Thirsty - Posted - 06/08/2014:  22:18:37

At Bi-LO, 14.5 oz.  How much does it weigh where you shop?  Why not make it a pound, and charge a few extra bucks?

Now I curious, is a "Quarter Pounder", a quarter of a pound?  If so, is the bun & all a quarter of a pound, or is the "meat" pattie a quarter pound, (as originally advertised)?  Which brings up another question...."meat"? 

figmo59 - Posted - 06/09/2014:  03:45:53

McDonalds..has ah disclaimer..

1/4lb.of meat..(or whut evah it id..)
Before cookin..

Tom Smith - Posted - 06/09/2014:  04:14:47

A pound cake is traditionally made with a pound each of four ingredients: flour, butter, eggs, and sugar… so It should weigh about 4 pounds.

Bill Rogers - Posted - 06/09/2014:  04:31:11

Of course, most folks today wouldn't want to buy such a 4-pounder to take home--hence the smaller sizes.

BlowingRockNC - Posted - 06/09/2014:  05:19:32

All I can say is that it will weigh less after I've been near it.

trapdoor2 - Posted - 06/09/2014:  06:48:26

quote:

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Originally posted by Tom Smith

A pound cake is traditionally made with a pound each of four ingredients: flour, butter, eggs, and sugar… so It should weigh about 4 pounds.

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Except that you cook it and a good bit of water is driven off in the process. Perhaps 10%?

KE - Posted - 06/09/2014:  09:04:08

Most of cooking is based on simple ratios.  So, pound cake is 1:1:1:1 and you can scale up or down according to convenience and number of people served.

Nels - Posted - 06/09/2014:  09:17:01

ahhhhh..'horse feathers'  

G Edward Porgie - Posted - 06/09/2014:  09:30:42

An acquaintance of mine used to call large piles of dog pooh "Quarter pounders."

eagleisland - Posted - 06/09/2014:  10:40:02

quote:

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Originally posted by KE

Most of cooking is based on simple ratios.  So, pound cake is 1:1:1:1 and you can scale up or down according to convenience and number of people served.

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Correction: most BAKING is based on simple ratios. We get into cuisine, rather than patisserie, and the formulas fly out the window.

KE - Posted - 06/09/2014:  10:45:28

quote:

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Originally posted by eagleisland

quote:

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Originally posted by KE

Most of cooking is based on simple ratios.  So, pound cake is 1:1:1:1 and you can scale up or down according to convenience and number of people served.

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Correction: most BAKING is based on simple ratios. We get into cuisine, rather than patisserie, and the formulas fly out the window.

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How about sauces?

Nels - Posted - 06/09/2014:  10:54:14

my formula....one dab, a dash, two shakes, a scoop or two,....taste...and add more!!