Just MHO: Australia's literature on metrication describes the process as a technical change in commerce, and the U.S. Congress has declared metric to be the "preferred system of measurement for trade and commerce." In each of these writings, nothing has been said about private forms of measurement, such as in cooking. In particular, the Australian government stated it wanted to avoid interfering with the cultural implications of metrication. Speaking for myself, I believe that the predominant system of measurement should be permitted to seek its own level in private matters. Whether *published* recipes are a part of commerce I leave to others to decide. Metrication is a national process, and its full penetration into society simply takes time. Australia has achieved such a degree of metric usage.
Quoting Stephen Humphreys <[EMAIL PROTECTED]>: > > Some chefs use imperial some metric. It should not affect the quality of > food and there are quality chefs and cooks on both sides. > > Ramsay is linked with the UKMA, whereas Anthony Worrel Thompson is linked > with the BWMA. > > I suspect both make good food. > > I would probably favour Thomspon simply because Ramsay appears to think > there's something 'cool' about swearing and using the 'F' word as many times > as possible in the name of entertainment. > > Then there's always Delia!! ;-) ;-) ;-) > > > ---------------------------------------- > > From: [EMAIL PROTECTED] > > To: [EMAIL PROTECTED]; [email protected] > > Subject: RE: [USMA:41740] RE: Hell's Kitchen > > Date: Mon, 22 Sep 2008 20:17:13 +0100 > > > > ... and in an exclusive interview, that important member said "GR always > > used metric with me, but then I always used metric with him since 1995. All > > his chefs use metric too. > > > > Moral of the tale is if you want to get ahead, use metric!!!" > > > > -----Original Message----- > > From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf > > Of Stephen Humphreys > > Sent: 21 September 2008 01:52 > > To: U.S. Metric Association > > Subject: [USMA:41740] RE: Hell's Kitchen > > > > > > > > It's worth noting that Gordon Ramsay has strong links with an important > > member of the UKMA. > > > > > > ________________________________ > >> Date: Fri, 19 Sep 2008 12:17:37 -0400 > >> From: [EMAIL PROTECTED] > >> Subject: [USMA:41738] Hell's Kitchen > >> CC: [email protected] > >> To: [email protected] > >> > >> I've seen the show only once, but Hell's Kitchen is one of those > > Survivor-like reality programs where aspiring chefs compete under the > > oversight of a short tempered British chef, Gordon Ramsay. The following > > little quote in the fall 2008 edition of the Buffalo Magazine is from one > of > > the contestants: > >> > >> "Q: Do you think this experience has made you a better chef? > >> A: It made me a better chef and a better businessman. Now when food hits > > the table, I know it has to be correct every single time...served right > > every single time. It also taught me to use the Metric system, which is > > what Gordon uses in the kitchen. It taught me to be a better manager of > > food." > >> > >> Remek > > _________________________________________________________________ > > Make a mini you and download it into Windows Live Messenger > > http://clk.atdmt.com/UKM/go/111354029/direct/01/ > > > > _________________________________________________________________ > Make a mini you and download it into Windows Live Messenger > http://clk.atdmt.com/UKM/go/111354029/direct/01/ > > -- Paul Trusten, R.Ph. Public Relations Director U.S. Metric Association (USMA), Inc. www.metric.org 3609 Caldera Boulevard, Apartment 122 Midland TX 79707-2872 USA +1(432)528-7724 mailto:[EMAIL PROTECTED]
