re: #370 iceweasel

oh no, thanks! — it’s just so interesting the way the measurements are all different and don’t map onto each other at all. Also I learned some useful stuff from a few people here about baking and weights: lawhawk, six degrees, and JS, IIRC, all had lots of useful info.

I thought I was getting a handle on it til this revelation. Seriously, who would have suspected that 1 TBSP in a UK recipe doesn’t mean the same it does in a US recipe, when it’s a liquid measure? Weird!

:)

I have a Scottish cookbook with some great stuff in it, but the conversion factor has had me a bit intimidated.