-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> According to Kenmore/Cuisinart that's a 12 cup brewer.
 DD> According to my usual coffee cup/mug it's 6 cups.

 JW> That's because a standard coffee "cup" worldwide is 6 oz while an
 JW> American coffee mug is 12 oz.

 DD> IOW "cup" is marketroid speak.

 JW> Not at all. It traditional language usage. For centuries teacups
 JW> have been 5 oz, coffee cups 6 oz, American measuring cups 8 oz or a
 JW> half pint and Imperial cups 10 oz or half an Imperial pint.

If you say so. It's still archaic - as is ---
 
 DD> That sort of measure should have gone out with "dessert spoon"

 JW> Dessert or soup spoons (10 ml) are a useful measurement, being
 JW> midway between a teaspoon (5 ml) and a tablespoon (15 ml). They are
 JW> also the best size for consuming soups and desserts, a tablespoon
 JW> being uncomfortably large in the mouth for most people.

I have more than one set of measuring spoons as well as a number of
loose/individual measuring spoons. None is a "dessert spoon". If a
recipe needs 10 ml of something it generally calls out 2 teaspoons.
If dessert spoon is used I always asterisk the measure and define it
in the text instructions.

If you mean a round bowl spoon (known locally as a soup spoon) between 
a traditional teaspoon and a tablespoon - then I agree it is better to
use when eating soups than a tablespoon/shovel.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whale Steak w/Green Peas
 Categories: Seafood, Wine, Vegetables
      Yield: 4 Servings
 
      2 lb Joint of whale meat
     20 ml Red wine *
     10 ml Water *
     15    Juniper berries
      2    Dessertspoons black currant
           - cordial *
           Cream
           Cornflour
 
  * 1 dessertspoon = 10 ml (2 ts)
  
  Brown the joint on all sides in a stewpan, add red wine,
  water and mashed juniper berries.
  
  Place a weight on the lid. Simmer under lid for about 30
  minutes. Remove the meat and wrap it in aluminum foil while
  finishing making the gravy.
  
  Gravy: add the black currant cordial to the juices in the
  pan. Add cream to taste and thicken with cornflour. Cut the
  meat into thin slices and serve with potatoes, green pea
  sprouts and mountain cranberries.
  
  This recipe is also, delicious with a lot of fresh ginger. I
  let a basilica and tomato salad accompany the meat.
  
  Georg Blichfeldt, Norway
  
  From: http://www.worldwhalers.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Your body is not a temple, it's an amusement park. Enjoy the ride

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