-=> Dave Drum wrote to Sean Dennis <=-

 DD> I've used Meal Masher since it was a shareware program and I did not
 DD> know that. How does one do that?

Okay, I checked again.  I confused "decimal fractions" with metric for some
reason.  I stand corrected.

 DD> Still, we're better off than the British Empire which uses metric, BSF
 DD> (British Standard Fine) *and* Whitworth standards. Anyone who has ever
 DD> owned an older British motorcycle or car can tell you that you will
 DD> need three sets of tool to work on it.

The nice thing about standards is that there's so many to choose from.

I saved your temp conversion list.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cumberland Sausage
 Categories: Pork, British
      Yield: 4 Servings
 
      6 oz Pork back fat; minced
      1 lb Shoulder of pork; minced
      1 oz Stale breadcrumbs
    1/2 sl Smoked bacon; minced
           Salt
           Pepper
           Nutmeg
           Mace
 
  The pork should be boned and skinned.  Mix the shoulder and the fat.
  Add 8 tablespoons hot water to the crumbs. Mix everything together
  (use your hands), seasoning well with pepper, and adding a generous
  pinch of both the spices.  Fry a spoonful of the sausage to test the
  seasoning. Fill the sausage casings as usual. Prick in a few places
  and allow to sit overnight before cooking.  ...These are very good
  baked in a buttered baking dish at 350F until browned. Turn after 20
  minutes, and raise the heat if the sausages are cooking too slowly.
  
                              from Grigson's OBSERVER COOKBOOK
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM

-- Sean

... Anyone can get old.  All you have to do is live long enough.
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