a must have for any functioning kitchen

You might notice that I lack any real allegiance to a standard measuring system. It’s because I live in the UK but grew up cooking in the US. I’ve spent the last three years converting my US recipes into metric system and UK ingredients into US measurements. It’s like learning a new language, really. I finally got to the point where I mostly just eyeball things when I’m cooking. But baking is a different story (it’s science!) so I’ve had to convert most of my recipes for both — sometimes I have my US measuring cups with me, and sometimes I don’t.

So to bring some measure of sanity to this blog, I’ll do my best to provide you measurements in both systems for each recipe I put here. I use the conversion calculator from traditional oven [dot] com because it converts everything — I mean, it will give you a measure of dekagrams for one stick of butter — and is awesome in its accuracy. And look! Today I even bought this measuring cup that has both systems! Joy of joys.

As for the prices of things, I only buy things in the UK and I only pay with £’s and p’s, and I have no idea how much things cost in ‘merica these days. So for my American friends, I’m sorry, but you’ll just have to believe my theory on exchange rates and the price of goods: It’s pretty much (most of the time) the same. Units, I call them. It costs the same amount of units to buy butter in the UK as it does in the US. If something says £3.50 in the shop here, I’d expect the same product to be around $3.50 in the US. Maybe I’m delusional, and if so, please forgive me. But for now, it’s the way I’m operating things around here.

… Out of curiosity, how much is a pound of unsalted butter in the US these days? (Store brand, I don’t need fancy shmancy).

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