Topic drift.
With an American cake recipe, I start with half the sugar or less. Most people's palate is used to cloyingly sweet and overly salty. I actually gave my friend Bill a salt lick on a rope for Christmas a few years back and I'm pretty sure he's using it. Looks like a donut made of salt. You hang it from a fence post for deer. It's pink. I bet it's hanging from his recliner.
For cooking, I don't really use recipes. Having cooked for 30 years I know my way around making most things.
Like I said, measuring spoons are more for baking where precision is important. With baked goods, you can't taste and adjust because the flavor can be judged only on the finished product. Especially with baking powder, you want to be spot on, as too much tastes awful. A spice like a cardamom can be tricky to use. I have a gingerbread recipe that requires a dozen spices and some of them in very small quantities for 3 pounds of dough. A dash of this and a pinch of that doesn't do it. If it's not measured right the gingerbread won't have consistent taste from batch to batch. That's a problem when the family expects the same taste every year.
I think this thread has run its course.
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