Ingredient List On allrecipes.com. What? - Page 2

noodleann · ‎06-10-2015

"1 cup milk, fluid."

Funny it doesn't specify cow versus goat versus oat, almond, walnut, etc.

Doesn't say whether it should be whole, or if 2%, 1%, or skim is okay. Often it can make a difference.

Just "fluid." Very odd.

CrazyKittyLvr2 · ‎05-11-2013

@ECBG I get what you are saying. When a recipe calls for sugar, unless it states brown sugar or other specific sugar product, I use plain old white sugar.

Same with milk, unless it says powered. whipping cream, skim, I use plain old fluid white milk.

I figure it's the most obvious ingredient unless otherwise stated.

The municipal water completely had me puzzled. Yeah, I guess you could use bottled, it was strange.

on the bay · ‎03-09-2010

@CrazyKittyLvr2 -

Well, whatever the reason, I got a laugh out of your post and remarks!

So thank you.

And I know you have declined our expectations of a book, you have a great sense of dry humor and a way with words for sure!

Recipes unite lol!

"If you walk the footsteps of a stranger, you'll learn things you never knew. Can you sing with all the voices of the mountains? can you paint with all the colors of the wind?"

GingerPeach · ‎03-12-2010

@CrazyKittyLvr2

You made me curious, so I looked at a few of the blueberry cake recipes on All Recipes and the ones I saw described the eggs as raw, fresh and included other descriptors such as the ones below. It may be they are just protecting themselves from complaints or misunderstandings.

¼ teaspoon Salt, table
2 teaspoons Leavening agents, baking powder, double-acting, sodium aluminum sulfate
⅓ cup Shortening, household, soybean (hydrogenated)-cottonseed (hydrogenated)
¾ cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A

[was Homegirl] Love to be home . . . thus the screen name. Joined 2003.

Sooner · ‎03-10-2010

Nothing wrong with making instructions clearer. Especially since we have many people living here now who weren't raised in this country as well as a lot of 20 somethings who have never cooked before.

millieshops · ‎03-09-2010

Almost sounds as if it was written in another country but I can't imagine whiat country!

jannabelle1 · ‎09-12-2010

@EatWell, why the need to call out the OP? I understood that she's been on the recipe site before and has also been looking at recipes for over 50 years. The OP has always posted here with kind words, and honestly didn't need to called out like that. Also, was it really necessary to tell her to report back how the cake turned out? There's just no need to talk to people like that. Have a nice evening.

Silver Fox1 · ‎08-14-2015

@noodleann wrote:
What's funny to me is specifying "municipal" water. The only reason I could think of is the fact that well water can be high in minerals, and that might alter the outcome of the recipe.

It srtikes me that anyone who is so stupid that they need a reciepe written out in this kind of detail would never know what "municipal water" is, hilarious !