to think there is something wrong with Americans?

[TheBloodManCometh]

In Colorado, here for 5 weeks.

Why the HELL is there a half inch gap on either side of the door in all public toilets?? You can see everything going on!!!
This has been the case everywhere I've been in America?
AIBU to be both baffled and embarrassed

lighthearted btw. I don't really think there's something wrong with the Americans

I like it when it is fried until it is black and brittle. I was 8 years old the first time I went over the Atlantic and experienced this food of the Gods.

American bacon is much thinner, that's why. It goes crispy very easily. It's not really like our streaky bacon, well, it would be but it's not more than 1mm thick, usually about the thickness of thick paper or card.

It took me a while to get used to how to cook it (you only get American style bacon in Germany)

And then there's organic applewood smoked bacon, thick cut.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

oh Gad wobbly, that stuff is so good.

All right, I've had a bottle of wine so if anyone's awake and wants unbiased answers about America, from an American, nows the time :o

Why do we always see characters on TV shows quaffing wine constantly and then driving home? Modern Family and Parenthood and two of the top of my head. I thought the laws where really strict there? Ps is the booze really lighter than ours?

Er, because it's a television show and the actors aren't really drinking or driving? Laws are strict, and it's always encouraged to have a designated driver (DD) when going out if expecting to come back by car.

Lighter as in weaker? I don't think that's true, I think our beer at least has a stronger alcohol content. But a bottle/can here is less than a pint so maybe that's a difference.

Is it harder to get cabs? Are there cab offices like what we have where everyone congragates with their kebab after the bars close?

Not me btw. Far too old for that carrying on

Depends where you live. Major cities, like New York, Chicago, it's very easy. No cab offices (?) but cabs will start lining up in popular areas as the bars at closing or outside venues after events. Otherwise, you call and get one to come to your location.

Is it easier to measure using cups rather than weighing scales?

Definitely. Probably not as exact but I've never had a cake go flat regardless.

Interesting. In the US now so this thread is answering some things.

Yes, spotted the gaps in the loo doors.

But, what is it with the waiting for tables in restaurants? Nearly every time - even if we can see empty tables - they make you wait at least 5 mins before seating you! WHY?

And all the food is bigger. Fruit and veg whether apples, cherries, melon - so big. Also the muffins, cornettos - lots of stuff is just huge.

Also so many homeless and mentally ill folk everywhere.

As for loos - used to actually prefer squat los to sitting ones when you relise they are less clatty - especially when realised locals used to stand on top of toilet bowls and still squat. Also, why the vapours at putting loo paper in baskets. Better than blocking the loo!

Aren't the portions smaller in the posher places though? Same as here.

Except those aren't problems because there are basic rules for all that.

Flour, sugar, other dry ingredients: never packed. Brown sugar is the only think you pack.

1/2 butter, melted, would refer to the measurement of butter before it is melted, you wouldn't measure the melted quantity.

Sieved measurement if the recipe calls for it.

Five pound bag of flour = 20 cups. So if you need 2 cups per cake, 10 cakes.

ah that is v useful - i didn't realise that there were accepted rules for how you measure different ingredients in cups

how do you get solid butter into a cup though? can it be in cubes, or does it need to be packed into the corners and smooth on the top? or do you know how much of a pat of butter is a cup?

Four cups, or 16oz, is a pound.

Butter is sold in 1/2 cups sticks. Tablespoon measurements are also printed on the wrapper. You cut the needed amount.

It should be a more complicated answer about the way way molecules move and stick - but brown sugar is packed because of the moisture. You can get an even measurement scooping flour into a cup, but not brown sugar.

The almond scenario is the only one that makes sense, but I don't think it's a huge deal. You get a feel for it. Or more often the recipe will specify "x chopped almonds, about x cups whole" or will say "x cups almonds, chopped" meaning you measure before chopping. If you need to know, you can Google it, really.

If a recipe calls for a certain weight of chopped potatoes, you still have to guess what the amount you buy will equal once you've washed and peeled them, surely?

that makes sense re the butter.

it sounds like most of it is common sense or experience. i usually google for conversions to grams when i use us recipes, as for things like butter it's a complete pita for a british person where the butter comes in 250g pats, with 50g segments marked on the pack and you have to work out how to spoon off a tablespoon without making a huge mess

though i am currently visualising some sort of comedy sketch for an american audience watching someone british trying to follow a us recipe!

Oh god it's 3:30am ive had insomnia for days and I'm completely doing my math wrong so ignore most of those measurements.