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

bebee_2

Hope i'm posting in the right place
Need some help with SC -
I have a sc 6.5l cap
last night i added all ingredients for Morcaccan Lamb
switched cooker on Low setting and of to bed approx 12.30am
Up this morning to a burnt offering. all the ingredients were correct as i double checked.
Q - should i be adding liquid to the capacity of the cooker or just as normal recipes state??? ( having senior moments )
I did think that maybe as it was a good few years old that maybe thier was a problem with it so went to Argos today and bought a small capacity one 3 ltr more suitable ( £13.32 40% off) but want to make sure that i don't make the same mistake again!!! as instruction booklet doesn't appear to say anything about liquid content.
Any advice greatfully recieved

busymumof4_2

Sorry
New to this and not good with computers. I can't seem to find the correct place to ask this question.
I am considering reclaiming bank charges. Should I request refunding for everything I have been charged for during the past six years, eg £3 and £4 here and there or just the £35 ones? The difference is about £1000. I have not managed my finances very well over the last few years so if I'm going to risk doing this and having to move accounts etc. I might aswell do it right.

squeaky

busymumof4 wrote:

Sorry
New to this and not good with computers. I can't seem to find the correct place to ask this question.
I am considering reclaiming bank charges. Should I request refunding for everything I have been charged for during the past six years, eg £3 and £4 here and there or just the £35 ones? The difference is about £1000. I have not managed my finances very well over the last few years so if I'm going to risk doing this and having to move accounts etc. I might aswell do it right.

Hi

We have a board dedicated to helping people reclaim their bank charges, so just click on the link below and ask your question there. I'm sure you'll get plenty of help.


Reclaim Your Bank Charges

bizzylizzy

bizzylizzy wrote:

Any ideas on how I can use up half a pot of soured cream?

Any other ideas?

squeaky

Just over a million...

Google half a pot of sour cream

bizzylizzy

Thank you Squeaky, I didn't think of that! Has anyone tried it stirred into bolognais (at the end) as we are having that tonight - I don't want to spoil it though.
If that won't work I will mix it into the stuffed jacket potatoes that are in the menu plan for this week. I got that idea from googling, thanks!

spendthrift66

Hello - more potato questions!

1) as someone else asked, can you eat potatoes that are soft (if not actually green and or mouldy) - I never like to but my daughter goes mad and says I am being wasteful. I do remember when I was a kid (in the seventies) we had a big paper sack of spuds covered in mud and we used them over weeks ... not days like we do now.
2) I bought some of those rooster potatoes for mashing as they are supposed to be so good. Prepared them last night but then went out - so, they have been sat in water for nearly 24 hours ... will they still be OK to cook.

Many thanks in advance.
S

squeaky

1) yes, but they'll be better served mashed

2) yes

3) there is no three

spendthrift66

1) that's lucky as that's our favourite! 2) they're on now and
3) Thanks!!!
S

lynsayjane

i'm wanting advice on the whole using pre paid envelope you ge tin junk mail for posting things. i've saved them up for a few weeks but never been sure what the deal is with it. i've got a cheque sat here to clear a credit card (:j ) and as you cn imagine don't want it disappearing in the post due to incorrect envelope use.

all help greatly appreciated!

lynsx