Path: utzoo!utgpu!jarvis.csri.toronto.edu!rutgers!mephisto!ncar!umigw!mthvax!aem
From: aem@mthvax.cs.miami.edu (a.e.mossberg)
Newsgroups: news.groups
Subject: Re: Measures in recipes
Message-ID: <1990Mar3.202334.13416@mthvax.cs.miami.edu>
Date: 3 Mar 90 20:23:34 GMT
References: <977@philtis.cft.philips.nl> <448@dbase.A-T.COM> <7512@hacgate.scg.hac.com> <16081@haddock.ima.isc.com>
Reply-To: aem@Mthvax.CS.Miami.Edu
Organization: U of Miami Dept. of Math. and Computer Science, Coral Gables, FL 33124
Lines: 20

In article <16081@haddock.ima.isc.com> karl@haddock.ima.isc.com (Karl Heuer) writes:

>The problem is more subtle than that.  Recipes in America commonly use volume
>("1 cup"), while those in Europe often use mass ("500 g").  A table of
>densities of common ingredients would be a big help.  If the moderators are
>willing to do a little work, they could use such a table to publish the
>recipies in dual-unit format:
>	[50 g; 1 tsp] ingredient

What you're talking about is not called moderation, it's called editing, and
rewriting. If people want dual-unit format, they should submit articles that
way. If I were to undertake this type of editing in the guise of moderation,
I would average the number of alt.gourmand postings over the last year.


aem
-- 
a.e.mossberg / aem@mthvax.cs.miami.edu / aem@umiami.BITNET / Pahayokee Bioregion
There are trivial truths and the great truths.  The opposite of a trivial truth
is plainly false.  The opposite of a great truth is also true.  -  Niels Bohr