Extra Lessons In Tempting Essentials

Tinyshoes

queen_of_cheap wrote: »

I did post about this earlier, but I'm still waiting for a phone call to tell me there is a cancellation, but alas, when I need someone to cancel, they don't!

Stupid nurse who rang me this morning very kindly gave me an appointment for an hour later. For the wrong surgery :mad:

That wouldn't be so bad, but the surgery I should have gone to is across the road from my house and I still can't drive yet! So they said hold fire for a call to pop across ay short notice, but if I didnt get the call, to wait until tomorrow when I'm having my stitches removed anyway.

I'd hate to have a serious illness being a patient of that practice :mad::mad:

I would not want to wait. I hope they can fit you in for a check today seeing as you won't have far to go. x

exel1966

choirchick wrote: »

... rice fusions are £1 so 60p with moc (green veg & mexican flavours)

And then there's 40p c/b from TCB bringing it down to 20p only if buying the Mexican flavour

EDIT : Sampled these and the Fish Fusions at the Bird's Eye roadshow which was at my local A's last week. They're quite tasty and the stack of MOC's I got from them all help

lutzi1

choirchick wrote: »

Just voted for garden makeover hope she wins

Shopped in M's today just a reminder that Filippo extra virgin 500ml is £1.99 so 99p with moc & rice fusions are £1 so 60p with moc (green veg & mexican flavours)

Hi choirchick, good to see you posting. You're going outside your usual battle ground shopping in Morrisons, aren't you? xx

pk04

nearlysorted wrote: »

Afternoon

As it is quite quiet on here, I wonder if any of the "bakers" out here could help me... Pretty please:D

What is the difference between baking soda (don't have, can't find to buy:() and bicarbonate of soda (do have:o)?

I have over ripe bananas, and would love to have a bash at making banana bread:eek:
I also don't have a sieve or weighing scales to measure the flour:eek::eek:

Is it still possible to make?

TIA x

Not a baker but googled it and this came up:

Baking soda and bicarbonate of soda are different names for the same thing; in Australia, we mostly refer to it as bicarbonate of soda, but overseas, especially in America, it is referred to as baking soda. They aren’t interchangeable, but bicarbonate of soda and baking powder are both leavening agents. When included in a batter, the leavening agent causes air bubbles (produced by stirring, whipping or beating) to expand when cooked – causing it to ‘rise’.

Bicarbonate of soda is a pure leavening agent. It needs to be mixed with moisture and an acidic ingredient for the necessary chemical reaction to take place to make food rise. Because it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present, such as lemon juice, chocolate, buttermilk or honey. Baking powder, which contains bicarbonate of soda, comes pre-mixed with the acidic ingredient for you – so all you need to add is the moisture. The acidic ingredient most often used in baking powder is cream of tartar. You can make your own baking powder: simply mix two parts cream of tartar with one part bicarbonate of soda. Baking powder has a neutral taste and is often used in recipes that have other neutral-tasting ingredients, such as milk

Annabell5

Hi everyone.Have voted.Hope you are all well.Love to all.

Dizzy_Ditzy

Tinyshoes wrote: »

I would not want to wait. I hope they can fit you in for a check today seeing as you won't have far to go. x

Fortunately it isn't serious, if it is one, its not a big one and can wait til tomorrow but I'm not happy with them and will be making that very clear.

Luckily, I have the entire clinical team at work at the end of the phone if I really need it

Tinyshoes

Have good news, DD3 had her wound check today, all looking good so consultant decided it was ok to put full cast on today rather than wait until next week. :j

And he seemed optimistic that she may not need half cast after 4 weeks, or maybe only 2 weeks not another 4 like we were originally told. 4/6 weeks sounds so much better than 8 weeks.

nearlysorted

pk04 wrote: »

Not a baker but googled it and this came up:

Baking soda and bicarbonate of soda are different names for the same thing; in Australia, we mostly refer to it as bicarbonate of soda, but overseas, especially in America, it is referred to as baking soda. They aren’t interchangeable, but bicarbonate of soda and baking powder are both leavening agents. When included in a batter, the leavening agent causes air bubbles (produced by stirring, whipping or beating) to expand when cooked – causing it to ‘rise’.

Bicarbonate of soda is a pure leavening agent. It needs to be mixed with moisture and an acidic ingredient for the necessary chemical reaction to take place to make food rise. Because it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present, such as lemon juice, chocolate, buttermilk or honey. Baking powder, which contains bicarbonate of soda, comes pre-mixed with the acidic ingredient for you – so all you need to add is the moisture. The acidic ingredient most often used in baking powder is cream of tartar. You can make your own baking powder: simply mix two parts cream of tartar with one part bicarbonate of soda. Baking powder has a neutral taste and is often used in recipes that have other neutral-tasting ingredients, such as milk

Thank you, I did come across this too, but the words just aren't sinking in:eek::eek:
The recipe I found said baking powder and baking soda, Oh I am so blimming confused!!!!... So do you think I could just use bi-carb soda instead of baking soda??

Thank you!

lutzi1

pk04 wrote: »

Not a baker but googled it and this came up:

Baking soda and bicarbonate of soda are different names for the same thing; in Australia, we mostly refer to it as bicarbonate of soda, but overseas, especially in America, it is referred to as baking soda. They aren’t interchangeable, but bicarbonate of soda and baking powder are both leavening agents. When included in a batter, the leavening agent causes air bubbles (produced by stirring, whipping or beating) to expand when cooked – causing it to ‘rise’.

Bicarbonate of soda is a pure leavening agent. It needs to be mixed with moisture and an acidic ingredient for the necessary chemical reaction to take place to make food rise. Because it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present, such as lemon juice, chocolate, buttermilk or honey. Baking powder, which contains bicarbonate of soda, comes pre-mixed with the acidic ingredient for you – so all you need to add is the moisture. The acidic ingredient most often used in baking powder is cream of tartar. You can make your own baking powder: simply mix two parts cream of tartar with one part bicarbonate of soda. Baking powder has a neutral taste and is often used in recipes that have other neutral-tasting ingredients, such as milk

What this lady said! :rotfl::rotfl::rotfl: Very helpful and detailed.

I can't help you with the chemistry bit, but from my school cookery lessons at the dawn of time (when kids were still taught to cook instead of designing food packaging) I can tell you you don't need scales for baking. A rounded tablespoon of flour or sugar is about one ounce (c 28g) and you can work out butter by drawing lines on the block to divvy it up.

God I'm old.



(But gorgeous! )

exel1966

Speaking of food roadshows....Blue Dragon also visited my locals A's and were cooking up Stir Frys to sample which were also very nice. They too were giving out cards with 30p moc's for stir fry sauces effectively making them nearly half price. One to look out for at your local !

This week it's ;-

Bournemouth (Hit Squad) - Today (28th May)
Sainsbury's, North Cheam - Thursday 30th May
Sainsbury’s Sydenham - Friday 31st May
Tesco, Slough - Saturday 1st June
Tesco Reading - Sunday 2nd June