"sf" > wrote in message
...
> On Sun, 12 Jul 2009 10:37:07 -0400, "cshenk" > wrote:
>
>>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.
>
> I agree... You can think in either measurement, but it's the
> conversion that kills you.
>
The annoying thing is that I think in celsius WRT the weather but in
Foreignheit for cooking because all the damned cookers in N.America are
calibrated in that system (except for the Miele and other imports that cost
the earth but are fabulous! I want one to replace my Bosch).