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Author Topic: ***Handy Hints***  (Read 7124 times)
♥ poppy ♥
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« on: Wed 16 April, 2008 - 02:01 pm »

Was cooking last night, and thought a thread for sharing all our clever tips would be neat.


I know everyone will have their own little ways of doing things that it would be cool to share, even ones our mums or dads have passed down.

A couple of mine I thought of sharing last night were because I was making pasta sauce..and they are tips from my late Italian Nonna.
 

 
 
* Always add a teaspoon of sugar to a tomato pasta sauce....it brings out the flavour (but you can't 'taste'             the sugar)

* Always heat the pan before you add the olive oil....you will use far less than adding to a cold pan

* Smash the garlic with the flat side of the knife before peeling....so easy
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« Reply #1 on: Wed 16 April, 2008 - 02:04 pm »

 eek
thought you couldn't cook
















.  
great idea fluffs
will try and remember some of mine 
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♥ poppy ♥
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« Reply #2 on: Wed 16 April, 2008 - 02:34 pm »

I'm actually a great cook 


Now shuddup and post your tips 

no fancy schmancy names though


 eek
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« Reply #3 on: Wed 16 April, 2008 - 03:41 pm »

i can't think of anything tho  eek
 
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« Reply #4 on: Wed 16 April, 2008 - 03:54 pm »

My Tip? Find a man (or woman?) to cook for you - then you don't have to bother! 
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« Reply #5 on: Wed 16 April, 2008 - 03:55 pm »


i can't think of anything tho  eek
 


Bet you got lots

you will think of them tonight when you go to bed..then be all annoyed when you can't remember them in the morning 



* Cover hulled strawberrys in a little sprinkled white pepper and place in fridge for an hour or longer before serving.....brings out the flavour amazingly and you can't taste the pepper.
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« Reply #6 on: Wed 16 April, 2008 - 04:00 pm »


i can't think of anything tho  eek
 


Bet you got lots

you will think of them tonight when you go to bed..then be all annoyed when you can't remember them in the morning 


  


apparently balsamic vinegar does a similar thing to strawberries

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♥ poppy ♥
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« Reply #7 on: Wed 16 April, 2008 - 04:02 pm »


i can't think of anything tho  eek
 


Bet you got lots

you will think of them tonight when you go to bed..then be all annoyed when you can't remember them in the morning 


  


apparently balsamic vinegar does a similar thing to strawberries



 

 

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« Reply #8 on: Wed 16 April, 2008 - 04:10 pm »

to make mash really fluffy (lol)
after draining potatoes, put them back on the
heat and add the milk so it heats up, then
add the butter cheese or whatever, and
mash then fluff(lollol) up with a fork



keeping a vanilla pod
in a container of sugar gives
a better flavour to baking
than vanilla essence



and speaking of vanilla
after cleaning your fridge, wipe it out with
a cloth dampened with vanilla ess. makes
it smell noice and is the only use
for vanilla essence





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♥ poppy ♥
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« Reply #9 on: Wed 16 April, 2008 - 04:13 pm »

Quote


and speaking of vanilla
after cleaning your fridge, wipe it out with
a cloth dampened with vanilla ess. makes
it smell noice and is the only use
for vanilla essence








 

 
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« Reply #10 on: Wed 16 April, 2008 - 05:24 pm »





What a good  thread idea Fluff !

 

Periodically  put a chopped up lemon in waste disposal unit to keep it smelling fresh
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♥ poppy ♥
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« Reply #11 on: Wed 16 April, 2008 - 05:47 pm »

   lemons are great

* rub fishy hands with a cut lemon to remove the smell
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« Reply #12 on: Wed 16 April, 2008 - 06:08 pm »

*keep some baking soda in an open container in the fridge to absorb the smells

* make baking soda with essential oils for a 'shake'n'vac
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♥ poppy ♥
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« Reply #13 on: Wed 16 April, 2008 - 06:15 pm »

Ooooh I like the shake n vac idea. 


reminds me of another use for vanilla essence 


put a few drops of vanilla essence or your fav' essential oil, on the filter of your vacume cleaner (or in the dust bag)......gives yummy wafts through room while you vacume
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« Reply #14 on: Wed 16 April, 2008 - 07:52 pm »

you lot are just gettig all those off th einternet 
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« Reply #15 on: Wed 16 April, 2008 - 07:58 pm »

 

are not!!!


that's just the way i make
me mashed spuds


and the vanilla thingee i do as well



internet indeed




.  
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♥ poppy ♥
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« Reply #16 on: Wed 16 April, 2008 - 08:00 pm »

computers hadn't even been invented when Nonna was making pasta sauce 
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« Reply #17 on: Wed 16 April, 2008 - 08:03 pm »

exactly!!!



.
'ere have one from me too



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♥ poppy ♥
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« Reply #18 on: Wed 16 April, 2008 - 08:05 pm »

 Brought to you by dab
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bytey
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« Reply #19 on: Wed 16 April, 2008 - 08:08 pm »

I like it

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« Reply #20 on: Wed 16 April, 2008 - 08:11 pm »

 Brought to you by dab
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Wolfdini
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« Reply #21 on: Wed 16 April, 2008 - 08:58 pm »

When peeling onions, if your eyes water profusely like mine do, hold a small amount of water in your mouth while you are doing them and your eyes will be fine! Sounds really whacky - but it does work! eek
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♥ poppy ♥
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« Reply #22 on: Wed 16 April, 2008 - 09:16 pm »

Really? I have heard so many theories...but not that one 
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« Reply #23 on: Wed 16 April, 2008 - 09:24 pm »

  me too. Wear glasses - open the windows - blah blah! But this one does actually work! Feel a real idiot - but if it means pickled onions on the menu - who cares!  Just remember to top up the water when you accidentally swallow it! 
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« Reply #24 on: Wed 16 April, 2008 - 09:27 pm »

    
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« Reply #25 on: Wed 16 April, 2008 - 09:36 pm »

i am soooo gonna do pickled onions and gherkins
and allll sorts

i been such a slack arse here
don't know what it was

but at the new house
when we 'renovate'
i'm having a scullery off the kitchen
with airconditioning in it
so i can preserve and it won't go off


a friend of ours hubby sent a jar
of lime and something chutney home
with mr last night

got me motivated


ok now i'm rambling yeah i know 
 




.  
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« Reply #26 on: Wed 16 April, 2008 - 09:40 pm »

have you got the recipe for curry pickled onions at all? Dude
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« Reply #27 on: Wed 16 April, 2008 - 09:41 pm »

oooo no
but they sound nice

one thing i wanna try
if
i can get green walnuts here

are pickled walnuts

sposed to be yum
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« Reply #28 on: Wed 16 April, 2008 - 09:42 pm »

  haven't tried those but game for anything if someone else makes them!  Brought to you by dab
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« Reply #29 on: Wed 16 April, 2008 - 09:43 pm »

 

i'll send ya a jar
if i make 'em ok?
 
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« Reply #30 on: Wed 16 April, 2008 - 09:46 pm »

  your on! Might share the curry onions with you! We could have a great feed! 
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« Reply #31 on: Wed 16 April, 2008 - 09:49 pm »

 
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« Reply #32 on: Wed 16 April, 2008 - 09:50 pm »

     back at ya Fluff!  Love a sense of humour!!
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« Reply #33 on: Wed 16 April, 2008 - 10:13 pm »

i use a fork with mashed spuds too. my aunt una taught me that one...bless her cotton socks...but to start with i chop it with a sharp knife...then mash , then fork whip it.

i invented using the scouring pad on spuds under the tap, rather than peel them ...works a treat & is faster and ya get to keep the skin..the best part.

also...we don't get much humidity here, but up north we'd put a few grains of rice in the salt shaker & it helped stop clogging.

another one....if you put a live opossum in your letterbox you can avoid all those irritating flyers...and bills....as long as ya don't mind not getting any mail it works quite well.

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« Reply #34 on: Wed 16 April, 2008 - 10:17 pm »

oooo no
but they sound nice

one thing i wanna try
if
i can get green walnuts here

are pickled walnuts

sposed to be yum

    

bestest ever

you gotta get em when they green and prick them all over and soak them for about three days and then put them in the picling juice

yummmmmmmmm
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« Reply #35 on: Wed 16 April, 2008 - 10:18 pm »

me too. Wear glasses - open the windows - blah blah! But this one does actually work! Feel a real idiot - but if it means pickled onions on the menu - who cares!  Just remember to top up the water when you accidentally swallow it! 

I dont reckon that works....

2 other ways I have tried - hold a piece of bread in ya mouth (meant to trap the fumes) - bulls**t. And also wash the onion first (after peeling the skin off) - also bulls**t.

What I do is chop it real fast whilst holding it as far away from mysef as possible.

i use a fork with mashed spuds too. my aunt una taught me that one...bless her cotton socks...but to start with i chop it with a sharp knife...then mash , then fork whip it.

i invented using the scouring pad on spuds under the tap, rather than peel them ...works a treat & is faster and ya get to keep the skin..the best part.

also...we don't get much humidity here, but up north we'd put a few grains of rice in the salt shaker & it helped stop clogging.

another one....if you put a live opossum in your letterbox you can avoid all those irritating flyers...and bills....as long as ya don't mind not getting any mail it works quite well.



I use the scourer on my potatoes too.

Also mr byteys tip for mashing spuds is to boil the s**t out of them - then before oyu add any milk or butter or anything - mash them til smooth. He never has lumps in his - he reckons the secret is mashing them before adding anything else.
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« Reply #36 on: Wed 16 April, 2008 - 10:20 pm »

 eek tried that! Couldn't chop fast enough!! It does work - trust me! We now eat onions in my home  yum!
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« Reply #37 on: Wed 16 April, 2008 - 10:21 pm »

Harden The Fuck Up

onions are fun





















« Last Edit: Wed 16 April, 2008 - 10:21 pm by jamjars05 » Logged
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« Reply #38 on: Wed 16 April, 2008 - 10:25 pm »

  
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« Reply #39 on: Wed 16 April, 2008 - 10:25 pm »

a mask & snorkel work when chopping onions....just don't try to answer the phone or front door.

mrbytey is onto it re mashed spuds
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« Reply #40 on: Wed 16 April, 2008 - 10:26 pm »

eek tried that! Couldn't chop fast enough!! It does work - trust me! We now eat onions in my home  yum!
Ive tried it and it doesnt work for me. Hence  I posted "I dont reckon that works".

Someone I know swears y the bread one but I find that doesnt work either
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« Reply #41 on: Wed 16 April, 2008 - 10:27 pm »

eek tried that! Couldn't chop fast enough!! It does work - trust me! We now eat onions in my home  yum!
Ive tried it and it doesnt work for me. Hence  I posted "I dont reckon that works".

Someone I know swears y the bread one but I find that doesnt work either
maybe your water is different from ours! Different strokes for different folks I guess!
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« Reply #42 on: Wed 16 April, 2008 - 11:11 pm »

put the onion in the fridge for an hour apparently.

takes a bit for onion to affect me, cos i spent weeks where i would chop 50+ onions every weekend, so i built up an immunity lol
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« Reply #43 on: Wed 16 April, 2008 - 11:13 pm »

put the onion in the fridge for an hour apparently.

takes a bit for onion to affect me, cos i spent weeks where i would chop 50+ onions every weekend, so i built up an immunity lol

I did it for a job (well not just chopping onions) for ten years - with some breaks....and I am far from immune 
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« Reply #44 on: Wed 16 April, 2008 - 11:15 pm »

onions... chop from the root end first... something to do with the way the pores in the onion face.

boiling spuds and dont want mushy ones?  add a tsp of vinegar and they dont go mushy.

when I want hard boiled eggs I gring em to the boil and then just turn the element off and walk away!!!  when water is cool they done.
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« Reply #45 on: Wed 16 April, 2008 - 11:25 pm »

put the onion in the fridge for an hour apparently.

takes a bit for onion to affect me, cos i spent weeks where i would chop 50+ onions every weekend, so i built up an immunity lol

I did it for a job (well not just chopping onions) for ten years - with some breaks....and I am far from immune 
lol really, i used to bawl over 1 onion, now i have no probs at all
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« Reply #46 on: Wed 16 April, 2008 - 11:30 pm »

put the onion in the fridge for an hour apparently.

takes a bit for onion to affect me, cos i spent weeks where i would chop 50+ onions every weekend, so i built up an immunity lol

I did it for a job (well not just chopping onions) for ten years - with some breaks....and I am far from immune 
lol really, i used to bawl over 1 onion, now i have no probs at all

lucky!

I usually make mr bytey cut the onion
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« Reply #47 on: Wed 16 April, 2008 - 11:42 pm »

When peeling onions, if your eyes water profusely like mine do, hold a small amount of water in your mouth while you are doing them and your eyes will be fine! Sounds really whacky - but it does work! eek

Or a piece of bread - best with vogels (firm).  Put it in your mouth and slice and dice away - the fumes will go into the bread and not hit your eyes.

Please take a photo when you try this - and post on here. 

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« Reply #48 on: Wed 16 April, 2008 - 11:50 pm »

another one....if you put a live opossum in your letterbox you can avoid all those irritating flyers...and bills....as long as ya don't mind not getting any mail it works quite well.

dear ask aunty dab,

if one doesn't have the required opossum, would a ferret work just as well?

yours sincerely,
junked-out
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« Reply #49 on: Wed 16 April, 2008 - 11:50 pm »

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