"Zspider" > wrote in message
m...
> I'm a newbie cook. I've been writing down recipes in the books at
> Borders bookstore and then trying them out at home. One thing I've
> had trouble with is the cooking terminology from across the pond.
> It took a while to figure out that caster sugar is close to plain
> granulated sugar, and I eventually found out that digestive crackers
> are graham crackers.
>
> Thinking that I was getting pretty good at deciphering Brit speak,
> I nodded my head wisely when I saw a reference to using parchment
> paper to bake coconut macaroons on. Obviously, I figured, they are
> talking about wax paper.
>
> After the smoke cleared out of the kitchen, I decided to rethink
> that translation.
>
try rice paper, Michael. Wax paper we call grease-proof paper, because its,
er, grease-proof.
Brit speak is called 'English', what you do with it is our problem, and they
are digestive biscuits (from the French, to cook twice), they are supposed
to help with digestion, obvious really! BTW, castor sugar is powdered sugar,
not granulated, it dissolves more quickly.
Have a nice, yaw.
cheers
Wazza