Wait till you learn that pre metric Canadian measurements use the same terms but are different.
this post was submitted on 15 Feb 2025
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Just put 1/3 football fields of flour and 1/12 Empire State Buildings of salt and exactly 2 1/4 tsp of yeast (no more, no less)
Don't forget the 1/137th of a blue whale of water.
What do you guys call bell peppers?
Paprikas
Peppers.
Ooh interesting, how do you call those:
Also pepper. Usually, if referring to a "bell pepper" they would call it by its colour, so a red pepper or orange pepper. Pepper the seasoning may be black pepper (thats the most common).
In the US, I think red pepper could get confused with chili peppers, but maybe that's just me.
We then call those chili peppers.
This doesn't feel sufficient. There are so many varieties of peppers that are red or orange. Like, if someone said use an "orange pepper", you'd have very different dishes if you chose a habanero instead of an orange bell pepper.
C'mon now, you're being difficult and pedantic. If a recipe wants you to use a habanero, it's going to tell you explicitly. No recipe written in English that's worth following is going to refer to a habanero as an "orange pepper".
If it wanted a habanero pepper it would say habanero pepper in the ingredients. The populations of Ireland and the UK don't seem to have any issues getting things like this mixed up.
I've seen people make similar statements when they learn we say "Torch" instead of flashlight and they wonder how we don't get mixed up with the ancient flaming Indiana Jones style torches.
If someone said Peppers it means the green, orange and red peppers. If the said Pepper it's the salt and pepper type. For a jalapeno it would be chilli pepper.
It works here anyway.
Peppercorns, but when ground up it becomes pepper.
Capsicums
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Oh my god another country calls things different words! How outrageous of them!
The idea of spices is a foreign concept to them
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Cilantro is mui fomoso.🎺🪇🎶
I just want to know if you are cooking using European recipes are you constantly weighing every ingredient out into a separate dish or just get used to estimating "This much butter is about X grams"? I'd go nuts if I had to sit there carefully weighing out everything instead of just going "1 tablespoon, done".
You literally put a bowl on scale and add to it the semi correct number of grams. Or alternatively put the package on scale and remove until scale shows correct number of negative grams.
Same with liquids since 1g = 1ml roughly. It couldn't be easier. Also some packages eg butter have gram measuring lines written on them. Most of the time you don't even use it unless it's baking or fermenting or anything else where its hard to do it by feel.
This is how we tell how much butter we get
What is funny is Americans are doing the same thing to measure their butter, cutting off chunks according to a ruler on the package, it is just marked in volume on the side of the package instead of weight:
Nobody* is complaining about table spoons or tea spoons but cups are a stupid unit of measurement because cups come in all kinds of sizes
For butter specifically: a block of butter is usually 250g in Germany so if the recipe says 50g butter I'd eyeball 20% of it
*Maybe some are
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Usually, you put the bowl on the scale and throw everything in and tara inbetween each ingredient.
Yep. Most of my recipes are at most two bowls and typically just one.
Why would you have to carefully weigh anything? Butter doesn't really need to be measured, just eyeball it and go from there.
In the U.S., butter is sold in sticks of half cup/4 fl oz/8 tbsp by volume, but it's basically fine to think of them as little 100g portions too. Tolerances for cooking are pretty high, and people aren't that precise at cutting off whatever portion they need.
If you're baking, there needs to be a bit more precision, but that precision matters whether you're measuring by weight or volume, or imperial versus metric. Plus, a lot of baking can be done by feel when you have experience anyway.
Just go and do. Cooking is fun. Some people like to measure, and some don't. It all works, though, as all the different styles still converge on the principle that making tasty food for yourself and loved ones is a pretty universal experience.
Tablespons are used to measure stuff here. Butter has a little diagram/ruler at the side that shows how much the piece you're cutting off weighs.
I have different sized spoons at home and I never know which is the correct one for the recipe. On top of that I don't know if the spoon should be leveled off or if it should be with a heap on top.
But if the recipe says 15g, I can put the bowl on a scale and put the stuff into it until the scale says 15g.
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