Hey! I get to use a fact that almost all adults get wrong. Which weighs more a pound of feathers or a pound of gold?
And how many gallons are in one barrel?
Bill D
Hey! I get to use a fact that almost all adults get wrong. Which weighs more a pound of feathers or a pound of gold?
And how many gallons are in one barrel?
Bill D
Just because people don't use a cup, don't think that they don't measure. Lots going on in the brain. Robots move due to science, humans just move, walk, run jump, dance Ballet . do gymnastics.... intuitively. It all requires calculations and measurement. Oh .. and baking is still cooking.
FWIW, I work in a mixed bag of mostly Imperial with fractional or decimal as fits best, with metric only sporadically. Way back when I was a young man I was excited that our country (USA) said they were going metric. I think we should have bit the bullet back then, but it never happened. As a result I worked in Imperial my whole career and most of my tools are Imperial.
I usually start with fractional Imperial, but I don't hesitate to switch to what ever makes a particular task easier. That is very often digital inches and occasionally metric.
If I were a young woodworker starting out today I'd want to be fluent in all three, but might default to metric.
WTF, I'm going to have to talk with my wife. Her accolade is that she graduated from the French pastry school in Chicago.... She does make wicked pastry though.
She has also echoed, baking is more like chemistry than art. Oh and she has an art degree in 2d art, so she would know. Lol
Yes, but in the baker's example measurement is paramount, most likely because of the desire to produce a repeatable, highly consistent product for your customers. When I buy my favorite scone from the baker, I appreciate that it is consistent, just the way I like it, every time. On the other hand if I'm cooking a meal for family or friends, I often do the ingredients by feel, recognizing that a bit of variety has it's place.
Scott Vroom
I started with absolutely nothing. Now, thanks to years of hard work, careful planning, and perseverance, I find I still have most of it left.
Here are a couple of pictures. Lots of vintage dividers floating around, which is what I generally prefer. You can spend a lot on dividers from Starrett if you want. The important thing is that they hold a setting and the tips are sharp and come together properly.
Here's a page from Tolpin's book, by Hand and Eye. Combining dividers with a sector, now that is when things get really crazy because then you don't even have to do the "divide the remainder into three parts" type step. See a general description here: https://blog.lostartpress.com/2017/0...s-or-a-sector/
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Scott Vroom
I started with absolutely nothing. Now, thanks to years of hard work, careful planning, and perseverance, I find I still have most of it left.
I can't believe I'm reading 9 pages and it's turned into the cooking channel.
I guess I need to decide whether I need to start measuring my Sugar Maple in cups or kilograms....
Last edited by ChrisA Edwards; 07-17-2020 at 11:04 AM.
I was amused reading another posting about Blum Movento drawer slides and they were talking inches. If ever there was a time to switch it's with Euro cabinet hardware which is all metric.