^^ That's what I meant when I said teaspoons and tablespoons. : p Don't EVER get the plastic kind, they're a devil to wash and end up getting incredibly grimy most of the time. (Well, you can, they're just not fun.)
Hmmm.. I use just normal culery half the time Normaly my stuff turns out alright, but most teh stuff I cook I don't use measuring spoons. But the last cake I made I used a measuring spoon.
Cakes I usually measure everything - or more often, just use a mix. A lot of other things I don't measure at all.
Cake mixes are horrible. I'd much rather do the entire thing by scratch, same with pies. Geeze I need to bake something. Seriously. Like now.
I used to make cakes.. from packet mixes all the time when I was younger, I havn't made on in years now. I want to try and cook one from scratch but the last time I tried it fell apart.
My sister has one of the best cheese cake recipes ever. I must steal it. Seriously, tomorrow I'm going to bake something.. maybe bread. : ) (and I'll be sure to get the pretty recipe)
So.. I finally did it. Pinwheels = happiness. If anyone wants the recipe I'll definitely put it up, same with the pretty photo I took. : p
Special Occasion Chili Serves 10-20 1 oz dried mild New Mexico chilies 1 oz dried hot New Mexico chilies ¼ oz dried Cascabel chilies 4 dried habañero chilies 2 Tbsp crushed red pepper flakes (Caribe chilies) 2 Tbsp ground cumin 2 pounds lean beef, cut small 2 pounds lean ground beef 1 large yellow onion, chopped 4 cloves garlic 20 fresh serrano chilies, chopped small 1 large red bell pepper, chopped coarsely 2 large green bell peppers, chopped coarsely 2 Tbsp dried oregano 56 oz canned ground peeled tomatoes 6 tsp salt This is the chili I served at a special event far from home. All the measurements are approximate - nothing was actually measured, but this is my best estimate of what actually went into it. Grind all the dried chiles, including the Caribe flakes, in a blender. You will probably have to do it in several portions, as the dried chilies take up a lot of volume until they are ground up. The stems should be removed, but not the seeds. Mix the cumin with the ground chilies. CAUTION: Wash hands thoroughly after handling dried or fresh chilies, particularly the habañero chilies. In an 8 quart or larger kettle, brown the ground beef and the cut up beef. Add the garlic, onions, ground chili mixture, chopped serrano and bell peppers, and cook until the onions are translucent. Add the remaining ingredients and simmer for at least an hour, stirring occasionally. This was not a particularly mild chili, but it is not blisteringly hot either. Of course, there is a lot of variation from one individual chili pepper to the next, so the actual spiciness may vary. It may seem like a lot of trouble to grind the various dried chilies, but it really isn't and the difference in flavor is well worth it. The Cascabel chilies may be a bit harder to find, but they have a subtle smoky character that adds to the flavor.
