SC - Recipe databases

[HICKS, MELISSA]

Ras and others,

> Since most Americans use American measures then American it should be with
> an 
> option to use British. Also the standard format for recipes should be
> used. 
> 
One of the reasons I asked this is because what is standard to you is not
standard to me.  I am in Australia, standard for us is British measurements
and the metric system.  90% of my Aussie cookbooks give measurements in both
grams AND cups/spoons.  Hence my query as to how difficult it would be to
convert.

> This weight thing has gotten all blown out of proportion, IMO, and is
> really 
> only necessary for baking. Changing the entire recipe format to weights
> would 
> make the database completely useless to me and probably most others on the
> 
> List. 
> 
So if we could swing it, providing both sets of measurements and stating if
it is US or British would cover just about everybody?  If Drake can do that
of course. 

> Scaling up recipes has been discussed before and the reasons why so 
> many have problems with it. If an eight of a tsp. is multiplied by 24, you
> 
> get 1 tblsp, NOT a half an ounce. Dry is dry and liquid is liquid. Mixing
> the 
> 2 causes the failures. If the program does a straight conversion then
> there 
> will be no problems. If a person insists on converting 1 tbspn dry to a
> half 
> ounce liquid then there will be problems.
> 
Makes sense - thanks.

Meliora.
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