US-to-UK food names/substitutions/equivalents

>That first pic looks more like broad beans to me, MrsR!<

No, they're definitely French beans or stick beans.

I changed the photo from what I first put up yesterday (which I thought did kind of look more like broad beans as chary initially responded)...to the photo that is now showing today, and yes - I would say the photo now is definitely French beans. 

I changed the photo from what I first put up yesterday (which I thought did kind of look more like broad beans as chary initially responded)...to the photo that is now showing today, and yes - I would say the photo now is definitely French beans. 

Swapping photos!!? You're just trying to make me look as if I don't know my beans, aren't you!!? 

Also, lots of good info, here: 

http://talk.uk-yankee.com/index.php?topic=34101.0

I swear I did look for a similar thread before I posted.  I wish I had come across that thread a month ago!  It's got so much helpful information, it really should be sticky.

Swapping photos!!? You're just trying to make me look as if I don't know my beans, aren't you!!? 

All part of my evil plan. 

I swear I did look for a similar thread before I posted.  I wish I had come across that thread a month ago!  It's got so much helpful information, it really should be sticky.

Definitely!  I have a printout of the oven temp conversions, and the plain flour/all purpose flour conversions - that I keep in my main cookbook.

I dunno why, but this thread is totally making me laugh. Oh, and I use granulated in my cooking, I have castor but never use it. And I bake a LOT!

Oh, and I use granulated in my cooking, I have caster but never use it. And I bake a LOT!

Well that's good to know!  A couple days ago when I meant to pick up golden caster sugar at the store, instead I arrived home with a bag of golden regular (granulated) sugar (which I didn't need at all) - and have been wondering, what the heck?  Maybe I'll give it a try where I would normally use caster.  (I don't like returning things.  )

Oh, and I use granulated in my cooking, I have castor but never use it. And I bake a LOT!

Ooooh!  Interesting.  It works okay in light sponges?

Vicky

I wouldn't use corn syrup as a substitute for Golden Syrup though.  Pour it on pancakes, anyone? 

Vicky

I couldn't imagine pouring Golden Syrup on pancakes, but Americans use corn syrup on their pancakes all the time.  Check out the ingredient list at this link:

http://www.auntjemima.com/aj_products/syrups/orginal.cfm

I remember as a kid, 35 some years ago, making the switch over from real maple syrup to corn syrup flavoured with maple as maple syrup became too expensive.  Not my choice, a parental choice and also I think not only was real maple syrup expensive, it was becoming rare.  I also remember having plain old Karo syrup on my pancakes (yuck!! - TOO sweet).

Even though it's still extremely expensive, I prefer using real maple syrup - just bought a small bottle at Tesco the other day for £4+ (cringe!).  When I visit the US, I get the chance to use stuff my brother has made from his own maple trees...

Mmmmm, maple syrup!

Vicky

Well that's good to know!  A couple days ago when I meant to pick up golden caster sugar at the store, instead I arrived home with a bag of golden regular (granulated) sugar (which I didn't need at all) - and have been wondering, what the heck?  Maybe I'll give it a try where I would normally use caster.  (I don't like returning things.  )

You can also give granulated sugar a very quick buzz in a grinder. Voila! Caster sugar!

(I personally prefer caster to granulated for baking - it makes lighter cakes.)

i love white Karo syrup on pancakes!  (or at least i did when i was a kid and couldn't stomach maple!)

I have to use corn syrup.  I'm allergic to Maple

Yeah, when I moved to W-NY and I heard people call it "gravy", it sort of grossed me out a bit.  I am not really sure why.  In Vt and other parts of NY, I've always heard it called spaghetti sauce.

I know people from Italian-American families who say gravy. My friend is Portoguese, but married into an Italian-American family and they have her calling it gravy now.

Definitely!  I have a printout of the oven temp conversions, and the plain flour/all purpose flour conversions - that I keep in my main cookbook.

lol, I have those taped inside the cupboard in my kitchen.

Definitely!  I have a printout of the oven temp conversions

i have a fridge magnet that's got all that stuff on it!