American measures are shit

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Aside from cooking, metric seems reasonable. But when you consider just how embedded Imperial is in cooking culture, it doesn't make sense to change.

I know it's easy to look up a recipe online and convert between units, but the books about cooking that really matter - the non-novice stuff - are all in Imperial. For instance, if you want to learn the French system - not the nuveau modern techniques that pass for it - you really need to pull books from the 20s and 30s. That's when meaningful translations were happening for English-speaking markets.

Unit conversion is not easy in those books because ingredients are different. A cup of sugar is not the same as a cup of granulated white sugar, which is more potent and saccharine. You really need to think about what the author was intending for things to turn out right, especially when it comes to baking and sauces. Super-precise measures with decimal points make it a lot harder to follow the train of thought, it's better to stick with the original units.

Additionally, rounding metric measures yields slightly more that Imperial measures. It becomes an issue for certain types of cookware common in the US and Europe, especially when you are cooking for large groups. I might want to make a sauce in a black iron skillet using 1.5 quarts of stock. A metric recipe is going to translate that as 1.5 liters because they always round up. That 1.5 liters is not going to fit standard cookware, you won't be able to stir properly. So I'm going to need a pot instead and that changes the character of the sauce. That creates a completely different flavor, using a properly seasoned skillet and reducing in a pot are very different things.

So don't treat it as a math problem. Imperial versus Metric is a cultural problem, there is a lot to lose by switching over. Pretty sure the Sorbone still teaches in Imperial.


Someone once told me that imperial is much more forgiving than Metric. For example 1/8" is pretty much as accurate as the average person can eyeball, 3mm on a rule isn't so useful.

Also making the change from imperial to metric is not some small thing. Everything needs to be retooled. It only started to happen in the UK after the 1970's and the collapse of British manufacturing. It makes no sense for the US to change now.

As for cooking, well a single measurement of volume such as the cup, allows someone to commit a recipe to memory in a way metric can't. You can also scale up and scale down easily.

Apply this to the multibillion dollar American Construction industry and you’ll understand why the US will never wholesale switch to Metric as long as there are humans on the job site.

Everything about our infrastructure, from suppliers to foreman to structural engineers is built around Imperial. The lion’s share of structural steel for American projects is made domestically and nearly all of it in Imperially dimensioned standard shapes that have been standard for almost a hundred years. All that tooling required to mill and roll it? Imperial. Dies for reinforcing bar? Sized to the 1/8th inch. Dimensioned lumber, hardware, concrete batching sizes; it’s all inches, feet and cubic yards and every construction manager in the country is running their jobs based on convenient standard batching.

More importantly, every skilled and unskilled contractor has learned imperial exclusively since they first stumbled onto a construction site. Start throwing them materials sized in metric (which don’t actually exist locally) and plans dimensioned in metric (which they barely read as it is) and you’re looking at delays, safety concerns, and mistakes up to your eyeballs for decades of transition time. Conversion may be largely trivial (if time consuming) for an engineer, but half or more of a structural engineer’s job is making sure that the design can be safely and efficiently transferred to a finished building by people with a trade education.

Asking the US to convert to metric would be a serious strain in the economy. It’s asking real estate developers, architecture/engineering firms, and construction managers to shoulder an enormous additional cost and liability for no gain to them. It’s all domestic anyway; high end firms that do foreign work, like the US based engineers that did the Burj Khalifa, Taipei 101 and any number of China’s big flagship skyscrapers are already working in metric because they have a reason to. The developers doing your local strip mall are going to prefer someone local, in their own price range, who can pick up the phone and come over when the sub they got to do the roof joists is setting them at 36 inches in center instead of 24.

Considering that real estate is at the heart of literally every other fucking industry in the country, then it doesn’t take a genius to see why metric is a bad idea. Tech company wants a new server farm? It’s gonna cost them if everyone involved has to spend a 20% premium in time lost to conversions (that shit will absolutely add up), mistakes and delays. That’s not even touching on the fact that you’re drastically increasing the chance of a serious safety concern when those mistakes make their way through the cracks because people don’t have the institutional knowledge yet to catch them.

We’re talking billions of dollars of economic strain (and actual fucking human lives lost) all to satisfy the smug fucks on the internet who think that metric “just makes more sense”. In the grand scheme of things, it doesn’t matter, except for what’s more efficient. And until there are robots spacing and tying rebar, Imperial is going to be more efficient.

There are still arguments to be made about the utility of Imperial vs Metric in practical use, but other people have touched on them in this thread. The question is, for existing industries, is it more efficient or economical to switch to metric than it is to stick to Imperial. The industries that can answer “yes” have already started working in Metric, because, ya know, they want to make more money. The ones that haven’t switched have no incentive to, and a lot to lose if forced to.

I’m largely speaking to my own experience, which is how everyone who says “it’d be easier if the US just switched to metric” is a fucking moron who has no idea what they’re talking about.
 
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I’m largely speaking to my own experience, which is how everyone who says “it’d be easier if the US just switched to metric” is a fucking moron who has no idea what they’re talking about.
That pretty much sums up the argument right there.

The people pushing for this have never worked in the real world or stopped to consider how much is built around this inferior system.

I was in Ireland a few years ago, drove from Dublin to Galway to see friends. There were all these signs saying it's legal to drive 120 kilometers an hour down straights lined with giant hedgerows.

Said to myself, that's fine, I have a gauge, it's all relative. But I never knew how fast I was really going because I think in mph. No one needs to do the math for me, I don't really care.

The point is, your gauge means something to you, it has meant something to others. There's a cost involved in switching, it's not insignificant. The people who push for it are really just trying to fuck with your mind, nothing actually changes when it happens.
 
Imperial is great for visualisation. One foot, one pint (UK Imperial), one cup...got it, I can see how much it is in my head. 1.3 kg, 73cm...what is that? I can't visualise it.

What I absolutely detest regarding cooking is when a recipe gives me an imperial measurement for a solid in the wrong unit. I need 2 cups of butter...what the fuck is 2 cups of butter? How can I cut up that block so that I have 2 cups of butter? Give it in lbs, give it in grammes, don't give it in cups. Other thing that annoys me is pint. Get recipe that says half a pint of liquid...which one is it? The larger UK pint (20 fluid ounces) which we down alcohol from, or the smaller one in the US (16 fluid ounces)?
 
I’m not a professional baker, but this lady is. Here’s an excellent demonstration of why measuring by weight is superior to measuring by volume when you’re baking and need precise measurements.

https://youtube.com/watch?v=uKNPkeoGxx0
Oh boy, let me dig through the cabinets and clear off a spot of the counter, make sure its zero'd in right, then hope I don't put too much and end up picking flour out of a bowl on the scale. As opposed to just grabbing a cup, scooping it in the bag, and let my finger drag across it as I lift out the measuring cup, and boom perfectly measured and leveled, everytime.

Fucking autists and their need for over complicated processes.
 
Don't have sticks of butter in Euro/Bongland, just blocks of 200g.
Double checked, 4 ounces to a stick. 8 to a cup...makes more sense that way to me.

It's a really awkward conversion to those because a stick is 113.4g.
 
What I absolutely detest regarding cooking is when a recipe gives me an imperial measurement for a solid in the wrong unit. I need 2 cups of butter...what the fuck is 2 cups of butter?
2 sticks is a cup of butter. Seriously man it’s written on practically every butter wrapper I’ve ever seen. Along with cut marks for tablespoon sized amounts, half cup amounts, and 1/4 cup amounts. Land o’ Lakes sells boxes of butter with the sticks cut in half in their own wrappers, each one listed as 1/4 of a cup.
 
2 sticks is a cup of butter. Seriously man it’s written on practically every butter wrapper I’ve ever seen. Along with cut marks for tablespoon sized amounts, half cup amounts, and 1/4 cup amounts. Land o’ Lakes sells boxes of butter with the sticks cut in half in their own wrappers, each one listed as 1/4 of a cup.
See above, no sticks in Euro or Bongland, they don't exist. Only 200g blocks. In fact, they don't exist in Asia either, not that I noticed in the 10+ years living there.
 
See above, no sticks in Euro or Bongland, they don't exist. Only 200g blocks. In fact, they don't exist in Asia either, not that I noticed in the 10+ years living there.

Amusingly, the imported blocks of Kerrygold butter are 227g, almost exactly what two sticks are. This is ironic because the main reason I'd buy these is to make Scotch shortbread. And most of the recipes are tailored to the 200g blocks available where the recipes are from.
 
Amusingly, the imported blocks of Kerrygold butter are 227g, almost exactly what two sticks are. This is ironic because the main reason I'd buy these is to make Scotch shortbread. And most of the recipes are tailored to the 200g blocks available where the recipes are from.
I have noticed the Irish butter (not just Kerrygold, others as well) are 227g. Never understood it, not when you can get other brands at either 200 or 250g. Makes sense now if you think of it in terms of sticks and how it's imported to the US.

Have to say, don't like how the US have 16 fluid ounces to the pint, instead of the UK's 20 fluid ounces. Feels like you are being shortchanged if you get a pint, quart or gallon, be it in alcohol or petrol. Then again, a "pint" is so loosely used around the world. South Australia iirc serves it at 15 fluid ounces, unless you specifically request an "imperial pint", then you get 20.
 
I appreciate metric for baking and cooking because I often tweak recipes based on who I'm cooking for or for my own personal taste. It's easy to double a cup and a quarter of flour or only add 3/4ths of a teaspoon of cayenne pepper, but I have to actually mentally calculate what 360 doubled is or what 5x.75 is.
 
Imperial is great for visualisation. One foot, one pint (UK Imperial), one cup...got it, I can see how much it is in my head. 1.3 kg, 73cm...what is that? I can't visualise it.

What I absolutely detest regarding cooking is when a recipe gives me an imperial measurement for a solid in the wrong unit. I need 2 cups of butter...what the fuck is 2 cups of butter? How can I cut up that block so that I have 2 cups of butter? Give it in lbs, give it in grammes, don't give it in cups. Other thing that annoys me is pint. Get recipe that says half a pint of liquid...which one is it? The larger UK pint (20 fluid ounces) which we down alcohol from, or the smaller one in the US (16 fluid ounces)?

Here is the deep lore to cooking recipes. Especially old ones. They are guidelines. The measurements are like the pirates code. More of a guideline then a hard rule. They are supposed to get you close to what "right" is, but it's up to you to judge what right is.

The best recipe for trying this out is the humble pancake. All you need is egg, milk, sugar, salt, oil, flour, baking soda, and baking powder. You will find a near infinite variation of how much of what is needed, followed by how much oil and how hot to make the pan and it's all irrelevant.

I literally just throw shit in the bowl and start mixing until I get what I am looking for. Some eggs are bigger then others. Some oils are better then others. It could be a very humid day. It could be freezing cold. Maybe the milk wasn't mixed properly that day at the plant. All of these things change the outcome.
 
I mean this has been known for quite a long time, there's a reason imperial units are known as retard units in the rest of the world. Everytime I hear someone say gallon, cup, inch, feet or whatever dumbfuck units americans use I want to roundhouse kick them in the face.

I can't believe some people in here are actually defending the imperial system, thanks for proving how dumb and ignorant the average American is.
 
I mean this has been known for quite a long time, there's a reason imperial units are known as exceptional individual units in the rest of the world. Everytime I hear someone say gallon, cup, inch, feet or whatever dumbfuck units americans use I want to roundhouse kick them in the face.

I can't believe some people in here are actually defending the imperial system, thanks for proving how dumb and ignorant the average American is.

It's amazing how many ways yuropoors and other assblasted subhumans from the rest of the planet find to be completely mad about the greatest country in the world.
 
It's amazing how many ways yuropoors and other assblasted subhumans from the rest of the planet find to be completely mad about the greatest country in the world.
"Yuropoors" yet Europe on average has both a higher HDI and a higher GDP per capita than USA, thanks for proving the american education system is in dire need of an overhaul.
 
IMO comparing the two is a very apples-and-oranges thing.

One's a system designed to work with everything, From measuring viruses to whole solar systems with easy to convert units through the whole range, Top to bottom. Not necessarily a great fit for any single application.

The other is an insane conglomeration of special-purpose measurements that are often very good for exactly one thing and little else. And of course a headache to convert units from one specialty application to another.

I've got some bread going right now that was all done in grams weight, Because a couple of surprisingly cheap digital scales made it easy to measure everything from 1.2 g. yeast to .75 Kg flour. Much more work without those cheap, accurate scales and a hassle to change all the quantities by, say 1/3 if i wanted to. But easy to work with as-is.

Next time I'm off to the range Distance to the range from the here is miles, To the target will be yards, Group size and sight adjustments in minutes of angle approximated in fractional inches, Dimensions all over reloaded ammo in decimal inches and bullet/gunpowder weight in grains. A whole mess of different systems that work well for their particular thing but are a headache to keep straight unless you use each of them all the time. And not remotely simple even then.

ETA - Yeah, That would've been better if I stuck with cooking-related stuff instead of running off in a completely different direction for the last bit there.
 
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Apply this to the multibillion dollar American Construction industry and you’ll understand why the US will never wholesale switch to Metric as long as there are humans on the job site.
There is an advantage to America -- still the world's largest economy -- not adopting metric: it can hinder globalization.

(if you see globalizing as a bad thing that is)
 
Amusingly, the imported blocks of Kerrygold butter are 227g, almost exactly what two sticks are. This is ironic because the main reason I'd buy these is to make Scotch shortbread. And most of the recipes are tailored to the 200g blocks available where the recipes are from.
I buy KG for baking projects and freeze it to have on hand. I considered giving the French "President" butter a whirl, but I noticed it's only 7 ounces and ready to fuck up everything. The fucking French.
 
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