More on dl:
Okay, I've calmed down slightly from my minor conniption the other day involving decilitres in Eastern European recipes.
After my initial "why would anyone measure flour in litres?" rant I remembered how much I hate recipes that measure dry ingredients in grams (or kilos, to keep with the litres).
Generally speaking, I avoid recipes that stipulate 135g flour or 200g sugar in favour of ones that ask for cup measurements due to the fact that I don't own a set of kitchen scales but I do have a perfectly adequate collection of measuring cups.
Now cups are, essentially, liquid measurements. It is, clearly, no less ridiculous to put 2dl of flour into a recipe than it would be to put 250ml (or 8floz - standard cup measurements in Australia).
In fact, it is much less obnoxious than trying to weigh all of your dry ingredients or guess how much of a cup 125g of breadcrumbs might be.
So, I guess, after all, this habit of measuring dry ingredients in decilitres is not only not ridiculous, but much more sensible than the way a lot of western Cook books do it.
So bring on the dl, you Eesti cookbooks. I'll buy a couple of new measuring cups.
Ah well, you see, the problem with recipes asking for a cup of something is that you need the International Standards Organization to regulate cups.
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