With all respect to John, if one removes the metric units from this this recipe, we have a classic example of weird units what is a stick of butter? OK, I have found out in recent years, but that term is not used outside the US and moreover is unknown outside the US. In most European countries butter is sold in 125 g, 250 g or 500 g packs. When the pack is unwrapped, one has a slab of butter, a 500 g slab measuring approximately 120 x 80 x 50 mm. An unwrapped slab can be seen at http://commons.wikimedia.org/wiki/File:Flickr_-_cyclonebill_-_Sm%C3%B8r.jpg and a 125 g pack from Italy (wrapped) can be seen at http://commons.wikimedia.org/wiki/File:Reduced_cholesterol_butter.jpg. (The e that follows 125 g on the Italian label is the European e mark which guarantees that the weight was made is in accordance with EU regulations - the average weight of the packs of butter in the batch was at least 125 g and no individual pack is more than a specified amount underweight).
From: [email protected] [mailto:[email protected]] On Behalf Of John Altounji Sent: 14 September 2012 01:02 To: U.S. Metric Association Subject: [USMA:51901] FW: Rhode Island Paper interviews a Pastry Chef On her site the recipe is given in both systems of measurements: One of my favorite, basic recipes is a pate sucrée damande, an incredibly versatile tart dough. This is particularly great for classic lemon or fruit tarts. Its easy to work with and has a nice texture when baked. This recipe produces enough for two 9-inch tart shells. 1. Whisk four, salt, powdered sugar and ground almonds together. 2. Sand in butter (by hand or on low-med speed with mixer) to obtain coarse crumbs. 3. Add egg and fraissage until blended. 4. Wrap and chill before rolling it out. That's it! Ingredients: flour - 1 ½ c | 200g butter, cool, diced 1 stick | 120g egg 1 med | 40g powdered sugar 2/3 c | 65g salt ¼+ | 2g ground almonds - ¼ c | 25g vanilla ½ t | ½ t John Altounji One size does not fit all. Social promotion ruined Education. From: [email protected] [mailto:[email protected]] On Behalf Of John M. Steele Sent: Wednesday, September 12, 2012 5:13 AM To: U.S. Metric Association Subject: [USMA:51899] Rhode Island Paper interviews a Pastry Chef Former surgeon becomes pastry chef, opens shop (I suppose you can guess that from the file name): http://www.valleybreeze.com/2012/09/11/living/former-surgeon-trades-in-her-s calpel-for-a-spatula-opens-a-french-pastry-shop Her policy on units: "Weighing and measuring all ingredients with the metric system allows for her need for precision and expected outcome, delicious perfection." Paper then proceeds to give her recipe, all in Customary, for miniature chocolate cakes. Did she convert it for them, did an an innumerate report convert it? Is it as accurate as her metric recipe? Why???
