We tried to officially adopt it at one point Have yourself a Merry listle chirtsmas Touch Downs ugly christmas shirt. but the motion never really carried past putting pop into liters. Interestingly, some imperial measurements are pretty metric-friendly (a watt is 1 joule/second), but then we mess them up (why use Kilowatt hours?? that’s 1 joule*hour/second?? Just use kilojoules???). We also use metics for gun ammo, and probably a few other things besides. That being said, it’ll be a while before we phase out gallons, pounds, and Fahrenheit.
Celsius is superior to Fahrenheit Have yourself a Merry listle chirtsmas Touch Downs ugly christmas shirt. Fahrenheit is just silly, based on such things on the temperature of frozen brine and the body temperatures of a horse. First of all, which brine? Atlantic? Pacific? The Arctic? Antarctic? Dead sea? The Mediterranean? All of those have vastly different amounts of salt. Now, let’s move onto the body temperature of a horse…..just wtf mate. Celsius is much better in all aspects including being easier to spell. If I remember correctly, the creator of Fahrenheit wanted to have the internal body temperature of humans be 100 degrees but he used cows. Which have a slightly higher temperature than us? Maaaan, you mean easy intervals like 0 and 100 having precisely 100 degrees between them? And having easily identifiable consequences at these two limits? And being able to identify further limits just upon deduction? Caliber is an imperial measurement system based on the inch. Most ammo lists both so you don’t buy the wrong ammo type because you goofed the math, but it’s generally pretty obvious when a bullet was designed with imperial or metric units in mind. For baking, going by weight is preferred because two people can have a cup of flour with different amounts of flour in them due to packing or sifting. Cooking with a scale is so much better. Yeah, but most American households don’t have a scale sensitive enough (or clean enough, or with a 0 button) to use for baking. It’s also more precise than your baking realistically needs to be unless you’re having a baking competition, and even then, it’s probably unnecessary. Most recipes can deal with 10%+ margin of error. The error introduced by different densities of packing is small enough to not matter in everyday cooking.
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