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

gerturdeanna

My lovely DD:mad: has drawn all over the walls with crayon!! The wall has wallpaper that has been painted....any ideas on how to get rid??

Savvy_Sue

gerturdeanna wrote: »

My lovely DD:mad: has drawn all over the walls with crayon!! The wall has wallpaper that has been painted....any ideas on how to get rid??

Might depend what sort of paint it is, but try this thread and this thread and there's some older ones too if you search this board for crayon and walls!

Savvy_Sue

blahn wrote: »

That's great - thanks for the ideas! I went out to get started this afternoon only to discover that the margarine says it's not suitable for baking. It's Tesco olive light spread. Do you think this would be okay? I have some vague recollection of it being used for fairy cakes with success before, so I might try it although I can get to Somerfield tomorrow if a definite no.

I think that means it has a higher water content than 'normal' marge, so cake won't be as rich. I would probably risk it, but then I would probably not have noticed!

septemberblues

Can I cook salmon fillets in my slow cooker? Should I wrap them in foil (with lemon juice) or just stick them in sc? And should I cook them on high or low?

Thanks for replies in advance!

morganlefay

I'm about to make Delia's Creole Xmas cake, which I've made for about 6 Christmasses now. It has a lot of different alcohols in it (rum, cherry brandy, port etc etc) I did have half bottles of most of these stashed away, never used, but last year I finished them all. It would be VERY expensive to go out and buy them all, just for a tbsp of each. Do you think it would be OK to use just one sort of alcohol, or maybe two (say rum and cherry brandy). It all gets simmered and then stored in fridge for a week before you cook the cake - surely the subtlety of the individual alcohols will be lost in the simmering anyway ? I'm hoping so, but has anyone done this ?

Pink.

septemberblues wrote: »

Can I cook salmon fillets in my slow cooker? Should I wrap them in foil (with lemon juice) or just stick them in sc? And should I cook them on high or low?

Thanks for replies in advance!

Hi Septemberblues,

The slow cooker is best suited to something that benefits from long slow cooking such as tougher (cheaper) cuts of meat, casseroles etc. Personally, I think fish is better cooked quickly because it can become 'rubbery' if cooked for too long. Saying that I've never tried it in the slow cooker so I'd be interested to know how your salmon turns out.

Pink

septemberblues

Pink-winged wrote: »

Hi Septemberblues,

The slow cooker is best suited to something that benefits from long slow cooking such as tougher (cheaper) cuts of meat, casseroles etc. Personally, I think fish is better cooked quickly because it can become 'rubbery' if cooked for too long. Saying that I've never tried it in the slow cooker so I'd be interested to know how your salmon turns out.

Pink

thanks for the reply. I have put the salmon in the slo cooker, but I will now turn it up to high. I will let you know the results!

Penelope_Penguin

morganlefay wrote: »

Do you think it would be OK to use just one sort of alcohol, or maybe two (say rum and cherry brandy).

Yes :beer: As you say, the flavours all mingle. I'd pick one or two of my favourite of the spirits, and use them

Penny. x

princess_leia_3

Hello,
I have made 2 puds and the instructions say to steam for 4-5 hrs then another 4 hours before serving. Last year I steamed it the second time on Xmas eve and then just microwaved it in individual portions on xmas day.

My question is this - Do I need to steam it a second time or can I jump straight to the microwave part?

Thanks all

septemberblues

Pink-winged wrote: »

Hi Septemberblues,

The slow cooker is best suited to something that benefits from long slow cooking such as tougher (cheaper) cuts of meat, casseroles etc. Personally, I think fish is better cooked quickly because it can become 'rubbery' if cooked for too long. Saying that I've never tried it in the slow cooker so I'd be interested to know how your salmon turns out.

Pink

Salmon turned out ok, but not as nice as when I do it in the oven with lemon and butter.:p Just used the lemon juice, am having it with rice but could do with something else, like a spanish salad but as I have no veg that's not an option!