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Hi! I have these american cookbooks, where they refer to sticks of butter in their recipe. I was wondering how many kilograms 1 stick of butter is? Also does anybody know how many kilogram 1 cup of normal sugar, and 1 cup of plain white flour? :chef:

Hi! I was wondering if anybody could help me out with a good and spicy recipe for a fishdish. I have this cod in my fridge, and I want to eat it with rice. In my fridge I have springonion, selleri, chilipeppers, ginger, garlic, carrot and potato. In addision I have nuch mam, soy sauce...

Today is Halloween, and I noticed that it was not so many people on this site as usual. I bet most of you are busy cooking up some great Halloween dinner! This time of the year I wish I lived in US, because they celebrate this spoky night in a very grand way. In Norway we have a few orange...

In american movies I have seen that the mayo is really white and delicate. In my country all I get is yellow, thick mayonaise. Does anybody know why mayo is so white in US? I would like to taste it, because our mayonaise tastes more like butter, I think.:huh:

How to make good won tan? Today I will try to make wontansoup. I have tried many times before, but cant seem to get it right. I have bought these ingerdience: Henh for chickenbroth Pork, tinned crab, onion, wontan papers, glass-vermicelli, soysauce, ricewine, ricevinegar, garlic, ginger...

In my country they doesent sell slowcookers. I have tried looking for them at Amazone, but they dont ship electrical artifacts to Norway (where I live). How can I get hold of one, I so much would want to wake up for a nice, hot riceporrige-breakfast. :huh:

Help. After having searched the net for a recipe on a meal I had 16 years ago, I thought I finally found it. Now the dish is cooking in my oven, and I can already see it is not the same... :sad: A long time ago I visied this family from eastern Europe, I cant remember from where, maybe Bosnia...