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

Skint_Catt

The smaller the chilli the hotter it gets! Scotch bonnets are the hotttttie ones!

Farway

Use rapeseed oil, cheap & reasily availble, you often find veg oil is rapeseed oil

There are as many arguments for as against which is healthier. Corn oil has large advertising budget so draw your own conclusions on that one

If avoiding GM then avoid canola oil, which is American for rapeseed & is very likley GM, same with corn oil from US

If you only use small amounts any way I would stick with olive oil, if taste is problem then use veg/rapeseed

squeaky

chrislee765 wrote: »

Okay, I stirred in about a 3cm cube of yeast to a jug of warm water (260ml) which had 3/4tsp of sugar dissolved in it. Ive left it for about 15mins now and theres no froth, just a murky warm liquid.Any Ideas? Could the water have been too warm?

ta?

P.s. Ive altered my sigi. Thanks

Hmm... sorry to be so late.

By now I'm assuming that you left it until it did produce some froth. The cooler things are the longer it can take - but it does get there (eventually) even when cold, honest


And thanks for editing the sig. P.S. I asked for a reduction BY four or five, not TO four or five

Penelope_Penguin

squeaky wrote: »

Hmm... sorry to be so late.

By now I'm assuming that you left it until it did produce some froth. The cooler things are the longer it can take - but it does get there (eventually) even when cold, honest

Biut it won't work if the water was too hot - that'll kill the yeast. Chrisslee - does your fresh yeast smell yeasty If it does, then it's still active. If not, it may not be. Try squeaky's method of activating it, again, and this time use water that's no hotter than you can comfortably put your fingers into.

Is there a reason why you want to use fresh yeast? I know that you can obtain it for free, but a packet of yeast lasts for ages, so price per loaf is tiny.

Penny. x

chrissie55

We use Quorn or Morrison 'mince' which r also a tad cardboardy - I always put onion in, & flavour with vege stock cubes (Morrison's Bettabuy r v good, or Kallo) + some mixed herbs, Worcestershire sauce & a shake of spicy brown sauce/tom ketchup. Miso too adds depth of flavour. I also do it as 'chili sin carne' with garlic & ground chilli.

Generali

**purpleprincess** wrote: »

Does any body know how many red chillis one scotch bonnet is the equivalent to???

There's a scientific scale for the hotness of a chilli known as the Scoville Scale.

A scotch bonnet rates 100,000-350,000. A jalepino (like you get on a pizza) rates 3,500 roughy.

I would say that a scotch bonnet = about 3-5 'normal' chillis.

Dustykitten

DH office chair has gone threadbare. It has leather(ish) side panels and the centre strip in fabric - the black and grey office chair fabric. I want to repair it as the chair was expensive. Does anybody know where I can get the fabric from and/or have any ideas how I go about fixing it? Thanks

Skint_Catt

Need to use some potatos up so was going to make spicy wedges. Is it just wedge shapes covered in paprika (with oil first) then bake? Any other suggestions - can't find the thread form a few months ago!

Catt xx

fallen_angel_shelley

Skint_Catt wrote: »

Need to use some potatos up so was going to make spicy wedges. Is it just wedge shapes covered in paprika (with oil first) then bake? Any other suggestions - can't find the thread form a few months ago!

Catt xx

chiliy seeds are good for making spicy wedges, as well.

Skint_Catt

fallen_angel_shelley wrote: »

chiliy seeds are good for making spicy wedges, as well.

Literally the seeds from a fresh chilli? What do you do with them?