Except in electronics. Everything is still .1 inch headers. We invented too many electronics and it’s stuck now.
Comment on everything actually important is already metric
teft@lemmy.world 5 weeks ago
The army uses metric almost exclusively. It’s where I learned it.
nilloc@discuss.tchncs.de 4 weeks ago
ByteWelder@lemmy.ml 4 weeks ago
Not all of it though. Like JST plugs, barrel connectors, breadboard pin spacing, etc.
nezbyte@lemmy.world 4 weeks ago
It is also annoying that the electronics industry prefers the term “mil” for 1 thousands of an inch. Why not use “thou” like machinist use?
Carrolade@lemmy.world 5 weeks ago
Yep. One “klick” is one km.
AnUnusualRelic@lemmy.world 5 weeks ago
I think the main problem US people have with metric is their aversion to anything that has more than two syllables.
Stupidmanager@lemmy.world 5 weeks ago
Far worse: It’s laziness.
I was teaching a friend how to make ravioli (yes, really) from the class I took while over in Italy. I bring my scale to measure the dough and the first thing she does is use the scale to get the right measurements and then, scrapes the contents into an imperial measuring cup. Worse, she was totally pissed when the semolina was not a perfect match to the 00 flour (mass and all that).
She is a tried and true American. She just wants to whip out her 1 cup without measuring weight and can’t fathom why the dough just “wasn’t like I taught her”.
By the way, the super secret Italian recipe is this: Ingredients per 2 people (spaghetti or tagliatelle) 100 grams total of: 50% white superfine flour 50% semolina Add 1 egg per 100 grams of flour
For ravioli, you want more superfine (00) flour so the pasta sticks together better. So like above, 100 grams total of: 60% superfine flour 40% semolina
Add 1 egg per 100 grams of flour.
AnUnusualRelic@lemmy.world 5 weeks ago
But I want it to be one cup of egg!
bluewing@lemm.ee 4 weeks ago
What most people miss about weight vs volumetric measurement when cooking is that it’s all about ratios. And if you had been paying attention in math class, you would know that ratios are unit less. Which means as long as you keep the proper ratio between the ingredients, it matters not one whit on how you measure them. You can weight, you can use cups or spoons or handfuls and pinches to achieve the correct ratio. You even demonstrate this by stating that the ratio of flour to semolina is 1:1 or 3:2 depending on the end use. And one extra large egg, (about 55 grams or 2oz), should make for a decent conversion.
But before you change units of measure, you need to be sure that the changes still hold to with the tolerances of the recipe. Something most people can’t do very well - much like your friend.
And never forget - the true masters of fresh pasta making at home are all those little old Italian Grandmothers. And they are probably just eyballing it all anyway.
captain_aggravated@sh.itjust.works 4 weeks ago
To be fair you sound like Data from TNG Season 1 if you say something like “Give them a centimeter, soon they have a meter.”