« Reading, for Fun and Profit | Main | Turkey Day Preview »

November 19, 2013



Sounds like they could have used a good copyeditor to get that salt thing straightened out!


I make this, too -- I have her Mr. Latte book. How do you feel about "suchlike"?


Looks good. I will have to try it now. I don't understand why we don't use scales for measuring things like salt. It's not as though an electronic scale is expensive. It's a lot cheaper than most good kitchen equipment and a lot smaller. I have a tiny scientific one I use mostly for coffee and for baking.

Anyhow, thanks for the technique!


I like "suchlike" and I'd never heard of "somesuch," but I think we do need words to convey intentional ambiguity that is also easily understandable. It's important how they are used, not that they exist. Obviously, overuse is a problem. But here I am seeing a decent use that is absolutely clear to me.


Instead of "somesuch" I usually would use, "the like."

As in: Use 100% Organic or all-natural, and not Purdue or the like.

And as I am a heathen, I will probably make this with Perdue or the like at some point. Until I get a chicken farm of my own, or a generous chicken farming neighbor.


Yes, bakers weigh out everything, even water! I work with some cookbook authors who include weights as well as volume measurements for all ingredients in all recipes, not just baked goods. And I do use my kitchen scale whenever I can—it's so much more precise.

I say "the like" too.

There's been so much in the news lately about salmonella-contaminated chicken that I feel as though it's worth the extra few bucks to get organic/natural (not that that guarantees safety, but I appreciate the few extra rules and regulations that had to be followed). And I do find that the meat is tastier.

Regardless, do try this recipe as it is REALLY good.

The comments to this entry are closed.

My Photo


Search this blog!

Enter your email address:

Delivered by FeedBurner

Karen Potischman Wise's Facebook Profile