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

pauleyc

Hi
I used to work at H Samuel and we did use a special tool, a bit like a wrench in that it was adjustable, they can be very tight and hard to get off so i would recommened taking it somewhere - i know its expensive.

Just wanted to add that if you want it waterproof then they send it off and its insured, tested etc.

The back can be easily scratched too so be careful if you are going to do it

ginnyknit

Local markets usually have a stall that does battery changing for a couple of quid then you can watch him (ha puns all round ) and see what the tool is then price it on e bay? I got a set of jewellers screwdrivers for a quid and they are very useful for other watches, I buy the batteries from the pound shops they have the sizes marked on them so once you see the battery and get the size off it you can check if they are in the packs. I must have saved a fortune.

Savvy_Sue

ashbart wrote: »

Please can someone help me with a vinegar question?
I would like to make a cake which calls for white vinegar (American recipe?)
Is this refering to the same white vinegar MS Old Style use for cleaning and is that (if I buy from Mr T) Sarsons distilled Malt Vinegar (79p) OR Mr T Distilled Vinegar (55p) or neither of these....?

I am very confused....! Many thanks!

ashbart wrote: »

Sorry to bump but please can anyone help?
Thanks!

Can't think that it would be anything else, I pick mine up from the same shelf as the brown stuff so it can't be poisonous!

zcrat41

Thank you - I was worried about the plums really, never heard of them before!

zippychick

I've merged a couple of quick questions threads in here, as the Old Stylers had their answers !:j:j

missychrissy

ashbart wrote: »

Sorry to bump but please can anyone help?
Thanks!

I would use the same white vinegar that is sold next to the brown vinegar.

marmiterulesok

Hi,
I am making red tomato chutney today,and would like to know if it matters whether I use white or brown sugar,or even a mixture of the two?

Thanks.

Puddleglum

I'm not an expert but I tend to think that sugar is sugar in most cases (not all - demerara probably not a good idea for icing!). I guess the brown will give you a darker colour to the finished product but anyway the taste should be roughly the same after you have added vinegar and spices etc.

Puddleglum

marmiterulesok

Thanks.It's what I thought myself,but was curious,as I'm new to chutney making.

foxgloves

Hi,
Brown sugar tends to make a darker chutney that can feel sort of a bit stickier. White sugar gives paler results. There's not really a lot in it. The recipes work the same. It's up to you really. I often use a mixture & the results are usually fine. If I've got 3 different types of sugar open in the larder, I'm not going off to the shops to buy a 4th type. I'd only use say molasses sugar if I wanted a treacley flavour, but generally I'm not bothered whether I use white or brown. Chutney making can get very addictive, but with pretty paper or fabric lid coverings & a ribbon, the jars can make nice Christmas presents for foodies.