h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I must confess recipes in English is something I really never studied... I'd appreciate if someone could proof read this recipe for me... Thank you!

Well, could you elaborate on the ginger? Is it fresh ginger root or candied ginger? And you should give the size of the pieces.

And, if you mean a whole jar of cinnamon, is it powdered or in stick form? And you should specify the size of the jar (example: 2oz jar of stick cinnamon).

I can't wait to try this recipe!

Hi Witty, thanks for helping me with this one!

The ginger root is dried, I think, and here in Sweden you buy it in ordinary spice jars, and it is already broken into pieces... got any handy expression for pieces about the size of half a thumb?

Would you say 2oz is the regular size for spice jars?

Titania, I'm happy to try!

The average weight in a spice jar is difficult to guess at. Here in the US, the there are about 4 different size containers that spices come in. The sizes of the containers are fairly standard, but weight of the contents depends on the spice within. A container of dried oregano leaves would weigh far less than a container of whole nutmeg.

I think it would be most accurate to specify a dry measure for any ingredients easily scooped into measuring spoons or cups, like ground cinnamon. For bulky items indicate the size and amount. I think '3 pieces about the size of half a thumb' is perfectly okay. For cinnamon sticks, I would specify the length and number of sticks.

I now have a new respect for people who write cookbooks for a living!

Hang on, everyone, I have to check if the ginger is fresh or dried, and then I have to check how many (or weight) cinnamon sticks a standard Swedish spice jar contains...

If the skin of the sour orange is prepared in tiny shreds, it's called the 'zest of 1 1/2 oranges'.

This recipe is sounding better and better!

Oh, Witty, how you confuse me!

Those sour orange skins can be bought dried in pouches (in Sweden)... and you don't need to shred it, just let it soak in the vodka...

*more and more confused attempting to translate a Swedish recipe into English, beginning to feel she's the Muse of Confusion, alright!*

Okay, then pretend I never made that 'zesty' post.

Since h2g2 is a global community, I guess you need to be very specific about the ingredients. The better you describe each item, the easier it will be for the non-Swedish to find either the item or an acceptable substitute.

Hopefully, after you go through all this trouble, it will become included in the Edited Guide.

Are you sure? I mean, the article itself was written by someone who's NOT a Researcher...? *confused again*

Well, I think you just have to present it a little differently.

You are a 'Researcher'. You've done some research. I think you should write the history in your own words and cite the sources where you found the information.

But I'm no expert in this matter. I've only written one entry myself that was submitted (it happens to be a recipe ), and it's still in the old queue.

You know, Loony is a sub-editor. Why don't you ask his opinion?

OK, I'll try that...

Titania, I have sent an edited version of your article to you by email. I included a sample recipe which you can alter to suit your needs.

You may pick up a few ideas from an article I wrote about kumquat brandy. It lives at http://www.h2g2.com/A185645

The only contact I had with the persons behind first part of article I contacted by mail asking if it's OK to use their stuff.
They replied 'OK as long as you state where you got it from'
I wrote the article, and rechecked with them, giving them the URL.
They replied 'OK'.

And that's it. If taking a look at the article didn't make them curious about h2g2, I don't care. Don't know them, even.

Mabye one day I will rephrase this (thanks Looney) and make a 'recommended' article, but for now I will just leave it as a reference for people tasting my Glögg at the saga of Blood On Ice.

And I have polished off the recipe. Enjoy!

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OK, OK, I'll do that - just haven't got the time right now, later...

Swedish sheilas. I don't know. I really don't.

Could be my Finnish Sisu giving me a mixed up personality, both parents Finnish, but was born and grew up in Sweden - why do you think I applied to become Muse of Confusion?

Hi Witty! How are you today? How's the weather?

Hi, Titania! It's overcast and extemely humid along the New Jersey shore today.

I'm about to jump on my treadmill for a 2 mile walk. I will 'glisten', but I won't have nearly as much fun as you have in a flamenco class! Then I'm going outside to work on my landscaping. All in all, a very RL day. See you later!