"Kevin Willoughby" wrote in message
...

With any kind of instrumentation, you have to ask "how good does it have
to be?" Any bread maker knows that flours are different in several ways,
including water content. Eggs vary in size. Some vinegars are more
acidic than others. Some cayenne peppers are hotter than others. Some
basil is more more intensely flavored than other. If the cups and
spoons are more consistent than the raw ingredients, then they are good
enough.

Ayup. I do tend to use the same batch of measuring cups within a recipe (I
have a set of plastic and a set of metal) just to be consistent, but
ultimtely, it's as much about "this looks right" as anything else.

Oh and you can never have too much garlic.


--
Kevin Willoughby lid

Imagine that, a FROG ON-OFF switch, hardly the work
for test pilots. -- Mike Collins