Homebrew_PCBs

> What bugs me is stuff that's sold by weight but used by volume, or vice
> versa. This seems to be typical in cooking.
>

That's because they never can sell this stuff by volume.
If you do the experiment you will notice that using volume on powders
is about the same precision as "use some flour".
Using volume in the kitchen is US-specific, many cooks complain
that you can never ever reproduce a recepie with the volumetric
measurements.

ST