How do you like your recipe measurements served?

Please weigh in / Sunday Special #3

We’re a week away from the last cooking class of the 2023 series. Though you just read that it’s a last, it’s also the first in a futture line up of Asian dumpling classes. I harbor fantasies of helping many of you become dumpling kings and queens!

Register to craft and spread dumpling joy. Wontons and siu mai are fabulous for young and mature cooks to make and master. Class info and sign up here.

I’m donating 25% of ticket sales to typhoon Yagi relief efforts in Vietnam. Paid subscribers can apply their discount promo code. 

I was about to write up a sensational Viet tofu dish for you when a comment by Jan made me slowdown. We had an exchange via comments on last Sunday’s lemongrass ice cream about ingredient lines and their measurements — a topic that I often ponder, as all of our cooking and communication styles evolve.

Just like many of you, Jan uses recipes in my books, PTFS and my website. You’re seasoned recipe readers and cooks. Perhaps you have opinions on how you would like PTFS recipes presented? 

Differences exist between online and print recipes. For instance, these ingredients for pho fried rice are from The Pho Cookbook, which is a smallish book so this info was skillfully designed to fit on the page. We wanted to be specific without scaring (or scarring) cooks.

So, let’s discuss how ingredient lines measure up (and don’t). Your experiences and insights will help shape how I write PTFS recipes. 

The following conversation is for paid subscribers, who facilitate the growth and development of this newsletter in many ways. Join us!