On Monday, September 28, 2015 at 3:56:00 PM UTC-4, The Practical BBQ'r! wrote:
>
> My motive for this is that I'm constantly re-sizing recipes when I make sausage according to how much meat I use. The USA teaspoon, tablespoon, 1/3 cup, etc are a nightmare to reduce!

The small differences do not matter. Just put in how much spice or herb that you think is correct. A good result does not come from exact measure. (Even in baking, where exact weight is certainly desirable, factors such as humidity, altitude, room temperature will make the astute cook [not me] vary the quantities.)

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