn’t taste like stale saltines AND doesn’t give me heartburn.

[I don’t know what it is about using those little packets of yeast, but I always end up chomping on some Tums after I eat anything bread-y I make with those little packets.]

Thus with the foregoing insight into my rational thinking abilities and my admission of pizza-making failures, I shall end this post by sharing a gussied up photo of perfectly wonderful commercially-purchased frozen pizza dough resting on a floured cutting board sitting on our kitchen counter.

This would be pizza dough that I have NOT made, vowing here and now before God and the blogosphere to never again attempt to make pizza dough from scratch.

I. Give. Up.

A Bug In My Beer: News & Nonsense From My Staycation

/ Ally Bean / 152 Comments

A pretend To-Do List I created on my remember the milk app to see how the app works. My conclusion? It’s easy to use & fun, too.

WE WENT ON vacation, or more accurately staycation, last week.

We stayed at home like we’ve been doing, but we called the week a staycation because Z-D didn’t go to work at the kitchen table, his office for the last 6 months– and probably many more.

Instead we did practical things like getting flu shots, and painting the mailbox post, and venturing into a Honey Baked Ham store to get a hambone with which to make soup, and taking things to Goodwill, and replacing the bedroom ceiling fan with a snazzy chandelier [more on that adventure later].

Good projects to a one, but not what I’d describe as vacation activities per se.  Still, like they say, make hay while the sun shines so we were productive.

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IN MY OPINION the highlight of our time at home was a bug dying in my beer.  I’d made myself a lager & lime with fresh lime juice, putting the beverage into a Pilsner glass because I was on vacation staycation and wanted to be fancy, darn it.

As I’m sure you realize when beer is poured onto lime juice bubbles happen, starting at the bottom of the glass around the lime juice itself then moving upward.  I’d taken my drink onto the deck where I planned to sit at our little table and pretend I was in an outdoor pub in England.

[Because if 2020 had unrolled the way I’d planned it, I’d have been in England at some point during the year.  On a real vacation.  But I digress…]

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HOWEVER FATE INTERVENED in the form of a small bug that flew into my beverage, died, then began to float up and down inside the glass.  While I looked on it rode the bubbles from the bottom on the glass to the top, then sank back down to the bottom of the glass on what can only be described as its very own dead bug rollercoaster inside the glass.

Not pleased.

I tried to get the bug out of the glass with the corner of my paper cocktail napkin but it was too fast for me.

Yes, a dead bug was too fast for me.  

Eventually I went into the kitchen, got an iced tea spoon, and returned to the deck where I was able to scoop the dead bug out of my lager & lime which I then drank refusing to worry about buggy germs.

After all it’s 2020 the time of novel coronavirus– and there are worse things than bug germs attempting to harsh my buzz &/or kill me. ‘Ya know?

Keeping it all in perspective, I am.

[FYI: While I’ve enjoyed my Summer Hours I’ll be back to my regular weekly blogging schedule next week. With cooler autumn days ahead I’m feeling that it’ll be time for me to spill the beans here more often.  

I’ll be attempting to post mid-morning because that seems to work for me now that we’re at home all. the. time.  Plus I promise next week I’ll get back to commenting more often on your blogs. Mea culpa.]

Vinegar: One Person’s Magic Is Another Person’s Salad Dressing Ingredient

/ Ally Bean / 183 Comments

IN THESE TIMES OF MONOTONY courtesy of the coronavirus & political blowhards & summer heat I continue my quest to provide thrilling blog content here.  Thus I’m going to show you, my gentle readers, something so exciting I can barely contain myself.

YESTERDAY I RECEIVED THE ABOVE piece of snail mail that tells me I may enjoy life in the fast lane if I order Vinegar: The King of All Cures! by Jerry Baker, America’s No. 1 do-it-yourself expert.  This book of vinegar magic costs $31.96, payable in 4 installments of only $7.99 each. According to Jerry if I buy this book I will: “Never be stuck, stumped, or stymied again!”

BELOW IS AN EXAMPLE OF the kind of magical advice featured in Jerry’s book.  This glimpse into his book is quite the teaser, isn’t it?  As Jerry, author and exclamation point freak, says: “No job’s too big, no job’s too small… Vinegar solves ’em all!”

JERRY ALSO INCLUDED A TESTIMONIAL in the form of a short story about how Peter and Katie, a lovely married couple, made their home smell fresh prior to Peter’s parents coming over for dinner.  [Spoiler alert: It was a close call, but vinegar saved the day.]

AND WITH THAT I SHALL end this informative blog post in which I have confirmed we are still here, virus-free and healthy, while taking the opportunity to ask you the following important questions.

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QUESTIONS OF THE DAY

What magic is keeping you going these days? 🤔

Are you a liberal, moderate, or conservative user of exclamation points? And why? 🤓

Have any good salad dressing recipes? 😋

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