Gears Of War 5 16 oz Plastic Carnival Cup | Hand Wash, Do Not ...

Gears Of War 5 16 oz Plastic Carnival Cup | Hand Wash, Do Not Microwave| Cold Fluids Only

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I grew up in a region where everything in recipes is given by weight and learned to cook this way.

Nonetheless, although initially super annoyed, I have grown some fondness of using cups as measurement. For day to day cooking, I can’t be bothered to do things precisely and I’m more interested in rough ratios. Usually I don’t use any measurement device at all.

If you are looking for more details, kindly visit 5/16 of a Cup.

Also, no matter which way, often you can not rely on measurements because of how widely the products differ. For example paprika powder. The exact same amount can go from not doing anything discernible for the dish to overpower it.

My favorite way of cooking is how it was done in a half day class I took in Singapore. There were some basic amounts given as a starting point, then all further instructions where: do this until it becomes that consistency or color, taste, if you want it spicier add some more of this, if you want it more sour add this, sweeten with that if you like, taste again, etc.

Exact measurement I think is great for certain dishes where it really matters and for professional places to make it reproducible and scalable, but at home, for me it takes like half the fun out of it and I reckon more people would enjoy cooking if recipes where generally conceived, less as instruction manuals and more as seed for an idea for experimentation.

I studied classical French cuisine in Europe and when I came back to the states, I found that everything here is measured by volume vs by weight there. The scale is such an integral part of the kitchen. Because it’s drilled into me, I still measure everything by weight.

Otoh, for Indian cooking that I grew up with, it’s always by ratio. Or at least how I learnt it. Example: 1:3 ..rice:water. I guess it’s based on volume but with non standard cups/tbsp etc. For seasoning, you go ‘by the nose’. And taste...taste...taste.

As an aside/off topic slightly: You cook with your senses. For example, one of the earliest kitchen chores my grandmother taught me was to make ghee from churned butter. It’s a thin line between caramelised and burnt. How can you tell? You ‘listen’. When the butter fats are completely caramelised and there is no more moisture content, the top froths and there is no more sizzling sound. So here..when you are in the steam/multiple mingling smells and you can’t see the bottom of the pot of caramelised butter fats...all you have is your hearing. If it becomes silent, then it means it’s done. You can’t make ghee with a timer or thermometer. Tools don’t make the chef.

I used this technique at work when I was cooking professionally. Caramelised butter can be beurre claire(just melted butter..you don’t want it to smell caramelised), beurre noisette(smells like roasted hazelnut), beurre noir(black..as when used with cooking skate etc). I had a counting system after all sounds have stopped to get to the right point of butter melting.

To not have to go to DDG or WA manually, I wrote a script to convert stupid measurements on a page, but I can't say it turned out very well.

In case someone wants to try it out or improve it, open a recipe website and run the code. Or uncomment the console.log() line at the bottom, comment out the document.x line, and run it from the command line (`js code.js`).

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    // todo:
    //    - °F matches hex codes ("abcd64fabcd")
    //    - fluid ounce?
    //    - "([0-9]{2,5}) degrees" especially when N > 300
    
    var test = 'Take 1/4-1/2 cup of water, 3 1/2 c. marinara sauce, two ounces of potatoes and three to five tbsp gold.\nOr perhaps 1/8 oz. of gold.\nBake at 350F or with degrees symbol 350°F!';
    test = 'one 29 oz can black beans, rinsed and drained\none 6 oz can tomato paste\n32 oz vegetable stock\n1 onion, chopped\n5 cloves garlic, minced\n1 tablespoon chili powder\n1 tablespoon cumin\n1 teaspoon oregano\n1 tablespoon olive oil\n1 sweet potato, peeled and cut into bite sized chunks\n1 cup dry quinoa\nsalt and pepper to taste\navocado, cilantro for garnish  (optional)\n\nHeat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes.\nAdd the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.\nAdd the beans, stock, and potatoes, and season with salt and pepper.\nCook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.\nAdd a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!';
    test = 'Chocolate is very sensitive to high temperatures and different chocolates require different maximum temperatures. Dark chocolate should never be heated above 120 F, while milk and white chocolates should never be heated to above 110 F. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power'
    test = 'one 29 oz can black beans, rinsed and drained\none 6 oz can tomato paste\n32 oz vegetable stock\n1 onion, chopped\n5 cloves garlic, minced\n1 tablespoon chili powder\n1 tablespoon cumin\n1 teaspoon oregano\n1 tablespoon olive oil\n1 sweet potato, peeled and cut into bite sized chunks\n1 cup dry quinoa\nsalt and pepper to taste\navocado, cilantro for garnish  (optional)'
    
    function fixSizes(str, debug) {
     var SIprefix = function(amount) {
      if (amount > ) {
       return (Math.round(amount /  * 10) / 10).toString() + 'k';
      }
      if (amount < 1) {
       return (Math.round(amount *  * 10) / 10).toString() + 'm';
      }
      return amount.toString();
     };
    
     var volume = function(amount, ratio) {
      return SIprefix(amount * ratio) + 'l';
     };
     var weight = function(amount, ratio) {
      return SIprefix(amount * ratio) + 'g';
     };
     var fahrenheit = function(amount) {
      return (Math.round((amount - 32) * (5 / 9) * 10) / 10).toString() + '°C';
     };
    
     // units = [ [from, type, rate], ... ]
     // from = list of names, e.g. ['ounce','oz.']. The 's' suffix is automatically checked for, so you don't need to specify 'ounces'.
     // type is one of weight, volume, fahrenheit.
     // rate is: if weight, the ratio of $from to grams; if volume, the ratio of $from to litres; if fahrenheit, omitted.
     var units = [
      [['°F', 'F'], fahrenheit],
      [['cup', 'c.'], volume, 0.25],
      //[['tsp.', 'teaspoon'], volume, 0.],
      //[['tbsp', 'tbs', 'tblsp', 'tablespoon'], volume, 0.],
      [['lb'], weight, 453.6],
      [['ounce', 'oz.', 'oz'], weight, 28.4],
     ];
    
     var strtonumber = function(s) {
      switch (s) {
       case 'a': case 'an': case 'one': return 1;
       case 'two': return 2;
       case 'three': return 3;
       case 'four': return 4;
       case 'five': return 5;
       case 'six': return 6;
       case 'seven': return 7;
       case 'eight': return 8;
       case 'nine': return 9;
       case 'ten': return 10;
       case 'eleven': return 11;
       case 'twelve': return 12;
       case '1/2': return 1/2;
       case '1/4': return 1/4;
       case '1/8': return 1/8;
      }
      return amount = parseInt(s); // TODO float values. But the regex atm doesn't match that. Didn't encounter any decimals in recipes yet.
     };
    
     var re_unit = '';
     for (var unit in units) {
      for (var alias in units[unit][0]) {
       re_unit += '|' + units[unit][0][alias].replace('.', '\\.');
      }
     }
     re_unit = '(' + re_unit.substring(1) + ')';
    
     var re_number = 'a|an|1/2|1/4|1/8|one|two|three|four|five|six|seven|eight|nine|ten|eleven|twelve|[1-9][0-9]*';
     var re_numeric = '^[1-9][0-9]*$';
     var re_amount = '(((' + re_number + ') to )?(' + re_number + ')|(' + re_number + ')( |-)(' + re_number + '))';
    
     var re_full = new RegExp(re_amount + '( )?' + re_unit + '(s?)', 'igm');
     var re_numeric = new RegExp(re_numeric);
     re_number = new RegExp(re_number, 'igm');
     re_amount = new RegExp(re_amount, 'igm');
     re_unit_noplural = new RegExp(re_unit, 'igm');
    
     var hits = str.match(re_full);
     for (var hit in hits) {
      hit = hits[hit];
      var amounts = hit.match(re_number);
      var unit = hit.match(re_unit);
      unit = unit[0];
    
      for (var unit2 in units) {
       for (var alias in units[unit2][0]) {
        if (units[unit2][0][alias] == unit) {
         unit = [units[unit2][1], units[unit2][2]];
        }
       }
      }
    
      // Catch "1 1/2" as addition rather than a range
      if (amounts.length == 2 && hit.indexOf(amounts.join(' ')) > -1) {
       // Exception: "one 29 oz can of whatever" is just 29 oz instead of one+29=30
       if ((amounts[0] == 'one' && strtonumber(amounts[1]) >= 1) || amounts[0] == 'a' || amounts[0] == 'an') {
        amounts[0] = amounts[1];
        delete amounts[1];
       }
       else {
        amounts = [strtonumber(amounts[0]) + strtonumber(amounts[1])];
       }
      }
    
      var replacement = '';
      var separator = '';
      for (var amount in amounts) {
       amount = strtonumber(amounts[amount]);
    
       replacement += separator + unit[0](amount, unit[1]);
       separator = '-';
      }
    
      if (debug) {
       console.log('Matched:', hit, 'Amount:', amount, 'Unit:', unit, 'Replacement:', replacement);
      }
    
      str = str.replace(hit, replacement);
     }
     return str;
    }
    
    //console.log(fixSizes(test));
    document.documentElement.innerHTML = fixSizes(document.documentElement.innerHTML);