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

blahn

I don't know about bean bags but I just looked up pastry and it's suggested that it's fine for up to two days or so if wrapped well with plastic wrap.

I was just wondering if anyone could advise on how to make a bolognese sauce out of a can of tomato soup. I found two in the store cupboard dated ages and ages ago and I keep meaning to eat them but, typically, keep forgetting. So I thought I'd prefer to make them into something anyway. Would I just use it in place of the can of whatever the recipe calls for? Also does anyone just have a basic recipe I can use?

Edit: Yet another query...can you refreeze frozen vegetables (carrots, mushrooms, etc.) if I've added them to the sauce? I thought there was a thread on this but I can't find it.

Penelope_Penguin

jujudrops wrote: »

Hi
I am making a beanbag for my granddaughter and would like your thoughts on whether or not to put a zip in the liner as well as the bag itself. It's been years:o since I made one of these and cannot remember if I needed to top-up with beads often enough to warrant a zip!

TIA

Juju

We've had our beanbags for about 8 years, and they haven't needed topping up with beans, despite the battering my two give them :rolleyes:

Penny. x

Penelope_Penguin

zippychick wrote: »

Hi all. I am making a pie for tomorrow, and it only has a pastry top. If i make it up tonight and put in fridge until tomorow, will the pastry go soggy? Sounds so silly......

I think wrapping it will make the pastry soggy Put the pie in the fridge, and it'll be fine for 25 hours - especially of you crisp it up in the oven before serving

Penny. x

Penelope_Penguin

blahn wrote: »

I was just wondering if anyone could advise on how to make a bolognese sauce out of a can of tomato soup.

Bolognaise sauce. I'd be careful with the tinned soup, though - it may make the sauce too sweet.

Edit: Yet another query...can you refreeze frozen vegetables (carrots, mushrooms, etc.) if I've added them to the sauce? I thought there was a thread on this but I can't find it.

Yes, you can

Penny. x

Wee_Bargain_Hunter

Hi got a quick question about stock. I'm using carrot peelings that I've had in the freezer but one of the bags has suffered from freezer burn (I think as the carrots have gone brown). Can I use this bag? I still have other bags of carrot peelings and fresh carrots if needed but just don't want to waste food if I can help it. Thanks, WBH

System

Hi everyone, perhaps this isnt the correct place to ask this. But how do i get rid of the stench of vomit from a carpet 'old-style' Thanks

Wee_Bargain_Hunter

Not tried this on carpet but it works on stinky shoes! Shake on some bicarbonate of soda, leave for a while and vacuum off.

taplady

lennymfo wrote: »

Hi everyone, perhaps this isnt the correct place to ask this. But how do i get rid of the stench of vomit from a carpet 'old-style' Thanks

clean the carpet with a little biological washing powder and warm water then when its dry sprinkle with bicarb, leave for a good while then vacuum it up.

morganlefay

Ummm, silly question: is a gammon shank the same as a ham hock ? I used to get HH's from Morrisons but haven't been there for ages. Went on Sat and they did have 'gammon shanks'. I should have asked the butcher ! It looks the same tho possibly from higher up the leg. Anyway it's in my sc now and looks very nice and meaty.

trying-very-trying

Wee_Bargain_Hunter wrote: »

Hi got a quick question about stock. I'm using carrot peelings that I've had in the freezer but one of the bags has suffered from freezer burn (I think as the carrots have gone brown). Can I use this bag? I still have other bags of carrot peelings and fresh carrots if needed but just don't want to waste food if I can help it. Thanks, WBH

If it's just for stock, then yes. They should be fine, maybe just lost a bit of flavour, they just wouldn't look so good on a plate.