Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Buffythedebtslayer

Hope this is the right place,

I had a candle burning last night on a placemat on the dinning room table, When I went to move said placemat this morning it was stuck to the table. I unstuck it but there is a lump of cork left stuck to the table

This is the table my parents have had for forever, Mum will kill me if I have damaged it.

How can I get the cork off? and why did it stick? Have I burnt the table do you think?

Thanks

Buffy x

Savvy_Sue

I'm sure someone who can actually help will be along in a tic, but meanwhile it would be worth saying what kind of finish there is on the table? Is it a dark varnishy finish, or pale pine coloured, or something your mum polishes with beeswax or similar? That may all make a difference ... and if you're not sure, confirming that this is a dining table and its style (gateleg, perchance?) would probably help.

If it's a coffee table with a French Polish finish, then it's an :eek: from me!

Buffythedebtslayer

I polish it with Beeswax. I think its maple?? but I could be lying!! I was thinking if I soaked it off with olive oil?? I mean that can't hurt right??

thank you for the reply Sue xx

Savvy_Sue

Look, don't do this before anyone else says "that sounds OK" but have you thought of GENTLY warming the cork with an iron, protected by newspaper?

I'm thinking "beeswax finish on table, hot candle on tablemat, beeswax melts, then cools, cork stuck to beeswax because heat melted the glue sticking it to the mat, OR glue bond to tablemat was weak anyway".

In theory, if you melt the beeswax, you should be able to slide the cork off, see?

Not sure whether olive oil and beeswax would mix well ...

Savvy_Sue

BTW, not sure if you will have burned the table or not, but if there wasn't a nasty smell, I would hope not ... at least nothing some judicious polishing won't merge in. Maple's quite a light wood, isn't it?

zzzLazyDaisy

SunnyGirl wrote: »

A lot of people on here buy ham/gammon joints, cook them & slice for sandwiches. I've done it and frozen the sliced meat in portions so theres no waste and it works really well.[/IMG] HTH

Hi that sounds lovely, I might give it a go. But just a question please...

I am really sensitive to salt, and I find that when I cook a gammon joint myself it is always too salty for me. I always soak and then boil it before roasting, so its not that. Yet I like sliced roast ham from the butcher, so I must be doing something wrong. Any suggestions before I ruin another gammon joint??

Generali

zzzLazyDaisy wrote: »

Hi that sounds lovely, I might give it a go. But just a question please...

I am really sensitive to salt, and I find that when I cook a gammon joint myself it is always too salty for me. I always soak and then boil it before roasting, so its not that. Yet I like sliced roast ham from the butcher, so I must be doing something wrong. Any suggestions before I ruin another gammon joint??

I like salty food but do the same as you.

It may sound obvious but the salt in ham or gammon is there as a preservative - once you cook it, its job is done so you don't need it any more.

Skint_Catt

I'm making a homemade pizza for tonight and I'm embarrassed to say I don't know if I should cook the mushrooms first? Also should I keep the base chilled or take it out of the fridge before topping? It's still in dough form (has been frozen) and is quite sticky/stretchy!

Sian_the_Green

Skint_Catt wrote: »

I'm making a homemade pizza for tonight and I'm embarrassed to say I don't know if I should cook the mushrooms first? Also should I keep the base chilled or take it out of the fridge before topping? It's still in dough form (has been frozen) and is quite sticky/stretchy!

If you are going to slice the mushrooms thinly I would just put them straight on to the topping (after eating a few ) I would roll out the base then put it in the fridge and then probably spread it out again as they often shrink again if they are stretchy! Good on you for making the dough, home-made pizza is amazing!

Skint_Catt

I can't wait to try it. Thanks - I can't stand raw mushrooms so wasn't sure, but yes I guess if I do them thinly enough! Made a basil flavour base to enhance the tomato's! lol