> Keep in cool dry place. Net weight 50 gramms AKA 1.77 oz."
> And what is "oz."?
...
 RH> Fry liver, remove from pan and fry up pepper and onion. Put liver back
 RH> into pan, add an 8 oz can of tomato sauce and (rinse out can) about a
 RH> quarter cup of water.
> 8 oz = how many grams?

So if 50 grams is 1.77 ounces (oz), 1 g is 
0.0354 oz and 1 oz is about 28.3 g.

Speaking of confusing, in American English, the
measurement is called a gram, whereas in English
English, traditionally it's called a gramme. The
abbreviation can be either g, gm, or gr.

 DR> oz is the abbreviation for ounce. An ounce is a unit of mass(weight),
 DR> which is still used in the US. There are 16 ounces in a pound.
> Is 8 ounces = half of a pound?

Yes, 8 ounces (8 oz) is 1/2 a pound (1/2 lb),
which is about 227 grams.

+
 DS> How about telling us a little
 DS> about yourself, such as where you live,
> I live in Russia.

A big place! Most of the rest of us live in
North America - the United States or Canada,
also a large area. I am currently in southern
California, with other members up to 2500
miles (4000 km) away.

Can you give any information about where you 
live? To keep things more on topic, what are
some foods loved in your region?

 DS> what kind of food you like to eat and/or cook,
> I like to eat and/or cook eat w/o salt, sugar, etc.

And what does that leave in your diet, I wonder.

 DS> Do you have any food related allergies or foods that you abhor?
> What is "abhor"?

Synonyms in English: hate, detest, shrink from. 

Google tells me it's "nenavidet"; I would spell it 
HEHABNDET, because I don't have a Cyrillic font handy,
plus anyway Cyrillic characters - or any nonroman 
letters - are not allowed in the body of any message.
Please note that this is an English-language echo,
but if you should need to use a non-English word to
get your idea across, the occasional digression may 
not be moderated. In general, please feel free to
ask any food-related or eating questions and to
contribute recipes, advice, or anecdotes related
in any way to same. If you can't get your ideas
across in English, there are members here with a good
working knowledge of French and German and a little
Spanish and Italian; you could try those once in a
while but only if you need to. Unfortunately, we no 
longer have active members with fluency in Russian.

Pasta Luigi
categories: celebrity, Italian, Canadian
yield: 1 batch

3 Tb olive oil
1 sm onion chopped 
1 clove garlic 
2 Tb capers
12 black olives, quartered 
6 oz can tomato paste 
1 bay leaf 
salt and pepper to taste 

Heat oil & saute onions briefly. Add garlic, capers,
and olives and saute 3 min. Add tomato paste with 
1 can water; mix well. Add bay leaf and salt and 
pepper and cook gently for about 10 min. 
Serve over thin spaghetti. 

Peter Jennings
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