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Old 03-24-2005, 03:33 PM   #21
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Quote:
Originally Posted by GB
If we knew both systems equally then I bet most people would stick with metric.
Nope! Not me! I actually do know both, but like I said, the brewing system is in Gallons, so that's what I work from...

John
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Old 03-24-2005, 03:34 PM   #22
 
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Please God don't switch to metric......where will I get recipes I can understand??

Don't you guys love me, don't you care?
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Old 03-24-2005, 03:41 PM   #23
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LOL OK Choclatechef you win. We will keep the current system in place for you
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Old 03-24-2005, 03:47 PM   #24
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Victory! Good job, Choc!
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Old 03-24-2005, 03:55 PM   #25
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Quote:
Originally Posted by DampCharcoal
I would only use the Metric System under threat of penalty of death. The "Avoirdupois" system we use has worked fine for a long time and I see no reason to change it, but that's just me!
Don't worry you are in the majority, so nobody is switching anything. In fact it is not even the metric system or rather lack of the above that bothers me. What bothers me that recipe I was using used 5 diffrent types of mesuring systems. Just think for a second

1. Table spoon
2. Tea spoon
3. A cup.
4. A pond
5. A pinch.

How can a normal person opperate under such conditions. If it were only cups or only ponds or only spoons or only, only only... If, if, if , ....

let's be honest it is hard and confusing. Insted of only one mesuring instrument - scale - now i need a cup, a scale, a table spoon, a table spoon and then how do you mesure a pinch, my pich and my wifes pinch not neraly, not even close are the same. admit the system is not easy at all.
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Old 03-24-2005, 04:08 PM   #26
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Just convert them all to grams and it'll all be one.

No different than a recipe calling for a:

lliter
milligrams
grams
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Old 03-24-2005, 04:09 PM   #27
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OMG, I am ROFLMAO. I use both quite interchangeably and they are no difficulty at all. I sympathize with not wanting to change, it is never easy to give up what one is used to.

For those of you with issues in this regard all you need to do is come to Canada and buy yourself a set of measuring cups, spoons, and dry measures. BOTH systems are recorded on each.

For example, a one cup measure would have on one side the Imperial measure of 1/4, 1/3, 1/2, 2/3, 3/4 and one cup. The other side would have measurement from 1 ml to 250 ml. How hard is that? So if your recipe is in metric, turn your cups to that side. Imperial, turn them around.

And Rainee, there are 4 cups in a litre or 1000ml. There is no such thing as 2/3 of a litre it would read 667mls or something like that.

I think it is pretty funny that in Canada we weigh ourselves in pounds (most often), gauge distance in kilometers, and cook with both metric and imperial.
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Old 03-24-2005, 04:12 PM   #28
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Quote:
So is trying to figure out 2/3 of a cup which is 8oz. The difference is that multiples of 10 are much easier and more logical.
No, because I don't have to think about it and multiply.
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Old 03-24-2005, 04:14 PM   #29
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You wouldn't have to multiply in metric either, just read the recipe and pour the amount. Whats to multiply?
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Old 03-24-2005, 04:14 PM   #30
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I was wondering what all the fuss was about. Most of the measuring gizmos I have around here show both metric and English (that's what they're called in the engineering biz) units.
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