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Risto_Saarelma comments on Procedural Knowledge Gaps, part 2 - Less Wrong
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Sushi salad: Cook 4.5 dl short-grain rice with 5 dl water for 10 minutes, mix sushi sauce made from .5 dl vinegar, .5 dl water and .5 dl sugar or sweetener to the cooked rice. Then mix in whatever extra bits you want to have, I generally put in chopped raw carrots and cucumber and bits of gravlax.
What is a "dl"? ...Deciliter?
Yes.
I guess that's better than when metric recipes measure everything in grams and I'm all "I do not have a kitchen scale!"
Using weights instead of volumes in recipes is weird. You need cups to cook, but not a scale.
Nitpick: grams are for mass*
And I've heard they do it because it is (arguably) more useful in evaluating nutritional value and hunger-satiation / stomach-filling power.
I can see getting by on estimates for lots of cooking tasks, but I'm sure I recall from somewhere that you bake... how on earth do you achieve that without a scale?
Volume measures. Measuring cups and measuring spoons. (I also eyeball a lot of stuff, but I do actually break out the cups and spoons for baking.)
Oh, haha, yeah. I had forgotten that's how it's done in America! I'm always a bit bewildered by American recipes ("...but my cups are all different sizes!").
Scales are actually better for powders (i.e. flour); volume measurements can vary significantly depending on how hard you pack the stuff in.
(Having said that, it seems relevant that my plastic kitchen scale met a sad melty end on top of my toaster oven and I haven't replaced it.)