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    You are in: Home / Community Forums / Great Britain and Ireland / UK - US/Canada and other Substitutions and Make Do's
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    UK - US/Canada and other Substitutions and Make Do's

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    Summerwine
    Fri Mar 06, 2009 4:19 pm
    Food.com Groupie
    megsmaw wrote:
    Summerwine wrote:
    CREAM CHEESE

    I cannot for the life of me find the hard form of cream cheese. There are loads of soft cream cheese in all sorts of flavours, but I have found that when using them my recipes don't turn out right, more than likely due to the hardening of it once it is refrigerated again. icon_rolleyes.gif

    Any suggestions on this one? icon_smile.gif


    Try Boursin cream cheese. It's in the cheese section in the fridges of any supermarket and comes in a little white box. It is a solid cream cheese which has no liquid and sounds like the one you describe. Hope this helps!
    http://www.boursincheese.com/about/facts.htm


    Oh wow! I've not seen this response! Thanks! I'll have to give it a go if I can find it. icon_smile.gif
    megsmaw
    Fri Mar 06, 2009 4:23 pm
    Regular "Line Cook" Poster
    scottish lorne sausage is like a large brick of sausage meat with no casing, which is then sliced into portions kinda like hamburger patties. It's usually known as square sausage. Thanks for helping! icon_smile.gif
    Summerwine
    Fri Mar 06, 2009 4:31 pm
    Food.com Groupie
    megsmaw wrote:
    scottish lorne sausage is like a large brick of sausage meat with no casing, which is then sliced into portions kinda like hamburger patties. It's usually known as square sausage. Thanks for helping! icon_smile.gif


    I've never had it before maybe because it's Scottish, it's a regional speciality? I googled it and took a look. I'm going to have to enquire about it. Sounds great fried with an egg on top. icon_smile.gif
    megsmaw
    Fri Mar 06, 2009 4:36 pm
    Regular "Line Cook" Poster
    I think it must be a scottish thing! Usually if you go to a burger van or cafe up here and ask for a roll on sausage you get a roll with lorne sausage. icon_smile.gif I like it.

    Also if you're looking for a brand name for the lorne sausage try Halls (usually found in any supermarket). Their factory is just along the road from me.
    Summerwine
    Fri Mar 06, 2009 4:53 pm
    Food.com Groupie
    To be honest I would just like to visit Scotland! Believe it or not I haven't been there before but my neighbour spends loads of time there and tells me all about it. I will definitely look for it. I watch all types of food shows and the Scottish really look to have some good dishes (some a bit dodgy, but I'll give it a go once...lol) Thanks! icon_smile.gif
    megsmaw
    Fri Mar 06, 2009 5:00 pm
    Regular "Line Cook" Poster
    just don't believe the media's assumption that we all eat deep fried marsbars! i've never seen one in my whole life, and none of my local chippies have it on their menus! icon_smile.gif although i do have the odd deep fried pizza with loads of HP brown sauce. yum! icon_smile.gif
    Summerwine
    Fri Mar 06, 2009 5:19 pm
    Food.com Groupie
    megsmaw wrote:
    just don't believe the media's assumption that we all eat deep fried marsbars! i've never seen one in my whole life, and none of my local chippies have it on their menus! icon_smile.gif although i do have the odd deep fried pizza with loads of HP brown sauce. yum! icon_smile.gif


    Oh dear!...LOL I'm not sure I could handle that one. I'm not a big fan of pizza or deep frying and the smell of HP sauce, which my British husband loves, is so pungent it can even change the taste of what I'm eating...weird. Actually, I've never heard of that before, who knows, without the HP it might not be that bad if it has loads of cheese. I do love me cheese. icon_biggrin.gif
    Tasty Tidbits
    Mon Mar 09, 2009 5:11 am
    Forum Host
    Oh say it ain't so Summerwine? You haven't fallen in love with HP Sauce? I bet you don't like Marmite either! tee hee!
    I won't let Todd near me with a ten foot pole after he has eaten that stuff!! It's horrid!
    Summerwine
    Mon Mar 09, 2009 5:21 pm
    Food.com Groupie
    MarieAlice wrote:
    Oh say it ain't so Summerwine? You haven't fallen in love with HP Sauce? I bet you don't like Marmite either! tee hee!
    I won't let Todd near me with a ten foot pole after he has eaten that stuff!! It's horrid!


    Helllloo Marie! icon_biggrin.gif

    Yes, I'm afraid it's true. icon_lol.gif I can't stand the smell of the stuff. Just by the smell I wonder what it would do to the lining of my stomach. icon_eek.gif I've had marmite before, however I am an odd one because 'they' say you either love it or hate it. I think its okay, but I don't crave it or have an urge to go buy it.
    tootsie in Pacific Northw
    Fri Apr 03, 2009 10:42 am
    Newbie "Fry Cook" Poster
    Digestive biscuits work beautifully.
    Britican
    Sat Aug 01, 2009 5:56 pm
    Newbie "Fry Cook" Poster
    megsmaw wrote:
    I've seen a few american recipes needing ground breakfast sausage. Do you think scottish lorne sausage broken up would work the same? Thanks icon_smile.gif


    Cumberland sausage has nearly the same flavor and texture as American breakfast sausage. I have several times just removed the casing and made a patty out of it.
    French Tart
    Sat Oct 24, 2009 6:42 pm
    Forum Host
    I had posted this in another forum, but thought it would be handy here too, and I know where it is too!

    Measurements (British, metric and US)

    1 ounce flour = 25g = quarter cup
    4 ounces flour = 125g = One cup
    8 ounces flour = 250g = Two cups
    2 ounces breadcrumbs (fresh) = 60g = One cup
    4 ounces breadcrumbs (dry) = 125g = One cup
    4 ounces oatmeal = 125g = One cup (scant)
    5 ounces currants = 150g = One cup
    4 ounces shredded suet = 125g = One cup (scant)
    4 ounces butter and other fats, including cheese = 125g = One stick
    8 ounces butter and other fats, including grated cheese = 250g = One cup
    7 ounces caster/granulated sugar = 200g = One cup
    8 ounces caster/granulated sugar = 250g = One and a quarter cups
    8 ounces meat (chopped/minced/ground) = 250g = One cup
    8 ounces cooked, mashed potatoes = 250g = One cup
    One ounce (1oz) = One rounded tablespoon
    One tablespoon of liquid = 3 teaspoons
    One teaspoon liquid = 5ml
    One British teaspoon is the same as an American teaspoon
    One British tablespoon liquid = 17.7ml
    One US tablespoon liquid =14.2ml
    8 tablespoons = 4 fluid ounces = 125ml = Half cup
    8 fluid ounces = 250ml = One cup (Half a US pint)
    Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)
    Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint
    One British pint/20 fluid ounces = 600ml = Two and a half cups

    Ingredients

    Bacon rashers = Bacon slices
    Bannock = Flat round bread cake
    Bicarbonate of soda = Baking soda
    Biscuits = Crackers/cookies
    Boiling fowl = Stewing fowl
    Broad beans = Lima beans
    Cake mixture = Cake batter
    Castor sugar = (Granulated) Superfine sugar
    Celery stick = Celery stalk
    Chipolata sausages = Cocktail sausages
    Cornflour = Cornstarch
    Chips = French fried potatoes
    Creamed potatoes = Mashed potatoes
    Crisps = Potato chips
    Demerara sugar = Light brown sugar
    Dessicated coconut = Flaked coconut/ unsweetened flaked coconut
    Digestive biscuits = Graham crackers
    Double cream = Whipping cream/Heavy Cream
    Essence = Extract
    Farls = Quarters
    Fats = Shortening
    Flaked almonds = Slivered almonds
    GlacÚ = Candied
    Golden syrup = Light corn syrup
    Hough = Shank of beef
    Icing = Frosting
    Icing Sugar = Confectioner's Sugar
    Jam = Preserves
    Joint = A large piece if meat, eg. A Joint of Ham
    Mince/minced beef = Ground beef
    Mixed spices = Allspice is the nearest
    Nut of butter = Pat of butter
    Pinhead oatmeal = Irish oatmeal
    Rasher = Slice
    Ratafia biscuits = Almond flavoured cookies/dried macaroons
    Roast Potatoes = Oven browned potatoes
    Salt beef = Corned beef brisket
    Scone = Shortcake, biscuit
    Self raising flour = All-purpose flour with baking powder
    Single cream = Light cream
    Soft brown sugar = Light brown sugar
    Spring onion = Scallion/green onion
    Stewing steak = Braising beef
    Stoned raisins = Seedless raisins
    Strong plain flour = Unbleached white flour
    Sultanas = Seedless white raisins
    Treacle = Molasses
    Unsalted butter = Sweet butter
    Wholemeal = Wholewheat


    Utensils and Methods

    Ashet = Meat dish
    Baking sheet or tray = Cookie sheet
    Case = pie shell
    Cling Film/Glad Wrap = Saran Wrap
    Fry = Pan Fry (with fat)
    Frying pan = Skillet
    Girdle = Griddle
    Grate = Shred
    Greaseproof paper = Vegetable parchment or waxed paper
    Grill = Broil
    Gut = Clean
    Jelly bag = Layers of cheesecloth
    Knead = Punch down
    Knock Back = Punch down
    Large pot = Dutch oven or a deep cooking utensil with a tight fitting lid
    Liquidiser = Electric blender
    Mince = Grind
    Polythene = Plastic wrap
    Prove = Rise
    Pudding cloth = Cheesecloth
    Roasting tin = Roasting pan with rack
    Sandwich tins = Round-layer pans
    Sieve = Sift
    Stewpan or pan = Kettle
    Tartlet tin = Muffin pan
    Vegetable mill = Food mill
    Whisk = Beat/whip

    Oven Temperatures

    Gas Mark 1 = 275F = 140C
    Gas Mark 2 = 300F = 150C
    Gas Mark 3 = 325F = 170C
    Gas Mark 4 = 355F = 180C
    Gas Mark 5 = 375F = 190C
    Gas Mark 6 = 400F = 200C
    Gas Mark 7 = 425F = 220C
    Gas Mark 8 = 455F = 230C
    BMac
    Tue Oct 27, 2009 4:45 pm
    Newbie "Fry Cook" Poster
    Just find a receipe for Thousand Island dressing and that is close to what McDonald's uses. If you can find the sweet pickle relish. There must be a recipe for that. My mom used to make the best. Thousand Island dressing is catsup, mayonaise and the relish..with a few other things. I know when my DD was at Uni in Scotland there were so many things she couldn't find.
    Irmgard
    Wed Apr 07, 2010 1:43 pm
    Food.com Groupie
    Hi ladies! I'm wondering if you all could help me with something. I have this wonderful bread cookbook from Britain and in it, there are a couple of recipes I really want to try with my ABM, but they call for granary flour. We don't have granary flour in Canada and it is too expensive to order from Britain. The flour isn't expensive but the shipping cost is! Anyway, what can I use as a substitute? Many thanks!
    French Tart
    Wed Apr 07, 2010 5:36 pm
    Forum Host
    Irmgard wrote:
    Hi ladies! I'm wondering if you all could help me with something. I have this wonderful bread cookbook from Britain and in it, there are a couple of recipes I really want to try with my ABM, but they call for granary flour. We don't have granary flour in Canada and it is too expensive to order from Britain. The flour isn't expensive but the shipping cost is! Anyway, what can I use as a substitute? Many thanks!

    Just use a mixture of white and wholemeal with assorted mixed seeds and grains!
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