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I agree. Given the last Ford we purchased leaked and after 6 months of trying to fix it, the Ford dealer said "well, everything leaks" and said they'd give a good deal on it to trade it in if we wanted. And the last GM we had stalled every morning when you were pulling out on to the road and the dealer said that it was "just the way the car was made," and could never fix it I wouldn't buy an American made car unless they started getting good reports both for quality upfront (they just sound cheap compared to a Honda, Mercedes, Lexus, Porsche, or Toyota) and for quality over 5-6+ years of ownership. And the previous American made cars we had were of similar low quality.

So for the last 11 years, I've been buying non-American. It is too bad, but the quality is not there. I even looked at one with a friend in November and it was the same deal.

An iPhone made in the US would be double the price due to high taxes and regulation. Quality, who knows, but the cost would be prohibitive compared to everyone else. It would be the fastest way for Apple to kill itself. If Apple *could* do it, they would, but it is impossible.

It is competition - if you can't compete on quality or price, you are out of luck. Unless you can get a handout.


Quality would probably go down.

Very cool.

I don't have the time to write an exhaustive response to this magnum opus, but I'm going to leave with a few concluding points:
It doesn't matter what normal body temperature is because that's not what people are looking for when they take a temperature; they're looking for what's not normal. If it can be helped, the number one is seeking should be as flat as possible.

There is a distinctive quality about 100 that is special. It represents an additional place value and is a line of demarcation for most people. For a scientist or professional, the numbers seem the same (each with 3 digits ending in the tenths place), but to the lay user they are very different. The average person doesn't know what significant digits are or when rounding is appropriate. It's far more likely that someone will falsely remember "37.2" as "37" than they will "99" as "98.6." Even if they do make an error and think of 98.6 as 99, it is an error on the side of caution (because presumably they will take their child to the doctor or at least call in).

I realize this makes me seem like I put people in low regard, but the fact is that most things designed for common use are meant to be idiot-proof. Redundancies and warnings are hard to miss in such designs, and on a temperature scale, one that makes 100 "dangerous" is very practical and effective. You have to keep in mind that this scale is going to be used by the illiterate, functionally illiterate, the negligent, the careless, the sloppy, and the hurried.

The importance of additional digits finds its way into many facets of life, including advertising and pricing. It essentially the only reason why everything is sold at intervals of "xx.99" instead of a flat price point. Marketers have long determined that if they were to round up to the nearest whole number, it would make the price seem disproportionately larger. The same "trick" is being used by the Fahrenheit scale; the presence of the additional digit makes people more alarmed at the appropriate time.
I believe the discussion of body temperature has reached a senseless level. I disagree with your claim that body temperatures in celsius are more difficult to remember, and I don't believe there's any substatial evidence to support this claim. Regardless, Celsius seems to work just fine for the entire world (...practically), unless you know something about European mothers that I don't.

Of course any amateur baker has at least a few cups of both wet and dry so they can keep ingredients separated but measured when they need to be added in a precise order. It just isn't practical to bake with 3 measuring devices and a scale (which, let's be real here, would cost 5 times as much as a set of measuring cups).
I see no reason why baking with a scale is impractical. It's not what you're used to, but that doesn't reflect upon the merits of a metric system.

This also relies on having recipes with written weights as opposed to volumes. It would also be problematic because you'd make people relearn common measurements for the metric beaker because they couldn't have their cups (ie I know 1 egg is half a cup, so it's easy to put half an egg in a recipe-I would have to do milimeter devision to figure this out for a metric recipe even though there's a perfectly good standard device for it).
Written weights are more accurate. What's problematic is that there's an additional requirement for measuring volumes of dry goods. Flour must be measured after sifting, brown sugar must be packed, etc. Not only does weighing dry goods eliminate the need to standardization of volume, but it's always going to be more accurate.

So what would you call 500ml of beer at a bar? Would everyone refer to the spoon at the dinner table as "the 30?" The naming convention isn't going to disappear just because measurements are given in metric. Or are you saying that the naming convention should disappear and numbers used exclusively in their stead?
As balmaw explained, it doesn't really matter what you call a pint of beer at a bar. Every culture and language has their own name for it.

In that case, what would I call 1 cup of a drink? Even if it is made flat at 200, 250, or 300ml, what would be the name? I think by and large it would still be called a cup. In that case you aren't really accomplishing much because people are going to refer to it as they will and the metric quantity wouldn't really do anything because it's not something that people usually divide or multiply by 10 very often in daily life.
If you ask for a "cup of water" at a restaurant, will you be given exactly 8oz? I don't think so.

Most cups hold more than a cup. So, in the absence of a measuring cup, there's really no need for such a designation. So, assuming we do away with the customary system, why do you need a word to describe 8oz of water? You would stop thinking in cups and start thinking in quarter liter intervals (which is equally, if not more, convenient).

No, that would be 1/4 of a liter, not 4 liters. I'm assuming that without gallons, the most closely analogous metric quantity would be 4 liters. What would be the marketing term for this? The shorthand name that would allow people to express a quantity without referring to another number?
I believe milk in Germany is bought by the liter, though I'm sure European members here could elaborate on that.

You might find purchasing milk by the liter cumbersome, but it works well for them.

Well I'm assuming that beer would have to be served in metric quantities, and a pint is known the world over as a beer. You can't really expect the name to go out of use just because the quantity has changed by a factor of about 25ml.
Beer is served in metric quantities all over the world. ...And there are plenty of names for it that aren't "pint." Additionally, I assure you that an American pint of beer is served with less precision than 25ml from bar to bar.

Except you can't divide the servings people usually take for themselves very easily by 2, 4, 8, or 16. An eighth of 300ml (a hypothetical metric cup), for example, is a decimal. It's not very probable that if someone was to describe how much cream they added to their coffee they'd describe it as "37.5ml." It's more likely that they'll say "1/4 of x" or "2 of y." This is how the standard system was born; people took everyday quantities (often times as random as fists, feet, and gulps) and over time standardized them.
And metric units, too, are used the world over to describe household amounts.

Also, dividing 300ml (though, I find it interesting that you keep choosing to compare metric units to customary units, since this is counter-productive) can easily be rounded to 38 or even 40ml, which is precise enough even for baking.

Though it's entirely a moot point. Metric recipes are normalized to "easy" measurements, just like American recipes are normalized to the nearest cup or 1/2 for items like flour and sugar.

Every standard unit conforms to a value we are likely to see to this day (a man's foot is still about 12 inches, a tablespoon is about one bite, etc). Granted it's not scientific, but it's not meant to be. It's meant to be practical to describe everyday units, much like "lion" is not the full scientific name for panthera leo. One naming scheme makes sense for one application and another makes sense for a very different application. I whole heartedly agree that for scientific, industrial, and official uses metric is the way to go, but it is not the way to go for lay people. People are not scientists. They should use the measuring schemes that are practical for the things in their lives.
I don't find the customary system practical. To the contrary, I find it convoluted with no consistency.

It's onerous to learn how to multiply and divide by 10 + 3 root words? :confused: Besides, so many things in our daily lives have both unit scales. My ruler has inches and cm and mm. Bathroom scales have pounds and kg. Even measuring cups have ml written on them.
I've witnessed many students struggle with it. When you grow up using Fahrenheit, feet, miles, inches, cups, teaspoons, etc. you get a sense of what each one means; you can "feel" it. The same can't be said about the metric system for most Americans, and it's extremely difficult to teach yourself what each unit intuitively represents as a high school student, for example.

It's something many of us will never get. Kilometers, Celsius, liters, centimeters, etc. will always "feel" foreign because of the units we were raised with at home. We owe our kids better.

Yes I did, it was still grayed out.

Not greyed out on my friend's sat next to me.

Finally, humour.

My calculator has been stuck on 58008 (http://www.cafepress.com/boobylicious3) for years. :p Or maybe it was just saying 07734?

B

Wow I'm suprised that people. Are saying it sucks before its out. Could anyone tell me why excatly its a bad product. Seems that it will be great for enteprise with the bb bridge.

I don't think I've hated any company so passionately as I hate Verizon. I have not one positive word to say about them. If/when Apple announces a phone, I'll pay the early termination fee on my Verizon contract and jump to the carrier with Apple's phone. Hopefully that'll be Cingular.

I'm with Multimedia i don't see why Apple would intentionally cripple the Macbook with yonah when they coast exactly the same and are just a drop in upgrade.

But this is Apple we're talking about lol

I hope it will be a GSM phone. If the AppleBerry rumors are true, then that would be sweet, too.

This may be a dumb question, but why would apple just use the new chips in mbp's and not the mb? Dosn't seem to make sense. As soon as core 2 merom comes out every pc notebook will have it. Price wouldn't be an issue cause merom is same price as yonah, correct?The MBP is a PRO model. They can keep Yonah (Which is fast enough mind you) and still speed bump it/lower the price some more.

I don't think we'll see these at WWDC unless there are other substantial changes. Going from a Yonah to a Merom chip may be great news, but it's hardly something Steve can crow about on stage. "Here's the new macbook pro... it looks and functions exactly like the old one, but 20% faster. Um, yeah. You already know all about the macbook pro, so there's really nothing else for me to say, is there?"

I expect we will see mac pros and leopard demo'ed at WWDC, plus the usual talk about how well apple is doing, etc. Maybe some talk about pro apps because it's a developer's conference. MAYBE a new ipod (nano) just because it's such big news, even tho it's not really for developers.

But as far as new MBPs go, I'd expect a quiet announcement some tuesday in the relatively near future.So new iMacs next Tuesday? :eek:

I do agree that the new Pro towers need a much more proper launch while the other lines can just get a shiny new Core 2 Duo logo on their site and an update to Apple's Intel page.

I posted this very early on:

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