The Tougher Thread continues.....

ceridwen

Mrs_Chip wrote: »

Dronid

If you can find the old thread (can someone linky it?) - there are some 'interesting' pics if you go back several pages from the end - and Smileyt started it (tho she tried to get out of it!)

Here y'are - ie the last installment of the "Its Tough" thread:

https://forums.moneysavingexpert.com/discussion/3380314



and a joint "Welcome to newcomers" and "I know some existing posters are feeling a bit offput at the moment - but please DO come back". Guess its a bit of a case of - like the Womens Institute when it first started out - it was a bit of a "shock" for ALL members of this originally to find there was so much "mixing and matching" going on between peeps who wouldnt normally have done so (well - the W.I. was started back in the first half of the last century) - but it is beneficial for people from all different backgrounds and different agegroups to have a place to "meet up" online - as we do all have things in common (despite those different backgrounds and different "generations" we were born into). Somewheres - outa the mix - we all learn a lot.:)

dronid

Mrs_Chip wrote: »

Right to matters toughly OS - does anyone know how to keep cooked choux pastry products fresh - made a lovely batch of eclairs and profieroles today, but they always go soft on me (no sniggers please ladies), I need to find a way to keep them to use later.

Nearly time for the lovely Hughes-Games!

Is that before or after filling them? If it's before you need to have them in with something that can draw out the moisture that may build up. That should keep them crisp. You could always use salt in a pot in the container. Maybe heat up the salt first to make sure it's completely dry.

If it's after they're filled then there's nothing you can do. The moisture will always make the pastry soggy, which is why filling them close to the last minute is best.:D

Mrs_Chip

Thanks D - Pre filling - Once I am in full catering swing I would want to batch bake them and store to use as and when. It's dreadfully damp down here, so they go soft as you look at them. Freezing as soon as they are cool a good idea?

Edit: Absolutely no smuttiness intended in this post !

ceridwen

POST 292

Figured it out - and amended the link to the last installment of this thread. It works now:D

Mrs_Chip

Dronid - the sorry tale is from post 3960 in that old thread , beware some of the shocking links!

HelenYorkshire

*Delurk to the sounds of the Tardis*

Hello :wave:

I'm a bit of a hussy when it comes to internet forums, so I've been around here a while and yet not at all...
In terms of OS, I've had a massive upheaval and find myself trying to work out LPG heating :eek: my approach being don't switch the !!!!!! on for as long as possible. I have clingfilmed the single gazed windows (with the proper stuff, though if all else fails I shall duct tape some bubblewrap up). I have my pegloom ready to weave extra blankets, and a new sewing machine (still in the box ) to begin making my own clothes. Hoping to start with some repairs, then some pyjama bottoms, and adjust the curtains to finish above the radiators.

Foodwise, I'm planning a forest garden-type veg patch. Wondering if £150 on dwarf fruit trees is a justified expense considering how expensive and often tasteless fruit is. Also happy to acquire game if I can meet the right people; and fill my freezer with cute critters!
I'm slightly restricted in that I have no cooker or fridge - I DO have a microwave, a slow cooker, and a heath grill. What more can a girl want?

Think that's enough waffling for now! :beer:

NualaBuala

Having trouble keeping up, you guys can't half natter! Have candles lit and sending love and hugs to everyone going through tough times.

Frugalista - I love your siggie, really struck a chord with me when I saw it just now.

Mardatha - your cooking adventures had me in stitches! Between you and Simon's Cat (who is exactly how I imagine Fat Knacker, esp the one with the Christmas tree:rotfl:) I have had a good giggle this eve.

I've been very undomesticated today - I ate 3 different kinds of sandwich for breakfast, lunch and dinner and picked at bits of fruit as I just couldn't face cooking and hadn't the imagination to think what to make. Tomorrow's another day though.

Is anyone else watching Autumnwatch? I love it - really really miss Kate Humble though.

Mrs_Chip

Mardatha

Can I ask a really sensitive question - did you cook the cauliflower in a pressure cooker as a deliberate act of sabotage or was it a genuine error of judgement :rotfl:?

scottishminnie

I need help - well that's fairly normal I guess but tonight I need specific help.

I made soup earlier - roasted parsnips, carrots, butternut squash and sweet potatoes and then added to stock before popping in the blender. The problem was I used loads of sea salt to roast the veg and the soup is horrendously salty.

Can it be saved? I'm about to freeze it all so what can I do to make it better when I'm using it?

I also made jam in the breadmaker - I think it would run from here to London and back - guess it will be compote now. Not been a successful evening in the kitchen:(

Mrs_Chip

I did the same last week and tbh, it grieved me, but I ditched it. It was so salty I would have had to make at least the same again with no salt to mix with it, and I didn't have the veg, or the space to freeze it till I did.