Laura

I always visit the local grocery stores when I travel, and the baking aisle is my favorite place to explore. Last time I was in England I bought some Lyle's Golden Syrup...and I have no idea what to do with it. Also bought a package of Green's Carmelle Dessert Mix...which I haven't made yet. And in Australia I bought a package of Green's Lime Syrup Cake, which I am going to make this weekend. I buy packages of flour in Paris and make delicious bread with it at home here in Michigan...(don't know why their flour makes better bread than the flour I buy in the U.S. does). I have also bought dry curry mixes overseas..mmmmmmm....the likes of which I can't find in my local stores. <BR> <BR>Anyway, I was wondering....what food mixes do you buy to bring home...and were they as good as you thought they would be when you made them at home? I am not only asking Americans what they bring home, but also people returning overseas from America....do you enjoy American grocery stores and do you take any of our mixes home with you?

Escritora

My English cousin has a friend who always stocks up on Skippy Peanut Butter whenever she's in the USl I volunteered to bring some over when I was there in March. I also had to bring two containers of Vanilla Hazelnut Cremora to a friend in Stockholm. <BR> <BR>Things to bring home: Those Cadbury chocolate covered shortbread cookies from England. Mexican cinnamon. Also still have a souvenir from my breakfast buffet in Oslo: Mills Kaviar packaged in a weekend-travel-sized toothpaste tube. Far better as a conversation piece than it could ever be as a comestible!

Paige

I have a pantry full of funghi porcini, interesting pasta, Spanish olives, herbs of Provence, olive oil amd wines from several countries, Limoncella and Crema di Limoni, other liqueurs from all over and of course, chocolate!

AnnaC

Laura <BR> <BR>To help you use up that Golden Syrup.... <BR> <BR>My 2 favourite things to do with this, both utterly unhealthy are flapjacks and chocolate cornflake cakes. I don't have the exact quantities to hand, but for flapjacks, you use sugar, butter, golden syrup and rolled oats: melt, mix, bake. Similarly, I don't have exact quantities for the chocolate cornflake cakes, but you use cocoa powder, golden syrup, butter, cornflakes, melt, mix, cool.

Laura

To AnnaC.....I would like to make both of those....sure you don't know the amounts of each ingredient? Those chocolate cornflakes sound especially good. <BR> <BR> From your email address, I think you live in the U.K....could I ask you a question? I met a wonderful couple from England on a cruise and then I visited them for a few hours one afternoon on my next trip to England, bringing with me a gift of an excellent cookbook compiled by an American restaurant...every recipe that I have made from that book has been delicious, so I know it is a good book. She and I email about every other month and she has never mentioned using the book, so I am wondering.....the recipes are "American" in that all of the ingredients are listed by cups or teaspoons or tablespoons. I think that English households usually weigh their ingredients (right?), so would a typical English kitchen have measuring cups and tablespoon-teaspoons? In other words, do you think that my English friend has the equipment needed in her kitchen so she can actually use this cookbook? (by the way, except for email ...which her husband does for her....she is not computer literate so she may not be able to find a measuring conversion chart)

s.fowler

From Paris I always bring home mustards -- since they are fresher than ours and have an expiration date we slather them on EVERYTHING! <BR> <BR>From Hungary I always bring home three kinds of paprika purchased in a grocery store.

AnnaC

Laura - I've definitely got the recipe for flapjacks somewhere - I'll post that later today or tomorrow when I've looked it out. As for the choccie cornflakes, I may need to ask my Mum for the recipe - but I'll see what I can do! <BR> <BR>You're right in thinking that we in the UK don't usually use cups in our cooking - I don't have any measuring cups in my kitchen, and I doubt many people do. We do use spoon measures, and I think most people would be able to measure teaspoons and tablespoons - that's quite common in recipes here, but for most ingredients, we use pounds and ounces or in some cases, kilograms and grams. I have seen conversion charts for cups to weight somewhere but can't remember where, and of course it varies by ingredient, so it's not that easy - one cup of water, say, would weigh more than one cup of oats. <BR> <BR>I think you could be right in thinking that that's why she hasn't mentioned using the recipes. Perhaps you could find a conversion chart on the Internet and e-mail it to her, saying you've realised that she might not be able to use the recipes without.

sylvia

It's right that we don't use cups in the UK, but I have a measuring jug which has liquid measures but also weight of things like sugar etc. It also has American cup measures on it. Your friend could probably get something similar in any cookery shop. <BR> <BR>This recipe is from your very own Fanny Farmer! It is a trad. English recipe but Fanny uses American cups etc. <BR> <BR>Cornish Treacle Tart <BR>Set the oven to 400% <BR> <BR>Line an 8-inch pie pan with short-crust or sweet pastry reserving enough for a lattice top. <BR> <BR>Mix: 3/4 cup golden syrup <BR>4 tablespoons fresh white bread crumbs <BR>2 teaspoons lemon juice <BR>2 teaspoons grated lemon rind <BR> <BR>Pour into the pie shell and cover with strips of pastry to form a lattice. <BR> <BR>Bake until brown (about 35 minutes) <BR>Enjoy it but don't tell your dentist!

PB

&lt; &lt; I am not only asking Americans what they bring home, but also people returning overseas from America....do you enjoy American grocery stores and do you take any of our mixes home with you? &gt; &gt; <BR> <BR>I bring home food from every country I visit, but very little from the States. Maple Syrup, Pecans, Wild Rice, Molasses and Walnuts are about it... and now many of my friends bring these items to me when they visit. <BR>I find the mixes all taste like the packaging and chemicals.... and what's with the Pillsbury dough stuff ? They all taste the same, whether they're "croissants" or dinner rolls. <BR> <BR>PB

Caitlin

VERY IMPORTANT--PLEASE READ! <BR> <BR>For those of you converting between UK and US recipes, you need to be aware that in addition to the cups/weights issue, while both places use teaspoons and tablespoons, THE TSP AND TBS MEASUREMENTS ARE NOT THE SAME. The UK measurements are larger. Use this URL for good conversion tables: http://allrecipes.com/cb/ref/convert/conversions.asp. <BR> <BR>Americans wanting to give cookbooks as gifts to European friends would do well to also include an inexpensive set of measuring cups and spoons, so their friends across the pond can actually use the cookbooks.

Harriett

Okay, it's not food, but I am hopelessly addicted to Garnier Neutralia's liquid sho;wer soap -- all varieties, especially the one with palm oil. I buy it every time I'm over there, and was overjoyed when my 15-yr-old son came home from Ireland with - in addition to the Butler's chocolates and a Guinness Tshirt in Gaelic -- two giant bottles of this soap. I know that Garnier now markets their hair color products here, but not this soap. So I try to be sure we have a trip planned before I use up the last bottle! <BR>

elvira

Oils - olive, flavored, unusual nuts (like roasted pumpkin seed) from anywhere <BR>Honey - from flowers like lavender, orange blossom, etc. <BR>Sea salt from France <BR>Flavored vinegars <BR>Cocoa powder or chocolate <BR>Spices and odd bits like candied rose petals and pink peppercorns <BR> <BR>The French flour IS different (I buy it too for that reason); it is more like cake flour (lighter, fluffier) and is the only flour I can use to make a decent piecrust.

Linda

Laura, perhaps you could purchase an inexpensive set of cups and spoons for your friend. You can probably find both of them for under $3.00. You might find she uses your cookbook with the right tools! When I give cookbooks to my European friends, which I do frequently, I always include a set of cups and spoons, and they've always been appreciative.

KT

This winter I'll be visiting a friend who's moved from the US to Italy. So far she's requested graham cracker crumbs, pecans, and refried beans. An Italian friend of mine always wants walnuts and chocolate chips.

lottie

From Greece: sea salt, oregano, bay leaves, wild thyme, honey, cheese, roasted sesame seed butter (like tahini but roasted), roasted pumpkin seeds (the best in the world IMHO), hilopittes (small dried noodles), cans of salted anchovies, ouzo (much better than what you can buy in US), greek coffee (completely different flavor than American coffee), raisins. dried black eyed peas. <BR> <BR>From Italy: balsamic vinegar, various herbs and spice mixes, dried porcini (look out for worms), Knorr porcini bouillion cubes (wonderful!), triple concentrated tubes of tomato paste, cans of salted anchovies, coffee, chocolate, marzipan, truffles, truffle oil, lentils

lottie

I sent the last message too early! <BR> <BR>I'm sure there is moreI buy -- on return trips, my suitcase is generally full of food, as it is one way to make the trip last longer! One of my favorite things to do on vacation, wherever I go -- US or Europe -- is to cruise the local grocery store. I always get something that makes my cooking more interesting. In the south, for example, I always buy White Lily flour, which isn't available where I live and makes the best biscuits ever. Locally made cheese and meats are always good (inside the US, as meat can't be brought through customs). <BR> <BR>On the Lyle's Golden Syrup, here's the recipes on the homesite of the company that makes it. Many don't use the golden syrup, but some do -- you just need to check out each recipe. See, for example, the recipe for Brandy Snap Baskets under Puddings, and Dusted Chocolate Brownies under Cakes/Biscuits. <BR> <BR>Good topic!

elena

From Paris, our favorite shopping - <BR> <BR>oils from J. LeBlanc - especially the pistachio - yum - (we know that when we're running out, it's time to go to Paris) and olive oils from other shops. <BR> <BR>spices from Izrael- it's a treat just to go in the shop. <BR> <BR>chocolate - extra bitter sweet - at least 70% cocoa - so much choice in Europe. <BR> <BR>tea from Mariage Freres - we can buy it here, but it's more fun to buy it there. <BR> <BR>Earl Grey tea jelly - a new treat from a tea shop on rue Cler <BR> <BR> <BR>The best Muesli from Germany - haven't found anything as good here. <BR> <BR>Can't wait to get home now and look in the kitchen. <BR> <BR>

Laura

To Anna, Sylvia, Caitlin, and Linda....thank you, I will go out tomorrow and buy her a set of measuring cups and spoons and mail them to her right away. I wish I had known this when I gave her the book. <BR> <BR>To Sylvia: Thank you for going out of your way to find this recipe for me....I am going to make that in a few minutes for dessert tonight! <BR> <BR>To PB: I have to admit you are right about Pillsbury...it does tend to taste pretty much the same...but it is great when you are rushed, don't have time to run to the market or to make your own bread or rolls, and need to have something for dinner in less than half an hour....also, Pillsbury has a selection of cookbooks full of recipes that people send in ....where the person creates fun and tasty recipes to use with Pillsbury's refrigerated biscuits and rolls and such. A lot of these are really pretty good! (by the way, they are not croissants, but crescent rolls). I kind of like these, especially if I roll them out and put a very thin layer of a mixture of mayonnaise and garlic on them and then bake them in 'points' See where I am going here? Lots of things you can do with these....but, they will never, ever, never taste like what you can get in England, Paris, Italy....in fact, in any European country. I have heard that because the water tastes different over there and so, therefore, does the wheat, that that is why European bread is tastier than American bread products. Anyone know if that is true? <BR> <BR>And I guess you are probably right about mixes tasting a bit like packaging and chemicals....no matter what country makes them. Still, it is a way to remember your vacation <BR> <BR>Elvira: I have never thought to use the flour for pie crust...but I will now. This weekend is my Dad's 81st birthday and I have to bring a peach pie to the party....now it will have the best crust he has ever tasted!

StCirq

About the only thing I bring home from Europe these days is food. I always buy saffron because I love it and it's so much cheaper in Europe. I always bring home at least one can of deboned quail stuffed with foie gras, which is sold at the artisans' shop in Les Eyzies and which is delicious beyond belief. Mustards, vinegars, and oils are usually in my suitcase, too, along with Guérande sea salt, something called Provensalt, and coffee. If I can find it, I bring home canned Italian tunafish packed in olive oil, and now PBProvence has me hooked on anchovy-stuffed olives from the Casino stores, so I have to have a couple of packages of those. A few chocolate bars, a package or two of piquillos stuffed with cod from Basque country if I can find them, and cornichons. But the most important thing I bring back is goose fat and duck fat, so I can produce those yummy meals from the Périgord all year round.

PB

&lt; &lt; and now PBProvence has me hooked on anchovy-stuffed olives from the Casino stores, so I have to have a couple of packages of those.&gt; &gt; <BR> <BR>That's right ! Blame me ! LOL. <BR>I didn't mention what I carry to the States when I go there.... !! goat cheeses, saffron, herbes de provence, <BR>those anchovy stuffed olives if I'm headed to St Cirq's area, tins of cookies from Le Petit Duc (a fabulous small bakery in St. Remy), anchovies packed in olive oil, Joel Durand chocolates (also from St. Remy), confiture d'olives noires au gingembre..... Gee, I'm a regular roving grocery store ! <BR> <BR>PB