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

Sian_the_Green

zippychick wrote: »

Another question - does anyone write on their recipe books? I am forever making adaptations to ingredients and cooking times, but can't possibly remember each one. It also seems sacreligious to write on them, and postits stuck on a page would only serve the purpose up to a certain point.... Maybe i should post this in the book thread?

Pencil marks! I think it is nice when you look at someone's recipe books and they look a bit used. So, if someone's cook book opens itself to a page with a few slodges on it, the likelihood is it is a much loved recipe

Other option would be to have a seperate book where you copy down recipes that work.

zippychick

Sian_the_Green wrote: »

Pencil marks! I think it is nice when you look at someone's recipe books and they look a bit used. So, if someone's cook book opens itself to a page with a few slodges on it, the likelihood is it is a much loved recipe

Other option would be to have a seperate book where you copy down recipes that work.

Yes i think so too! Writing it all out - I think that would take too much time. I know it doesn't matter as it's only me uses them, but i do like to make note of discoveries ! Thanks Sian :A

Savvy_Sue

I think writing on recipe books is ESSENTIAL! For example, if you find that a cake recipe SAYS it only takes 25 minutes, but in fact it takes more than an hour, you need to know that next time!

On the subject of that cake, would the fact that I accidentally lobbed in SR rather than plain flour account for that? I left out the baking powder or Bicarb or whatever it called for, after checking that it was about as much of it as I'd have added if I'd run out of SR flour and had to use plain, IYSWIM.

Actually it's an even bigger problem if your bread pudding says it takes an hour and a half, and in fact an hour is plenty. You can always leave something in a bit longer, but once it's a burnt offering you're doomed! Or resigned to cutting off the black bits ...

Savvy_Sue

Actually, the other thing I sometimes note on recipes is how much the quantities are in the denomination I use rather than the one favoured by the recipe, IYSWIM. A cupful of melted butter is a PITA to measure if you've got to melt it first, but if you know how much it weighed BEFORE you melted it then you can get the scales out! :rotfl:

missychrissy

My dog knocked a glass of red wine over me last night (it was my birthday). I managed to get the red wine stain out of my light brown leather jacket but now I am left with water marks. Doeas anyone know how to treat it?

babs2008

Having a bad day. Somehow a bottle of pickled chilies in vinegar jumped off my bench and smashed into millions of pieces onto the floor - which is carpeted.

I've washed it over with water and soap, but it still smells of vinegar and I am worried that the smell of vinegar will remain.

Will it fade? Or does anyone have any methods of removing this type of smell from carpets?

Thanks!
B

Savvy_Sue

babs2008 wrote: »

Having a bad day. Somehow a bottle of pickled chilies in vinegar jumped off my bench and smashed into millions of pieces onto the floor - which is carpeted.

I've washed it over with water and soap, but it still smells of vinegar and I am worried that the smell of vinegar will remain.

Will it fade? Or does anyone have any methods of removing this type of smell from carpets?

Thanks!
B

Given that vinegar is often mentioned as a way to get rid of smells, I wouldn't worry just yet. Although when my sister dropped a jar at Liverpool Street station on our way back to school, I would swear we could still smell them at the end of term. :rotfl:

septemberblues

Hi all, not sure if this is the right place to put this, does anyone have a recipe for "bbq" sauce that I can put on spare rib steaks and cook them in the oven? I have got honey and soy sauce, brown sugar.....................

Thanks

zippychick

Hi September blues

Ther is a thread with various types of marinades for ribs here. I'm sure there is another thread but my brain isn't fully functioning yet......

I'll get back to you if I think of it!

There is a marinade for Jamies spare ribs - here if you scroll down. Looks complex ingredients though

thanks
Zip

zippychick

Chinese spare ribs?

I can't find barbeque as i think I am spelling it wrong! Mental block!:rotfl::o