CakeCentral is a large multicultural forum and I note that many of us have queries about the meanings of certain ingredients, etc. For example, here in Australia we don't have half and half, sticks of butter, Dream Whip, Graham Crackers or Crisco and a tablespoon is 20mls as opposed to the 15ml tablespoon in some countries.
Perhaps we could work together on developing a list of definitions and substitutes to assist in overcoming this difficulty? How do other CCers feel about this and how do we go about doing it?
This is a fantastic idea, and I know it would really help people out.
Now, that being said, this could be a fair bit of work for whoever wants to do it. Being that you thought of it, were you willing to do the footwork, so the speak? I have several suggestions on how to do this.
1. Start a thread, as you just have, and ask people to tell you what things throw them off. Get people to give you the information you need. For example, one person will say something like "Everyone is always talking about Dream Whip, what the heck IS that?!" Then another person will hopefully say what the equivalent is in their country.
2. You can take all that information and create a document with all those details in it. There are several ways you could organize it, depending on the info you recieve.
3. Create a Google doc, or a new thread with JUST the pertinent information. I would suggest a Google document, then post a link to it for everyone to follow. You can also create the new thread with the information and request that one of the moderators here make it a sticky.
If anything i've said makes you scratch your head and think "What the DEVIL is she talking about?" well, firstly, you're not alone! Hahaha. But secondly, feel free to send me a PM or just ask here and I'll try to clarify anything that sent your brain into shutdown mode. I'm well known for that. 
Edited for a single typo because yes, I am *THAT* anal. 
Thank you icer for your support.
Melvira, thank you ever so much for your wonderful guidance. I am happy to take on the work; I'm sure it's not as technically challenging as it appears on first reading. (My 1950 brain is a little technically challenged but this will be good brain food for it.)
So, I'll start a new thread now, gather some details to get started and then have a go at creating a Google doc.
Wish me luck. When freaking out I have two sons to turn to for guidance or, if you don't mind, I may call out for some advice from you.
Thanks again.
All the best,
Cheryl
Absolutely, if you have any questions give me a holler and I'll happily try to help. I've found the Google docs I've created for cake-type stuff have been very well received. When you finish compiling your info and create the doc, give a shout to BobWonderbuns and ask her if she will add the URL to her link. In her signature she has a link to all those docs we've created. It's very helpful for people, an easy way to find stuff.
Luv this idea! One of my peeves is/are recipes written like casual conversation .... a "capful" of vanilla; a "box" of pudding; etc. sizes of caps, boxes, cans, packages change over time.
I've also learned (on here) how casually we americans use "sticks of butter" without stopping to consider that other countries dont' measure that way. I've worked really hard to avoid using those terms (I convert to "cups") since being exposed to this difference!
Hi Indydebi.
Don't you hate that - packets, tins, sticks, etc?
There are even 240ml cups and 250ml cups, depending on where you are. We often visit Italy and, there, everything is measured in grams or mls - no ambiguity. I presume it's the same throughout Europe.
You may like to check out my new thread, "Global list of substitutes for ingredients", where we've begun collecting relevant information. There's been some great input; I'll soon need to start collating it into a more user-friendly format.
Good to hear from you,
Cheryl
Oh, you haven't lived til you've tried to squeeze a recipe out of my mom. And you know what I'm talking about Debi, cuz I know you do this too...
"Well, you take some milk, and you add a little water..."
"Well, like how much milk and water mom?"
"Oh, you know, well, that white kettle that I have, about 1/3 full..."
"So, roughly how many cups?"
"Oh, I don't know, I've never measured it!" 
Honestly, I know how she feels because I am a slap dash cook, my dishes are never the exact same... add what sounds good, you know? Of course baking is a little different, but cooking is totally off the cuff. Of course, I can give you a basic idea of measurements though. I can roughly estimate what I'm using.
My favorite measurement that she uses... "Just add flour til it feels right." Well sure, once you've made it a hundred times you KNOW what right is. When you're just starting, not so much!
Ha Deb, I know what you mean. When I finally decide to document a recipe, I write it down, then over the next several times I make it, I sort of average it out, or try to figure out which amount I like it better with, you know? It's hard sometimes though, because you know how you evolve your recipes? Well, for instance, some of the methods I list in the Bettercreme doc... I have sort of changed how I do it. And I don't want to totally mess people up by posting too many ways to do the same thing, but I feel kind of weird when someone asks me directly and I tell them something different from what's posted!! 
Its a learning experience for me to measure. Like my chili ..... I just turn the bottle of chili powder upside down until the top of the chili "looks right". When my kids made me measure, I scooped out 1/2 cup (I make BIG pots of chili!) and poured it in the pan until it looked right. My first "measurement" was "1/2 cup + 1/3 cup - 1 Tbsp". (Kids were NOT amused! )
To Indydebi and Melvira,
We used to live on Christmas Island and I had a lovely Malay assistant who would demonstrate beautiful Malay dishes for me. There was no measuring - all by eye and experience. So I would watch carefully, write everything down and estimate quantities. It worked quite well back then but, through lack of practice, I've lost the knack. My mee goreng has taken on shades of spaghetti bolognaise and I just can't get it right. 
I just remember that it was amazing! How frustrating!
That reminds me of a lovely marbled chocolate cheesecake squares recipe I used to make and I've lost it. This one had melted chocolate in it and I've only been able to find recipes with cocoa. Actually, I should be able to get hold of it; I know it was from the "Australian Woman's Weekly" decades ago.
sounds like you all grew up in my house !!
when i moved out of home i would ring mum
How do you make this
add a bit of this and that
how much
a smidge
how much is a smidge
i don't know just a smidge!!
Now i do it to the OH when he is cooking. He is a by the book cook and gets so frustrated with me 
and he freaks out as i don't taste as i go
Hey there! Love this idea. Count me in to help contribute info for US/UK conversions. We are currently stationed in the UK and I shop both at the commissary (US military grocery) and on the economy. I've worked through a lot of this and have done tons of experimenting with substitutions (some with more success than others.)
Off to look at the new thread!
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