1 Tablespoon of butter = 0.5 ounces 1 Stick of butter = 1/2 cup or 4 ounces 1 Cup of butter = 8 ounces Organic stickers have 5 digits and start with 9 Conventional stickers have 4 digits and start with 4 GMO stickers have 5 digits and start with 8 1 teaspoon of sugar = 4 grams Clarified Butter is milk fat rendered from butter to separate the mild solids and water from the butterfat. Smoke point is 485 degrees. Smoke point for regular butter is 325-375 degrees. Clarified butter is preferred for sauteing. Has a long self life and does not require refrigeration. Ghee is made by cooking clarified butter longer to caramelize the milk solids, resulting in a nutty flavor. 1 TBSP fresh ginger root = 1/8-1/4 tsp ground ginger 1 cup shredded cheese = 4 oz. 1 cup light brown sugar + 1 TBSP molasses = dark brown sugar Cocoa had 8.4mg caffeine per TBSP, and 106 mg theobromine Popcorn: Try 1/3 cup and 1 TBSP oil for 2 people Julie's recipe conversion: 3.5 grams salt = 0.62 tsps 0.62 = 0.5 + 0.12 tsps 0.62 = 1/2 + 1/8 tsps Grape seed oil has a low smoke point. Can become rancid or turn into trans fats when exposed to high temps. Use at room temperature as a drizzle instead. Peanut Oil has a smoke point of 450 degrees. Equal in health benefits to olive oil? Do not reheat celery. Root vegetables get nitrates from soil. Nitrates turn to carcinogenic nitrites when reheated. Do not reheat potatoes...provides breeding ground for bacteria. Do not reheat rice...spores not destroyed during cooking process. Time table for keeping ingredients: Baking soda 3 years (test 1/4 cup with 4 tsps vinegar - if it bubbles, it is ok), baking powder 6 months to 1 year, ground spices 3-4 years, leafy herbs 1-3 years, whole spices 4 years, extracts (except Vanilla, which doesn't expire) 4 years. 1 cup milk plus 1 tablespoon lemon juice can be substituted for Buttermilk. Let milk and lemon juice stand for 5 minutes before use.