On Fri, 30 Apr 2010 17:47:07 -0600, Arri London >
wrote:

>
>
>"J. Clarke" wrote:
>>
>> On 4/29/2010 6:53 PM, Arri London wrote:
>> >
>> >
>> > "J. Clarke" wrote:
>> >>
>> >> Just broke my 1 cup Fire-King measuring cup that I've have for so long I
>> >> don't remember when I got it. Was about to go out and get another one
>> >> when it occurred to me that I'm seeing all kinds of fancy measuring cups
>> >> in the stores--are any of them worthwhile improvements over the ordinary
>> >> Pyrex/Fire King/whatever glass ones?
>> >
>> > If you want real accuracy, get labware However the Pyrex ones are
>> > good.
>>
>> Do you have a source for labware that's marked in ounces for a
>> reasonable price?
>
>
>I don't know any labware that is marked in ounces. It's all metric
>AFAIK.
>
>Most cities have someone who sells surplus lab glassware.

No one who knows how to cook cares about Rx accuracy.

I doubt I actually measure anything more than ten times a year; I
measure rice/oatmeal and liquid, I weigh flour. Lately I buy pasta
in 6 lb bags so I weigh out a pound or there abouts. I weigh meat for
my burgers; 14 ounces. Most everything I go by eyeball/feel. I've
never measured an onion in my life.. there is no such thing as cup of
diced onion, a cup of diced onion does NOT exist. When I use onion I
choose on of a size most suitable for the dish, and then I use it
all... in over fifty years I've never saved a partially cut onion, if
I cut into it I use it all. The last time I used a measuring spoon
has to be like ten years ago, I measured a tbls of Metamusil... if you
wanna call heaping as much as possible measuring... more a scoop than
a measure.