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

Cazzdevil

Sweet potato deep fries nicely so I would imagine butternut squash would too (since they're a very similar texture).

Not sure about the likes of carrot or parsnip though, they might be a bit too hard to cook properly. Worth a try though!

Cazzdevil

Badgergal - you've essentially "preserved" the apple since you've cooked it with sugar AND added lemon juice so I'd reckon it'd last you a week if you keep it in that airtight container. You'll probably have to stir it before you take some more out each time though because the liquid will probably separate a bit from the solids.

squeaky

Erosgirl wrote:

I love the recipe threads, especially the challenges. I am attending a journal project and one of the things I want to add daily is a recipe. Would it be alright to copy recipes from threads and print them in my journal that will be read by numerous people and shown at an exhibition?

Hmm... an interesting question!

To start with, despite our best efforts, since we can't read every post, or check every recipe, there are some about the place that are actually covered by copyright from another source such as a book or web site.

For all the others, Martin owns the copyright for everything written on the site.

I'd say that the best way to find out would be to ask the Forum Team.

Quickest and easiest way to do this is to click on the little red triangle in the bottom left corner of this post.

Replace the subject line with something like:-

FAO Forum Team - Recipe request

And then ask your question there.

HTH

Erosgirl

Thanks for the reply Sqeaky, have done as you suggested.

lil_me

If anyone knows where I can buy wire for bras (underwired) would appreciate them posting/sending me a PM. Save me replacing them at £30+ a shot if I can get some! I did search for bra+underwire and bra+wire and couldn't find anything

Cazzdevil

Lil_me - http://www.sewessential.co.uk/Category.asp?CategoryID=451&NumPerPage=5&page=1

Cazzdevil

Or these for full cup wires

http://www.sewessential.co.uk/Category.asp?CategoryID=439&NumPerPage=5&page=1

lil_me

Cazzdevil you are a star Thanks. I'm clueless when it comes to sewing but determined not to do my usual and throw them away

(PS our local supermarkets don't give away or sell the fresh yeast they use, asked a friend who is a bakery manager and said they are not allowed)

Bogof_Babe

Ooh I like this, it's like a pub quiz night :beer: .

My question is, can you use Holland & Barratt soya mince or pieces in a slow cooker? If so how long should you allow for the cooking, and do you still pre-soak it? Anyone got any vegetarian suggestions to make it taste like a real stew rather than soggy cardboard?

lil_me

I use the flavoured mince from there, I don't pre soak but do add what it states to soak with into the stock in the slowcooker, for example if I usually add 400mls and it says to soak in 200mls I put 600mls in. Saves the faff! I also know it won't dry out. Something I get paranoid about A decent stock usually helps it taste better. If you do it this way (rather than soaking in water) I suppose it soaks up more flavours with it soaking in the stock.