Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

Savvy_Sue

First, let's just clear this up, I don't need an answer to this right now, or even in the next 24 hours, so please don't let's have anyone heading out to their garage, shed or porch on my behalf ... I'm going to post, and go to bed, OK?

So, DH has a medical condition which causes him to break out into sweats. Think pretty much all over, and think - if it's not TMI - dripping rather than glowing and you'll get the picture.

Now, aside from the obvious laundry problems which this causes, I've recently noticed a new one. He usually wears light coloured cotton trousers, held up with a tan leather belt. And recently we've had some tan stains left on the trousers, especially where the belt goes through the belt hooks. And also on his shirts - these are cotton, polycotton with a high % of cotton, or silk. (Show me a local charity shop, and I've bought a silk shirt in there!)

And it's not coming out in the wash: 40 deg vigorous programme using supermarket own brand non-bio (because of his eczema) washing powder with a scoop of washing soda, and even a splash of Ace or Vanish if it's a 'lights' load rather than a 'darks' load. Vinegar or 'sensitive' fabric conditioner, depending on whether there's towels in with the load or not.

So, any suggestions? Apart from MORE new trousers and a pair of braces for Christmas?

PS to say I tried a search but they all seem to be about stains ON leather rather than stains FROM leather, and I even tried the Dylon site but that's not a stain they deal with!

Savvy_Sue

COOLTRIKERCHICK wrote: »

i was going to buy a panasonic bread maker from tescos, and use a double point coupon.. but they only do them on line.... in store they have the morphy richards one which i think was around the £45. mark....

is there a big diff in these.. or is one good as the other ?

as dont want to buy a bread maker to find out that its not that good, as i am i am trying to speculate to accumalate.. ( spend to save )

any info on these.. to help me make my decision would be appreciated...

thanks.....

The Panasonic always came out tops in any tests I saw before buying mine, but I think the MR was a close second. I think there are various BM threads too which would be worth scanning. I started with an MR, but the Panasonic makes marginally bigger loaves so I upgraded. Although they are taller rather than longer, so no more slices per loaf which is what would help me most.

TBH I don't use mine as much as I anticipated. I'd need to bake every day to keep us in bread, plus it's complicated by the fussy fannies who don't like brown bread - you can only cook one loaf at a time, obviously, and each one takes hours, and then you have to let it cool down before starting again. My theory was that I'd bake if we ran out of bread part-way through the week, but I don't eat a lot of bread so don't notice they've eaten it all, and no-one ever tells me far enough in advance for me to DO anything about it.

Although I do sometimes think to check the bread situation on Friday night and put a loaf in for Saturday morning, using the timer. It is luvverly to wake up to the smell of fresh bread ...

That may not be a lot of help, but I've done my best!

Savvy_Sue

As my post about leather stains, DH usually carries a towel with him to help cope with the sweats he gets. I have bought a few microfibre towels which are lovely and soft to the touch and also mop up very nicely, thank you. Plus they're quite small and light to carry around.

But I've noticed they say you shouldn't tumble dry them, and I can't work out why not? They don't seem to have come to any harm when I've done so, by mistake ...

shopaholictiedtheknot

shopaholictiedtheknot wrote: »

Has anyone tried the Venison with chocolate sauce recipe from Gordon Ramsays cookbook, I am thinking of doing it for christmas dinner as there will be just two of us?

Bump!!:D Has anyone tried it?

mrsmortenharket

Hi

Can I make a cheese sauce now ready for dinner this evening. It's just the version I make, takes quite a long time. melt butter, add flour, make a roux, gradually add miik, stir till boiled is a faff when the kids are around.

So now for dinner, is it ok?!

TY

Lisa x

Savvy_Sue

mrsmortenharket wrote: »

Can I make a cheese sauce now ready for dinner this evening. It's just the version I make, takes quite a long time. melt butter, add flour, make a roux, gradually add miik, stir till boiled is a faff when the kids are around.

So now for dinner, is it ok?!

I believe so, but, it will end up with a skin on top. Which is probably fine you're pouring it over something to go into the oven now, and you let the skin form before you bake it. If you put more cheese on top (as I would) then it probably won't form a skin, because ...

the 'purist' way of preventing the skin forming is to cover it with a piece of greased greaseproof paper, Grandma would have kept her margarine and butter wrappers for this purpose. I'm sure 'non-stick' paper would work too, the kind you line cake tins with.

Or I think you can put a thin layer of melted butter on top and whisk it in at the last moment. If you're doing this I'd use a thin jug to keep it in so you don't need to use too much butter.

I lost the knack of roux sauces when the children were small ... now they're old enough I get them to make them!

Good luck!

PS of course you can just take the skin off or stir it in if they're not too fussy about lumps. But I'm just forewarning you!

kezz

Is saffron worth paying out for?
I've got a few recipes that call for it but have never used it as its so expensive. Should I splurge and buy some?
Kerry

Savvy_Sue

No idea, but I don't think you ever use much of it, do you?

BungleGirl

I know I'm late making Christmas puds but I'm going to do it anyway as I want to give them as gifts.

Two questions:-

1) Will it really make a difference making them too late (I think stir up sunday was a week and a half ago) - should I attach a note saying best not to eat it til January?

2) The recipe I'm using (got it from here somewhere) says to fill the pudding basins and leave for one hour before steaming. Could I fill the pudding basins tonight cover with the lid and steam in the morning? I'm just trying to work out how to do it and fit it in with 7 hours at home while they steam! Also if I could leave them in the basins overnight - in the fridge or out?

Sorry for so many questions I am just desperate to only give homemade gift this year and don't want to mess it up!

Sophie

trying-very-trying

Savvy_Sue wrote: »

He usually wears light coloured cotton trousers, held up with a tan leather belt. And recently we've had some tan stains left on the trousers, especially where the belt goes through the belt hooks.

Sorry, can't help with the stain removal, but how about painting the back of the belt with clear nail varnish to prevent any further staining

Other than that, how about trying a fibre belt, my hubby wears a canvas one for work, but he doesn't work in an office, don't know where Mr Savvy_Sue works, if it would be any good for him.