Hello DAVE!
Tuesday June 11 1996 14:00, DAVE SACERDOTE wrote to IAN HOARE:
 IH>> find any Gas settings, so assume that you use fahrenheit over
 IH>> there.
 DS> Yes.  It's odd, really.  In our schools, the culinary classes teach in
 DS> cups, spoons, and degrees Fahrenheit.
What I meant by my remarks was "I assume that your ovens are calibrated 
directly in degrees fahrenheit, rather than some regulo setting diffrent 
either from French or British"
 DS> in grams, litres, and degrees Celcius.
Hope that was a typo                  ^
It should read "Celsius" I'm only correcting for the sake of the book :-)))
 DS>  My seven-year-old daughter uses metric and US measurements
 DS> interchangeably.
She's lucky. I find it hard to envisage 150 gms, whereas I can easily do so 
for 5 oz.
 DS>   I, however, "think" in US and must convert to metric.
Me too. That said, when I think to do it, I prefer to put up recipes in a 
sort of bastard metric, with ts, tb, ml and gms which is about the most 
accurate method of measurement. Despite comments elsewhere about using volume 
for cooking, I greatly prefer using my electronic balance for all solid 
foods, volume (in mls or litres) for liquids and ts/tb for small quantities 
of powders or liquids. But _my_ criteria for recipes are particular, and I 
wouldn't dream of seeking to impose them on anyone else.  What I do care 
about in publishing a recipe, is that it should be able to be followed 
accurately enough for YOUR version in the USA to taste substantially the same 
as MY version over in France. Once you have decided what "my version" as 
written tastes like, I am delighted if YOU like to change it. But you can't 
change intelligently away from something if it isn't precise enough for YOU 
to know what it "should" taste like.
 DS> This chart is EXACTLY what I was looking for, and I plan to include it
 DS> in the cookbook.  Thank you!!
I'm so glad that's what you wanted. You're most welcome.
All the Best
Ian
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