We’d like to remind Forumites to please avoid political debate on the Forum.
This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.
Debate House Prices
In order to help keep the Forum a useful, safe and friendly place for our users, discussions around non MoneySaving matters are no longer permitted. This includes wider debates about general house prices, the economy and politics. As a result, we have taken the decision to keep this board permanently closed, but it remains viewable for users who may find some useful information in it. Thank you for your understanding.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Nice People 13: Nice Save
Comments
-
Capone business, Amex plat and Amex gold (5% equivalent in points) all do 3 months so cycle through these in own and DWs names. Amex gold is the best because you can cash in the points after 3 months and close the account and so be a new customer sooner (not forgetting quidco /topcashback on application as well)I think....0
-
Today is all backwards. I didn't get a morning nap ( though I did sleep in till quater to eight... Scandalous) But crashed and burned this afternoon. My pies for this evening are done, some of the veg is prepped and the stuffing is made. What we're really going to town on is veg, so that's more prep than anything, but hope to be eating delicious left overs for the long weekend. ( I love left overs the best). Lemon, maple and hot spiced roast butternut ( haven't quite decided where the heat is coming from....chilli flakes? A more exotic powder? ) And I'm doing my sweet potatoes differently, with a crumble topping instead of just spiced with marshmallow on top.0
-
PasturesNew wrote: »Pies
I love pies.
Today I plucked up the courage to open the oven door. It's really grubby in there, so needs a thorough clean. I've known this since day 1 though and did buy the best Oven cleaning stuff (forget the name now), so that the day I do have the courage to tackle it I've already got it in the house. But, it needs some long/dry/light days, so I'd pushed that to my "spring/summer" list.
Ovens are so black inside aren't they - wonder why they weren't just made white, so you can see where the grime is.
PETRIFIED of those top heating/grill elements. Scared of the thought of putting a product on them .... and scared that, if/once cleaned, then they'll burst into flame or something horrid.
Actually, those type of open/grill elements in ovens these days is a major scarey thing.... I always think that if you put something with oil in then the fierce/direct heat of those will ignite the oil (e.g. say roast spuds, or meat, or anything where there's a pool of oil sloshing about)
Does your oven have a fan, as well?
I agree that a grill with lots of oil about is potentially bad news, but why would you need to grill stuff in a pool of oil? I don't do that much cooking, so just asking. My expectation was that you would cook stuff like roast potatoes in oil using the hot fan. Am I wrong about that?No reliance should be placed on the above! Absolutely none, do you hear?0 -
Is that easier to do in smaller steps, perhaps?
Probably yes. Let's hope she finds the right person to help her to choose which steps to take, in what order and at what speed.
Do you know anyone who's bereaved? Point them to https://www.AtaLoss.org which does for bereavement support what MSE does for financial services, providing links to support organisations relevant to the circumstances of the loss & the local area. (Link permitted by forum team)
Tyre performance in the wet deteriorates rapidly below about 3mm tread - change yours when they get dangerous, not just when they are nearly illegal (1.6mm).
Oh, and wear your seatbelt. My kids are only alive because they were wearing theirs when somebody else was driving in wet weather with worn tyres.0 -
PasturesNew wrote: »Pies
I love pies.
Today I plucked up the courage to open the oven door. It's really grubby in there, so needs a thorough clean. I've known this since day 1 though and did buy the best Oven cleaning stuff (forget the name now), so that the day I do have the courage to tackle it I've already got it in the house. But, it needs some long/dry/light days, so I'd pushed that to my "spring/summer" list.
Ovens are so black inside aren't they - wonder why they weren't just made white, so you can see where the grime is.
PETRIFIED of those top heating/grill elements. Scared of the thought of putting a product on them .... and scared that, if/once cleaned, then they'll burst into flame or something horrid.
Actually, those type of open/grill elements in ovens these days is a major scarey thing.... I always think that if you put something with oil in then the fierce/direct heat of those will ignite the oil (e.g. say roast spuds, or meat, or anything where there's a pool of oil sloshing about)
Would having a professional personal oven cleaning person clean it make you feel easier?
That could probably be arranged without you having to worry about it....
These pies don't have tops, does that make you feel better? In 'English' they'd be tarts.
0 -
Does your oven have a fan, as well?
I agree that a grill with lots of oil about is potentially bad news, but why would you need to grill stuff in a pool of oil? I don't do that much cooking, so just asking. My expectation was that you would cook stuff like roast potatoes in oil using the hot fan. Am I wrong about that?
I don't know anything about it. I've never used it. To be honest, there are a lot of wall switches I don't understand either.... I guess I plan to ask my neighbour how it all works when I pluck up courage to finally use it, and after I've cleaned it.
Ovens have a grill inside them. When you turn the oven on, I think the grill bit heats up as part of the oven heating up process (not really sure about this).
So if you put something on, say, the top shelf, it's right under that built in grill element.
When I grew up we had an oven at the bottom and a separate grill bit above it.
I don't really know how these things work these days.... but I know that if there's one oven door and you open it up and look at the top, there's a grill element..... and I'm convinced it must come on/get hot when you turn the oven on.
Last owner seems to have managed to get oil everywhere.... although it was cleaned, there's a distinct oily/grimy coating on a lot of bizarre places. e.g. on the venetians! How on earth do you manage to get oil on venetians which are 8' from the cooker? It's all been quite well cleaned, but there are odd spots where you think "grimey/oily, that's odd" where bits have been overlooked.0 -
Ah. Proper pies have tops and bottoms ... and gravy seeps into the bottomlostinrates wrote: »These pies don't have tops, does that make you feel better? In 'English' they'd be tarts. 0 -
PasturesNew wrote: »
Ah. Proper pies have tops and bottoms ... and gravy seeps into the bottom
No gravy, these are sweet...so you are missing nothing at all. ( pecan and pumpkin. ) 0 -
lostinrates wrote: »No gravy, these are sweet...so you are missing nothing at all. ( pecan and pumpkin. )
Ah, not had pecans or pumpkin .... so not rushing over for those then! 0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 352.1K Banking & Borrowing
- 253.6K Reduce Debt & Boost Income
- 454.2K Spending & Discounts
- 245.1K Work, Benefits & Business
- 600.8K Mortgages, Homes & Bills
- 177.5K Life & Family
- 258.9K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards