On Thu, 6 Oct 2011 21:43:55 +0100 Lisi <lisi.re...@gmail.com> wrote: > On Thursday 06 October 2011 21:18:41 Weaver wrote: > > On Thu, 6 Oct 2011 16:56:27 +0100 > > > > Lisi <lisi.re...@gmail.com> wrote: > > > On Wednesday 05 October 2011 01:02:36 Weaver wrote: > > > > I think it's a pity that the gill has fallen into misuse. > > > > > > Its usefulness is limited by the fact that it is not a fixed > > > measure, but covers various different amounts according to the > > > region in which it is used, anyhow in the UK. Hence, I imagine > > > its decline, with the ubiquity of television cooks. > > > > In a professional food career that spans over forty years, from base > > level commis pastry chef to successful consultancy practice, I have > > never known a gill to be any other than 150ml. > > The vast majority of 'TV cooks' are a social sub-group that I'm > > afraid I have grown to despise in the interim, especially in regard > > to pastry work, where many professional chefs could not be rated as > > any more than woeful. > > http://en.wiktionary.org/wiki/gill
Then 'wiktionary' and 'regions' are wrong. I have worked through northern Italy, France, Austria, Australia and New Zealand and have never come across a variance. Perhaps a higher authority? http://www.amazon.com/Larousse-Gastronomique-Greatest-Encyclopedia-Completely/dp/0307464911 You should find a copy in the library of your local food college. Regards, Weaver. -- "In a world without walls and fences, what need have we for Windows or Gates?" -Anon. -- To UNSUBSCRIBE, email to debian-user-requ...@lists.debian.org with a subject of "unsubscribe". Trouble? Contact listmas...@lists.debian.org Archive: http://lists.debian.org/20111007074227.215b6a04.wea...@riseup.net
