"Omelet" wrote

> We have too and I like it at work, but it'd take some getting used to at
> the grocery store. ;-) For many not familiar with it tho', it would be
> painful.

That's one of the challanges new military had in Sasebo if it was their
first time overseas. Translating to metrics when it was that old 'tried and
true' USA based recipe 'Mom sent'. Just 'how much to buy' from the shop
keeper was a challange to some at the start. They could handle the idea
that 500g is about a lb, but would get confused when things were sold as 'x'
yen per 100g.

> But only at first...

Correct. It's not that hard when doing dry weights. It's translating USA
recipes which are normally 'volume based' into weight measures then back
that gets folks.

A common recipe may say : Take a cup of cubed cooked potatoes... (ok, in
english thats real easy). How many 100g alotments do you need to get in raw
potatoes? (answer, about 120g raw will yield that after you clean, peel and
chop but depends on how you peel and the variety used. They have a lot of
variety there on potatoes with only the classic Idaho missing).

How about this recipe: 1/4 cup grated cheese.... (hehehe, like any sane
person, get a block and save the rest, this one is easy).

Sure you can cheat with a kitchen scale if you also have how much the item
should weigh, but hate to tell you how 'chiklit small' their kitchens out in
town can be. Room for a weigh scale? You gotta be kidding!

LOL, that reminds me of the time Don got a frozen pizza. Normal USA
Freschetta (sp?). It didnt fit in the oven. Had to cut it in half and cook
it angled in 2 parts. ;-)