Especially if you knock the cup over 
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I understand your smile of amazement at using something as simple as a spreadsheet to automatically calculate any nutritional information you want providing the original menu contains all measurements in the same units.
Of course , you may be one of those fortunate individuals who has no dietary problems in which case please spare a thought for those less fortunate.
That would have been very useful when I was being really strict about my carbs! You do know you shouldn’t use your buttery knife in the jam don’t you? My hubby would be in so much trouble 
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I would never have guessed.
Grams only matter for baking which relies on chemical reaction of ingrdients in specific proportions and weight is the only way of getting consistency in baking.
In other cooking like making one’s dinner, much more freedom so the DrMarkH method of tossing things in according to taste, and as you go along, is followed by many.
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It’s ok if you lick it first:rofl:
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Strangely, I thought someone would pull me up on that as I was doing it and yes, I did get in trouble.
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Millions of recipe books seem to disagree with your idea that units are only important when baking.
Do not feel that that, because we I am talking about grams, your cooking flair and artistry is in any way going to be constrained. When I buy shrimps at a fish shop I ask for a handful or two. If I buy meat, I ask for slices of meat and guide the butcher to my required thickness and if I buy cheese I ask for a wedge the size I fancy.
The problem comes at the till. How do you pay for a handful of shrimps, a slice of meat or a wedge of cheese? The answer is simple and obvious. It is WEIGHED. The concept is very clear. Order what you want, in any way you want, but to COMMUNICATE that amount to someone else you weigh it.
For this, I would support the return of capital punishment.
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Following recipes exactly is like painting by numbers.
Discuss in not less than 100 posts.
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Well, yes I am, but my amusement was caused by the use of a SPREADsheet for jam.
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Or too generous in their measurements…
That could be construed as a rather rude reply - I’m sure that’s not in your nature so could you please clarify your meaning?
I’m one of those folk who find ambiguity far more interesting than precision…
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How do you feel about accuracy?
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Depends on context
Try using plain yoghurt or acidulated milk in your scones.
They will be lighter.
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It took a while to click 
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Nevertheless I have appeared on “Tomorrows World” in UK and “California Breakthrough” in the USA … [blowing his own trumpet emoji]
I have one foot in your camp, and one firmly elsewhere! When making sourdough OH weighs the water as much easier to be precise than peering at a not very accurate measuring jug.
My baking I also weigh and measure. However my German recipes are in dL.
Everything else is ‘au pif’.
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My mother would have complained about you using the butter knife in the jam!
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