Originally Posted by Ash UK/US

I have also learned that American chocolate will not melt well over hot water and cadbury does not melt well in the microwave.

Originally Posted by jumping doris

I cook a lot of chocolatey things and I use Hersheys cocoa powder and I can't tell the difference from Cadburys.
I use Nestle semi sweet chocolate bits for plain chocolate, their milk ones when needed and their white ones are fine.
I really cannot tell the difference in cooking.

Apart from making chocolate things I cook a lot anyway. The only thing I really miss as an ingredient is double cream and creme fraiche. The creme fraiche I can get ( a huge sum of money for a tiny pot!) but nothing comes close to double cream and two of my favourite recipes don't work very well without it.

But, on the plus side, I have discovered lots of new US recipes.

Originally Posted by Ozzidoc

An American cup is different to a British cup is different to an Aussie cup....

Originally Posted by NC Penguin

Heavy cream is double cream and you can make your own creme fraiche quite easily. I found the recipe on the internet but I didn't save it.

Originally Posted by ri_mischief

Just found the creme fraiche recipe (great I love creme fraiche and can't get it here). Copied below - looks pretty easy to me...

Crème fraîche is very easy to make at home. Below is a recipe and whilst it takes a while to make, it’s certainly worth giving it a try.



Preparation time: 8-14 hours



Ingredients

240ml/8fl.oz. Double/Whipping Cream

2 tbsp Buttermilk


Instructions

Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with clingfilm, refrigerate and use within 10 days.

Originally Posted by Tracym

By the way, make sure you get pasteurized cream, not ULTRA-pasteurized. Or it doesn't work well, if at all.

Originally Posted by NC Penguin

Just in case nobody's posted this yet, here's a web page giving UK foods and their US equivalents:
http://www.recipes4us.co.uk/British%...uivalennts.htm

Originally Posted by NC Penguin

American chocolate does melt in a double boiler. I was just making brownies and brownie bites at work today too...

Originally Posted by Ash UK/US

I never said it didn't... I said it didn't melt well... IMO it melts much better in the microwave where as cadbury will melt in the microwave but melt better over hot water.

Originally Posted by Tracym

Perhaps that's the problem you might have had.

Originally Posted by Lyndsay Abbott

thank you so much - that has been of the most help - I wish they did one for all items eg. cutlery = flatware etc. !!

Originally Posted by MsElui

and so is a UK / US pint.

a US pint is 16 fluid ounces (or 2 cups)

a uk pint is 20 fluid ounces

so 4 ounces different.
It took me a while to work this out and i have to activley think about which measuring jugs I am using when cooking - dependant on what recipe I am using (ie use british measuring jugs when using a british recipe for a pint, or a US jug when using a US recipe).

Originally Posted by KJ2007

Most around here say "silverware".