Did you ever bake a cake?
Then you know how completely retarded it is to measure "one cup" of butter. Butter comes in a hard, cold block. Sometimes it's a big block. Other times its a little block. But it's almost always a block. Hard, sticky, greasy. And squishing it into a measuring cup is NO FUN. You can eyeball it, you can guestimate. But measuring 1/2 cup of butter or 3 tablespoons of butter is always complicated.
I come from Europe, where people measure their ingredients with kitchen scales. Let's say the recipe requires 125 g of butter. You cut a piece of butter off from the block, drop it on the scale, read the number, then add a bit or cut a bit off, and voilà. PRECISE. Fast. Easy. CLEAN. But no. Just like they insist on measuring everything in inches, and 1/16th of inches, in North America they insist on measuring the butter in a cup. Desperation reigned in my kitchen, until I found this:
A website that will convert butter measurements from volume to weight! EUREKA! No more mess. No more guess. Simple, and easy.
Now go and bake something.
You can thank me later.