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

Savvy_Sue

10past6 wrote: »

I forgot to ask, what's the difference between shredded and grated?

:rotfl: No idea. You'd have to ask a proper cook, I just muddle along!

Savvy_Sue

10past6 wrote: »

That's it, I'm sorted now, or will be when I purchase a card index

Consider yourself adopted :rotfl: :rotfl: :rotfl:

Flattered indeed. Can I ask if this is an adopted daughter I now have, or another son? I'm guessing a daughter, which is :T :j And when do I get to come and sample the cooking, and would you like to meet the boys, 16, 18 and 20? :rotfl:

BTW, I've gone off my card index: I've gone off anything I have to hand-write, TBH. If I was starting again now I think I'd go for a folder with lots of plastic pockets, A5 rather than A4, although it's usually expensive to get that size pockets, even if you can find them! But you can wipe off any splashes. And then I'd print all my recipes, 2 per page.

A display book would also work, but you can't re-arrange the pages so easily in that.

sandy2_2

I keep all my recipes in a file on my laptop, then I add my own comments, alterations to anything I make and cross reference the recipe to any photos

billieboy_2

I keep all my recipes in a Lever Arch file with those plastic inserts that just have an opening at the top, divided into different sections, ie soups and starters, chicken, beef, lamb, pork, veggie, fish, puddings and cakes.

Bargain_Rzl

Question of the day:

The other day I knocked up a mushroom pasta sauce. Fresh and dried mushrooms, onion, garlic, milk, cornflour, white wine.

I want to make more of it this evening.

The issue is I have most of a bottle of cava in the fridge, with a champagne stopper in it (opened on Wednesday). Don't particularly want to open another bottle of wine until I have finished it.

Will cava work as the wine in the sauce? Or will the bubbles or taste do something unpleasant to the finished product?

10past6

Hi peeps

57g of wholemeal bread, how many slices of bread will that be?

Thanks

10past6

Savvy_Sue wrote: »

Flattered indeed. Can I ask if this is an adopted daughter I now have, or another son? I'm guessing a daughter, which is :T :j

It's a son I'm afraid Sue :rotfl:

r.mac_2

Bargain_Rzl wrote: »

Question of the day:

The other day I knocked up a mushroom pasta sauce. Fresh and dried mushrooms, onion, garlic, milk, cornflour, white wine.

I want to make more of it this evening.

The issue is I have most of a bottle of cava in the fridge, with a champagne stopper in it (opened on Wednesday). Don't particularly want to open another bottle of wine until I have finished it.

Will cava work as the wine in the sauce? Or will the bubbles or taste do something unpleasant to the finished product?

being a fellow wine drinker I can confirm that I have done this before and it's fine

r.mac_2

10past6 wrote: »

It's a son I'm afraid Sue :rotfl:

In which case - can I introduce you to my sister!!!!:D

10past6

Savvy_Sue wrote: »

TBH. If I was starting again now I think I'd go for a folder with lots of plastic pockets, A5 rather than A4, although it's usually expensive to get that size pockets, even if you can find them! But you can wipe off any splashes. And then I'd print all my recipes, 2 per page.

Hey Sue

I purchased an A5 portable folder today from ASDA, £1.47, I can simply add my printed recipes to it.

Wonderful, and thanks to those who offered their advice :A

Much appreciated.