Category Archives: information

Measurement Conversion

Tablespoon/Teaspoon Conversion
3 teaspoons = 1 Tablespoon
1/2 Tablespoon = 1 and 1/2 teaspoons
1 Tablespoon = 3 teaspoons
1.2 teaspoon (US) = 1 teaspoon (UK)
1.2 Tablespoon (US) = 1 Tablespoon (UK)

Tablespoon/Cup Conversion
4 Tablespoons = 1/4 cup
5 and 1/3 Tablespoons = 1/3 cup
8 Tablespoons = 1/2 cup
10 and 2/3 Tablespoons = 2/3 cup
12 Tablespoons = 3/4 cup
16 Tablespoons = 1 cup
1/8 cup = 2 Tablespoons
1/4 cup = 4 Tablespoons
1/3 cup = 5 Tablespoons plus 1 teaspoon
1/2 cup = 8 Tablespoons
1 cup = 16 Tablespoons

Ounce Conversion
1 teaspoon = 1/6 ounce
1 Tablespoon = 0.5 ounce
2 Tablespoons = 1 fluid ounce
8 Tablespoons = 4 fluid ounces
16 Tablespoons = 8 fluid ounces
1/4 cup = 2 fluid ounces
1 cup = 8 fluid ounces

Pint/Quart Conversion
1 cup = 1/2 pint
2 cups = 1 pint
2 pints = 1 quart
4 quarts (liquid) = 1 gallon

Bushel/Peck Conversion
8 quarts (dry) = 1 peck
4 pecks (dry) = 1 bushel

Metric Conversion – Volume
1/4 cup = 60 milliliters
1/2 cup = 120 milliliters
1 cup = 230 milliliters
1 and 1/4 cups = 300 milliliters
1 and 1/2 cups = 360 milliliters
2 cups = 460 milliliters
2 and 1/2 cups = 600 milliliters
3 cups = 700 milliliters
4 cups = (1 quart) .95 liter
1.06 quarts = 1 liter
4 quarts (1 gallon) = 3.8 liters
50 milliliters = .21 cup
100 milliliters = .42 cup
150 milliliters = .63 cup
200 milliliters = .84 cup
250 milliliters = 1.06 cups
1 liter = approximately 4 cups or 1 quart

Metric Conversion – Weight
1/4 ounce = 7 grams
1/2 ounce = 14 grams
1 ounce = 28 grams
1 and 1/4 ounces = 35 grams
1 and 1/2 ounces = 40 grams
2 and 1/2 ounces = 70 grams
4 ounces = 112 grams
5 ounces = 140 grams
8 ounces = 228 grams
10 ounces = 280 grams
15 ounces = 425 grams
16 ounces (1 pound) = 454 grams
1 gram = .035 ounce
50 grams = 1.75 ounces
100 grams = 3.5 ounces
250 grams = 8.75 ounces
500 grams = approximately 1 pound
1 kilogram = approximately 2 pounds

pantry basics

Here are Martha’s suggestions on essential pantry items:

BAKING NEEDS
unbleached all-purpose flour
whole wheat flour
granulated sugar
brown sugar (light & dark)
confectioners sugar
molasses
corn syrup
vanilla beans & extract
raisins
cocoa powder
baking chocolate
chocolate chips
baking powder
baking soda
cornstarch
gelatin
cream of tartar
parchment paper
shortening
vegetable oil spray

H E R B S & S P I C ES
salt
black pepper
crushed red pepper flakes
oregano
bay leaves
thyme
sage
rosemary
dry mustard
paprika
cayenne pepper
curry powder
cumin
cinnamon
ginger
nutmeg
allspice
cloves

CANNED GOODS
chickpeas
black beans
white beans
kidney beans
whole tomatoes
tomato paste
sundried tomatoes
roasted peppers
tuna (in oil or water)
anchovies (in oil)
capers (in vinegar or salt)
olives
cornichons
soy sauce
honey
mustard (dijon)
mayonnaise
ketchup
worcestershire sauce
tabasco
hoisin
chicken stock
condensed milk
evaporated milk
coconut milk
coconut cream
pineapple juice
cranberry juice
jams/jellies
peanut butter

WINES & S P I R I TS
white
red
vermouth
rum
cognac
grand marnier

O I L S
olive
extra-virgin olive
canola
sesame (unflavored & hot)
corn
peanut
grapeseed
VINEGARS
red wine
white wine
rice wine
balsamic
cider
white
tarragon
sherry

PASTA (dry)
linguine
spaghetti
penne
rigatoni
pastina
angel hair
egg noodles
rice noodles
soba noodles

GRAINS
white rice
brown rice
Japanese rice
wild rice
basmati
barley
cornmeal
rolled oats
grits

Conscious Eating

I found this article on Martha’s Web site: (I edited out the crap)

The key to dieting to lose weight is conscious eating says Brent Ridge, M.D., of the department of Geriatrics and Adult Development at the Mount Sinai School of Medicine. Brent Ridge, describes conscious eating as an awareness of both the foods we eat and their source. He advises that we take a moment to pause and reflect before each meal. By regularly taking three deep breaths before we eat—inhaling for a count of five, holding it, and exhaling for a count of five—we can become more present in our bodies and better able to experience our bodies’ feelings, needs, and appetites.

Another step is to engage the senses; appreciate the colors, textures, flavor, and aromas of food. Eat food slowly, savoring each bite; studies have shown that we may get more nutrients from our food when it is eaten in a calm, relaxed way. And, it’s essential to stop eating before we’re full. When we reach a point of satisfaction that measures about a seven on a scale of one to ten—when we feel pleasantly full, not stuffed—we should put the fork down.

They have a kit for sale.

Kind of a Gestalt method to eating.