hmm. Food from around the world is all very well and good, but I notice a lot of the recipe measurements, terms & ingredients don't exactly translate well from country to country.

SG: no way am I going to eat jam with suet [makes caca face]. And, your yogurt-based chicken recipe doesn't have any yogurt in it.
???

Although it may seem like, I'm not really picking on you in these food threads. I'm just interested and curious.

and, you know, a little bitchy, but can't help that. :)

I think you would use yoghurt instead of cream in the chicken tikka. I know I usually do. Same with tandoori chicken. Always yoghurt, never cream. I think it tastes better that way anyway. Makes it a bit tangy.

Conversions

As for the recipes, in the recipe thread, when I find something I like that doesnt translate well for me with ingredients, I just google the ingredient and can find what its called down here or a substitute

How do you serve/eat toad in the hole? Do you cut it into slices like a pizza or quiche and give everyone a slice? Or do you scoop out the sausages and scoop up some cooked batter/bread and put that on the side? It it crunchy or kind of soft like a quiche or casserole?

This was the image I found on the net. Is this what yours looks like? I've heard of it before and am intrigued. I'd like to try it.

Edit: Or is this second image a more typical one?

In my experiene, it usually looks more like the second pic than the first.

It's not something I like though. Then again, that could be because I don't like sausages.

I believe Toad does work better in a glass pan. I used to make something called a "dutch baby" which was essentially the batter without the sausage, sweetened up a bit. Eat it with jam and cream.

He does? Well I'll be....

I didn't realise many British home-made desserts had suet in them (or even what suet was) until I started doing Food & Nutrition at school. They are still made with suet if you go for a traditional style, but most recipes will now use different fat to appeal to vegetarians. In my opinion you only get a good hard crust on a jam roly-poly with suet though. Which is why it's served with plenty of custard!
You know I didn't even notice. When S gave me the recipe I never made it because as has been mentioned it is quite hard work :) I can only assume it's a variation on a theme.
Mum always made hers tidily (as in the first image) to make it easier to serve - which is also correct in terms of texture and finish, but a little too perfect if you know what I mean. We would all end up with an oblong of batter with sausage/s in it. Everyone needs to have an edge!

The batter rises and sets hard and crunchy on the sides. It sounds hollow if you tap it, as in fact it nearly is if you have enough air in it. The middle will remain lower, softer and more chewy. Badly made Yorkshire Puddings - effectively the batter without the sausages - will be quite flabby in the middle. Not good. The problem is usually not having the fat hot enough.

Now let's jack the silliness count a bit: once again, the Deep-Fried Mars Bar. Check out the included reference linking to Haggis Pakoras.

From circa 2006 comes mention of haggis pizza.

Which all sound rather good.

I went to an American style grill last night.
I wanted to get out because I was annoyed at HM and didn't want a row and because he had his chum coming round to practice songs with.

So I went down to the O2 and had a wander round. I thought they had a TGI Friday there - I really wanted a Cobb Salad, but having walked round the whole venue I saw no Fridays and no Cobb Salads on any other menu boards. So I went for ribs instead because the smell of meat was making my mouth water.

Spur Bar & Grill. Half rack of ribs, fries and onion rings. Very yum yum.

In glatt's left-hand Toad in the Hole picture, was that variation made in a Yorkshire pudding (or something similar)?

Yes, the batter in Toad is basically yorkshire pudding batter.