Subj : Re: metric system
To   : Bj”rn Felten
From : Dave Drum
Date : Mon Jun 20 2022 05:33:00

-=> Bj”rn Felten wrote to JIM WELLER <=-

 JW> Just to confuse things even further one American cup is 236.59 ml
 JW> (240 is close even for baking and even 250 is close enough for
 JW> liquids going into soups and stews, but a British (Imperial) cup is
 JW> 284.13 ml. Back in 1776 the Americans arbitrarily made their liquid
 JW> measures 80% of the size of the then current standard just to be
 JW> different.

 BF>    LOL! I seem to remember that there's also a similar confusion over
 BF> the ounces and the gallons? Maybe even over the pints?

The wonderful thng about standards is that there are so many to choose 
from.   Bv)=

 BF>    Yeah, well, thanks for at least clarifying the situation. I wonder
 BF> if this has anything to do with that US cuisine is not... well exactly
 BF> famous around the world? The only US restaurants with even a single
 BF> Michelin star seems all to be run by immigrants? :)

I never worry about Michelin stars for restaurants. My criteria are: Is
the food good and to my taste. And can I afford it. I've never had good
luck with Michelin's tires - so I'm not inclined to trust their taste
buds.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Penne w/Prawns & Dra Diavolo Sauce
 Categories: Seafood, Pasta, Vegetables, Chilies
      Yield: 4 servings

    500 g  Dried penne
     60 ml (1/4 cup) olive oil
      3 cl Garlic; fine chopped
      1 tb Rosemary
     24    Uncooked prawns; peeled,
           - deveined, coarse chopped
      3    Birdseye chilies; to taste,
           - fine chopped
    600 g  Tomato polpa
           Coarsely chopped flat-leaf
           - parsley; to serve

MMMMM---------------------TOASTED CRUMBS-----------------------------
     80 g  Sourdough crumbs
     20 g  Butter
  1 1/2 tb Olive oil
      1 cl Garlic; crushed

  Cook penne in a saucepan of well-salted boiling water
  until al dente (10-14 minutes), then drain, reserving a
  little pasta water.

  Meanwhile, for toasted crumbs, combine ingredients
  except garlic in a large deep frying pan over medium
  heat until toasted, stirring in garlic in the last
  minute (4-5 minutes). Transfer to a plate and wipe out
  pan.

  Heat olive oil in pan over medium heat, sauté garlic and
  rosemary until fragrant (1-2 minutes), then add prawns
  and chilies and stir until just starting to turn opaque
  (1 minute). Add polpa, bring to a simmer, season to
  taste and simmer until sauce is well flavoured, and
  prawns are cooked (2-3 minutes).

  Add pasta to sauce, toss to combine and loosen with a
  little pasta water if necessary. Serve scattered with
  toasted crumbs and parsley.

  RECIPE FROM: https://www.gourmettraveller.com.au

  Uncle Dirty Dave's Archives

MMMMM

.... Avoid British wine and French beer.
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