As a teacher myself I hear your pain about those students who have it out for you once the class displeases them in some way.

Keep on keepin’ on girl– there are few opinionless people in our industry worth anything!

Lovin your work, This is the problem I have when using US recipes.
How do you measure a cup of flour, were as Dana has pointed out that 6oz will always be 6oz if you weigh it & thus crosses all boundries.
Yes there are conversion sites out there for us Limies, but I don’t always have my laptop in the kitchen.

Pigwotflies- You have tapped into my biggest pet peeve, a recipe that gives an assanine measurement like one square of chocolate, or one stick of butter. Worse yet for me is one packet of gelatin, or one package of yeast. I despise seeing that in a recipe.

But to further explain, butter is sold here by the pound, and the pound is broken up into 4 individually wrapped sticks, each with 8 marks dividing the stick up into tablespoons. Two tablespoons equal one ounce, and 4 ounces equal one stick. Two sticks equal one cup, two cups equals one pound.

A square of chocolate is usually a reference to the use of a brand of aweful grocery store chocolate called Bakkers chocolate. For a long while, it was the only “baking” chocolate sold in american grocery stores. Don’t ask me why, because the stuff is terrible. Anyways, one square is equal to one ounce.

Adey- I freeze the flour for pie crust for half an hour before cutting the fat in. It helps keep the entire mixture cold cold cold which allows the fat to break up into little pieces coated in flour, rather than smearing together with the flour.

Michael- It’s not the wet or dry of the ingredients, but the use of metric units as a whole that is adventageous. You can’t use one without the other.