On 08/04/20 01:15, Cindy Hamilton wrote:
> On Tuesday, April 7, 2020 at 9:23:48 AM UTC-4, F Murtz wrote:
>> On 07/04/20 22:58, Cindy Hamilton wrote:
>>> On Tuesday, April 7, 2020 at 8:51:21 AM UTC-4, F Murtz wrote:
>>>> You yanks use mad measurements,I just found a crumble recipe, 12
>>>> tablespoons of butter [impossible] they wanted it grated,it would need
>>>> to be hard.
>>>> butter should be by weight unless melted is specified and even if so it
>>>> would be better by weight then melted.
>>>
>>> 12 tablespoons is 1.5 sticks of butter in the configuration most
>>> commonly sold in U.S. markets. The paper wrappers are marked in
>>> tablespoon increments. One stick of butter is 0.25 pound.
>>>
>>>> I realize that you also have a size which we do not have but once you
>>>> know it is easy, but this spoon rubbish took me ages to figure out with
>>>> google
>>>> Can any one explain how this spoonful of butter started?
>>>
>>> Home cooks in the U.S. don't weigh their ingredients. Stick to Euro
>>> recipes if volumetric measurements bother you.
>>>
>>> Cindy Hamilton
>>>
>> Still mad to me.
>
> How nice for you.
>
> Here's a big reason we use volumetric measurements:
>
> <https://en.wikipedia.org/wiki/Fannie_Farmer#Cookbook_fame>
>
> Cindy Hamilton
>
So I think I might start a new system with as much sense,I am going to
sell my butter in logs with them marked off in thimbles :]

On Tuesday, April 7, 2020 at 12:35:40 PM UTC-4, F Murtz wrote:
> On 08/04/20 01:15, Cindy Hamilton wrote:
> > On Tuesday, April 7, 2020 at 9:23:48 AM UTC-4, F Murtz wrote:
> >> On 07/04/20 22:58, Cindy Hamilton wrote:
> >>> On Tuesday, April 7, 2020 at 8:51:21 AM UTC-4, F Murtz wrote:
> >>>> You yanks use mad measurements,I just found a crumble recipe, 12
> >>>> tablespoons of butter [impossible] they wanted it grated,it would need
> >>>> to be hard.
> >>>> butter should be by weight unless melted is specified and even if so it
> >>>> would be better by weight then melted.
> >>>
> >>> 12 tablespoons is 1.5 sticks of butter in the configuration most
> >>> commonly sold in U.S. markets. The paper wrappers are marked in
> >>> tablespoon increments. One stick of butter is 0.25 pound.
> >>>
> >>>> I realize that you also have a size which we do not have but once you
> >>>> know it is easy, but this spoon rubbish took me ages to figure out with
> >>>> google
> >>>> Can any one explain how this spoonful of butter started?
> >>>
> >>> Home cooks in the U.S. don't weigh their ingredients. Stick to Euro
> >>> recipes if volumetric measurements bother you.
> >>>
> >>> Cindy Hamilton
> >>>
> >> Still mad to me.
> >
> > How nice for you.
> >
> > Here's a big reason we use volumetric measurements:
> >
> > <https://en.wikipedia.org/wiki/Fannie_Farmer#Cookbook_fame>
> >
> > Cindy Hamilton
> >
> So I think I might start a new system with as much sense,I am going to
> sell my butter in logs with them marked off in thimbles :]

Our system makes sense for the U.S.

Look, I'd like to go SI as much as the next thinking American. But we've
got what we've got, and your whining isn't going to change the way our
recipes are written.

Perhaps you should turn your considerable intelligence to writing an app
that will automatically and completely convert any U.S. recipe into
accurate SI measurements.

Now, if you'll excuse me, I'm off to relabel the speedometer in my car
to furlongs per fortnight.

Cindy Hamilton

On 2020-04-07 10:49 a.m., Cindy Hamilton wrote:
> On Tuesday, April 7, 2020 at 12:35:40 PM UTC-4, F Murtz wrote:
>> On 08/04/20 01:15, Cindy Hamilton wrote:
>>> On Tuesday, April 7, 2020 at 9:23:48 AM UTC-4, F Murtz wrote:
>>>> On 07/04/20 22:58, Cindy Hamilton wrote:
>>>>> On Tuesday, April 7, 2020 at 8:51:21 AM UTC-4, F Murtz wrote:
>>>>>> You yanks use mad measurements,I just found a crumble recipe, 12
>>>>>> tablespoons of butter [impossible] they wanted it grated,it would need
>>>>>> to be hard.
>>>>>> butter should be by weight unless melted is specified and even if so it
>>>>>> would be better by weight then melted.
>>>>>
>>>>> 12 tablespoons is 1.5 sticks of butter in the configuration most
>>>>> commonly sold in U.S. markets. The paper wrappers are marked in
>>>>> tablespoon increments. One stick of butter is 0.25 pound.
>>>>>
>>>>>> I realize that you also have a size which we do not have but once you
>>>>>> know it is easy, but this spoon rubbish took me ages to figure out with
>>>>>> google
>>>>>> Can any one explain how this spoonful of butter started?
>>>>>
>>>>> Home cooks in the U.S. don't weigh their ingredients. Stick to Euro
>>>>> recipes if volumetric measurements bother you.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> Still mad to me.
>>>
>>> How nice for you.
>>>
>>> Here's a big reason we use volumetric measurements:
>>>
>>> <https://en.wikipedia.org/wiki/Fannie_Farmer#Cookbook_fame>
>>>
>>> Cindy Hamilton
>>>
>> So I think I might start a new system with as much sense,I am going to
>> sell my butter in logs with them marked off in thimbles :]
>
> Our system makes sense for the U.S.
>
> Look, I'd like to go SI as much as the next thinking American. But we've
> got what we've got, and your whining isn't going to change the way our
> recipes are written.
>
> Perhaps you should turn your considerable intelligence to writing an app
> that will automatically and completely convert any U.S. recipe into
> accurate SI measurements.
>
> Now, if you'll excuse me, I'm off to relabel the speedometer in my car
> to furlongs per fortnight.
>
> Cindy Hamilton
>
Actually, there have been many good baking books by US authors recently
that not only give the recipes in weights but also recommend the SI
system. It is so much easier to scale recipes using metric measurements.
Of course, they have to put the volume equivalents with the grams.
The odd one will give weights in oz but surely 75g is easier to measure
than 2 2/3oz, and I've seen some really odd fractions of ounces in some
recipes.

On 4/7/2020 12:17 PM, graham wrote:
> On 2020-04-07 10:49 a.m., Cindy Hamilton wrote:
>> On Tuesday, April 7, 2020 at 12:35:40 PM UTC-4, F Murtz wrote:
>>> On 08/04/20 01:15, Cindy Hamilton wrote:
>>>> On Tuesday, April 7, 2020 at 9:23:48 AM UTC-4, F Murtz wrote:
>>>>> On 07/04/20 22:58, Cindy Hamilton wrote:
>>>>>> On Tuesday, April 7, 2020 at 8:51:21 AM UTC-4, F Murtz wrote:
>>>>>>> You yanks use mad measurements,I just found a crumble recipe, 12
>>>>>>> tablespoons of butter [impossible] they wanted it grated,it
>>>>>>> would need
>>>>>>> to be hard.
>>>>>>> butter should be by weight unless melted is specified and even
>>>>>>> if so it
>>>>>>> would be better by weight then melted.
>>>>>>
>>>>>> 12 tablespoons is 1.5 sticks of butter in the configuration most
>>>>>> commonly sold in U.S. markets.Â* The paper wrappers are marked in
>>>>>> tablespoon increments.Â* One stick of butter is 0.25 pound.
>>>>>>
>>>>>>> I realize that you also have a size which we do not have but
>>>>>>> once you
>>>>>>> know it is easy, but this spoon rubbish took me ages to figure
>>>>>>> out with
>>>>>>> google
>>>>>>> Can any one explain how this spoonful of butter started?
>>>>>>
>>>>>> Home cooks in the U.S. don't weigh their ingredients. Stick to Euro
>>>>>> recipes if volumetric measurements bother you.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> Still mad to me.
>>>>
>>>> How nice for you.
>>>>
>>>> Here's a big reason we use volumetric measurements:
>>>>
>>>> <https://en.wikipedia.org/wiki/Fannie_Farmer#Cookbook_fame>
>>>>
>>>> Cindy Hamilton
>>>>
>>> So I think I might start a new system with as much sense,I am going to
>>> sell my butter in logs with them marked off in thimblesÂ* :]
>>
>> Our system makes sense for the U.S.
>>
>> Look, I'd like to go SI as much as the next thinking American. But we've
>> got what we've got, and your whining isn't going to change the way our
>> recipes are written.
>>
>> Perhaps you should turn your considerable intelligence to writing an app
>> that will automatically and completely convert any U.S. recipe into
>> accurate SI measurements.
>>
>> Now, if you'll excuse me, I'm off to relabel the speedometer in my car
>> to furlongs per fortnight.
>>
>> Cindy Hamilton
>>
> Actually, there have been many good baking books by US authors
> recently that not only give the recipes in weights but also recommend
> the SI system. It is so much easier to scale recipes using metric
> measurements. Of course, they have to put the volume equivalents with
> the grams.
> The odd one will give weights in oz but surely 75g is easier to
> measure than 2 2/3oz, and I've seen some really odd fractions of
> ounces in some recipes.

Â* I portion my bread dough out in grams ONLY because the scale I was
given for free is a gram scale . When I portion out meat for the freezer
I convert the number of ounces I want to grams ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Tue, 7 Apr 2020 17:02:26 -0500, Terry Coombs >
wrote:


> * I portion my bread dough out in grams ONLY because the scale I was
>given for free is a gram scale . When I portion out meat for the freezer
>I convert the number of ounces I want to grams ...

My kitchen scale does ounces OR grams, just have to hold down a button
when turning it on.

I get recipes off the Net, and the best have both measurements, I only
bother with the gram only ones if they look really worth the effort

On Tue, 07 Apr 2020 15:40:26 -0700, Still Bud >
wrote:

>On Tue, 7 Apr 2020 17:02:26 -0500, Terry Coombs >
>wrote:
>
>
>> Â* I portion my bread dough out in grams ONLY because the scale I was
>>given for free is a gram scale . When I portion out meat for the freezer
>>I convert the number of ounces I want to grams ...
>
>My kitchen scale does ounces OR grams, just have to hold down a button
>when turning it on.
>
>I get recipes off the Net, and the best have both measurements, I only
>bother with the gram only ones if they look really worth the effort

There are also oodles of conversion sites.

On 2020-04-07 4:41 p.m., Bruce wrote:
> On Tue, 07 Apr 2020 15:40:26 -0700, Still Bud >
> wrote:
>
>> On Tue, 7 Apr 2020 17:02:26 -0500, Terry Coombs >
>> wrote:
>>
>>
>>> Â* I portion my bread dough out in grams ONLY because the scale I was
>>> given for free is a gram scale . When I portion out meat for the freezer
>>> I convert the number of ounces I want to grams ...
>>
>> My kitchen scale does ounces OR grams, just have to hold down a button
>> when turning it on.
>>
>> I get recipes off the Net, and the best have both measurements, I only
>> bother with the gram only ones if they look really worth the effort
>
> There are also oodles of conversion sites.
>
But stay clear of those operated by televangelists!

On 4/7/2020 5:40 PM, Still Bud wrote:
> On Tue, 7 Apr 2020 17:02:26 -0500, Terry Coombs >
> wrote:
>
>
>> Â* I portion my bread dough out in grams ONLY because the scale I was
>> given for free is a gram scale . When I portion out meat for the freezer
>> I convert the number of ounces I want to grams ...
> My kitchen scale does ounces OR grams, just have to hold down a button
> when turning it on.
>
> I get recipes off the Net, and the best have both measurements, I only
> bother with the gram only ones if they look really worth the effort
>
>
>

Â* My scale is a triple beam Ohaus balance with weights to increase the
range to 2610 grams ... I had to make weights for it , the lady I got it
from had lost them . She used it to weight ingredients for her clay
mixes , she's a potter . I use it mostly for bread and portioning out
meat for the freezer .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 23:40 7 Apr 2020, Still Bud said:

> On Tue, 7 Apr 2020 17:02:26 -0500, Terry Coombs >
> wrote:
>
>
>> * I portion my bread dough out in grams ONLY because the scale I was
>>given for free is a gram scale . When I portion out meat for the freezer
>>I convert the number of ounces I want to grams ...
>
> My kitchen scale does ounces OR grams, just have to hold down a button
> when turning it on.
>
> I get recipes off the Net, and the best have both measurements, I only
> bother with the gram only ones if they look really worth the effort

Effort?

To make it even easier, some scales convert a "live" reading to ounces or
grams, rather than needing to pre-select the units when you switch on.

"Terry Coombs" wrote in message ...

On 4/7/2020 12:17 PM, graham wrote:
> On 2020-04-07 10:49 a.m., Cindy Hamilton wrote:
>> On Tuesday, April 7, 2020 at 12:35:40 PM UTC-4, F Murtz wrote:
>>> On 08/04/20 01:15, Cindy Hamilton wrote:
>>>> On Tuesday, April 7, 2020 at 9:23:48 AM UTC-4, F Murtz wrote:
>>>>> On 07/04/20 22:58, Cindy Hamilton wrote:
>>>>>> On Tuesday, April 7, 2020 at 8:51:21 AM UTC-4, F Murtz wrote:
>>>>>>> You yanks use mad measurements,I just found a crumble recipe, 12
>>>>>>> tablespoons of butter [impossible] they wanted it grated,it
>>>>>>> would need
>>>>>>> to be hard.
>>>>>>> butter should be by weight unless melted is specified and even
>>>>>>> if so it
>>>>>>> would be better by weight then melted.
>>>>>>
>>>>>> 12 tablespoons is 1.5 sticks of butter in the configuration most
>>>>>> commonly sold in U.S. markets. The paper wrappers are marked in
>>>>>> tablespoon increments. One stick of butter is 0.25 pound.
>>>>>>
>>>>>>> I realize that you also have a size which we do not have but
>>>>>>> once you
>>>>>>> know it is easy, but this spoon rubbish took me ages to figure
>>>>>>> out with
>>>>>>> google
>>>>>>> Can any one explain how this spoonful of butter started?
>>>>>>
>>>>>> Home cooks in the U.S. don't weigh their ingredients. Stick to Euro
>>>>>> recipes if volumetric measurements bother you.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> Still mad to me.
>>>>
>>>> How nice for you.
>>>>
>>>> Here's a big reason we use volumetric measurements:
>>>>
>>>> <https://en.wikipedia.org/wiki/Fannie_Farmer#Cookbook_fame>
>>>>
>>>> Cindy Hamilton
>>>>
>>> So I think I might start a new system with as much sense,I am going to
>>> sell my butter in logs with them marked off in thimbles :]
>>
>> Our system makes sense for the U.S.
>>
>> Look, I'd like to go SI as much as the next thinking American. But we've
>> got what we've got, and your whining isn't going to change the way our
>> recipes are written.
>>
>> Perhaps you should turn your considerable intelligence to writing an app
>> that will automatically and completely convert any U.S. recipe into
>> accurate SI measurements.
>>
>> Now, if you'll excuse me, I'm off to relabel the speedometer in my car
>> to furlongs per fortnight.
>>
>> Cindy Hamilton
>>
> Actually, there have been many good baking books by US authors
> recently that not only give the recipes in weights but also recommend
> the SI system. It is so much easier to scale recipes using metric
> measurements. Of course, they have to put the volume equivalents with
> the grams.
> The odd one will give weights in oz but surely 75g is easier to
> measure than 2 2/3oz, and I've seen some really odd fractions of
> ounces in some recipes.

I portion my bread dough out in grams ONLY because the scale I was
given for free is a gram scale . When I portion out meat for the freezer
I convert the number of ounces I want to grams ...

Snag

===

My scale does both at the touch of a button <g>




--
This email has been checked for viruses by AVG.
https://www.avg.com

On Tuesday, April 7, 2020 at 11:35:40 AM UTC-5, F Murtz wrote:
>
> So I think I might start a new system with as much sense,I am going to
> sell my butter in logs with them marked off in thimbles :]
>
No, you just need to pick up a pound of American butter available in every
single grocery store and many curbside markets here. Open the package and
take out one stick (the weight of that stick will be 4 ounces) and look at
the measurements clearly given on every single stick in the package.

It not hard to cut off a tablespoon of butter from that stick or even to
halve that tablespoon. It can't be that difficult to guestimate a tablespoon
or even a teaspoon of butter from what's available in your kitchen in your
country if you're a moderate cook.

On 08/04/20 03:02, wrote:
> On Tuesday, April 7, 2020 at 11:35:40 AM UTC-5, F Murtz wrote:
>>
>> So I think I might start a new system with as much sense,I am going to
>> sell my butter in logs with them marked off in thimbles :]
>>
> No, you just need to pick up a pound of American butter available in every
> single grocery store and many curbside markets here

A bit difficult from Australia.

.. Open the package and
> take out one stick (the weight of that stick will be 4 ounces) and look at
> the measurements clearly given on every single stick in the package.
>
> It not hard to cut off a tablespoon of butter from that stick or even to
> halve that tablespoon. It can't be that difficult to guestimate a tablespoon
> or even a teaspoon of butter from what's available in your kitchen in your
> country if you're a moderate cook.
>

On Tuesday, April 7, 2020 at 8:28:46 PM UTC-5, F Murtz wrote:
>
> On 08/04/20 03:02, wrote:
> >
> > No, you just need to pick up a pound of American butter available in every
> > single grocery store and many curbside markets here
>
> A bit difficult from Australia.
>
Thus my statement from earlier today:
>
> It can't be that difficult to guestimate a tablespoon
> > or even a teaspoon of butter from what's available in your kitchen in your
> > country if you're a moderate cook.