Edited by Lannis on February 28, 2018, 11:12 pm
I really enjoy making some of the things I've eaten in the UK here at home. Some things like Manx kippers you can't get OR make here, because the herrings aren't the same and the oak wood isn't the same and they don't export them, you have to go visit.
Cornish pasties, I've got them figured out and can do a credible one, although it's very difficult to get suet these days because all the butcher work is done in factories, the stores all get their meat already cut and wrapped.
But when I go to make a Pork Pie or Bubble and Squeak or Bread Pudding or something, the British recipe is unreadable. "Caster Sugar" is unknown here but I can order enough to have on hand. "Gammon", you can't get, our only bacon is fat "streaky" pork-bellies. I can work those out.
But why are all the quantities in GRAMS? Does everyone in the UK have a scale in their kitchen and puts flour and meat and sugar and bread crumbs in it, and weighs everything out? All our recipe quantities are in Tablespoons and Cups, never in any kind of weight.
I mean, a cup of sugar is always the same weight, why not have the recipe just say "1 Cup" and you just scoop a cup measure full out of the sugar bin, instead of having to pour it into a scale pan and get 320 grams or whatever?
Maybe it's a challenge to make sure you are "Worthy". Maybe it's just to be different (although I wish it were different in some other way than using that Napoleonic nonsense). Or maybe I'm just doing it wrong. Or maybe I should just tough it out and sit down with any recipe I have from the UK, and measure out the quantities into a scale and mark up the book ... ?
What's going on here?