Subj : Cookware (part #2)
To   : Shawn Highfield
From : Ruth Haffly
Date : Mon Apr 08 2024 12:34:49

Hi Shaun,


 RH> thing I'm not sure on (because I don't see it that often) is the gas
 RH> marks on an oven. I've had nothing but electric stoves/ovens since
 RH> leaving AZ so no need to be super concerned about that anyway. (G)

 SH> I /think/ (and someone correct me if I'm wrong) the gas mark bit is a
 SH> very UK thing as I've never heard it out side of UK cookbooks /
 SH> videos.

Same here, and the only time I cooked in England, it was all stove top.
Back in 1988 I went over (from Germany) with some friends. We rented a
house in Tunbridge Wells for a week, I cooked supper one night.
Spaghetti with meat sauce, no garlic bread so no oven needed.


 SH> I have a gas stove in the woods (now running propane) and it just has
 SH> the standard temps in USCS as it's very old.

We have a propane stove in the camper--3 burners and an oven. Since it's
American built, it's all American markings. Last year up in VT, the
place we stayed at (the rest of the team; we stayed in our camper,
parked outside) had a small kitchen with a nice big (gas) countertop
range. The rest of the kitchen wasn't that great, just a fridge and
microwave, but we were able to work with it.

 RH> Nice to know. Something I'd clip and tape to an (inside) cabinet
 door RH> for quick reference. Looking at the above, main difference I
 see is RH> that their tablespoon is 20 ml, vs the 15 ml I use.

 SH> I will admit I have replaced my measuring things in the kitchen to
 SH> USCS ones due to the fact most of my recipes come from this group and
 SH> it was easier. ;)

Smart--just make sure they're nice and sturdy. I started out with a set
of Tupperware (plastic) measures but a while back switched to all metal
and glass measures.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Are you sure you really want to know that?

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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