Vinegar - 1001 uses!

Katgoddess

The museum is actually in East Essex, not far from Clacton, not Sussex.

My sister lives just up the road from it.

soba

SnowyOwl wrote:

I don't know anybody who brings a supply of vinegar to the beach !

You do now! We always keep a couple of sachets of vinegar in the car (the sort that you'd get in a pub or cafe) just in case of medical emergency - or for cleaning the car?

Just read my post and realised what a saddo I am!!!

Ticklemouse

Thanks soba, I was just about to say maybe we should all keep our little sachets that we come across from time to time. Actually, what Dr Hilary said was that vinegar was best to use as easiest to come by as there are usually restarants in the vicinity of the beaches.

Think I'll stick to taking my little sachets. Can you imagine lots of people running up to your table when you are tucking into your lunchtime paella and pouring the contents of your table vinegar bottle over little Johnny's ailments :eek:

Downsizing__for_sanity

Katgoddess wrote:

The museum is actually in East Essex, not far from Clacton, not Sussex.

Thanks KAtgoddess, was only there for a day and I guess down souf I get my 'exs mixed up!

DFS

Trow

Someone I know did something wierd with vinegar.

They actually put some on their chips!!! I know that sounds really odd, but it was actually quite good

Anyway - the real point is - has anyone tried the cake recipe yet??

squeaky

I'll give it a go later in my brand new cooker. Yay!

But I think your quoted size for the cake tin is a bit small at 9cm. Did you mean 19cm or 9 inches?

Murtle

i'd guess at 9inches.....it's a war time cake....not metric.....or have I got my years mixed up....?!

squeaky

No, it'll be in Imperial measurements

Anyway - I've only got an eight inch one

I've done my shopping - grabbed TWO boneless pork joints at half price in my local Co-op! Got one in the freezer and one in the slow cooker and am now about to print off the recipe to use. I don't print every recipe I like the look of - just the ones I am going to make. I'm going to add the juice and zest of a lemon since I've got it kicking around and I'll be using sultanas instead of rasins but what the heck - I'm reckless that way

squeaky

It's in the oven - but I had to make another change.

Using just the four ounces 1/4 lb of flour I found that it wouldn't take up all the liquid and left quite a bit sloshing around. Knowing full well that most cake recipes have a two to one ratio of flour to fats I risked adding another four ounces of flour and got what looked like a proper cake mix.

It smells nice already!

They must be expecting it to rise a lot because it was barely more than an inch deep in my cake tin.

So, a couple of hours to cook; an hour to cool... and about ten minutes to eat

squeaky

Hm... not a great success. It was burnt by the time 40 minutes of the low temp cooking time was done and despite a skewer test saying the middle was done it wasn't really.

It didn't rise either.

I've got about a 1/4in 6cm layer inside the crusty burn that's edible and actually quite nice. I'm just not sure how many cake mixes I could afford to sacrifice to get the cooking time right.

Maybe next time it'll be a loaf tin and cook on the lower setting until it passes the skewer test.

So, whose turn is it to try one next...?