panicnow

I’m too lazy to look it up, but there is a settings in either the office products or group policy that makes it use the old open/save dialogs. I remember setting it up for an octogenarian relative who couldn’t adjust to change.

My only complaint with it is the lack of support for personal vault. I don’t use it heavily on my Mac so maybe I just haven’t encountered other issues.

You might consider what you would do if your source has an issue that syncs the to your off-site copy. If it isn’t a lot of data, you might want to keep another copy or two in either location that is created at a less frequent schedule but would give you a fall back.

As an example, if your files got ransomware encrypted and then sync’d to the off-site location, how would you recover your data?

That is so cool!

The only thing that really matters is the average milk fat %. I like Costco’s 40% heavy cream from a price and quality standpoint. My family drinks skim milk. If I mix those two equally I will end up with about 20% fat which makes a very nice ice cream.

It is hard for me to believe the people who are pro-volume have really tried the weight method with a decent scale. I am so with you on things like honey, corn syrup, molasses. Those require both a volumetric measure and a scraping spatula and it is still so much harder than squeezing the bottle until you hit the right number of grams.

We tested this in our kitchen. A glass pyrex used as precisely as possible was off by more than 5% in repeated tests. Our kitchen scale was off by less than 1% for weights over 5g.

And honestly, I am comfortable just pouring the milk/water/vanilla directly into the bowl that is on the scale. No utensil to get dirty. I recognize that I could over pour and mess things up but it just doesn’t happen. I can hit 15g of vanilla more accurately with the scale than with a measuring spoon.

I had my wife try to measure water in a glass measuring cup accurately and consistently. I had her measure the same amount multiple times. Her variance was so far off the variance of the scale, that I convinced her that liquids should be done by weight when possible.

I think that if I had a cylinder like I used decades ago in chemistry class, I might be able to get consistent kitchen measurements. But my glass pyrex measuring cup with numbers on the side is terrible.

If I make a recipe multiple times, it gets re-written for weight versus volume.

The baking recipe sites I use regularly like kingarthurbaking.com and nytimes.com/recipes pretty much always use weights. Some old recipes will still use volume. Unless the source is old (printed cookbooks, historical recipes online) I definitely have a prejudice against sites that rely on volume.

Heavy cream weighs less, about 95%, than what water weighs. I can’t really think of a liquid that I would expect to weigh 50% more than water. I remember reading once about something called “heavy water”. Maybe that is what they were referring to?

Baking powder isn’t too bad for a lot of recipes, but baking soda and spices are used in such tiny amounts that my kitchen scales do not measure them accurately.

It does, but I would still rather use grams usually. My ice cream base recipe says 500g skim milk and 470g heavy cream. I don’t have to get a measuring cup dirty—I just pour them into the bowl.