Also apparently in Britain.
Eggs are sold in packages of 10 here. How are they sold in other metric countries?
I think most people have baking soda for fridge odors/cleaning but that’s kind of an exception. For most other items , it’s about how often you use that ingredient because there are meal kits that include the tiny amount of spices needed for a single meal - I assume the market for those meals is people who don’t cook much. And if you don’t bake much, you won’t need a lot of flour or baking powder. I’m sure most people, even in the US buy yeast in those envelopes with an ounce or so . I buy a pound or two at a time. I don’t have a problem with measuring ingredients - but I wish I could buy a couple of tablespoons of capers because that’s about all I’ll use in a year.
Packages of 24, 12, 10, 6 and 4 in Denmark. We are, egg-wise, still stuck in the past.
Yeah, baking is certainly less common in the US now than when i was a kid. Maybe we’ll move towards buying spices and baking powder in little measured packets.
Fwiw, i see more and more small packages of flour for sale. They are probably 2 pounds, or 1 pound, not a kilo. But all the specialty floors only come in smaller quantities, and the standard package of sugar recently shrank from 5lbs to 4, with smaller plastic cylinders becoming more common.
Do they only have the big jars of capers where you’re at? There’s 5 oz jars in a lot of the grocery stores I go to. That should be about 5-6 Tbsp, or maybe that’s still too big for your needs:
https://www.meijer.com/shopping/product/meijer-non-pareil-capers-5-oz/71373346502.html
That’s about the size I buy - and I’ll either end up throwing half the jar away (because it’s too old or I don’t know how old it is) or going out of my way to use them up.
Yeah, I always seem to find a jar of half-used capers hiding in the back of my fridge myself. They seem to last a good year or so, but if they start drying out, I’ll toss 'em. I think the only reason I really buy them is to make tartar sauce. Oh, pasta puttanesca. I still somehow take my time getting through them, even though puttanesca is one of my favorite pasta dishes. Mostly because nobody else in the house eats it, so I don’t end up making it for myself very often.
I throw a few capers into a salad, add a couple to a meat sandwich, put a couple in an omelet, etc. Capers are underutilized IMO.
Well, if you insist.
< Dances about while planning an escapade >
There’s also lemon-caper chicken or whatever. Once again, if I’m making it, it’s gonna all have to be for myself, so I don’t bother. That said, I do make a lot of Italian cold cut subs at home these days, and I bet they would be a great addition there.
They sell yeast in boxes of little packets which are just enough for bread makers.
I bought some capers for an event i hosted. I took home the leftovers. A year later, i brought the same jar to the same event. I don’t think anyone noticed they were old.
But 5oz is a lot.
That’s true. During the pandemic lockdowns, when we baked all our bread, mostly in the a bread maker, i bought a pound of yeast and we used measuring spoons to put it in the bread maker. But I’ve also used the packets.
Yeah, they don’t get old very quickly with all that brine.
Actually, I made a mistake. That’s not the small one. There’s a 2.25 oz jar, which is about 4 tablespoons.
Oddly enough, I just looked to see what I have, and apparently I am actually out of capers. So, well, time to buy another jar for the next few months.
(I guess I must use the 5 oz jar, as a lb of pasta uses about 1/2 the jar of capers.)
Every once in a while, actually just once but I plan to do it again, I took all the opened jars of capers, roasted peppers, pepper rings, olives, lone pickles, other whatnot and chopped them up to make a very nice relish. I really should do that more often because I’ll end up throwing them away when space in the fridge gets tight. Unfortunately that’s usually the first time I think about them after opening them in the first place. Then on top of the waste it’s inevitable that a few days later I’d like to make something that really could have been better with a few capers.
I had to google what a “caper” is, because it is not something I’ve ever knowingly encountered. Looking at pictures, it’s quite possible I have seen them, but ignored them as weird-looking olives. (I can’t tolerate olives.)
This is true of measuring cups. But I’ve never seen a recipe that advised 1 gram of baking powder. And I’m pretty sure if I tried to order a scale to measure that, I’d be in line for a visit from the DEA.
Not true. When I was hand feeding budgerigar chicks I needed a scale that could weigh newly hatched chicks. There are many uses for precise measurement tools other than drugs.
Oh, I’m not questioning that. Two friends of mine got visited after ordering lights for their reef aquariums though. It does happen. ;-\