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Nice People 13: Nice Save
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I made toad in the hole tonight. No (that's part of a Nom). It was ok but I didn't get the fat quite hot enough. I was thinking that next time I do it would be in a bigger pan ...
Although everybody tells you you have to get the fat superhot - and there are many ways to achieve that - as you know I've a fear of hot things, hot fat, fire. But - my yorkshires always rise magnificently, even when done in other people's ovens.
In my experience, the size/shape of the dish for the volume of liquid you've got is just as crucial/more important. This is something that I've never seen/heard anybody else talk about - but it is important to get "the right dish" for it. So maybe the fat was hot enough, you just used the wrong size/shape of dish, giving you the wrong depth of liquid. I'm sure a nerd mathematician could work out the optimum surface area to volume ratio.0 -
The dish I used was a crappy shape and may well have had an impact.PasturesNew wrote: »Although everybody tells you you have to get the fat superhot - and there are many ways to achieve that - as you know I've a fear of hot things, hot fat, fire. But - my yorkshires always rise magnificently, even when done in other people's ovens.
In my experience, the size/shape of the dish for the volume of liquid you've got is just as crucial/more important. This is something that I've never seen/heard anybody else talk about - but it is important to get "the right dish" for it. So maybe the fat was hot enough, you just used the wrong size/shape of dish, giving you the wrong depth of liquid. I'm sure a nerd mathematician could work out the optimum surface area to volume ratio.
Is the truth of it that there's an optimum batter depth?0 -
The dish I used was a crappy shape and may well have had an impact.
Is the truth of it that there's an optimum batter depth?
Well, that's the same thing, put a different way. But it also depends how thick you've made the batter. But, a thicker/deeper batter will result in a soggy bottom (which some prefer).... and a thinner/shallow batter will produce a big black crisp. Between the two is the optimum batter and depth.
I like browned/crispy sides, with a soggy bottom.0 -
1,000kms = 600 odd miles.This is England mate, you'll have to translate.
Everyone's nodding, but we haven't got a clue :eek:
The first 50 miles will be through basically Sydney suburbs. Then along the freeway for 100 miles to Goldburn. Then down a 1 lane each way road to Bungendore. Stop there and have lunch.
After lunch we're back to the freeway (think A303 without the traffic) for about 300 miles to Warrangatta which is a small town a couple of hours north of Melbourne.
Saturday morning is a drive to Melbourne to park the car and watch the game before driving back to Warrangatta to sleep the night. 6 hours driving on Sunday and we're home.
I'll try to post pictures plus a commentary of the match.0 -
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That's great! Go Josh! :T:j Did he like the place or would he prefer to be where James is?
Maggie Glad you're ok. Have you been too ME-ified to post?
I get shrugged shoulders to both those questions when I ask him, so it is anyone's guess!We made it! All three boys have graduated, it's been hard work but it shows there is a possibility of a chance of normal (ish) life after a diagnosis (or two) of ASD. It's not been the easiest route but I am so glad I ignored everything and everyone and did my own therapies with them.
Eldests' EDS diagnosis 4.5.10, mine 13.1.11 eekk - now having fun and games as a wheelchair user.0 -
PasturesNew wrote: »I had to Google it. 620 miles. Or, Cornwall and back from London.
Nothing like the traffic though. For most of it we'll be on cruise control at 120km/h. Just stick the nose of the car in the right direction and we'll get there. Stop for a coffee at a servo (service station) now and again and we'll be there in no time.
There are a few towns we'll drop down to 60km/h for which haven't been bypassed yet. I suspect it's rather like driving in England in the early 60s only with speed cameras.0 -
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