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Old 08-21-2012, 10:57 AM   #21
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A third of a cup converts to just over 3 oz. 2 quarts = 64 oz which is 1/2 gal or 16 cups. (These are liquid conversions).

A third of a cup = 2 2/3 ounces or 5 1/3 tablespoons. While 64 ounces is a half gallon it's equal to only 8 cups.
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Old 08-21-2012, 12:00 PM   #22
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A third of a cup = 2 2/3 ounces or 5 1/3 tablespoons. While 64 ounces is a half gallon it's equal to only 8 cups.
You're right--been living in the metric world too long...2 c in a pint, 2 pints (4 c) in a quart, 4 quarts in a gallon (16 c) so yes, that would make 8 c in 2 qt. Could we all use the same units of measure someday. However, I disagree re: 1/3 of a cup: .3333333 ounce.

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Old 08-21-2012, 12:13 PM   #23
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...However, I disagree re: 1/3 of a cup: .3333333 ounce.

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I'm all for a world wide metric system.

A third of a cup = 0.3333 cups. That equals 2.66666 ounces (8 ounces in a cup divided by 3 = 2.6666). There are two tablespoons in a fluid ounce so there are 5.3333 tablespoons in a third of a cup (.3333 cups)
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Old 08-21-2012, 12:22 PM   #24
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A friend of mine has this really cool measuring cup that has liquid measures on one side, dry measures on another, and cups on the other., metric on the other side. I so want one of those measuring cups! I think she bought it in Poland...
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Old 08-21-2012, 12:55 PM   #25
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A friend of mine has this really cool measuring cup that has liquid measures on one side, dry measures on another, and cups on the other., metric on the other side. I so want one of those measuring cups! I think she bought it in Poland...

I'm not sure what the differences are here. A cup is a cup. Please explain.
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Old 08-21-2012, 03:43 PM   #26
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I'm not sure what the differences are here. A cup is a cup. Please explain.
That is what I always thought as well. I guess it is a measuring cup that is designed to use instead of weighing ingredients. I'll have to email her and ask her why it has different markings for liquid and dry.
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Old 08-21-2012, 03:51 PM   #27
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That is what I always thought as well. I guess it is a measuring cup that is designed to use instead of weighing ingredients. I'll have to email her and ask her why it has different markings for liquid and dry.
I'm interested in her answer. Please let me now.
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Old 08-21-2012, 03:56 PM   #28
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I'm interested in her answer. Please let me now.
I am too. I hadn't thought of her measuring cup for years. But, she would always bring it when we made perogies--insisted on using it because flour and sour cream (the "liquid" ingredient) in the dough didn't measure the same. It is her b'day this week--so she may be on her way to Europe for her annual visit. I've never seen another measuring cup like it.
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Old 08-21-2012, 05:17 PM   #29
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I too, would make extra gravy. There are some that like lots of gravy and then others want nothing. Better too much than not enough. I should add that there are 7 regulars in our bunch that are 6'4" and above.
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Old 08-21-2012, 05:33 PM   #30
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If you are serving potatoes and chicken, folks will put gravy on both. And how are you serving the gravy? In a gravy boat or a pitcher. For a gravy boat you will spend the whole time filling them over and over. Serving it in a pitcher, less running back to fill them constantly. But folks will pour more gravy from a pitcher. So you definitely need to make extra.
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