Volumes Vs. Weight
Using volume is a recipe for disaster - especially on a site is as international as this one - one persons cup of X can vary wildly (humidity, ingredient quality, are they US/UK/Aussie cups, packed or leveled off?). Anyone who is serious about cooking, especially baking, shouldn't want use cups anyway - way too inaccurate.
Is there a way that the recipes here could at least have the weights as well as the volumes measurement - bearing in mind that the conversion is never just straight forward?
Are you talking about the recipes posted by Chow, or by other members? I agree about it on Chow. As with other member recipes, while I would find it helpful, I don't think it's practical since many recipes use volume. I have a Salter booklet that I use to convert, though I know the basics that I do often. I usually go by weight but the problem I have with it is the conversion--even a cup of AP flour varies depending on your source.
CHOW is an excellent site. No doubt 'bout it. But the white metric knight on his horse with built-in scales has just galloped past them. I wish for weight as well as i messed up couple of dishes 'cause of bad conversions, not only from CHOW.
To our disadvantage, it seems that many people neither like doing math when cooking,
nor want to stick to recipes to the gram. And it works most times (except of baking and kosher salt :S).
Anyone else aboard on the pedantic train? ;)