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

spendthrift66

Hey everyone! Good afternoon.
Can anyone tell me if I can replace Gruyere in a recipe with Emmenthal?
It's for a Nigel Slater potato and mushroom pie - I knew it asked for Gruyere - but they didn't have any and I always buy the Emmenthal for sandwiches ...
Thanks in advance.
(The recipe said Gruyere or Fontina).

samuela66

Hiya,

can anyone tell me how to wash my chamois leather please......:o

HariboJunkie

Hi Samuela.

I found this when I googled "cleaning chamois leather"

HariboJunkie

spendthrift66 wrote: »

Hey everyone! Good afternoon.
Can anyone tell me if I can replace Gruyere in a recipe with Emmenthal?
It's for a Nigel Slater potato and mushroom pie - I knew it asked for Gruyere - but they didn't have any and I always buy the Emmenthal for sandwiches ...
Thanks in advance.
(The recipe said Gruyere or Fontina).

That should be fine.... They are both good melting cheeses which is why they're both used in Fondue.

spendthrift66

Thanks Haribo - you answered just in time as I'm off home now!
S

voodoozoe

What would be the UK equivalent of an "8-inch pie plate"?

I really fancy making Swedish Sticky Chocolate Cake but am not sure any of my cake tins are the same as this:o

HariboJunkie

Have you measured your tins?

voodoozoe

I have a 6.5 inch sandwich tin and a 8.5 inch springform cake tin but none of these could really be described as a "pie plate" in my mind. To me a pie plate is a shallow metal dinner plate that you make a pie on which would not make a very good cake!!!

HariboJunkie

voodoozoe wrote: »

I have a 6.5 inch sandwich tin and a 8.5 inch springform cake tin but none of these could really be described as a "pie plate" in my mind. To me a pie plate is a shallow metal dinner plate that you make a pie on which would not make a very good cake!!!

I would use the 8.5 inch tin as it's really a cake you're making anyway. Hope it turns out well.

trying-very-trying

What would be a good alternative to haloumi cheese? I gave dd2 a couple of Sam Stern books (as recommended on this forum), when she moved out and apparently he uses halomi quite often. It's not a cheese I have any experience of using, and can't say I've even noticed it in the shops, but I don't know what to suggest as an alternative, as I don't know what it's particular properties are. Thanks.