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Old 06-10-2012, 02:54 PM   #31
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My measuring spoons and cups have Imperial and metric on them. That means I can cook on both sides of the border.
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Old 06-10-2012, 03:24 PM   #32
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Originally Posted by justplainbill View Post
I try to keep my weight down to that of one full US beer barrel filled with water (31 gallons).
Yeah, me too.
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Old 06-10-2012, 03:40 PM   #33
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Yeah, me too.
Tough to do when one enjoys a wide variety of foods and has a spouse that thinks 4 ounces of dry pasta is a starvation ration. I've cut way back from my years-ago 7 ounces and it's looking like I'll have to cut all the way back to 2 ounces before achieving any weight loss.
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Old 06-10-2012, 03:58 PM   #34
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Tough to do when one enjoys a wide variety of foods and has a spouse that thinks 4 ounces of dry pasta is a starvation ration. I've cut way back from my years-ago 7 ounces and it's looking like I'll have to cut all the way back to 2 ounces before achieving any weight loss.

SO and I share 6.6 ounces (half a package).
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Old 06-10-2012, 04:00 PM   #35
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Originally Posted by Andy M.

SO and I share 6.6 ounces (half a package).
That's how we rock too.

I should mention that makes enough for leftovers for us the next day.
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Old 06-10-2012, 04:19 PM   #36
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I must be odd man out. I standardized my pasta serving at 2 oz. (dry weight) years ago. It's enough to satisfy me and there are never any leftovers to bother with. (And I've kept my weight under 10 stone too.)

I would cook more than that per person if I were having guests. Same concept as restaurants, don't want to send people away hungry.
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