recipes@decwrl.UUCP (05/29/86)
Most countries in the world use metric measurements for their recipes. The U.S. defiantly uses the ``English'' measure- ment system of teaspoons and cups, and every attempt to con- vert U.S. cooks to the metric system has failed. Most Amer- icans have never even seen a metric recipe, and virtually no American cook owns any kind of metric kitchen measures. But mod.recipes is international in scope, and we want the recipes to be accessible to everyone. Therefore the recipes that are posted all have a dual measurement system in them, both U.S. and metric. When a cookbook page is printed, a troff/nroff option determines whether or not it will be printed with U.S. units or metric units. The dual-system measurement scheme is accomplished by having both sets of values stored in the body of the recipe, and having the software select one or the other when the recipe is printed. This means that somebody has converted the recipe to both sets of units, and has edited in both sets of measurements. There are four places in a recipe where the system of meas- urement matters: the ingredient list, commentary about ingredients, references to ingredients in the text, and references to temperature in the text. There is a troff/nroff command for each one of those situations. Because mod.recipes originated in the U.S., the U.S. measurement system is always given first in all of these commands. Ingredient header. The ``.IH'' command takes two argu- ments. The first is the U.S.-unit specification of how much the recipe produces, and the second (if present) is the metric specification of the same thing. Ingredient list. The ``.IG'' command takes an optional third argument, which is the metric description of the quantity of the ingredient. For counts--3 onions, 2 eggs--the metric description will be the same and you can leave it off. References to ingredients. In the text you might want to say something like ``set aside 1/2 Tbsp of the ginger'' or ``reserve 100 ml of the sauce''. For that purpose there is a macro ``.AB'', that takes two argu- ments and prints one or the other, but never both. References to temperature. The U.S. uses Fahrenheit degrees; nearly everyone else uses Celsius or Cen- tigrade. Troff can print a ``degree'' sign, but nroff cannot. To solve these two problems simultaneously, there is a ``.TE'' macro, for indicating temperature. It takes two numeric arguments, the first a Fahrenheit temperature and the second a Celsius temperature. In case the .AB or .TE expression needs to be the end of a sentence, the macro can take a third argument, which is the punctuation character at the end of the sentence. For exam- ple, you would type Then add butter .AB "1 Tbsp" "30 g" at a time. Lick the spoon to use the last .AB "tablespoon" "few grams" . Here is the example of the previous article, updated to include international multi-unit arguments to all of the macro calls: .RH MOD.RECIPES-SOURCE RECIPE-ID ? "22 Dec 83" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it" Introductory comments; use .PP between paragraphs. .IH "Makes 4 cups" "Makes 1 liter"<- Ingredients Header .IG "1/2 cup" "butter" "100 g"<- Ingredient (please use quotes) (or use a mixture of .AB "1/4 cup" "50 g" <- In-text reference to two systems of margarine and .AB "1/4 cup" "50 g" of butter. .IG "1" "onion" <- No need for 2 systems here (medium to large, chopped fine. Don't try to use instant onion in this recipe) .PH <- Procedure header .SK 1 <- Procedure step Preheat the oven to <- Text for that step .TE 350 175 <- Dual-system temperature before soaking the rice. Boil the water. .SK 2 <- and so forth. .NX <- Notes header Notes (commentary) goes here; use .PP to separate paragraphs. .WR <- Wrapup Signature information goes here. As a minimum you should list your name, network address, organization (company, university, etc.), and the city and country you live or work in. CONVERTING RECIPES TO/FROM METRIC Don't try to convert a recipe to metric units unless you have some experience cooking with metric, and don't try to convert a recipe to U.S. units unless you have some experience cooking with them. Submit your recipe in the units that you are comfortable with, and let the mod.recipes editor do the conversion for you. It's not just a simple matter of unit conversion, because most most ingredients are specified by weight in metric recipes and by volume in U.S. recipes.
reid@decwrl (Brian Reid) (11/28/86)
METRIC OR ENGLISH MEASUREMENT? Most countries in the world use metric measurements for their recipes. The U.S. defiantly uses the English measure- ment system of teaspoons and cups, and every attempt to con- vert U.S. cooks to the metric system has failed. Most Amer- icans have never even seen a metric recipe, and virtually no American cook owns any kind of metric kitchen measures. But mod.recipes is international in scope, and we want the recipes to be accessible to everyone. Therefore the recipes that are posted all have a dual measurement system in them, both English and metric. When a cookbook page is printed, a troff/nroff option determines whether or not it will be printed with English units or metric units. The dual-system measurement scheme is accomplished by having both sets of values stored in the body of the recipe, and having the software select one or the other when the recipe is printed. This means that somebody has converted the recipe to both sets of units, and has edited in both sets of measurements. There are four places in a recipe where the system of meas- urement matters: the ingredient list, commentary about ingredients, references to ingredients in the text, and references to temperature in the text. There is a troff/nroff command for each one of those situations. Because mod.recipes originated in the U.S., the U.S. (``English'') measurement system is always given first in all of these commands. Ingredient header. The ``.IH'' command takes two argu- ments. The first is the English-unit specification of how much the recipe produces, and the second (if present) is the metric specification of the same thing. Ingredient list. The ``.IG'' command takes an optional third argument, which is the metric description of the quantity of the ingredient. For counts-3 onions, 2 eggs-the metric description will be the same and you can leave it off. References to ingredients. In the text you might want to say something like ``set aside 1/2 Tbsp of the ginger'' or ``reserve 100 ml of the sauce''. For that purpose there is a macro ``.AB'', that takes two argu- ments and prints one or the other, but never both. References to temperature. The U.S. uses Fahrenheit degrees; nearly everyone else uses Celsius or Cen- tigrade. Troff can print a ``degree'' sign, but nroff cannot. To solve these two problems simultaneously, there is a ``.TE'' macro, for indicating temperature. It takes two numeric arguments, the first a Fahrenheit temperature and the second a Celsius temperature. In case the .AB or .TE expression needs to be the end of a sentence, the macro can take a third argument, which is the punctuation character at the end of the sentence. For exam- ple, you would type Then add butter .AB "1 Tbsp" "30 g" at a time. Lick the spoon to use the last .AB "tablespoon" "few grams" . Here is the example of the previous section, updated to include international multi-unit arguments to all of the macro calls: .RH MOD.RECIPES-SOURCE RECIPE-ID ? "22 Dec 83" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it" Introductory comments; use .PP between paragraphs. .IH "Makes 4 cups" "Makes 1 liter"<- Ingredients Header .IG "1/2 cup" "butter" "100 g"<- Ingredient (please use quotes) (or use a mixture of .AB "1/4 cup" "50 g" <- In-text reference to two systems of margarine and .AB "1/4 cup" "50 g" of butter. .IG "1" "onion" <- No need for 2 systems here (medium to large, chopped fine. Don't try to use instant onion in this recipe) .PH <- Procedure header .SK 1 <- Procedure step Preheat the oven to <- Text for that step .TE 350 175 <- Dual-system temperature before soaking the rice. Boil the water. .SK 2 <- and so forth. .NX <- Notes header Notes (commentary) goes here; use .PP to separate paragraphs. .WR <- Wrapup Signature information goes here. As a minimum you should list your name, network address, organization (company, university, etc.), and the city and country you live or work in. CONVERTING RECIPES TO/FROM METRIC Don't try to convert a recipe to metric units unless you have some experience cooking with metric, and don't try to convert a recipe to English units unless you have some experience cooking with them. Submit your recipe in the units that you are comfortable with, and let the mod.recipes editor do the conversion for you. It's not just a simple matter of unit conversion, because most most ingredients are specified by weight in metric recipes and by volume in English recipes.
recipes@decwrl.UUCP (01/28/87)
METRIC OR INTUITIVE MEASUREMENT? Most countries in the world use metric measurements for their recipes. The U.S. defiantly uses a system that they call ``the English system of measurement,'' teaspoons and cups. The English never used that system, thoughxthey used a similar system, with spoons and cups of a different size, and they called it the Imperial system. Every attempt to convert U.S. cooks to the metric system has failed. Most Americans have never even seen a metric recipe, and virtu- ally no American cook owns a kitchen scale or metric measuring spoons. But mod.recipes is international in scope, and we want the recipes to be accessible to everyone. Therefore the recipes that are posted all have a dual measurement system in them, both English and metric. When a cookbook page is printed, a troff/nroff option determines whether or not it will be printed with English units or metric units. The dual-system measurement scheme is accomplished by having both sets of values stored in the body of the recipe, and having the software select one or the other when the recipe is printed. This means that somebody has converted the recipe to both sets of units, and has edited in both sets of measurements. There are four places in a recipe where the system of meas- urement matters: the ingredient list, commentary about ingredients, references to ingredients in the text, and references to temperature in the text. There is a troff/nroff command for each one of those situations. Because mod.recipes originated in the U.S., the U.S. (``English'') measurement system is always given first in all of these commands. Ingredient header. The ``.IH'' command takes two argu- ments. The first is the English-unit specification of how much the recipe produces, and the second (if present) is the metric specification of the same thing. Ingredient list. The ``.IG'' command takes an optional third argument, which is the metric description of the quantity of the ingredient. For counts-3 onions, 2 eggs-the metric description will be the same and you can leave it off. References to ingredients. In the text you might want to say something like ``set aside 1/2 Tbsp of the ginger'' or ``reserve 100 ml of the sauce''. For that purpose there is a macro ``.AB'', that takes two argu- ments and prints one or the other, but never both. References to temperature. The U.S. uses Fahrenheit degrees; nearly everyone else uses Celsius or Cen- tigrade. Troff can print a ``degree'' sign, but nroff cannot. To solve these two problems simultaneously, there is a ``.TE'' macro, for indicating temperature. It takes two numeric arguments, the first a Fahrenheit temperature and the second a Celsius temperature. In case the .AB or .TE expression needs to be the end of a sentence, the macro can take a third argument, which is the punctuation character at the end of the sentence. For exam- ple, you would type Then add butter .AB "1 Tbsp" "30 g" at a time. Lick the spoon to use the last .AB "tablespoon" "few grams" . Here is the example of the previous section, updated to include international multi-unit arguments to all of the macro calls: .RH MOD.RECIPES-SOURCE RECIPE-ID ? "22 Dec 83" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it" Introductory comments; use .PP between paragraphs. .IH "4 cups" "1 liter" <- Ingredients Header .IG "1/2 cup" "butter" "100 g"<- Ingredient (please use quotes) (or use a mixture of .AB "1/4 cup" "50 g" <- In-text reference to two systems of margarine and .AB "1/4 cup" "50 g" of butter. .IG "1" "onion" <- No need for 2 systems here (medium to large, chopped fine. Don't try to use instant onion in this recipe) .PH <- Procedure header .SK 1 <- Procedure step Preheat the oven to <- Text for that step .TE 350 175 <- Dual-system temperature before soaking the rice. Boil the water. .SK 2 <- and so forth. .NX <- Notes header Notes (commentary) goes here; use .PP to separate paragraphs. .WR <- Wrapup Signature information goes here. As a minimum you should list your name, network address, organization (company, university, etc.), and the city and country you live or work in. CONVERTING RECIPES TO/FROM METRIC Don't try to convert a recipe to metric units unless you have some experience cooking with metric, and don't try to convert a recipe to English units unless you have some experience cooking with them. Submit your recipe in the units that you are comfortable with, and let the mod.recipes editor do the conversion for you. It's not just a simple matter of unit conversion, because most most ingredients are specified by weight in metric recipes and by volume in English recipes.
recipes@decwrl.UUCP (02/28/87)
METRIC OR INTUITIVE MEASUREMENT? Most countries in the world use metric measurements for their recipes. The U.S. defiantly uses a system that they call ``the English system of measurement,'' teaspoons and cups. The English never used that system, though they used a similar system, with spoons and cups of a different size, and they called it the Imperial system. Every attempt to convert U.S. cooks to the metric system has failed. Most Americans have never even seen a metric recipe, and virtu- ally no American cook owns a kitchen scale or metric measuring spoons. But mod.recipes is international in scope, and we want the recipes to be accessible to everyone. Therefore the recipes that are posted all have a dual measurement system in them, both English and metric. When a cookbook page is printed, a troff/nroff option determines whether or not it will be printed with English units or metric units. The dual-system measurement scheme is accomplished by having both sets of values stored in the body of the recipe, and having the software select one or the other when the recipe is printed. This means that somebody has converted the recipe to both sets of units, and has edited in both sets of measurements. There are four places in a recipe where the system of meas- urement matters: the ingredient list, commentary about ingredients, references to ingredients in the text, and references to temperature in the text. There is a troff/nroff command for each one of those situations. Because mod.recipes originated in the U.S., the U.S. (``English'') measurement system is always given first in all of these commands. Ingredient header. The ``.IH'' command takes two argu- ments. The first is the English-unit specification of how much the recipe produces, and the second (if present) is the metric specification of the same thing. Ingredient list. The ``.IG'' command takes an optional third argument, which is the metric description of the quantity of the ingredient. For counts-3 onions, 2 eggs-the metric description will be the same and you can leave it off. References to ingredients. In the text you might want to say something like ``set aside 1/2 Tbsp of the ginger'' or ``reserve 100 ml of the sauce''. For that purpose there is a macro ``.AB'', that takes two argu- ments and prints one or the other, but never both. References to temperature. The U.S. uses Fahrenheit degrees; nearly everyone else uses Celsius or Cen- tigrade. Troff can print a ``degree'' sign, but nroff cannot. To solve these two problems simultaneously, there is a ``.TE'' macro, for indicating temperature. It takes two numeric arguments, the first a Fahrenheit temperature and the second a Celsius temperature. In case the .AB or .TE expression needs to be the end of a sentence, the macro can take a third argument, which is the punctuation character at the end of the sentence. For exam- ple, you would type Then add butter .AB "1 Tbsp" "30 g" at a time. Lick the spoon to use the last .AB "tablespoon" "few grams" . Here is the example of the previous section, updated to include international multi-unit arguments to all of the macro calls: .RH MOD.RECIPES-SOURCE RECIPE-ID ? "22 Dec 83" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it" Introductory comments; use .PP between paragraphs. .IH "4 cups" "1 liter" <- Ingredients Header .IG "1/2 cup" "butter" "100 g"<- Ingredient (please use quotes) (or use a mixture of .AB "1/4 cup" "50 g" <- In-text reference to two systems of margarine and .AB "1/4 cup" "50 g" of butter. .IG "1" "onion" <- No need for 2 systems here (medium to large, chopped fine. Don't try to use instant onion in this recipe) .PH <- Procedure header .SK 1 <- Procedure step Preheat the oven to <- Text for that step .TE 350 175 <- Dual-system temperature before soaking the rice. Boil the water. .SK 2 <- and so forth. .NX <- Notes header Notes (commentary) goes here; use .PP to separate paragraphs. .WR <- Wrapup Signature information goes here. As a minimum you should list your name, network address, organization (company, university, etc.), and the city and country you live or work in. CONVERTING RECIPES TO/FROM METRIC Don't try to convert a recipe to metric units unless you have some experience cooking with metric, and don't try to convert a recipe to English units unless you have some experience cooking with them. Submit your recipe in the units that you are comfortable with, and let the mod.recipes editor do the conversion for you. It's not just a simple matter of unit conversion, because most most ingredients are specified by weight in metric recipes and by volume in English recipes.