Guidelines

Hello all,

Before we begin I just wanted to set up some guidelines (or tips rather) for this club. Basically, we are all spread out over the northern hemisphere, in Canada and the UK, so I just thought I'd let everyone know to keep this in mind. I think we all live in cities that are large enough to offer us lots of choice of ingredients, so I doubt that will be a problem, however there will probably be differences.
- Keep in mind that any recipe that involves the barbecue may need to be adapted for the oven. Some of us don't have one.
- Ditto with food processors or any very specific kitchen tool. Just keep in mind that some people might not have it, and see if your recipe will work using another tool (e.g. processor --> blender or electric mixer).
- We are all working girls, so let's not get carried away with super expensive ingredients (e.g foie gras, lobster etc.). If there is anything really expensive on the menu of the month, feel free to leave it out. Nobody's going to think less of you for saving money.
- Ovens --> we all have different ones, in different countries, with different markings. I've provided a conversion chart below, but you can also print one off the internet if you need to.

Anyway, I think that's it for now. Feel free to comment on anything about the recipes (from likes/dislikes to ways you might adapt it to be low-fat/tastier/spicier etc.). Photos are great too!
- Cait

Gas Mark	Fahrenheit	Celsius	Description
1/4	225	110	Very cool/very slow
1/2	250	130	---
1	275	140	cool
2	300	150	---
3	325	170	very moderate
4	350	180	moderate
5	375	190	---
6	400	200	moderately hot
7	425	220	hot
8	450	230	---
9	475	240	very hot