I use cups when doing US/UK recipes and measuring jug and spoons for the French ones. 
I learned that with my mum too.
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I use french spoons for serving my Croque monsieur and Boeuf bourguignon.
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Now the question that follows is do you eat your croque monsieur with your hands or with a knife and fork like the French?
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… depends who’s looking.
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Maybe the main reason why so many words are different in British English and American English,is that some B.E. vocabulary has been influenced by Latin origins,just like other European languages,although English is a Germanic language.For example “biscuit”, from the French word,which is from the Latin: “panis biscotus” meaning “twice cooked”. In fact in Italian , the word for biscuit is “biscotto”. Apparently, the American word “cookie” comes from the Dutch language, some time in the 17th century.
Good points - plus American English seems to be quite influenced by Italian (zucchini) or Spanish (cilantro) or French (endive). I can’t find where arugula comes from. And snow peas is clearly just silly.
British English might stem from Germanic / Anglo-Saxon but its been heavily influenced by its French speaking royal court and parliament from 1066 through to late 14th century. Hence beef, mutton, pork, aubergine, plaintiff, chattel, defendant, force majeure, etc.
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I could do the math based on density, like butter which is about 1 g/ml, but the easy way is just to weigh the container with the liquid and add the substance until the difference is the desired weight.
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Oh, now you have gone and cut my southern soul to the very core! 
Biscuits and gravy is a staple dish in the southern part of the U.S. and the closest thing to heaven this side of - heaven 
.
The biscuits are essentially flour, shortening, baking powder, and salt, kneaded and folded, and baked a high temperature. One of the benchmarks of being a fully-grown, capable woman is that you can make biscuits while half-asleep in the predawn hours, in your nightgown and bedhead with a recipe nowhere in sight 
. Most days, biscuits are eaten instead of toast, but sometimes they are used as the base for this decadence:
The gravy is started by browning ground sausage (I use the vegetarian kind) and then adding butter, flour, and a little olive oil that simmers until it is brown and smooth roux. While stirring constantly, milk is added along with salt, heaps of ground pepper (I use ground white, black, and green peppercorns), a little hot sauce and then spooned over the hot, open-faced biscuits.
I’m am also fairly sure that willingness to prepare biscuits and gravy was somewhere in our wedding vows.
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That’s funny because the word biscuit in French is the same as in UK English but biscotte in French means grilled sliced bread or crackers.
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Yes, “biscotte” finishing with an “e”, not an “o”.
If I’m not mistaken, you are referring to the crispy toasts sold in packets, which the British call french toast?
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Yes this is exactly what we call biscotte. 
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my apologies Ma’am 
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Just kidding, Annie. I was tickled and definitely understand your reaction 
. After all, I have seen breakfast served with…of all things… beans .
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Now we’re talking 
.
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I thought French toast was older bread ie stale, soaked in a beaten egg and fried, definitely not soaked in sugar.
Mind you I still have trouble coming to terms with toasting fresh bread, when I was young toasting was just a way of using up stale bread.
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Now we are on the subject this is another of my bugbears with US dining - Maple syrup-smothered stacked pancakes with a side of bacon, and it’s bacon which has been burnt almost to a crisp. What’s that about? (US style pancakes are delicious by the way, it’s just the bacon that I found confusing).
In addition to this I have been watching Mad Men and I have found out that in the US apple pie with a melted cheddar topping is a thing. As well as this salting your ice cream. I wonder whether the latter works well with Haagen Daaz vanilla. Another interesting dish I saw on there that is easy to make is iceberg lettuce wedges smothered with blue cheese dressing with chopped cherry tomatoes and bacon bits. Even the healthy-seeming stuff is a heart attack on a dish.
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You are so very right.
This is the way the French eat French toast.
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