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

Savvy_Sue

barbecue? (too short!)

zippychick

Savvy_Sue wrote: »

barbecue? (too short!)

good work!:j:rotfl:

Chinese barbeCue sauce

Zip

Penelope_Penguin

babs2008 wrote: »

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?

You could try sprinkling with bicarbonate of soda; this neutralises smells, and its alkalinity will neutralise the acidic vinegar, too

Penny. x

babs2008

Penelope_Penguin wrote: »

You could try sprinkling with bicarbonate of soda; this neutralises smells, and its alkalinity will neutralise the acidic vinegar, too

Penny. x

Thanks, I will try this tomorrow.

The smell is still there at the moment, but it does seem to be a tad better. I've been paranoid that I was getting used to the smell and was walking around smelling like a pickled onion!

x

zippychick

Right - when using whole spices in making pilau rice, i can't usually fish them all out . Eating a cookd whole cardamon pod isn't pleasant either!

Any ideas what I could put them in , in with the rice, so the flavour is still spread amongst the rice as it would be, but to ensure Ican get the whole spices out? Like as bouquet garni i guess i mean

Sian_the_Green

zippychick wrote: »

Right - when using whole spices in making pilau rice, i can't usually fish them all out . Eating a cookd whole cardamon pod isn't pleasant either!

Any ideas what I could put them in , in with the rice, so the flavour is still spread amongst the rice as it would be, but to ensure Ican get the whole spices out? Like as bouquet garni i guess i mean

Old pair of tights knotted off?

lol, or a new pair!
Not sure really to be honest, I know what you mean about them though, whole cardamom pods are pretty bitter

zippychick

Sian_the_Green wrote: »

Old pair of tights knotted off?

lol, or a new pair!
Not sure really to be honest, I know what you mean about them though, whole cardamom pods are pretty bitter

Tights is exactly what I thought of. I don't wear the things (eugh) and have brand new ones upstairs. Will the flavour still distribute evenly though? That was my biggest worry. Glad you said tights as well! Wouldn't even know where to start looking for a thread for this one!

Savvy_Sue

You can also get little infusers for making tea, they're an old fashioned kind of thing but worth looking out for!

Sian_the_Green

zippychick wrote: »

Tights is exactly what I thought of. I don't wear the things (eugh) and have brand new ones upstairs. Will the flavour still distribute evenly though? That was my biggest worry. Glad you said tights as well! Wouldn't even know where to start looking for a thread for this one!

They should be fine if you put them in at the beginning. I guess the other thing would be to put all the spices into a pan and cook up with the water then fish out the pods and use that water to make the rice with.

zippychick

Tea infusers? Oh! Must looky outy for those.

Sian_the_Green wrote: »

They should be fine if you put them in at the beginning. I guess the other thing would be to put all the spices into a pan and cook up with the water then fish out the pods and use that water to make the rice with.

Yeah - see the rice is a bit faffy, you part cook on the stove, then part cook in the oven with the food colouring on (which is very exciting). Last time i made it i removed the whole cloves, cinnamon and cardamon before putting it in the oven, as I figured it was easier to see when the rice was completely white. However I did notice it had a lesser flavour, so the spices seem to develop more in the oven (although now I'm thinking could nylon tights survive the oven?). Gosh i'm making this into such an issue! It's more other people than me

It's the method in this post if you scroll down, as I'm using the Kris Dhillon book