Metric isn’t in the Bible.
Sticks of butter are. Leviticus. Shellfish are an abomination and unclean, unless one meltith a stick of butter and poureth upon.
I had to work in SI units. You get used to it. Powers of 10 have some advantages.
The original recipe was “simply grilled left wings”, but I modified it.
You have to blame the good people of Boston in the Victorian era. I blame them for our dare I say, ‘wankey’ standardized measurments. However someone early on pointed out, measuring in oz is my preference. Grams are not for cooking or hops IMHO 
Till you need a precise answer, then you’ll use them even in the metric system. Sure, your final product may be 1.38 whatevers, but when you’re building the equation to model it you’re better off not adding in decimals.
About three ounces of sticks in 8 waffles.
So 3/4 of a stick for the batter and an ounce to melt on top. See the beauty in that!?
Not three ounces of butter, three ounces of sticks.
This is why scales have multiple settings. As long as my scale has a setting for it, I could care less what unit. And one advantage of being a pharmacist is that converting from oz/tsp/dram/minim/etc to mL is second nature to me.
With my typically small batch size of 1.7 gallons, I’m beginning to realize the benefits of precision, to the point that I am beginning to measure my hops in grams now instead of ounces. I don’t like measuring out 0.07 ounces of hops or whatever… it’s easier to skip all the crazy zeroes and just say “2 grams”. And yes, this has been a real quantity for me at some time or another over the past year. Actually on my last batch I finally used up almost every old gram of old hops that I had laying around, and it worked very well (only for bittering, mind you).
By the same token, I prefer to measure temperatures in Fahrenheit, since a one-degree difference in Celsius is actually quite a lot compared to the 5/9 as much Fahrenheit.
I use 'merican for temp control, water wort and beer gallons, grain pounds. But hops are grams, DME is grams, starter water is ml, acid is ml, salts are grams. Wort and beer is SG but starter wort is °p because it figures itself out 100ml + 10g = 10 per 100 or 10°(ish)
For me it’s basically the same, just replace “use” by “understand”. But I will never understand how much half a stick of phosphoric acid is.
It would be a step in the right direction if folks would understand the difference between by weight and by volume. Causes my turrets to flare up when folks convert or compare teaspoons to grams. A teaspoon of fluffy stuff weighs less than a teaspoon of dense stuff.
Right, but for some items this is accounted for. For example Reinhardt’s bread books (and other foodie/hipster/pretentious books) give mass and volume. With salt he also gives the volume for kosher salt and table salt. Kosher salt is a little less dense due to its shape.
Mass is the far superior unit of measure for just about any dry loose material. Volume is arguably better for liquids as liquids can have varying densities.
Awesome
While I’m thinking of it, why would someone in Belgium be following an American recipe that calls for a stick of butter (or multiple sticks)? Is Paula Deen a big hit over there?
Just remember, 4 grams is 1 teaspoon. Of gypsum. According to John Palmer.
True. We should be comparing teaspoons to mL.
One also must be an arborist to understand all-grain brewing. I think. Honestly I don’t remember as I fell asleep while reading that chapter.
I did like most of the book though.