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Old 01-04-2007, 04:25 PM   #31
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I discovered a while back that my Anchor Hocking 1 cup measure, measures almost 9 ounces of water.

If it's important I weigh it.
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Old 01-04-2007, 10:15 PM   #32
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Okay...and join JDP boufa06 Ayrton Stir Blue and sample the ouzo.
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Old 01-05-2007, 12:22 AM   #33
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Ya know what? I think we've all gone over the top. Like an ounce over 8 ounces with this "measure" thing. What started out as something really, really simple became way too complex. Someone, please pass me the ouzo!!!
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Old 01-05-2007, 01:40 AM   #34
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Quote:
Originally Posted by Aria
After you guys and gals finish the ouzo....all will know the diffrence between
5/8 cup 10 tablespoons 1/2 cup + 2 tablespoons. Have fun...but try to measure CLOSE.
Gee, I ws only going to estimate. But have no fear, I am not likely to underestimate!
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Old 01-05-2007, 01:42 AM   #35
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Quote:
Originally Posted by Aria
Okay...and join JDP boufa06 Ayrton Stir Blue and sample the ouzo.
All are welcome! The more the merrier!!
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Old 01-05-2007, 02:27 AM   #36
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Quote:
Originally Posted by Aria
Okay...and join JDP boufa06 Ayrton Stir Blue and sample the ouzo.
Okay, who's pouring?
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Old 01-05-2007, 03:09 AM   #37
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Now remember, I KNOW if you're dealing with recipes which use volume measurement it's not an easy switch over to weight (but it's also not impossible ...) but I can't help but think after all the above posts how incredibly much NONE of this is an issue with weight measurement!

Halving a recipe and you end up with 5/16th's? A pain in the neck for sure. But halving a recipe and ending up with 315 grams? No more difficult to measure than the original 630 would have been, and, no more difficult to calculate for that matter.

Once you go metric you never go back?
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Old 01-05-2007, 03:51 AM   #38
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In the often repeated words of Alton Brown, "A pint's a pound the world around." In the kitchen, conversion from volume to weight isn't all that hard. I agree with Ayrton. Now that I have scaled my bread recipes down into metric units, I will never go back.
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Old 01-05-2007, 03:55 AM   #39
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Ah, very good skilletlicker!

One down, six billion to go ...
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Old 01-05-2007, 10:03 AM   #40
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Quote:
Originally Posted by skilletlicker
In the often repeated words of Alton Brown, "A pint's a pound the world around."...

Yes, but...

Be careful what you apply this to. It works well with water based liquids, not so well with dry goods. e.g. a pint of flour is closer to a half pound.
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