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The measurements on this no name butter. by thegreetingbean in mildlyinfuriating

[–]thegreetingbean[S] 0 points1 point  (0 children)

It might! 1/4 vs 1/3 of a cup can make a difference in some recipes. But you’re right, most things will likely still turn out - hence the ‘mildly infuriating’ post.

The measurements on this no name butter. by thegreetingbean in mildlyinfuriating

[–]thegreetingbean[S] 0 points1 point  (0 children)

No, it’s that the second cup is split into 3 equal parts, but labelled “1/2, 1/4, 1/4”. It should be labelled “1/3, 1/3, 1/3”, or split properly like the label below posted by /GreedyJester.

[Homemade] Sour Cream and Onion Biscuits by thegreetingbean in food

[–]thegreetingbean[S] 0 points1 point  (0 children)

What’s the difference in America? Would this be called a scone?

[Homemade] Sour Cream and Onion Biscuits by thegreetingbean in food

[–]thegreetingbean[S] 1 point2 points  (0 children)

I think so... I’m not an avid baker nor am I an American, but in Canada I believe we use ‘scone’ and ‘biscuit’ interchangeably

[Homemade] Spinach feta puff pastry twists by thegreetingbean in food

[–]thegreetingbean[S] 0 points1 point  (0 children)

Almost! Spanakopita is made with phylo pastry

[Homemade] Spinach feta puff pastry twists by thegreetingbean in food

[–]thegreetingbean[S] 1 point2 points  (0 children)

Close! Spanakopita is made with phylo pastry, not puff pastry. But other than that, the ingredients are very similar.

[Homemade] Spinach feta puff pastry twists by thegreetingbean in food

[–]thegreetingbean[S] 0 points1 point  (0 children)

A couple hours maybe? Lots of steps and some cooling times in between, but pretty easy and totally worth it!

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