I still don’t get how they can live with such a retarded measurement system.
We can’t.
Scientists do everything in metric, but that’s where it stops.
Food industry tries to label everything both ways, so we all get some minimal exposure; but this is like expecting to learn French in Canada just by hanging around. Machinists cope by using thousandths (of an inch), but still have to translate to work with standard screw dimensions. Bakers do everything at multiples of cups or pounds, so fractions don’t really come up. Housing framers use, maybe, down to the half or quarter inch and have easier to read tape measures for this; story-boards and tick-sticks are used to avoid measuring entirely.
If it wasn’t for raw materials (across the board) being sold in nominal empirical sizes, I would sooner just use the metric system.
Meanwhile, the home kitchen is at war. Recipe books have everyone else dicking around with all the crazy fractional volume and weight measures. Either you’re a virtuoso with these, or you’re terrible at it and burn every meal - there is no middle ground. This might explain our relationship with restaurant food.
I still don’t get how they can live with such a retarded measurement system.
Then I see who they elected as a President and I understand everything.
We can’t.
Scientists do everything in metric, but that’s where it stops.
Food industry tries to label everything both ways, so we all get some minimal exposure; but this is like expecting to learn French in Canada just by hanging around. Machinists cope by using thousandths (of an inch), but still have to translate to work with standard screw dimensions. Bakers do everything at multiples of cups or pounds, so fractions don’t really come up. Housing framers use, maybe, down to the half or quarter inch and have easier to read tape measures for this; story-boards and tick-sticks are used to avoid measuring entirely.
If it wasn’t for raw materials (across the board) being sold in nominal empirical sizes, I would sooner just use the metric system.
Meanwhile, the home kitchen is at war. Recipe books have everyone else dicking around with all the crazy fractional volume and weight measures. Either you’re a virtuoso with these, or you’re terrible at it and burn every meal - there is no middle ground. This might explain our relationship with restaurant food.