-=> Ben Collver wrote to Dave Drum <=-

 BC> Revising the ingredients in Meal-Master with Alt+E, Alt+U, and an
 BC> Approximate Equivalents table, i get:

 BC> 1/4 c  Butter
 BC>   3 tb Flour; up to 7 tb
 BC>   2 c  Water; +2 tb

 BC> From recipesource.com:

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Approximate Equivalents
 BC>  Categories: Info/tips
 BC>       Yield: 59 Lines

Sort of nifty - except there is no volume chart. Like:

1 cup = 8 fl oz = 236.6 mL

or

FLUID OUNCES.MILLILITERS
  1 fl oz.      29.57 mL
  2 fl oz.      59.15 mL
  3 fl oz.      88.72 mL
  4 fl oz.     118.29 mL

Bv)=

I use my search engine when banging in recipes from Yurp, Oz and S.E.
Asia/Japan to get U.S. equivalents and I often round to the nearest 
U.S. equivalent cuz cooking ain't rocket science (unless you're doing
espresso.

Some of the recipe sources I use (Saveur, New York Times, etc. post
their recipes with the conversions already done and listed. Others,
like Taste of Home do not. And RusCuisine.com will let you download/
view/cut&paste recipes in either US or metric measures.

Fortunately teaspoons and tablespoons are the same in either system 
and a pint's a pound the world arond.  Bv)=

RusCuisine is a good source for "Authentic Russian Recipes, Cuisine and 
Cooking" run by Olga Timohinka - http://www.ruscuisine.com/recipes/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tkemali (Georgian Pickled Plum Sauce)
 Categories: Fruits, Herbs, Chilies, Vegetables
      Yield: 5 servings
 
      1 lb (454 g) plums / cherry plums
      1    Garlic head
      1 c  (237 mL) water
      1 ts Cinnamon
      1 ts Coriander
      1 bn Cilantro
      1 bn Dill
           Hot red pepper
           Salt
 
  Tkemali is a Georgian sauce and every Georgian woman
  makes it in her own way and has her small secrets.
  
  METHOD: Pour water over plums and cook for 30-40
  minutes. 15 minutes before finishing, add finely chopped
  cilantro and dill. Then grate the mixture through a
  sieve (bones and peel will be left). Cook mashed plums
  until dense on low heat, add ground garlic, coriander
  and cinnamon, pepper and salt, bring to a boil and cool
  down.
  
  Cuisine: Georgian
  
  Source: Olga Timokhina
  
  RECIPE FROM: http://www.ruscuisine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Deja Ooooo: The feeling that you've stepped into this before.
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