Cooking by weight is common in the UK, and it's superior for two reasons: One, it's more accurate, because it's unaffected by packing density. Two, it's quicker, because you can pour all the ingredients directly into one container, zeroing the scales between each one. Cooking by weight is standard for professional baking even in the US.
This thread is intended to provide a space for 'crazy' ideas. Ideas that spontaneously come to mind (and feel great), ideas you long wanted to tell but never found the place and time for and also for ideas you think should be obvious and simple - but nobody ever mentions them.
This thread itself is such an idea. Or rather the tangent of such an idea which I post below as a seed for this thread.
Rules for this thread:
If this should become a regular thread I suggest the following :