This weekend I tried to make one of my favourite foods. Potstickers.  I attempted to make them within a pan that didn't posess a non stick surface  thus creating pot scrapers.   Anyway the filling was damn good and you can find out how to make them at "The reluctant gourmet "on the blog/ site that really got me back into cooking.  So far everything I have made from that site has turned out as good as casual dining  restuarants and usually a hell of a lot better. ( that was until the stickers today)    There's only one secret to cooking "mise en place"  A French term for getting your merde together prior to cooking.  

Ok now  what I need is a recipe micro format  Something smart enough to convert the measurements into the US equivalent ( I made a complete cock up of a curry the other week. American cups are smaller than British ones  ( I knew there was a reason they were mad at the world ) then again the irony of them being called "imperial" measurements ...