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

squeaky

guineapig wrote:

I can't undertstand why you were "told off" for mentioning each other if it was just in the daily thread because this is obviously just a "daily chat" facility and could be avoided by those who choose to just read the questions/tips posts.

It wasn't a telling off as such, but, as is beginning to happen again now - people were replying individually to others in a little list at the bottom of their own posts.

Fair enough, but...

..more and more people began to do it and did so for pretty much every post that had gone before them.

What we finished up with was some people feeling left out or ignored because they hadn't had an "individual mention", others feeling obliged then to mention "everybody", and more others feeling that the thread was getting far too unwieldy with these great long lists in them.

There was much discussion on this (including what is often known as a full and frank exchange of views ) so eventually the daily sticky post was written to let people know that there was no real need to do this for the reasons given above, and that just to say "Hello everyone" would be fine.

So now, as has been said, many people tap the thanks button just to show that they have seen and appreciate the post made.

So... next question please?

Penelope_Penguin

catowen wrote:

Has anyone ever deep fried vegetables (im thinking carrots, butternut squash and sweet potato) like chips? Ive roasted them before, but never deep fried, and wondered how they would turn out!!!???

Hi, Cat! I one fried thin slices of parsnip (to accompany a Delia soup). They were lovely!

Lelc wrote:

Does anyone know if it's possible to freeze pasta sauce - and I'm talking about the stuff that comes in jars and contains no meat?

Yes! I freeze it straight in the jar (lid off in case it expands and cracks the glass - it never has , then replace the lid when frozen). I put it in the fridge overnight to defrost.

embb wrote:

Can you cook frozen (but bought fresh in a packet) sausages or do you have to defrost them first?

I've cooked frozen sausages, long and slow (so that they cook evenly and fully), with no probs. Stick the point of a knife right to the centre, leave for 30secs, take it out and if it's piping hot (I dab it onto my bottom lip), they're cooked through, and safe to eat.

guineapig wrote:

I know that people say Thank you to each other for getting an answer to a useful post or learning something new from a post that they could than use themselves, and I think that is very nice, but why on the Daily Thread when people chat about their plans, what they have been upto, & banter a little does THAT warrant 23 plus "Thank you for this useful post"

Because on Old Style, we're all lovely people :A It's our way of sharing a virtual hug with our virtual mates. No need to join in if it's not your thing, but I thank you for your enquiry :j

It's seems strange that not many gave their "take on this" and I thank you for yours.............................Have I pointed out the Elephant in the room:D

It's not an elephant, honest, we all discussed it at length last year. Search (titles only) for a post with *recent issues* in the title. We discuss the elephant there.

Question for Squeaky, how long does Aardvark casserole keep in the fridge Also, can I substitute Armadillo? My local Farmers' market has no more aardvark until the spring :rotfl:

HTH, Penny. x

TKP_3

I've got a quick question :
I beat an egg to glaze some pastry on Wednesday night. The egg then went into a cup, covered with clingfilm, in the fridge. Do you think it will be okay in my pancake batter tonight?

Cazzdevil

I certainly would've thought it'd be alright, does it smell bad? If not then it's okay.

gingin_2

I have a question please after reading on another thread about it.

What exactly is corned beef?

squeaky

This link explains it wa-a-ay better than I could:-

http://en.wikipedia.org/wiki/Corned_beef

Penelope_Penguin

TKP wrote:

I've got a quick question :
I beat an egg to glaze some pastry on Wednesday night. The egg then went into a cup, covered with clingfilm, in the fridge. Do you think it will be okay in my pancake batter tonight?

Of course! I often do the same with left over egg, and it goes into DS's omelette for breakfast the next day.

gingin wrote:

I have a question please after reading on another thread about it.

What exactly is corned beef?

It's a way of preserving the meat. The *corns* are corns of salt. Corn means *grain* (as in grains of salt).

HTH, Penny. x

squeaky

Penelope_Penguin wrote:

Question for Squeaky, how long does Aardvark casserole keep in the fridge Also, can I substitute Armadillo? My local Farmers' market has no more aardvark until the spring :rotfl:

I'm not really sure about how long Aardvark Casserole will keep in the fridge. best bet would be to treat it the same way as you would any other meat based casserole.

This government advice site may help :-

http://www.eatwell.gov.uk/keepingfoodsafe/storing/



As for substituting Armadillo, yes you can, but I'd suggest a slight reduction in quantities of herbs and spices because unless it has been well hung they can overpower the taste.


Oh... and...

TKP_3

Another one - a bit differrent I think... I bought a small bag of rice pudding rice to make rice pudding. Made some, and don't like it... what can I do with my rice pudding rice now?

LouieB

Can I freeze Left over (plain) chinese curry sauce? and would it also be ok if I left in the fridge overnight and then re heated it?
Thanks!