1396 lines
57 KiB
Plaintext
1396 lines
57 KiB
Plaintext
Path: bloom-beacon.mit.edu!spool.mu.edu!agate!ames!elroy.jpl.nasa.gov!decwrl!waikato!comp.vuw.ac.nz!kauri.vuw.ac.nz!mara
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From: mara@kauri.vuw.ac.nz (Amy Gale)
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Newsgroups: rec.food.cooking,rec.food.recipes,news.answers,rec.answers
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Subject: rec.food.cooking FAQ and conversion file
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Followup-To: rec.food.cooking
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Date: 9 Feb 1994 11:00:04 GMT
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Organization: Dept. of Comp. Sci., Victoria Uni. of Wellington, New Zealand.
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Lines: 1379
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Approved: news-answers-request@mit.edu
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Distribution: world
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Message-ID: <cooking-faq_760791601@kauri.vuw.ac.nz>
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Reply-To: cooking-faq@vuw.ac.nz
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NNTP-Posting-Host: kauri.vuw.ac.nz
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Originator: mara@kauri.vuw.ac.nz
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Xref: bloom-beacon.mit.edu rec.food.cooking:38572 rec.food.recipes:4734 news.answers:15045 rec.answers:4038
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Archive-name: cooking-faq
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Maintained-by: cooking-faq@vuw.ac.nz <Amy Gale>
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----------------------------
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Changes as at 10 Nov 1993
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*Addition of section : "The rec.food.cooking Food Exchange"
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*Addition of section : "Archives"
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----------------------------
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----------------------------------------------------------------------
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|This FAQ may be cited as "The rec.food.cooking FAQ and conversion file|
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|as at <date>, available in rtfm.mit.edu FAQ archives as /cooking-faq" |
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|Permission to reproduce this document, or any whole section or |
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|substantial part (unless it was you who wrote it!) for profit is |
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|explicitly not granted. Permission to distribute free of charge or |
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|with charges only to cover the cost of reproduction is granted, |
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|provided credits remain intact. This paragraph and the one above |
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|must also be included, and the same restrictions apply to subsequent |
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|use of the material. |
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----------------------------------------------------------------------
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Welcome to the rec.food.cooking FAQ list and conversion helper!
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The primary purpose of this document is to help cooks from different
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countries communicate with one another. The problem is that
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measurements and terms for food vary from country to country,
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even if both countries speak English.
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However, some confusion cannot be avoided simply by making this
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list. You can help avoid the confusion by being as specific as
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possible. Try not to use brand names unless you also mention
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the generic name of the product. If you use terms like "a can"
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or "a box", give some indication of how much the package
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contains, either in weight or volume.
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A few handy hints: a kiwi is a bird, the little thing in your grocery
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store is called a kiwi fruit. Whoever said "A pint's a pound the
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world around" must have believed the US was on another planet. And
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cast iron pans and bread machines can evoke some interesting
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discussion!
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If you haven't already done so, now is as good a time as any to read
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the guide to Net etiquette which is posted to news.announce.newusers
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regularly. You should be familiar with acronyms like FAQ, FTP and
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IMHO, as well as know about smileys, followups and when to reply by
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email to postings.
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This FAQ is currently posted to news.answers and rec.food.cooking.
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All posts to news.answers are archived, and it is possible to retrieve
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the last posted copy via anonymous FTP from rtfm.mit.edu as
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/pub/usenet/rec.food.cooking. Those without FTP access
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should send e-mail to mail-server@rtfm.mit.edu with "send
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usenet/news.answers/finding-sources" in the body to find out how to
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get archived news.answers posts by e-mail.
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This FAQ was mostly written by Cindy Kandolf although the Amy Gale
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influence is slowly growing, with numerous contributions by readers
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of rec.food.cooking. Credits appear at the end. Each section begins
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with forty dashes ("-") on a line of their own, then the section
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number. This should make searching for a specific section easy.
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Author's disclaimer: Cindy Kandolf maintained this list until
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recently. Many, probably most, of the comments and references in the
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first person are hers. My work to date has consisted only of minor
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formatting and setting up registration with news.answers
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I'm not a super-cook, just someone who lives in a country
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where ovens with celsius, fahrenheit and gas-modulo markings seem
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equally common, where most of the recipe books in the libraries seem
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to come from overseas and call for ingredients that make your local
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grocer stare blankly at you in quantities that mean most of us have
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about 8 different sets of measuring equipment...(pfft, SI units or
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nothing, I say). Any questions you have that are not addressed here
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will surely have many people on rec.food.cooking who are able to
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answer them - try it, and see.
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Comments, corrections and changes to :
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cooking-faq@vuw.ac.nz
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----------------------------------------
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List of Answers
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1 Food Terms
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1.1 Alphabetized List - different name, same food
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2 Substitutions and Equivalents
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2.1 Flours
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2.2 Leavening Agents
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2.3 Canned Milk
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2.4 Starches
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2.5 Sugar and other sweeteners
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2.6 Fats
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2.7 Chocolates
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2.8 Buttermilk/Cultured Milk
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3 US/UK/metric conversions
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3.1 Oven temperatures
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3.2 Food equivalences
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3.2. Flours
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3.2.2 Cereals
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3.2.3 Sugars
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3.2.4 Fats and Cheeses
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3.2.5 Vegetables and Fruit
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3.2.6 Dried Fruit and Nuts
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3.2.7 Preserves
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3.3 American liquid measures
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3.4 British liquid measures
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3.5 British short cuts
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3.6 General Conversion Tables
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3.6.1 International Liquid Measurements
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3.6.2 Weight
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3.6.3 US Liquid Measurements
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3.6.4 Miscellaneous
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3.7 Some Australian Conversions
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3.7.1 Metric Cups
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3.7.2 Metric Spoons
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3.8 Catties
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3.9 Authorities
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4 Food newsgroups and mailing lists
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4.1 rec.food.cooking
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4.2 rec.food.recipes
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4.3 rec.food.drink, rec.food.restaurants
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4.4 rec.food.veg
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4.5 also...
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4.6 mailing lists
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5 This has come up once too often
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5.1 The $250 cookie recipe
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5.2 Requests for "authentic" recipes
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6 What on Earth is...?
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7 Distilled Wisdom on Equipment
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7.1 Woks
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8 The rec.food.cooking Food Exchange
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9 Archives
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10 Acknowledgements
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1 Food Terms
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A consistent list isn't much good if it's not helpful. This list was
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compiled with the goal of being helpful, so American, British, etc.
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terms are alphabetized all together. I have received very little
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input from folks in other English-speaking countries; more is
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very much welcome.
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I have received some comments that "That's not right!" for some of these
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equivalents. If i get several comments for the same item, i will
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change it. In any case, if in doubt, ask the person who originally
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posted to recipe what he or she means.
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1.1 Alphabetized List - different name, same food
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aubergine - US eggplant. (purple, vaguely egg-shaped vegetable)
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beetroot - US beet
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Bermuda onion - also called Spanish onion (which see)- a sweet onion.
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this may vary by region. Another possible
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alternative is the 1015 onion
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biscuits - in the UK, same as US cookies, small sweet cakes
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usually for dessert. In the US, a type of non-yeast
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bread made of flour, milk, and shortening, usually
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served with breakfast - small, and similar to what much
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of the world refers to as `scones'.
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black treacle - similar to blackstrap molasses
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cabanossi - US pepperoni
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capsicum - another name for red/green/yellow peppers
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castor/caster sugar - somewhat finer than US granulated sugar. See List 2
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similar to US superfine sugar
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chickpeas - also called garbanzo beans
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Chicken Maryland - in Australia, refers to chicken leg with both thigh and
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drumstick attatched. In the US, refers to any parts of
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chicken, crumbed, browned in hot fat, baked and served with
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cream gravy.
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Chinese parsley - also called cilantro (which see) and coriander
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cider - widely varying definition! A drink (almost) always made from
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pressed apples, to many people but not all it is alcoholic.
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US usage is typically that `cider' is not alcoholic
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and `hard cider' is.
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If in doubt, ask the person who posts the recipe what
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they mean.
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cilantro - the leaf of the coriander plant. Also called Chinese/Thai/
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Mexican parsley, and green corriander.
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cockles - clams
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confectioner's sugar - same as powdered sugar or UK icing sugar
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cookies - UK biscuits
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cordial - in the US, a synonym for liqueur
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in UK, NZ, Australia, a thick syrup (which may or may not
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contain real fruit) which is diluted to give a non-alcoholic
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fruit drink
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cornflour - cornstarch. Used to thicken sauces etc. Usu. made from wheat
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cornmeal - ground corn (maize).
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courgette - US zucchini. A long, green squash, looks something
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like a cucumber.
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cream of wheat - sometimes called farina
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digestive biscuits - almost the same as US graham crackers. In my
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experience, graham crackers are sweeter and more
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likely to come with cinnamon or something similar
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sprinkled on top. However, digestive biscuits make
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an excellent "graham cracker" pie crust.
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donax - clams
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double cream - US heavy cream or whipping cream
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eggplant - UK aubergine (which see)
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essence - US extract
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extract - UK essence
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farina - sometimes called cream of wheat
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filberts - also called hazelnuts
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garbanzo beans - also called chickpeas
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graham crackers - similar to UK digestive biscuits (which see)
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granulated sugar - somewhat coarser than UK castor/caster sugar. See List 2
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green onions - same as spring onions or scallions
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green shallots- an inaccurate but occasionally used description
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for spring onions
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grill - In the UK, the same as US broiler; in the US, a device
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for cooking food over a charcoal or gas fire, outdoors.
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Habanero pepper - similar to Scotch bonnet pepper
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half and half - a mixture of half cream and half whole milk
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hazelnuts - sometimes called filberts
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heavy cream - same as whipping cream or UK double cream
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icing sugar - US confectioner's or powdered sugar. The finest kind.
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ladyfingers - little finger-shaped sponge cakes, used in, among
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other things, a popular Italian dessert called Tiramisu.
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"Ladies' fingers" is the US vegetable okra.
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lemonade - in the US, a drink made of lemon juice, sugar and water;
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in the UK, a carbonated drink that doesn't necessarily
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contain anything closer to a lemon than a bit of citric acid.
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Sprite (TM) and 7-Up (TM) are examples of what would be called
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lemonade in many countries.
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marrow - US squash
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melon - a family of fruits. All have a thick, hard, inedible
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rind, sweet meat, and lots of seeds. Common examples:
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watermelon, cantelope
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molasses - similar to UK treacle
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pawpaw - papaya, also persimmons in some places, or even a third
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fruit, Asimina triloba. If I were you I'd check
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with the recipe author.
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polenta - same as corn meal, also, a thick porridge made from
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cornmeal (also known as `cornmeal mush', `mamaliga')
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powdered sugar - same as confectioner's sugar or UK icing sugar
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rock melon - cantaloupe
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scallion - also called spring onion or green onion or scallion
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Scotch Bonnet pepper - similar to Habanero pepper
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shallots - not green/spring onion - mall pointed members of the onion
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family that grow in clusters something like garlic and have
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a mild, oniony taste.
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single cream - US light cream
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Spanish onion - also called Bermuda onion. Large and not as "hot" as
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standard onions. This nomenclature may vary in some regions
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Often used to mean "Red Spanish Onion" which is not
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so much red as purple
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spring onion - also called scallion or green onion
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squash - a family of vegetables. All but two have a thick, hard,
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usually inedible rind, rich-tasting meat, and lots of seeds.
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A well-known is not wide-spread example is the pumpkin.
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There are also things called summer squashes, which
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have edible rinds, milder meats, and usually fewer
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seeds. An example of this type is the zucchini or
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courgette.
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whipping cream - same as heavy cream or UK double cream
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zucchini - UK courgette (which see)
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2 Substitutions and Equivalents
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This section contains information on where substitutions can be made,
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and what they can be made with.
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2.1 Flours
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US all-purpose flour and UK plain-flour can be substituted for one
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another without adjustment. US cake flour is lighter than these.
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It is not used much anymore, but if it does come up, you can substitute
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all-pupose/plain flour by removing three tablespoons per cup of flour
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and replacing it with corn starch or potato flour.
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Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2
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teaspoon salt for each cup of flour.
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US whole wheat flour is interchangeable with UK wholemeal flour.
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2.2 Leavening agents
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Baking soda is sodium bicarbonate. It must be mixed with acidic
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ingredients to work. Baking powder contains baking soda and a
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powdered acid, so it can work without other acidic ingredients.
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2.3 Canned milk
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Evaporated milk and sweetened condensed milk both come in cans, both
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are thick and a weird color... but are not, as i thought when i was
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small, the same thing. Sweetened condensed milk is, as the name implies,
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mixed with sugar or another sweetener already. It isn't found everywhere,
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but this recipe makes a good, quick substitute: Mix 1 cup plus 2
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tablespoons dry (powdered) milk and 1/2 cup warm water. When mixed, add
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3/4 cup granulated sugar.
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2.4 Starches
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UK corn flour is the same as US cornstarch. Potato flour, despite its
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name, is a starch, and cannot be substituted for regular flour. It
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often can be substituted for corn starch and vice versa. Cornmeal or
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polenta is not the same thing as cornstarch or corn flour! Cornmeal
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is sold as "polenta" here in Norway, but other folks have told me
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polenta is more coarsely ground than cornmeal and not normally used in
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the same way. It gets worse: i recently found a recipe for something
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called polenta, and one of the main ingredients in it is... cornmeal.
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Proceed with caution.(NZ maintainer's note. Polenta here generally
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refers to the porridge, although you can buy cornmeal labelled
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polenta. I give up too.)
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What one can buy labelled `polenta' really looks no different to cornmeal
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though, so hey, lets not panic too much.
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If you don't have cornstarch/corn flour, you can use twice the amount
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of all-purpose/plain flour. However, unless whatever you're adding it to
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is allowed to boil, the result will taste starchy.
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2.5 Sugar and other sweeteners
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UK castor/caster sugar is somewhat finer than US granulated sugar. There is
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a product in the US called superfine sugar, which is about the same as
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UK castor/caster sugar. Usually, you can use granulated sugar in recipes
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calling for castor/caster sugar and vice versa, but i've gotten reports of
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times this didn't work so well! As usual, give the recipe a trial run
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with the substitute some time when it doesn't need to be perfect.
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Corn syrup is common in the US but not always elsewhere. Sugar
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(golden) syrup can be substituted.
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Corn syrup comes in two flavours - dark and light. Light corn syrup
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is just sweet, dark has a mild molasses flavour. Some people have
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substituted dark corn syrup for golden syrup in ANZAC biscuits and
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found it sucessful.
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Another possibility is a syrup made from boiling 2 parts sugar, 1 part water.
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You may want to thin it out with water.
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Again, you may want to try this out on your own before making
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something for a special occassion.
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2.6 Fats
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Shortening is solid, white fat made from hydrogenated vegetable oil.
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(A popular brand name is Crisco, and many people call all shortening
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Crisco.) It is common in the US, tougher to find in some other parts
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of the globe. In my experience, you can usually but not always
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substitute butter or margarine for shortening. The result will have a
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slightly different texture and a more buttery taste (which in the case
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of, say, chocolate chip cookies seems to be an advantage!). Sometimes
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this doesn't work too well. Not to sound like a broken record but -
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try it out before an important occasion.
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Lard can be successfully substituted in some recipes, for example it
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makes very flaky pastry.
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Any fat or oil will substitute for deep frying.
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2.7 Chocolates
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If you don't have unsweetened baking chocolate, substitute three
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tablespoons of unsweetened cocoa powder plus one tablespoon of
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fat (preferably oil) for each one ounce square.
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US dark chocolate is the same as UK plain chocolate, that is, the
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darkest and least sweet of the chocolates intended for eating (also
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called bittersweet). What is called milk chocolate in the UK is
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called milk chocolate in the US, too, but many people simply refer to
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it as "chocolate". The stuff called "semi-sweet chocolate" by some
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folks is the US dark or UK plain. "Bitter chocolate" is, apparently,
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the UK term for high quality plain chocolate.
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Some manufacturers apparently distinguish between "sweet dark,"
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"semi-sweet" and "bittersweet" (Sarotti is one), but they seem to be
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minor variations on a theme.
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Chocolate chips are not necessarily a substitute for bar chocolates,
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because the chips have something added to them to slow down melting.
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2.8 Buttermilk/Cultured Milk
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If a recipe calls for buttermilk or cultured milk, you can make sour
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milk as a substitute. For each cup you need, take one tablespoon of
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vinegar or lemonjuice , then add enough milk to make one cup. Don't
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stir. Let it stand for five minutes before using.
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2.9 Meats
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If a recipe calls for spatchcocks, you can use cornish game hens
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3 US/UK/metric conversions
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My sources give credit to Caroline Knight (cdfk@otter.hpl.hp.com)
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as the original source of these tables. Caroline, if you're still
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out there, many thanks!!!
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Where needed, the conversion used is 1kg = 2.2lb
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Here are some tables I've tried to compile using a variety of
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sources. Corrections and additions welcomed!
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----------------------------------------
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3.1 Oven Temperatures
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An approximate conversion chart(P):-
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Electric Gas mark Description
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Farenheit Centigrade
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225 F 110 C 1/4 Very cool
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250 F 130 C 1/2
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275 F 140 C 1 cool
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300 F 150 C 2
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325 F 170 C 3 very moderate
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350 F 180 C 4 moderate
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375 F 190 C 5
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400 F 200 C 6 moderately hot
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425 F 220 C 7 hot
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450 F 230 C 8
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475 F 240 C 9 very hot
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3.2 Food Equivalences
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Sometimes the sources did not agree... I've given both:-
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British measure American equivalent
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3.2.1 Flours
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flour - white plain/strong/ sifted flour - all-purpose/
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self-raising/unbleached unbleached white
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4oz(P) 1 cup
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5oz(K)
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wholemeal/stoneground whole wheat
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6oz(K) 1 cup
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cornflour cornstarch
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4 1/2 oz (P) 1 cup
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5.3 oz (K)
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yellow corn meal/polenta coarse corn meal/polenta
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6 oz(P) 1 cup
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rye flour rye flour
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6 oz(P) 1 cup
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----------------------------------------
|
|
3.2.2 Cereals
|
|
|
|
pearl barley pearl barley
|
|
7 oz(P) 1 cup
|
|
rice/bulgar wheat/millet/wheat rice/bulgar wheat/millet/wheat
|
|
berries
|
|
7 oz(K) 1 cup
|
|
semolina/ground rice/tapioca semolina/ground rice/tapioca
|
|
6 oz(P) 1 cup
|
|
fresh soft breadcrumbs/ fresh soft breadcrumbs/
|
|
cake crumbs cake crumbs
|
|
2 oz(P) 1 cup
|
|
dried breadcrumbs dried breadcrumbs
|
|
4 oz(P) 1 cup
|
|
porridge oats rolled oats
|
|
3 1/2 oz(P) 1 cup
|
|
|
|
----------------------------------------
|
|
3.2.3 Sugars
|
|
|
|
light/dark soft brown sugar light/dark brown sugar
|
|
8 oz(P) 1 cup (firmly packed)
|
|
castor/caster/granulated sugar granulated sugar
|
|
7 1/2 oz(P) 1 cup
|
|
icing sugar sifted confectioners' sugar
|
|
4 1/2 oz(P) 1 cup
|
|
|
|
----------------------------------------
|
|
3.2.4 Fats and cheeses
|
|
|
|
butter, margarine, cooking butter, shortening, lard,
|
|
fat, lard, dripping drippings - solid or melted
|
|
1 oz(P) 2 tablespoons
|
|
8 oz(P) 1 cup
|
|
grated cheese - cheddar type grated cheese - cheddar type
|
|
4 oz(P) 1 cup
|
|
1 lb(K) 4 - 5 cups (packed)
|
|
|
|
----------------------------------------
|
|
3.2.5 Vegetables and fruit
|
|
|
|
onion onion
|
|
1 small to med 1 cup chopped
|
|
shelled peas shelled peas
|
|
4 oz(P) 3/4 cup
|
|
cooked sweet corn cooked sweet corn
|
|
4 oz(P) 1 cup
|
|
celery celery
|
|
4 sticks 1 cup (chopped)
|
|
chopped tomatoes chopped tomatoes
|
|
7 oz(P) 1 cup
|
|
button mushrooms button mushrooms
|
|
3-4 oz(P) 1 cup
|
|
chopped pickled beetroot chopped pickled beetroot
|
|
2 oz(P) 1/3 cup
|
|
black/redcurrants/bilberries black/redcurrants/bilberries
|
|
4 oz(P) 1 cup
|
|
raspberries/strawberries raspberries/strawberries
|
|
5 oz(P) 1 cup
|
|
|
|
Dried beans:
|
|
black/lentils/chick peas/pinto/ black/lentils/chick peas/pinto/
|
|
white white
|
|
3 1/2 oz(K) 1/2 cup
|
|
|
|
----------------------------------------
|
|
3.2.6 Dried fruit and nuts, etc
|
|
|
|
currants/sultanas/raisins/ currants/sultanas/raisins/
|
|
chopped candied peel chopped candied peel
|
|
5-6 oz(P) 1 cup
|
|
2 oz(K - raisins) 1/3 cup
|
|
glace cherries candied cherries
|
|
8 oz(P) 1 cup
|
|
sesame seeds sesame seeds
|
|
3 1/2 oz 3/4 cup
|
|
whole shelled almonds whole shelled almonds
|
|
5 oz(P) 1 cup
|
|
ground almonds ground almonds
|
|
4 oz(P) 1 cup
|
|
chopped nuts chopped nuts
|
|
2 oz(K) 1/3 to 1/2 cup
|
|
|
|
Nut butters:
|
|
peanut/almond/cashew etc peanut/almond/cashew etc
|
|
8 oz(K) 1 cup
|
|
|
|
----------------------------------------
|
|
3.2.7 Preserves
|
|
|
|
clear honey/golden syrup/ clear honey/golden syrup/
|
|
molasses/black treacle molasses/black treacle
|
|
12 oz(P) 1 cup
|
|
maple/corn syrup maple/corn syrup
|
|
11 oz(P) 1 cup
|
|
jam/marmalade/jelly jam/marmalade/jelly
|
|
5-6 oz(P) 1/2 cup
|
|
|
|
----------------------------------------
|
|
3.3 American Liquid Measures
|
|
|
|
|
|
|
|
1 pint 450 ml ( 16 fl oz) (RD)
|
|
1 cup 225 ml ( 8 fl oz) (RD & K)
|
|
1 tablespoon 16 ml (1/2 fl oz) (K)
|
|
|
|
|
|
----------------------------------------
|
|
3.4 British Liquid Measures
|
|
|
|
|
|
I have got conflicting tables showing these:-
|
|
|
|
1 pint 570 ml ( 20 fl oz) (RD)
|
|
1 breakfast cup ( 10 fl oz) 1/2 pint (S)
|
|
1 tea cup 1/3 pint (S)
|
|
8 tablespoons 1/4 pint (S)
|
|
|
|
BUT 8 * 15 * 4 = 480 fl oz which is short of a pint!
|
|
|
|
1 tablespoon 15 ml (RD)
|
|
1 dessertspoon 10 ml (RD)
|
|
1 teaspoon 5 ml (RD) 1/3 tablespoon (S)
|
|
|
|
|
|
And from
|
|
"Mastering the art of French cooking". Penguin UK, issue 1961
|
|
|
|
UK UK oz Metric ml US oz
|
|
|
|
1 quart 40 1140 38.5
|
|
1 pint 20 570
|
|
1 cup 10
|
|
1 gill 5
|
|
1 fluid oz 1 28.4 0.96
|
|
1 tbl 5/8 (1/16 cup) 17.8?
|
|
1 dsp 1/3 10
|
|
1 tsp 1/6 5
|
|
|
|
|
|
|
|
----------------------------------------
|
|
3.5 British Short Cuts (S)
|
|
|
|
|
|
Cheese (grated) 1 oz = 4 level tablespoons
|
|
Cocoa or chocolate powder 1 oz = 3 level tablespoons
|
|
Coconut (desicated) 1 oz = 4 level tablespoons
|
|
Flour (unsifted) 1 oz = 3 level tablespoons
|
|
Sugar (castor/caster) 1 oz = 2 level tablespoons
|
|
(granulated) 1 oz = 2 level tablespoons
|
|
(icing) 1 oz = 2 1/2 level tablespoons
|
|
Syrup (golden) 1 oz = 1 level tablespoons
|
|
|
|
|
|
----------------------------------------
|
|
3.6 General Conversion Tables
|
|
|
|
Some general tables for volume and weight conversions
|
|
(mostly by Cindy Kandolf)
|
|
|
|
----------------------------------------
|
|
3.6.1 International Liquid Measurements
|
|
|
|
standard cup tablespoon teaspoon
|
|
|
|
Canada 250ml 15ml 5ml
|
|
Australia 250ml ** 20ml ** 5ml
|
|
New Zealand 250ml 15ml 5ml
|
|
UK 250ml 15ml 5ml
|
|
|
|
|
|
----------------------------------------
|
|
3.6.2 Weight
|
|
|
|
1 ounce = 28.4 g (can usually be rounded to 25 or 30)
|
|
1 pound = 454 g
|
|
1 kg = 2.2 pounds
|
|
|
|
----------------------------------------
|
|
3.6.3 US Liquid Measurements
|
|
|
|
1 liter = 1.057 quarts
|
|
2.1 pints
|
|
1 quart = 0.95 liter
|
|
1 gallon= 3.8 liters
|
|
1/8 cup = 2 tablespoons
|
|
1/4 cup = 4 tablespoons
|
|
1/3 " = 0.8 dl
|
|
1/2 " = 1.2 dl
|
|
2/3 " = 1.6 dl
|
|
3/4 " = 1.75 dl
|
|
7/8 " = 2.1 dl
|
|
1 cup = 2.4 dl
|
|
1 dl = 2/5 cup
|
|
= 6 to 7 tablespoons
|
|
----------------------------------------
|
|
3.6.4 Miscellaneous
|
|
|
|
1 UK pint is about 6 dl
|
|
1 UK liquid oz is 0.96 US liquid oz.
|
|
|
|
a "stick" of butter or margarine weighs 4 oz and is
|
|
1/2 cup US.
|
|
each 1/4 cup or half stick butter or margarine in
|
|
US recipes weighs about 50 g.
|
|
there are 8 tablespoons in 1/4 pound butter
|
|
|
|
----------------------------------------
|
|
3.7 Some Australian Conversions
|
|
|
|
From a post on rec.food.recipes from Stephanie da Silva
|
|
|
|
----------------------------------------
|
|
3.7.1 Metric Cups
|
|
|
|
|
|
Metric Cups Grams Ounces
|
|
(approx) (approx)
|
|
|
|
1 cup butter 250 8 3/4
|
|
1 cup biscuit (cookie) crumbs 110 3 3/4
|
|
1 cup breadcrumbs, soft 60 2
|
|
1 cup breadcrumbs, dry 125 4 1/2
|
|
1 cup cheese, grated 125 4 1/2
|
|
1 cup cocoa 110 3 3/4
|
|
1 cup cornflour (cornstarch) 125 4 1/2
|
|
1 cup cornflakes 30 1
|
|
1 cup rice bubbles (rice crispies) 30 1
|
|
1 cup coconut, desiccated (flaked) 95 3 1/4
|
|
1 cup dried split peas, lentils 200 7
|
|
1 cup dried fruit 160 5 3/4
|
|
1 cup dates, chopped 150 5 1/4
|
|
1 cup flour, plain, self-rising 125 4 1/2
|
|
1 cup flour, wholemeal (whole wheat) 135 4 3/4
|
|
1 cup golden syrup, honey, glucose 360 12 3/4
|
|
1 cup jam 330 11 1/2
|
|
1 cup nuts, chopped 125 4 1/2
|
|
1 cup oats, rolled 90 3 1/4
|
|
1 cup rice, short grain 210 7 1/2
|
|
1 cup rice, long grain 200 7
|
|
1 cup salt, or crystal sugar 250 8 3/4
|
|
1 cup castor sugar (superfine) 220 7 3/4
|
|
1 cup soft brown sugar, firmly packed 170 6
|
|
1 cup icing sugar (confectioners') 150 5
|
|
|
|
|
|
1 cup = 250 mls
|
|
|
|
----------------------------------------
|
|
3.7.2 Metric Spoons
|
|
|
|
Metric spoons Grams Ounces
|
|
|
|
1 level tablespoon peanut butter 20 2/3
|
|
1 level tablespoon baking powder,
|
|
bicarb soda, cream of tartar,
|
|
gelatine, rice, sago 15 1/2
|
|
1 level tablespoon cocoa, cornflour,
|
|
custard powder, nuts 10 1/2
|
|
1 level tablelspoon golden syrup,
|
|
treacle, honey, glucose 30 1
|
|
1 level tablespoon sugar, salt 20 2/3
|
|
1 level tablespoon yeast, compressed 20 2/3
|
|
|
|
1 tablespoon = 20 mls
|
|
1 teaspoon = 5 mls
|
|
|
|
----------------------------------------
|
|
3.8 Catties
|
|
|
|
In ancient China,
|
|
1 catty = 1.33 pound = 600 grams.
|
|
|
|
In Modern China, this went with kilograms and stuff. To make the transition
|
|
easier for the average people. They invented a new kind of catty.
|
|
1 catty = 0.5 kilo ( = 1.1 pound )
|
|
|
|
However, old books from Hong Kong and Taiwan still uses the
|
|
old catty = 600 grams.
|
|
----------------------------------------
|
|
3.9 Authorities
|
|
|
|
|
|
K = Mollie Katzen from "Still Life with Menu"
|
|
P = Marguerite Patten from "Cookery in Colour"
|
|
RD = Forward to British edition of "The Rotation Diet"
|
|
S = Ursula Sedgwick from "My Fun-to-cook-book"
|
|
|
|
----------------------------------------
|
|
4 Food Newsgroups and mailing lists
|
|
|
|
----------------------------------------
|
|
4.1 rec.food.cooking
|
|
|
|
a.k.a. us: A group for the discussion of cooking
|
|
in general. Recipes and requests for recipes are welcome here, as
|
|
are discussions of cooking techniques, equipment, etc. In short,
|
|
if it has to do with cooking, it probably belongs here - though that
|
|
doesn't mean it doesn't belong somewhere else, too!
|
|
|
|
----------------------------------------
|
|
4.2 rec.food.recipes
|
|
|
|
A moderated newsgroup for recipes and recipe requests ONLY. A
|
|
periodic posting explains how to post recipes or requests. The
|
|
moderator is Stephanie da Silva, arielle@taronga.com.
|
|
|
|
----------------------------------------
|
|
4.3 rec.food.drink, rec.food.restaurants, rec.food.sourdough
|
|
|
|
Pretty self-explanatory.
|
|
|
|
----------------------------------------
|
|
4.4 rec.food.veg
|
|
|
|
About vegetarianism. It also has its own FAQ list,
|
|
with questions about the myths and truths of the vegetarian diet,
|
|
information on where to get "cruelty-free" products, etc.
|
|
Is probably going to be splitting RSN.
|
|
|
|
----------------------------------------
|
|
4.5 also...
|
|
|
|
rec.crafts.winemaking
|
|
rec.crafts.brewing
|
|
alt.food
|
|
alt.food.fat-free
|
|
alt.bacchus
|
|
alt.food.mcdonalds (an oxymoron if ever I heard one)
|
|
alt.food.coca-cola (mmmm....coca cola...)
|
|
|
|
----------------------------------------
|
|
4.6 mailing lists
|
|
|
|
Please help me here. There is a bread machine list, and EAT-L, and
|
|
others, all contributions gratefully welcomed.
|
|
|
|
----------------------------------------
|
|
5 This has come up once too often....
|
|
|
|
This list is a (futile?) attempt to keep certain well-worn subjects
|
|
from coming up yet again. Further suggestions always welcome.
|
|
|
|
----------------------------------------
|
|
5.1 The $250 cookie recipe
|
|
|
|
This recipe comes up often, usually here but also on other newsgroups
|
|
(where it is even less appropriate). The story goes that a woman
|
|
had a cookie at [usually Mrs. Field's or Niemann Marcus' cafe], and
|
|
liked it so much she wanted the recipe. The clerk said "It will
|
|
cost you two-fifty"; the woman thought that meant $2.50 and was
|
|
shocked to find it meant $250. She is now spreading it to get
|
|
revenge, since it was not returnable.
|
|
|
|
There are a number of holes in the story, and no one has ever
|
|
brought forth any evidence that it really happened. (If you
|
|
want to argue that you know someone who knows someone who this
|
|
really happened to, take it over to alt.folklore.urban, where
|
|
they will proceed to have you for breakfast if you have no
|
|
evidence.) More importantly, it has been posted more than enough
|
|
times by now. Some people have tried the recipe and pronounced
|
|
it good, but it ain't Mrs. Field's. If you would like the recipe,
|
|
ask for someone to mail it to you.
|
|
|
|
It has been pointed out to me that the recipe is in the standard
|
|
source distribution for GNU Emacs. If your site has that source,
|
|
look in the "etc" directory for a file named COOKIES.
|
|
|
|
Most importantly, please DO NOT post it any more.
|
|
There is also a Mrs Fields cookbook, published by Time-Life.
|
|
This has recipes, but not the exact ones for the ones sold in the
|
|
stores, as those recipes are not well suited to home baking
|
|
----------------------------------------
|
|
5.2 Requests for "authentic" recipes
|
|
|
|
Can someone please post the authentic recipe for ...?
|
|
The problem with questions like this is that, for many foods,
|
|
there is no single recipe which can be said to be the most
|
|
authentic. Recipes undergo a slight variation as they are
|
|
passed on from one cook to the next. The only recipes this
|
|
can work for are those whose creator is known (and still
|
|
living) and those which were written down and preserved or
|
|
published immediately after being invented.
|
|
|
|
This sort of question seems to pop up a lot about buffalo
|
|
wings (chicken wings in a spicy sauce)...
|
|
|
|
----------------------------------------
|
|
6 What on Earth is...?
|
|
|
|
aji
|
|
---
|
|
Aji (singular form) is what the Peruvians call chile peppers. The
|
|
species in particular is capsicum baccatum, and the derivation of the
|
|
name is somewhat odd. When Columbus started this whole confusing
|
|
thing with Indians and peppers that weren't what he thought they were,
|
|
the Arawak people of the Bahamas called their capsicums "aji."
|
|
Columbus packed them back to Spain, the Portuguese took them around
|
|
the world, and within a hundred years peppers had been distributed to
|
|
China, Japan, India, Turkey, and back through the Balkans to Europe.
|
|
|
|
allspice, mixed spice and five-spice
|
|
------------------------------------
|
|
Allspice is the dried, unripe berry of a small tree. It is available
|
|
ground or in seed form, & used in a variety of dishes such as pickles,
|
|
casseroles, cakes & puddings.
|
|
|
|
Mixed spice is a classic mixture generally containing caraway, allspice,
|
|
coriander, cumin, nutmeg & ginger, although cinnamon & other spices can
|
|
be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie
|
|
Spice' is very similar).
|
|
|
|
Five-spice powder is a blend of star anise, cinnamon, cloves, fennel &
|
|
Szechuan pepper. It is used in Chinese cooking
|
|
|
|
bagels
|
|
------
|
|
|
|
Chewy bread with a hole in the middle - round, and 3-4 inches in
|
|
diameter. The origin is Russian-Jewish. Can come with many types of
|
|
toppings on it. Dough is boiled then baked with toppings such as
|
|
onion, garlic, poppy seeds etc. Flavours can also be kneaded into the
|
|
dough. On the east coast usually used as a breakfast bread but can
|
|
also be used as a sandwich bread. A well known combination is bagels with
|
|
cream cheese and lox (brine-cured salmon).
|
|
|
|
broccolrabe
|
|
-----------
|
|
A green bitter vegetable unless harvested
|
|
young. Looks like broccoli but has skinnier stalks. The leaves,
|
|
stems and florets are eaten. Really good sauteed with garlic and olive
|
|
oil and served over pasta.
|
|
|
|
conch
|
|
-----
|
|
A Mollusk Gastropod - "Strombus" - Abundant in US only off Florida Keys,
|
|
where it is illegal to take. (has been for 10? years now). Most now
|
|
comes from Caribbean islands such as Turks and Caicos, Trinidad, or
|
|
Honduras. It is imported in frozen 5 lb boxes, which is how I buy it at
|
|
fish markets. Some will defrost some and thus put individual "steaks"
|
|
(conchs) out on display case for lower quantity purchasers, but these
|
|
may sit for a while. One Conch steak typically weighs 1/5 to 1/3 lb
|
|
appx. These sell for prices ranging from $4.99 - $6.99 per pound.
|
|
These steaks are taken home, beaten the crap out of, with device such as
|
|
a rolling pin, (to tenderize) then cubed for conch salad or conch
|
|
fritters.
|
|
(BTW when in Florida & Caribbean you better pronounce it "Conk" or we
|
|
all laugh at you and double the price).
|
|
|
|
couscous
|
|
--------
|
|
Couscous is the separated grain of the semolina plant. When dried and
|
|
milled, it becomes semolina flour, which is what pasta is made out of.
|
|
However, as a grain, it makes a terrific rice substitute that has the
|
|
advantage of being more flavorful (nutty with an interesting texture
|
|
as long as it is not over cooked) as well as about five times quicker
|
|
to make than rice.
|
|
|
|
escargot
|
|
--------
|
|
snails. The can be terrestrial, freshwater or marine.
|
|
Escargot is the common name for the land gastropod mollusk. The edible
|
|
snails of France have a single shell that is tan and white, and 1 to 2
|
|
inches diameter. This is what you see for sale at the gourmet food
|
|
market for some outrageous price.
|
|
|
|
fava/broad beans
|
|
----------------
|
|
Favas as a green vegetable are popular in Europe. In the North, e.g.
|
|
Britain and Holland they are called 'broad beans' and grown as a summer
|
|
crop, planted in early spring, and in Italy they are planted in fall and
|
|
harvested in January, and also planted in January and eaten in April and
|
|
May. They are grown for animal forage in Italy as well.
|
|
They come in various sizes, but in general they are large and flat.
|
|
|
|
feija~o
|
|
-------
|
|
Portugese for beans, the default is black beans. Not to be confused with:
|
|
|
|
feijoa
|
|
------
|
|
A waxy green fruit about 3" long. Although it is not a guava
|
|
you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen
|
|
shrub, growing to 10-16 ft. It thrives in subtropical regions but is
|
|
hardy & once established will tolerate moderate frosts. They are either
|
|
eaten raw (with or without the skin) or made into jellies, sauces &
|
|
chutneys.
|
|
|
|
galanga
|
|
-------
|
|
Used in Thai cooking, galanga is a rhizome similar to ginger in many
|
|
ways. Tom ka gai (chicken in coconut milk soup) uses galanga,
|
|
chicken, green chiles, lemon grass and lime juice as well as coconut
|
|
milk.
|
|
|
|
grits
|
|
-----
|
|
Usually a breakfast item in the US Southern region. Made from the
|
|
kernel of corn. When corn has been soaked in lye and the casing has
|
|
been removed it becomes Hominy. The lye is rinsed out very well and
|
|
the corn is left to harden. Then the swollen hominy is ground up to
|
|
the texture of tiny pellets. When boiled with water, millk and butter
|
|
it becomes a cereal similar to cream of wheat. It's used as a side
|
|
dish for a good old fashioned Southern breakfast. Sometimes you can
|
|
make it with cheese and garlic for a casserole.
|
|
|
|
hard rolls
|
|
----------
|
|
A sandwich type of roll that is a little crusty on the outside and
|
|
soft on the inside. Can be made with poppy seeds or sesame seeds or
|
|
plain. In the US Midwest it's called a Kaiser roll
|
|
|
|
harissa
|
|
-------
|
|
Harissa is a paste of chilis and garlic used to enhance North African
|
|
food (and is fairly popular in other parts of the Mideast, though it is
|
|
probably of Berber origin). It is fairly similar to the Indonesian
|
|
sauce called sambal olek.
|
|
|
|
hing
|
|
----
|
|
Also known as asafoetida, and devil's dung. A light brown resin used
|
|
as a substitute for garlic ands onions, it can be found in Indian
|
|
groceries. Claimed properties : laxative, aphrodisiac, colic cure.
|
|
|
|
hundreds and thousands
|
|
----------------------
|
|
also known as sprinkles or as nonpareils : small round balls of
|
|
multicoloured sugar used as toppings on cakes and desserts.
|
|
|
|
malanga
|
|
-------
|
|
the word used in the Spanish-speaking parts of the Caribbean
|
|
for Taro root (or a close relative of Taro.) It is prepared by either
|
|
boiling and mashing like potatos, or slicing and frying into chips. It
|
|
is also used in soups as a thickening agent.
|
|
|
|
masa harina
|
|
-----------
|
|
Masa is a paste made by soaking maize in lime and then grinding it up.
|
|
Masa harina is the flour made by drying and powdering masa.
|
|
It is used in mexican cooking for items such as corn tortillas.
|
|
The literal meaning is "dough flour".
|
|
|
|
mirin
|
|
-----
|
|
sweetened sake (Japanese rice wine)
|
|
|
|
pavlova
|
|
-------
|
|
A dessert (invented in NZ, not Australia :-)
|
|
The main ingredients are sugar and eggwhite. A pavlova has crisp
|
|
meringue outside and soft marshmallow inside, and has approximately
|
|
the dimensions of a deep dessert cake. Commonly pavlovas are topped
|
|
with whipped cream and fresh fruit, especially kiwifruit, passion
|
|
fruit or strawberries.
|
|
|
|
periwinkles
|
|
-----------
|
|
These small relatives of the whelk are "Littorina littorea". Popular in
|
|
Europe but not in US. Northern (New England) "winkles" are a different
|
|
species from those found in the Gulf of Mexico
|
|
|
|
rocky mountain oysters
|
|
----------------------
|
|
You don't want to know. You do want to know?
|
|
No, no, really, you don't.
|
|
Oh, okay, okay. Lamb or cattle testicles, breaded and deep
|
|
fried (like oysters, I guess)
|
|
|
|
sambal ulek (sambal oelek)
|
|
--------------------------
|
|
This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni
|
|
Wright, published in the USA 1984 by Exeter Books.
|
|
|
|
sambal ulek [Indonesia] Used as an accompaniment and in cooking.
|
|
Made by crushing fresh red chillis with a little salt: Remove the
|
|
seeds from the chillis, chop finely, then crush with salt using a
|
|
pestle and mortar. Three chillis will make about 1 tablespoon
|
|
sambal ulek. also available redy-prepared in small jars from
|
|
Oriental stores and some delicatessens.
|
|
|
|
santen/coconut milk
|
|
-------------------
|
|
This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni
|
|
Wright, published in the USA 1984 by Exeter Books.
|
|
|
|
santen [Malaysia] see coconut milk.
|
|
|
|
Coconut milk [India/Malaysia/Thailand/Vietnam] Known as narial ka dooth
|
|
in India, santen in Indonesia and Malaysia. Best made from fresh
|
|
coconuts: Grate the flesh of 1 coconut into a bowl, pour on 600 ml/1
|
|
pint/2-1/2 cups boiling water, then leave to stand for about 30 minutes.
|
|
Squeeze the flesh, then strain before using. This quantitiy will make a
|
|
thick coconut milk, add more or less water as required. Desiccated
|
|
(shredded) coconut can be used instead of fresh coconut: Use 350g/12
|
|
oz./4 cups to 600 ml/1 pint/2-1/2 cups boiling water. Use freshly made
|
|
coconut milk within 24 hours. Canned coconut milk is also available.
|
|
|
|
scrapple
|
|
--------
|
|
Scrapple is boiled, ground leftover pieces of pig, together with
|
|
cornmeal and spices. Good scrapple, particularly served with a spicy
|
|
tomato catsup, is food for the gods. Bad scrapple, especially with too
|
|
little cornmeal, with too much grease, or undercooked, is an abomination
|
|
in the eyes of the horde.
|
|
|
|
scungilli
|
|
---------
|
|
Also a Mollusk Gastropod - "Buccinidae" - found in more temperate waters
|
|
than conch, with a darker meat and stronger flavor, perhaps less
|
|
"sweet". This is more properly known as "whelk". These are generally
|
|
removed from their shell and sold already steamed and ready to eat. The
|
|
meat is kind of a circular meat, about 1 to 2 inches in diameter,
|
|
perhaps 10 to 20 of these in a pound. I used to buy these at markets in
|
|
Long Island all the time. Price about same as conch.
|
|
|
|
seltzer
|
|
-------
|
|
plain soda water
|
|
|
|
tamari
|
|
------
|
|
Tamari is a type of soy sauce, usually used in Japanese food. You can
|
|
easily substitute with Chinese Light Soy or regular Japanese soy sauce.
|
|
|
|
tangelo
|
|
-------
|
|
Citrus fruit cross of a mandarin & a grapefruit. Larger than
|
|
a mandarin & a little smaller than an average-size orange. Skin colour
|
|
is a bright tangerine and they mature during the late mandarin season.
|
|
Mandarins, Tangerines or Oranges may be used instead.
|
|
|
|
terasi
|
|
------
|
|
This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni
|
|
Wright, published in the USA 1984 by Exeter Books.
|
|
|
|
terasi [Malaysia] Also known as balachan/blacan (Malaysia), kapi
|
|
(Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used
|
|
in very small quantities. Depending on the recipe in which it is
|
|
used, it can be crushed with spices to make a paste which is then
|
|
sauteed in oil. Alternatively, it may be grilled (broiled) or
|
|
fried first, then added to other ingredients.
|
|
|
|
twiglets
|
|
--------
|
|
Twiglets are little stick-like things about 2 inches long and a
|
|
quarterinch wide. They have a fairly dense texture (I mean, they aren't
|
|
akin to cheesy puffs and puffy snacks of that sort). They call
|
|
themselves 'original long stick savoury snacks.' Ingredients are
|
|
wholemeal, vegetable fat, yeast extract, salt, cheese, wheat starch,
|
|
pepper. You can't taste the cheese, I was surprised to read it on the
|
|
label. The crucial ingredient is of course yeast extract, which is what
|
|
gives Marmite its taste. Nothing else on the label is remotely
|
|
relevant, except the fact that twiglets have 4 calories each (as if you
|
|
could eat just one...). They're very nice. If you're searching for
|
|
low-fat substitutes for crisps [potato chips], they have 11.4g of fat
|
|
per 100g, which isn't much as these things go.
|
|
|
|
I (Amy) tried my first twiglets recently. Yes, the predominant
|
|
flavour is the yeast extract, but you also begin to get black pepper
|
|
buildup if you eat too many in a row. Reasonably reasonable, but I
|
|
won't be buying any more any time soon.
|
|
|
|
|
|
vegemite/marmite
|
|
----------------
|
|
Not the same thing, but similar enough to not deserve separate
|
|
entries. A thick brown paste made mostly from yeast extract, most
|
|
commonly spread thinly on toast or sandwiches. The taste is mostly
|
|
salt plus yeast. Despite the occasional rumor, neither contains any
|
|
meat.
|
|
|
|
|
|
----------------------------------------
|
|
7 Distilled Wisdom on Equipment
|
|
|
|
This is a new section, designed to contain small articles people have
|
|
put together on various topics pertaining to cooking equipment
|
|
|
|
----------------------------------------
|
|
7.1 Woks (thankyou to Steve Hammond)
|
|
|
|
First of all, the best wok is one made of cold-rolled steel. Most of
|
|
them are round-bottomed and come with a ring to support it over the burner.
|
|
The support ring with the narrower diameter side up is used for electric stoves
|
|
and the larger diameter side up is used on gas stoves. This seems to keep
|
|
it the right distance from the burner.
|
|
|
|
Electric woks can be used for table-side cooking but they do not seem
|
|
practical for real cooking. With their thermostat, they
|
|
go on and off, on and off... the idea is to get the wok hot and keep it hot.
|
|
Electric woks never seem to get hot enough and stay hot for most uses.
|
|
|
|
A wok right out of the box will have a coating of machine oil to prevent
|
|
it from rusting. Wash the wok in hot water with soap. This is the LAST
|
|
time you should ever use soap in your wok. Next, it's a good idea to boil
|
|
some water in your new wok for 15-20 minutes to get it really clean.
|
|
|
|
Seasoning a brand new wok involves heating the wok with some oil in it,
|
|
letting it cool, and repeating the procedure, say, three times.
|
|
Heat the wok over high heat, then add a couple tablespoons of peanut oil
|
|
and spread it around with a paper towel, being careful not to burn yourself.
|
|
Stop when the oil begins to smoke, and let it cool.
|
|
Add more oil if needed, and repeat a couple of times.
|
|
|
|
For actual cooking, put your wok over the burner on high for a few
|
|
minutes before cooking. To see if it is ready to cook in, put a
|
|
few drops of water into the wok and they should dance around and
|
|
evaporate almost immediately. Have *all* the food you need to cook,
|
|
chopped and ready. Next, add some peanut oil and swirl around to coat
|
|
the bottom. The oil will start to smoke a little. Immediately start
|
|
adding the ingredients for the meal you are cooking.
|
|
|
|
Clean the wok with hot water and some form of scrubbing tool. The
|
|
bamboo things they sometimes include actually work or one can use a
|
|
nylon scrubbing pad (no brillo, SOS, or equivalent). After the wok is
|
|
cleaned, put it back on the burner for a few minutes to heat it up and
|
|
evaporate any moistu e. Then, add a little oil to it and rub it
|
|
around with a paper towel to keep it shiny and from rusting with any
|
|
moisture it may attract in between uses.
|
|
|
|
Another thing, when you are done cooking in the wok, put some
|
|
water in it to soak while you eat. Cleanup takes just a few work with
|
|
a nylon scrubbing pad and some hot water.
|
|
|
|
Taking good care of your cookware only requires a few minutes of
|
|
time and makes it much easier to use and cleanup. Food doesn't stick
|
|
to a well seasoned wok. If it starts to stick, scrub it well with
|
|
something like an S.O.S. pad and re-season.
|
|
----------------------------------------
|
|
8 The rec.food.cooking Food Exchange
|
|
|
|
People from all over the world read rec.food.cooking. If mere words
|
|
are not sufficient to explain a food not from your region, if you want
|
|
to try local items from other parts of the world, then read on...
|
|
|
|
After a successful large-scale exchange orchestrated earlier this year
|
|
by David Wilkinson in the UK, it has been suggested that ongoing
|
|
requests for food exchange partners be posted as follows :
|
|
|
|
* EXCHANGE should be the first word in the Subject: line. This allows
|
|
people who aren't interested to use whatever facilities their
|
|
newsreader allows to avoid posts on this subject.
|
|
|
|
* Posts should indicate what you have and what you want. For example
|
|
"I have Cherry Ripe bars, does anyone want to swap for Peanut Butter
|
|
M&Ms" or "I'm from France and I'd like to swap regional foods with
|
|
someone from the USA" (perhaps followed by a representative list of
|
|
regional foods).
|
|
|
|
If you want to swap food with someone, either post your own request or
|
|
reply to somebody else's.
|
|
|
|
OR try to pick up on the occasional postings people make offering to
|
|
do one round of a large scale orchestration.
|
|
|
|
And now, some hints :
|
|
|
|
* Overseas postage can get VERY expensive, VERY fast. You will
|
|
probably want to send all but the very tiniest of packages by surface
|
|
mail. This takes weeks and weeks and so the perishability of the food
|
|
items you send will need to be taken into account.
|
|
|
|
* Some countries have stringent import restrictions. Fresh foods and
|
|
anything that might harbour insects, for example, are not likely to
|
|
get into some countries, also viable seeds are not welcomed in
|
|
countries such as New Zealand.
|
|
|
|
* Some ideas on packaging anything that is not remarkably sturdy
|
|
- use a rigid outer box of some sort
|
|
- wrap anything containing liquid in its own plastic bag, disasters
|
|
happen
|
|
- if there are heavy things packed with fragile things, remember to
|
|
anchor them (maybe with tape)
|
|
- use some sort of packing material (I use newspaper) to cushion
|
|
the effect of any bumps
|
|
- pick the smallest box that your things will fit into
|
|
- coffee canisters work well to send cookies in
|
|
- toilet paper tubes are good space fillers, you can slao put small things
|
|
inside them
|
|
|
|
|
|
* Postage really is a killer. I can't emphasise this one enough
|
|
|
|
* Good and Bad Travellers (please contribute!):
|
|
|
|
- Good
|
|
Nut Breads
|
|
|
|
- Bad
|
|
Glass (usually)
|
|
Oily Things. Wrap these well, or else they will weaken their
|
|
part of the box
|
|
|
|
----------------------------------------
|
|
9 Archives
|
|
|
|
[If you are archiving recipes from rec.food.cooking, please tell me
|
|
about it so I can put it here]
|
|
|
|
rec.food.recipes is being archived at several sites :
|
|
|
|
ftp
|
|
---
|
|
|
|
* ftp.neosoft.com in /pub/rec.food.recipes (login as `anonymous')
|
|
maintainer : Stephanie da Silva (arielle@taronga.com)
|
|
This is the official rec.food.recipes archive.
|
|
|
|
* biome.bio.ns.ca:/msm/food
|
|
maintainer : Bill SIlvert (sysop@biome.bio.dfo.ca)
|
|
|
|
Some older (often not currently being updated) archive sites:
|
|
|
|
* gatekeeper.dec.com (16.1.0.2)
|
|
/pub/recipes (alt.gourmand files)
|
|
|
|
* mthvax.cs.miami.edu (129.171.32.5)
|
|
/recipes (rec.food.recipes under aem moderatorship)
|
|
|
|
* wuarchive.wustl.edu (128.252.135.4)
|
|
/usenet/rec.food.recipes/recipes (mthvax mirror)
|
|
|
|
* ftp.uu.net
|
|
/usenet/rec.food.recipes (another mthvax mirror)
|
|
|
|
* ils.nwu.edu (129.105.100.1)
|
|
/pub/sourdough (FAQs and mailing list archives)
|
|
|
|
* wpi.wpi.edu (130.215.24.1)
|
|
/recipes (Indian recipes)
|
|
|
|
|
|
www (hypertext)
|
|
---------------
|
|
|
|
* URL http://www.vuw.ac.nz/non-local/recipes-archive/recipe-archive.html
|
|
maintainer : Amy Gale (mara@kauri.vuw.ac.nz)
|
|
(a public WWW server exists at info.cern.ch)
|
|
|
|
gopher
|
|
------
|
|
|
|
* Type=1+
|
|
Name=Food Information and Recipes
|
|
Path=1/msm/food
|
|
Host=biome.bio.ns.ca
|
|
Port=70
|
|
maintainer : Bill Silvert (sysop@biome.bio.dfo.ca)
|
|
|
|
----------------------------------------
|
|
10 Acknowledgements
|
|
|
|
Lots of wonderful people helped compile this list - again, much
|
|
acknowledgement is due to Cindy Kandolf for putting this entire thing
|
|
together.
|
|
The other wonderful people are :
|
|
|
|
carolynd@sail.labs.tek.com
|
|
ekman@netcom.com rs7x+@andrew.cmu.edu
|
|
jane@cse.lbl.gov arielle@taronga.com (Stephanie da Silva)
|
|
jonog@g2syd.genasys.com.au anita@devvax.mincom.oz.au
|
|
sbookey@ep.ieee.org(Seth Bookey) ccd@ccdadfa.cc.adfa.oz.au
|
|
pmmuggli@uokmax.ecn.uoknor.edu chu@acsu.buffalo.edu
|
|
cdfk@otter.hpl.hp.com dudek@ksr.com
|
|
aem@mthvax.cs.miami.edu wald@theory.lcs.mit.edu
|
|
harvey@indyvax.iupui.edu ed@pa.dec.com
|
|
ndkj@vax5.cit.cornell.edu carolynd@sail.labs.tek.com
|
|
otten@icase.edu ekman@netcom.com
|
|
loosemore-sandra@cs.yale.edu rs7x+@andrew.cmu.edu
|
|
kts@michael.udev.cdc.com jane@cse.lbl.gov
|
|
leander@ccwf.cc.utexas.edu mworley@mathcs.emory.edu
|
|
cduff@sugar.NeoSoft.COM
|
|
hammond@niwot.scd.ucar.EDU(Steve Hammond)
|
|
dfw@thumper.bellcore.com (Doris Woods)
|
|
gibbsm@ll.mit.edu (MargAret D Gibbs)
|
|
rickert@cco.caltech.edu (Keith Warren Rickert)
|
|
Simon Kershaw <Simon.Kershaw@Smallworld.co.uk>
|
|
Joel Offenberg <offenbrg@trifle.gsfc.nasa.gov>
|
|
grant@oj.rsmas.miami.edu (Grant Basham)
|
|
lmak@cbnewsf.cb.att.com (louisa.l.mak)
|
|
twain@carson.u.washington.edu (Barbara Hlavin)
|
|
hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
|
|
sfisher@megatest.com (Scott Fisher)
|
|
byrne@rcf.rsmas.miami.edu (Charlie Byrne)
|
|
jmk5u@Virginia.EDU cc@dcs.edinburgh.ac.uk
|
|
bae@gpu.utcc.utoronto.ca (Beverly Erlebacher)
|
|
rlwilliams@gallua.gallaudet.edu (Skip)
|
|
hwalden@science-store.chem.wayne.edu (Heather Walden)
|
|
mcenter@amoco.com (Mike Center, PSC)
|
|
kevin@eye.com (Kevin Stokker)
|
|
steven@surya.cs.ucla.edu (Steven Berson)
|
|
eric.decker@canrem.com (Eric Decker)
|
|
peteo@ford.wpd.sgi.com (Peter Orelup)
|
|
sk10003@cus.cam.ac.uk (Scott Kleinman)
|
|
David Casseres <casseres@apple.com>
|
|
Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
|
|
george@dfds.ml.com (George Minkovsky)
|
|
Alison@moose.demon.co.uk (Alison Scott)
|
|
jae@world.std.com (Jon A Edelston)
|
|
conrad@qpsx.oz.au (Conrad Drake)
|
|
nadel@attatash.aero.org (Miriam Nadel)
|
|
patricia@cs.utexas.edu (Patricia M. Burson)
|
|
betsey@columbia.edu (Elizabeth Fike)
|
|
leah@smith.chi.il.us (Leah Smith)
|
|
|
|
Some parts of this FAQ shamelessly stolen from the rec.foods.recipes
|
|
FAQ. Bits and pieces of useful information from "Trolldom in the
|
|
Kitchen" by Pat Bjaaland and Melody Favish.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
--
|
|
mara@kauri.vuw.ac.nz
|
|
"If the world was an orange it would be like much too small, y'know?"
|
|
|
|
|