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I always put a small dose of soda crystals in with my washing machine as it saves buying uneccesary conditioner
A few grains of rice in the salt cellar will stop it from getting damp and a sugar cube in the biscuit tin will keep them crisp
If your lucky enough to have any white wine left over mix it with vinegar and hey presto you have white wine vinegar at half the price
If you add a tablespoon of oil to the salted water in which you cook your pasta it will stop it sticking together
When your scraping new potatoes leave them to soak in hot water for 5 minutes to which you have added a generous pinch of soda bicarb the skins will come off very easily then
If you have been cooking fish and the pan is very fishy smelling add hot water and lemon juice to the pan and bring to the boil for a couple of minutes and the smell dissapears
If you have a grinder on your blender use it to grind granulated sugar to caster sugar
I always keep my favourite recipes in a photo album with cellophane pages it keeps them clean and they don't curl up at the edges
When your browning meat for a stew or casserole,put the pieces into a polythene bag to which you've already added flour salt,pepper,parsley ect shake the bag and the meat gets evenly coated and you have no mess afterwards
uses for denture tablets
cleans slimy flower vases

Freshens dishcloths and face flannels

cleans and freshens the inside of vacuum flasks

cleans coffe pots and teapots if you soak them overnight

Whitens net curtains-soak them in hand-hot water

2 Tablets in a sink full of very hot water, and you can clean enamel pots and casserole dishes, or plastic or china cups

1/2 tablet in warm water takes the grease off of combs and brushes

Cleanes the residue from wine carafes

and if you've got them it also does a preety good job of cleaning your gnashers
Coca cola poured down the loo will make it sparkle if you run out of cleaner, it's also good for cleaning up rings that have got clogged up with soap
HP sauce is also a good standby if you run out of Brasso

david78

Congrats Cathy.

Will post some old fashioned advice very soon.

arkonite_babe

Yay!! well done Cathy, sorry for the delay in the congrats, was on holidays!!

cathy_3

thanks a lot

oooh hols thats what I could do with a good holiday

for 6 months 8) 8) 8)

thebuff1

Hi there Cathy, must have taken my eye off the ball as only read your tips last week but what a woman, u must have some appeal as does the Queen of tips Andrea to get your own page, RESPECT....

Ok, my question is I'm a wine tart and will buy the ones that are less than £4 if I think they sound ok. This roulette theory is generally ok but sometimes end up with stuff too ropey for me but too tight to bin it. Got bottle of Cab Sav and had vauge thoughts of knocking up coq au vin ( a la Delia) sadly needed pint and half and its been open a week now so will consign it to the drain.

Wonder if u know if u can freeze wine say in ice cubes. Do u have any tips to use wine that may not be spectacular to drink ?

cathy_3

well you could always try this


After Freezing Left Over Wines, They Taste Better
by Julian Schultz
Remembrance of things past: vindication, triumph over scoffers.

When I said the flavor of wines improved in partly-filled bottles after they had been frozen, all hell broke loose among my compatriots. When I added that after thawing the bottles needed vigorous shaking, my wine bibber friends were beside themselves.

"Nutty nonsense!" "Heresy! Lucky no stake's around to roast you on." "You gone senile or something?" "You know wine can't tolerate sudden extreme temperature changes." "Do you realize what the hell you are saying--shaking wine like Martinis?!" Other comments were less civil.

The wine dinner at the gourmet Sonoma Restaurant in Princeton, Mass., on Route 31, last year with Geyser Peak wines recalled that incident. The first time was 18 years ago when I left for Lucerne, Switzerland, on a two-week working vacation. Some 16 ounces of a stupendous Geyser Peak Cabernet Sauvignon remained in my just-opened bottle. I put it in the freezer compartment of the refrigerator.

A month later, when I removed the bottle for the wine to thaw, the wine resembled a popsicle. About six hours later, the water and solids had separated. I shook the bottle vigorously to restore the wine to its natural condition.

Although the wine's color showed somewhat dull, its flavor was superb! Better even than when the wine was first tasted. Sandy tartrates at the bottom of the bottle indicated the freezing.

Since then, I have frozen dozens of wines when I knew I would be unable to drink them until after four days had passed. White or red, it made no difference.

Wines should be frozen while fresh—shortly after the bottle has been opened. After having been frozen, the wine tasted immeasurably better. Warning: Once having been frozen, do not re-freeze the wine. The refrigerator is OK for white wine; keep the red at room or cellar temperature until consumed.

cathy_3

or you can use it to marinade meat poultry etc before cooking

!!!!!! au van etc

you can make vinegar
*sorry

and of course the freezing it in ice cubes to cook with


not a wine drinker though, I think every bottle of wine should be put on the tip eeeewwww

;D ;D ;D

tru

I love cheap, fizzy, sweet wine, you're not throwing mine away ;D

I bought 2 note books yesterday, 1 for cleaning recipes and 1 one for toiletries. Keep 'em coming ;D

arkonite_babe

Cathy, you are are star! Used your tip about putting lentils in mince to stretch it out, no one noticed and the kids commented that my sheperds pie was gorge, nicer than usual!! Any more tips like that on how to cut your food bills by stretching things out a bit more? With 2 hungry kids in the house, I really could use em!

Andrea

:-[ Oops, never said congrats before.

Well done Cathy