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Thanks everyone. I was asking in the context of an American cookery book.

Pat

Thanks everyone. I was asking in the context of an American cookery book.

Pat

I came to this thread a bit late; but I notice nobody seems to have mentioned the most important point of all – use really fresh eggs. The way to tell is to put the egg in cold water. If it lies flat it’s fresh. If it stands on end broad end uppermost it’s stale.

Pat

I came to this thread a bit late; but I notice nobody seems to have mentioned the most important point of all – use really fresh eggs. The way to tell is to put the egg in cold water. If it lies flat it’s fresh. If it stands on end broad end uppermost it’s stale.

Pat

Really dumb question. Why do you want to get rid of the Google bar in “friefox” (sic) ?

Pat

You say your computer isn’t protected, so I assume you don’t have a previous version. I’ve just had a trouble free installation of 2005. It instructed me to remove previous versions.Could you have downloaded an up-grade version and not had a previous version for it to refer to?

Pat George

You say your computer isn’t protected, so I assume you don’t have a previous version. I’ve just had a trouble free installation of 2005. It instructed me to remove previous versions.Could you have downloaded an up-grade version and not had a previous version for it to refer to?

Pat George

I’ve had exactly the same problem also for months! I’ve tried several solutions helpfully suggested by loungers, including all the spyware removers. When I fire up IE6 Task Manager instantly indicates that my CPU is 100% occupied. (It takes about five minutes for Task Manager to appear!)

In any case I prefer Firefox, so I’ve stopped using IE completely. Only found three sites that wouldn’t accept it. One was a bank (not mine), one was a supplier of spare cooker parts, and the third a back street grocer shop in Exeter.

Pat

Oven dried tomatoes taste just as good as the “sun dried” ones you buy at exorbitant prices. Halve the toms, place the halves on a baking tray, and out in the oven at about 80-90 degrees Celsius. Leave for about four hours. You can then freeze them or keep them for a couple of weeks in a jar of olive oil. We have a bumper crop this year here in Devon, and I’ve turned some into soup, which also freezes well, and some into pasta sauce.

Pat

Oven dried tomatoes taste just as good as the “sun dried” ones you buy at exorbitant prices. Halve the toms, place the halves on a baking tray, and out in the oven at about 80-90 degrees Celsius. Leave for about four hours. You can then freeze them or keep them for a couple of weeks in a jar of olive oil. We have a bumper crop this year here in Devon, and I’ve turned some into soup, which also freezes well, and some into pasta sauce.

Pat

Fascinating! Thanks Hans. I must see if there’s a site devoted to parsnips, and if not I’ll consider setting one up.

Pat

Fascinating! Thanks Hans. I must see if there’s a site devoted to parsnips, and if not I’ll consider setting one up.

Pat

When scaling down I tend to do it quite approximately. After one or two attempts you learn which spices you like, and you start to use them accordingly, upping some and downing others.

I think you need to be a bit careful in re-using pickle juice. The original vinegar will extract water from the veg or fruit being pickled, so it will be a bit diluted. it’s probably OK to re-use once; but don’t be tempted to re-use again.

Pat

Incidentally, the EU is trying to convert we Brits to the term rutabaga, although they’re not making much headway yet. I believe they were originally known here as “Swedish turnips”, which became shortened to Swede.

When scaling down I tend to do it quite approximately. After one or two attempts you learn which spices you like, and you start to use them accordingly, upping some and downing others.

I think you need to be a bit careful in re-using pickle juice. The original vinegar will extract water from the veg or fruit being pickled, so it will be a bit diluted. it’s probably OK to re-use once; but don’t be tempted to re-use again.

Pat

Incidentally, the EU is trying to convert we Brits to the term rutabaga, although they’re not making much headway yet. I believe they were originally known here as “Swedish turnips”, which became shortened to Swede.

I’ve found this page quite useful. http://recipes.chef2chef.net/recipe-indexa/arc-1736.htm . I’ve done quite a lot of pickling and found it quite easy to scale down recipes. Experiment! You’ll soon develop your own recipes, using particular blends of spices which suit you.

Pat