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

squeaky

Don't do it.

Full stop.

It looks great for a couple of days and then all the tiny little particles of the steel wool that get left on or embedded into the surface start to rust!

See the Cleaning section of the MEGA Index for tips on cleaning sinks.

spiddy100

Thanks squeaky

I couldn't find much in the index other than someone who had rubbed it with a teabag So any tips would be gratefully received!

Savvy_Sue

spiddy100 wrote: »

I couldn't find much in the index other than someone who had rubbed it with a teabag

Makes a change from vinegar and lemon ... :rotfl:Sorry I can't help, my SS sink isn't shiny, but then I don't use it as a mirror ...

Savvy_Sue

Is there a significant difference between the two?

squeaky

Mixed spice:

For fruitcakes, biscuits,apple pies, crumbles, stewed fruit.

Cinnamon
Coriander seed
Caraway
Nutmeg
Ginger
Cloves


Allspice:

Excellent with Gammon and Pork, great in casseroles and pickles

Cinnamon
Nutmeg
Cloves


Hmm...

thriftlady_2

Savvy_Sue wrote: »

Is there a significant difference between the two?

Allspice is a single seed/berry that is ground up. Mixed spice is a blend of spices. As Squeaky says mixed spice is best suited to sweet things.

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

http://uktv.co.uk/index.cfm/uktv/Food.ingredient/aid/508146

Savvy_Sue

Well, it sounds from what Squeaky was saying that sometimes when you're buying Allspice you're not actually getting 'the real thing' but a mix of spices.

I did look for Allspice the other day and didn't see any. FWIW, when I was almost following a recipe the other day which called for Allspice, I just chucked in some Mixed Spice and it was fine!

Currently cooking a bread pud with currants and prunes in because we don't seem to have any raisins or sultanas! I did chop the prunes first ...

thriftlady_2

Dried apricots are nice in bread pud too What you've just described though, is the essence of being able to cook isn't it ? Using your knowledge of ingredients to make substitutions. It's a much more useful skill than blindly following someone else's idea of what is 'right'

Savvy_Sue

thriftlady wrote: »

Dried apricots are nice in bread pud too

Thanks for that, I've often wondered!

thriftlady wrote: »

What you've just described though, is the essence of being able to cook isn't it ? Using your knowledge of ingredients to make substitutions. It's a much more useful skill than blindly following someone else's idea of what is 'right'

ABSOLUTELY! Mind you I seem to be completely incapable of following a recipe for anything except 'proper' cake without adjusting it - often need to because I know either I or one of the boys won't like it if I put THAT in! :rotfl:

Erosgirl

Every time I look at a new page I have to log in if I wish to reply to anything. Anyone know why?