I'm not sure what Dave means by the advantages of imperial for DIY around the house really. I mostly use metric nowadays (as I tend to in cooking as well. Though some things are easier remembered in imperial - lie a basic sponge cake recipe
Yes it is.
From the horse's mouth:
Basic sponge cake (victoria) is based on weighing against the eggs - even easier :-)
Nor would they have had a standard sized metre either. ;-)
its far from a normal foot size though
because a thumb is around 2"?
NT
Try across rather than along.
You have this backwards. They switched to using mcg because it is more different from mg than (handwritten) µg.
Ah. I don?t think of ?a calculator? (as existed back then) as a computer system.
There were calculators that could do that.
You haven?t watched Spinal Tap?
When we build our arduino guitars we purposefully made our volume knob go up to 11 but none of the students/kids noticed !
In domestic terms, they were the start of it.
Not at first. And more expensive than a basic one.
It's much the same reason currency went decimal too.
Films are usually the reverse of reality. ;-)
Mine are a 10 and are 12.1 inches long.
This shows up in the papers when the weather gets hot - 'could hit 95F tomorrow' looks hotter than 35C! Like they used to do 'petrol hits £5 per gallon' when the price per litre looked a lot less worrying.
The first non-decimal calculators date from about 1660.
A lot of cooking (baking) uses volume rather than weight ...
The units are irrelevant for a sponge cake, since you just weigh the eggs and use the same weight of butter and flour.
Have you noticed the rating it gets on the IMDB page:
(8 out of 11)
you can have metric and imperial volumes - but for the cake mentioned I'm thinking weights
Or not, dependong omn te qulaity of spionge you actually want.
Cooking is a bit of an art. There are for example widely varying water contents on things like flour, which makes it hard to work out except by a bit of sampling, how ,much you need for any given recipe.
And as for meat - well there again it can be pumped with water to make it look bigger and weigh more, and shrink like an SOB on cooking
I've never seen anyone weigh an egg, and I've watched quite a few episodes of master chef and a few GB bake offs. The most they do is give a size.
In message , Huge writes
I just remember the proportions - 2 eggs, to 4oz of everything else
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