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

wantai

notjustlaura wrote: »

The new batteries probably aren't making an connection because the gunk from the old batteries is interfering. I'd try cleaning with some wire wool. I think it'd be safe to do and, as the toy's already broken, you wouldn't be making the situation any worse.

Thanks! It worked. :j He used a wire brush and some caustic soda.

nicki_2

I have an unfinished wooden box which has a light in colour section along one edge. Its like a dark oak in colour but then this bright almost maple colour. Is there anything I can do (except staining or varnishing it) to try and match the colour. I tried using coffee but its made the lighter part even lighter. :mad:

morganlefay

For the first time in years I have a glut of french beans and want to freeze them. The last time I froze things was years ago and you had to blanch them first, but these beans are so fresh and young that if I blanch them they will eventually be overcooked. Can I just freeze them straight off the plant in poly bags if I plan to use them quite soon ?

zippychick

morganlefay wrote: »

For the first time in years I have a glut of french beans and want to freeze them. The last time I froze things was years ago and you had to blanch them first, but these beans are so fresh and young that if I blanch them they will eventually be overcooked. Can I just freeze them straight off the plant in poly bags if I plan to use them quite soon ?

The very same question was asked here the other day!:D

my confession is i don't know what to do with french beans - and if they're french beans/green beans - i'm growing them too

Any time i see a thread on them i duck away from it !:p

Edit - french beans/green beans and runner beans are all the same in my brain!

fairtrade

Chilled Sweet&Sour Cucumber

2 Cucumbers 3 largish Mushrooms 1 green pepper 1 red pepper 2tsp salt 2tsp sugar 1/2tsp ginger 2tbs oil

for sweet/sour:

1tbs soy sauce 2tbs sugar 2 tbs vinegar 1tbs cornflour in 4tbs water


Cut cucumber into 2" sections, divide into 6 sections. Remove most seeds but do not peel. Sprinkle with 2tsp salt..leave for at least 1/2 hour

Cut mushrooms and peppers into thin shreds. (Optional small onion finely sliced)

Dip cucumber bits into boiling water for a few seconds. Drain well. Sprinkle with 2 tsp sugar and arrange on dish.

Heat oil until very hot. Add Ginger then mushrooms and peppers. Fry for about 30 seconds turning well...then add soy, sugar, vinegar, cornflour paste stirring well. When sauce starts to boil pour over cucumbers.

Chill well before serving.

Danni1979

you'd think living in my own place for the past12 years i'd know this one buy i either get my washing in too early or too late,so my question is,
when in the evening should you get your washing in before it get damp??
Thanks

notjustlaura

Danni1979 wrote: »

you'd think living in my own place for the past12 years i'd know this one buy i either get my washing in too early or too late,so my question is,
when in the evening should you get your washing in before it get damp??
Thanks

I don't think there's a set time, Danni as it'll depend on the time of year and the weather.

Savvy_Sue

Danni1979 wrote: »

you'd think living in my own place for the past12 years i'd know this one buy i either get my washing in too early or too late,so my question is,
when in the evening should you get your washing in before it get damp??
Thanks

notjustlaura wrote: »

I don't think there's a set time, Danni as it'll depend on the time of year and the weather.

I agree, I'd usually do it before dark, dry or not, but sometimes, if the forecast is good, I'll put it out in the evening and leave it all night.

Background humidity will make a difference to what time it starts to get damp again!

MoaningMyrtle

I'm about to make the following:

Strawberry conserve
Red onion marmalade
Plum Jam
Piccalilli
Carrot and coriander relish

I have an old copper preserving pan, will it be suitable as I know that Stainless steel is recommended now? I don't want to have copper residue in my preserves or to taste it.

sazzy6

My mum has given me a few goodies for the freezer. One of which she 'thinks' is a veal tenderloin. Well I have never cooked or eaten it before. It is not defrosed and sitting on my kitchen side waiting for me decide if it is veal. I have googled pictures but still unsure if it is tenderloin or indeed veal. Any tips?

Also I was planning on eating it fairly rare -

http://www.vealrecipes.com/veal-tenderloin-with-peppercorn-sauce-2/

What do you think? Have you a better idea?