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Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)
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# 21
Cat501
Old 24-11-2011, 9:49 PM
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Brilliant thanks suzy, no monetary value on them so looks like they're good to go, just found this:

http://www.thisismoney.co.uk/money/e...ge-stamps.html
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# 22
rosie383
Old 25-11-2011, 10:07 AM
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Straight from the horse's mouth! I was told the same in the PO, and I think I remember Martin saying, before there was a planned price increase, to buy 1st and 2nd class stamps without the numerical value on them.
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# 23
Linda32
Old 25-11-2011, 10:23 AM
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Hello,

Can I substitute Red Wine Vinegar for Red Wine?

Recipe is for Pumpkin Stew and it calls for 2 tbsp. I have Red Wine but not Red Wine Vinegar.
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# 24
Diflower
Old 25-11-2011, 11:53 AM
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Do you have any kind of vinegar? I assume it needs the tartness; if you only have ordinary brown vinegar maybe use just one tablespoon plus a splash of wine.
If no vinegar at all have a taste, perhaps a squeeze of lemon.

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# 25
Giffas
Old 26-11-2011, 10:22 PM
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Default Stock Cubes

Hi guys

just a quicky ..

The Boss lady has went out for a girly night out and I in all my wisdom decided to make home made soup

My dilema is that i don;t kow how much water to use per stock cube

Please don't laugh but any help i greatly appreciated
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# 26
skintbint
Old 26-11-2011, 10:59 PM
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if its veggie soup throw two in and it'll be fine just remember to taste it and see if it needs a bit of salt and pepper!
skintbint x
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# 27
morwenna
Old 26-11-2011, 11:07 PM
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For Knorr stock cubes it recommends 3/4 pint of water
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# 28
VfM4meplse
Old 26-11-2011, 11:10 PM
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It's usually one per 500ml but it's always best to refer to the instructions. I like the Knorr stockpots best.
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# 29
Giffas
Old 26-11-2011, 11:18 PM
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Thanx guys
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# 30
macma
Old 26-11-2011, 11:37 PM
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Aldis stock cubes are fab,give 'em a try
all varieties
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# 31
wouldbeqaulitymoneysaver
Old 26-11-2011, 11:48 PM
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I use 2 Kallo Organic Stock cubes to 500ml of boiling water. I also use Heinz Baby Vegetable cubes to the same proportions. Hope you have a good time in the Kitchen.
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# 32
meritaten
Old 27-11-2011, 12:02 AM
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if you are using chicken OxO cubes - they say dissolve one cube in 190ml of water. I dont think I want to comment on that - apart from saying that when I was little (40 odd years ago) my mum used ONE cube to about a half pint of water!
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# 33
zippychick
Old 27-11-2011, 7:27 PM
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ive merged this with our quick questions thread as you have your answer. I cut out the little instruction from the pack and pop it in the box i keep them in., if i forget I can always reference back to it

Hope it went well

Zip
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# 34
mardatha
Old 29-11-2011, 9:31 AM
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Question diet!

I know this a wee bit OT but is there not an OS diet-type thread somewhere or am I imagining it? Or a diet thread anywhere on the forum? I cant find it
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# 35
squeaky
Old 29-11-2011, 9:53 AM
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Quote:
Originally Posted by mardatha View Post
I know this a wee bit OT but is there not an OS diet-type thread somewhere or am I imagining it? Or a diet thread anywhere on the forum? I cant find it
You mean this? ...

Weight Loss the Old Style Way! Part 7. Please read posts 1 and 2 before posting.
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# 36
mardatha
Old 29-11-2011, 10:39 AM
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Thanku squeaks!
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# 37
Vicky496
Old 29-11-2011, 9:01 PM
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Just a quick Q, it might be on here already, but I couldn't find it...

I have a lot of left over chicken after doing a roast on Sunday... I have used a lot of it on dinner yesterday (soup), today (risotto), and will tomorrow (pasta bake), but with the extra what can I make with it that I can freeze? I don't really want to do Thursday with it as well as I don't like to keep cold meat in the fridge more than 3 days (or do you think it would be ok?).

Is it too late to freeze it to re-heat later? I'd rather not bin it, but if I've left it too long I might have to.
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# 38
squeaky
Old 30-11-2011, 7:40 AM
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Quote:
Originally Posted by Vicky496 View Post
Just a quick Q, it might be on here already, but I couldn't find it...

I have a lot of left over chicken after doing a roast on Sunday... I have used a lot of it on dinner yesterday (soup), today (risotto), and will tomorrow (pasta bake), but with the extra what can I make with it that I can freeze? I don't really want to do Thursday with it as well as I don't like to keep cold meat in the fridge more than 3 days (or do you think it would be ok?).

Is it too late to freeze it to re-heat later? I'd rather not bin it, but if I've left it too long I might have to.
Hiya

Personally I limit chicken to three days in the fridge and after that I either freeze it in portions, or make something with remains and then freeze that something.

You'll find plenty of suggestions in this thread: How long does cooked chicken keep for?

And a whole bunch more ideas here: Rubber Chicken

There are a fair number of chicken ideas that can used from browsing: Cooking for the Freezer.. and Meal building blocks for the freezer

There's no real need to make "things" straight away - you can pick the carcass and freeze your pickings in suitable portions and make up any meals you fancy at the time you decide that you want a "chicken something". That gives you more flexibility in the future.

Again with the carcass - make chicken stock, rather than soup, and freeze it. That way you have stock available for anything you might like to make which, by definition, includes soup

HTH
Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

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# 39
Ess-six
Old 30-11-2011, 12:54 PM
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Is there a list anywhere of all the different challenges? - I keep seeing them in people's signatures and think 'that looks interesting, I'll find out a bit more about that' and then can't actually find the thread?

Thanks
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# 40
mardatha
Old 30-11-2011, 3:35 PM
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Question Quick soup Q before teatime please!

Made soup, with cabbage onion lentils barley chicken stock. Its bland and too cabbagey. What can I chuck in to make it tastier? before teatime tonigh!t
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