we use Swanson brand organic veggie broth, and I like it a lot. But I don't think mushroom broth would be a big deal either, because broth is well, just broth. Not very strong typically, you know?

to explain it better then i can, epicurious.com says:

evaporated milk
This canned, unsweetened milk is fresh, homogenized milk from which 60 percent of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9 percent milk fat, the lowfat has about half that and the skim version 1/2 percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, "canned" flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream.

sweetened condensed milk
A mixture of whole milk and sugar, 40 to 45 percent of which is sugar. This mixture is heated until about 60 percent of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as EVAPORATED MILK. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.

The age of an onion is what makes it stronger/ spicier. I mean, yellow Spanish onions usually have a bit more punch anyway, but a really old red onion or a regular white onion will knock your socks off. An old onion will also make you cry more when you cut it. It's a bummer, though, 'cause you never know until you cut into it how strong it will be.

Edited 'cause I had red and yellow backwards...

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Originally posted by yam:
Ooh, here's a little chart with tons of suggestions for non-alcoholic wine substitute for cooking. From the manufacturer of spam, figure that one out...

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Originally posted by MissMel:

Edited 'cause I had red and yellow backwards...

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Originally posted by Sophie:
Does anyone have a bread machine? I use a multigrain flour from the bakery, and according to the instructions I mix it almost 50-50 with a plain white flour. Should I set the machine to white, French or wholemeal loaf?

I am getting sick of turning solid little lumps of concrete out of my machine. Unfortunately the instructions are long gone because I am disorganised and messy.

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Have you looked on the manufacturer's website for a manual? Oftentimes you can download a pdf.

I have a whole wheat setting on mine, which is 40 minutes longer than the cycle for white bread. First rise is 25 min. vs 20, secondary knead is 20 instead of 15, secondary rise is 30 instead of 20, and final rise is 70 instead of 55 minutes, but the bake time is slightly shorter, 55 min. rather than 60.

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Originally posted by Sophie:
good job you're not an electrician or a bomb disposal expert.

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Har-har. Actually, when I was little(er) my Dad would have me tell him what color the wires were when he would be doing electrical stuff because he's color blind. So I should know what I'm doing...

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Originally posted by Sonya:
I think grill is the British (and probably Aussie) word for broiler.

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There's a difference b/w a broiler and a broiler pan.

The broiler is built in. You won't see it no matter where it is. It is a function of your oven.

If, as you say, you have a storage drawer beneath your oven, then your broiler is built into the heating elements in the top of your oven, the same ones that it uses for the "bake" function.

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Originally posted by becca11:
here grill is the thing under the hotplate elements, slide out tray thingie, not sure if that is a broiler?

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Ahhh, yes, that's what my broiler is, and that's where I put them, as that was the only place for them to be "under" anything. So I did it right!! There was nothing wrong w/them when I did that, I just wanted to make sure that's how I was supposed to do it -- and I was confused b/c the cookbook I was using usually uses all the terms - like, when it says the temperature, it'll say "set the oven to 350ºF/whateverºC/Gas Mark Whatever" (sorry, I'm a lazy american and didn't feel like doing correct conversion!)-- so I was a little confused by just "grill". Thanks guys!

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Originally posted by pollyhyper:
Dewgirl, the broiler will be in one of two places:
1. In the drawer below the oven (if you have a storage drawer down there then you don't have this type of broiler.)

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Originally posted by pollyhyper:
Wait.... now you're confusing me!

There's a difference b/w a broiler and a broiler pan.

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I'm sorry, I'm being difficult I'm sure!

Aah, okay, I do have of those pans. I was always under the impression that the broiler was something that attatched to the oven itself, so I didn't understand how that worked!

So (just to make sure I understand!). I have the broiler pan. I have the broiler function. Where in the oven does the broiler pan go? Just on the top rack?