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Nice catch, John.
It's supposed to be the imperial gallon, however like everything that's downsized, it's now around 4l.Out of curiosity which gallon do they use in BC for ice cream? It looks like an imperial gallon to me
We typically use the imperial gallon ~4.5L in Ohio ( I usually refer to this as 5 quarts instead of using liters). But the US gallon is closer to 4L at ~3.8L. So which is it?
Thanks Brian!Nice catch, John.
Really? Looks likes you could fit several hundred bucks in that bucket.
several hundred bucks?
thats a lotta doe.
Isn't more ice-cream always better?Our ice cream pails contain 4 quarts and one pint. I have no idea why.
Have you ever added bacon crumbles to vanilla ice cream? Even more better.Isn't more ice-cream always better?
Have you ever added bacon crumbles to vanilla ice cream? Even more better.Isn't more ice-cream always better?
Bacon makes EVERYTHING better!Have you ever added bacon crumbles to vanilla ice cream? Even more better.Isn't more ice-cream always better?
Our ice cream pails contain 4 quarts and one pint. I have no idea why.
That's odd I worked in the frozen foods section of a Hy-Vee for years and we always had imperial gallons (1.25 US gallons). Yes, I'm from iowa![]()
That's easy Ron, if it's a good ingredient such as bacon, whipping-cream, gravy or butter, you use the Canadian measurement. If it's vegetables, or something similarly yucky, us the US measurement.Quarts & pints - which ones?
Canadian (Imperial): quart 40 oz, pint 20 oz.
US quart 32 oz, pint 16 oz.
This can have consequences when one does not know which is used, say in a recipe.