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

samuela66

Spooky_Pooky wrote: »

Hi All,

I have recently moved into a new house and the drain for the shower is not functioning correctly - by the end of a shower I'm ankle deep in water! I have tried buying every product I can think of - all were hideously expensive and none have made the slightest bit of difference - does anyone have any old style tips that might help?

Thanks in advance for any help you can offer! x

Not wanting to scare you but i watched a programme on new builds and the drains were all wrong from the baths showers and everything, get them in to look.....

Benthosboy

As "A-Z" has spirited them all away :rolleyes: , I need to buy a baking tray. Are they all the same and do you get what you pay for?

She's also palmed me off with some Muscavado sugar and some golden caster sugar. Not wanting to waste the stuff, will it do in a cups of tea?

Thanks all.

Martyn.

Raspberry_Swirl

ClaireLR wrote: »

Can I cook a raw pork loin chop from frozen?

according to Delia last night you can cook seafood (including prawns) from frozen!!! she had it tested for H&S and they ok'd it, as long as it's cooked long enough so that it's hot inside!!

I would like to point out that I haven't tried this but have cooked raw frozen chicken and it's been ok!

Wonder_Girl

ClaireLR wrote: »

Can I cook a raw pork loin chop from frozen?

I do, and we are all still here:A , but if OH asks i would NEVER do this

Telute

Martyn - baking trays aren't all the same. You want one thats stiff enough it won't buckle - trying to bend them in the shop always seems to work for me. Just don't do it when theres a shop assistant behind you.

Muscovado and golden caster sugar will be fine in tea, although the muscavado might make it taste a bit toffeey. I take muscavado in coffe because i like it and its cheaper than caramel syrup. You can also use them in baking and the muscavado will make quick toffee sauce and is good for caramalising things.

Savvy_Sue

Benthosboy wrote: »

As "A-Z" has spirited them all away :rolleyes: , I need to buy a baking tray. Are they all the same and do you get what you pay for?

I'd say you pretty much get what you pay for. Thin ones will buckle in the oven. Not sure what you're wanting to use it for: flat for cookies and pizzas or a meat roasting one? Either way, solid is good.

If it's for cookies and pizzas etc, then a very worthwhile investment is Bakewell paper, or re-usable non-stick sheets - you can get Teflon or silicone these days, and I will never cook another pizza without one.

Benthosboy wrote: »

She's also palmed me off with some Muscavado sugar and some golden caster sugar. Not wanting to waste the stuff, will it do in a cups of tea?

Either will be fine in coffee, the muscavado may have a slight 'taste' in tea. At least for purists. It smells divine!

weezl74

Hi there,
Hope this is an appropriate place to post this.

If any kind person has some digital scales and a box of dried onions (whitworths) in their cupboard, I'd be really grateful if you can weigh one heaped tablespoon of the onion in grams, and let me know how much it weighs.

I promise to add digital scales to my christmas list and stop bugging my OS friends!

Weezl x

Skint_Catt

Can I clean my oven with stardrops and/or white vinegar?

How can I stop the cold wind howling through my front door key hole (can't screw a flippy thing to it as its an integral part of a brass door handle.

Thanks

Catt xx

kippers

I was busy putting ingredients in my breadmaker to set it to be ready teatime tonight...but i wasn't concentrating and put the yeast in before my flour so i've had to put the breadmaker on to start mixing....

....can the dough be left in the fridge until i'm ready to roll out?

BigMummaF

If the key-hole is directly under the handle, could you hang something like a face cloth or tie a pretty scarf around the handle so it drops down over the hole? The heavier the material the better. Or if you want a real quick fix & don't use the keyhole from the inside, bung in a small ball of blue sticky stuff or the kids plasticine:p


Any idea what herbs &/or spices I could use to make a 'southern fried' coating for chicken etc?