Things you always wanted to know the answer to [Vol. 4]
Discussion
Ayahuasca said:
Hotel room is habitación but cuarto also works
Sala is living room. Probably same root as saloon.
Comedor is dining room
Dormitorio is bedroom
Recámara is also bedroom
Cocina is kitchen
Nobody says sala de estar
They are all cuartos i.e. rooms.
De nada.
I always knew sala as living room.Sala is living room. Probably same root as saloon.
Comedor is dining room
Dormitorio is bedroom
Recámara is also bedroom
Cocina is kitchen
Nobody says sala de estar
They are all cuartos i.e. rooms.
De nada.
Habitación I use for hotel room, (Tienes una habitación, por una noche?)
The sala de estar thing is confusing, as estar is the verb “to be”.
Wouldn’t sala de esta be “this room?”
Edited by Frank7 on Saturday 29th February 21:09
Clockwork Cupcake said:
Big-Bo-Beep said:
it's quite obvious what the sentence says to anyone with a functioning brain, is it in your contract to post argumentative and supercilious put-downs, wind your neck in eh ffs ?
Hark at you Johnspex said:
Clockwork Cupcake said:
Big-Bo-Beep said:
it's quite obvious what the sentence says to anyone with a functioning brain, is it in your contract to post argumentative and supercilious put-downs, wind your neck in eh ffs ?
Hark at you Suspect that now there's a cupcake somewhere blasted to shreds by an explosive device, sometimes called a petard.
FiF said:
Well I read it, instantly understood the point you were making, it's a fair question.
I got the gist of what John meant, but I read it again a couple of times just to make sure, but in the interest of full disclosure, I’d be terrified of hinting that he got it wrong, I’ve deservedly caught a couple of his barbs in the past.Speed 3 said:
Ayahuasca said:
Make it yourself - it is not hard. Get a tin of condensed milk, put it unopened into a pan of water and boil for a while. You will no longer have a tin of condensed milk, but a tin of caramel.
Oh that is genius I love this place
classicaholic said:
Speed 3 said:
I am going to try this, not that I really like caramel but it just looks like magic! do you pierce the tin to let air out or keep it as a pressure cooker? I don't want to cover me and my daughter with hot caramel if I screw it up!Promised Land said:
popeyewhite said:
I thought so too but builder's/electrician's/removal vans?
Ventilation for carrying pressurised canisters, lpg, plumbers blow torch etc. Most British Gas vans have one on the roof that spins and a vent on one of the sides, rectangular black plastic thing beyond the front doors, that's for ventilation too so I'm told.
Shakermaker said:
Promised Land said:
popeyewhite said:
I thought so too but builder's/electrician's/removal vans?
Ventilation for carrying pressurised canisters, lpg, plumbers blow torch etc. Most British Gas vans have one on the roof that spins and a vent on one of the sides, rectangular black plastic thing beyond the front doors, that's for ventilation too so I'm told.
gobuddygo said:
classicaholic said:
Speed 3 said:
I am going to try this, not that I really like caramel but it just looks like magic! do you pierce the tin to let air out or keep it as a pressure cooker? I don't want to cover me and my daughter with hot caramel if I screw it up!V8mate said:
gobuddygo said:
Don't pierce the can otherwise it will never work, you can use this caramel as the basis for an amazing banoffee pie.
Some people suggest that ring-pull cans aren't as safe as the old style cans... not sure whether that's the case or not.Next time I'll make it in bulk given the pan can take 4 cans at a time, the sealed can will keep it good for a year or two.
Speed 3 said:
Salt seasoning has always been a weird one for me and I do loads of cooking of every different style. The only things salt gets used on is potatoes and poached eggs. I know there is a science that says it should taste sweeter but for me it absolutely doesn't. I also can't identify any taste in bay leaves or saffron, there is a section of the population that is wired differently. Obsession with "seasoning" (eg Masterchef) mystifies me. My first Michelin star experience was at one of Marco Pierre White's places and I couldn't eat the risotto because it had so much salt in it it made me grimace.
Salt is a flavour you get used to.Lots of high end food will be too salty if you are not used to it.
Ayahuasca said:
gobuddygo said:
classicaholic said:
Speed 3 said:
I am going to try this, not that I really like caramel but it just looks like magic! do you pierce the tin to let air out or keep it as a pressure cooker? I don't want to cover me and my daughter with hot caramel if I screw it up!V8mate said:
gobuddygo said:
Don't pierce the can otherwise it will never work, you can use this caramel as the basis for an amazing banoffee pie.
Some people suggest that ring-pull cans aren't as safe as the old style cans... not sure whether that's the case or not.Makes a lovely banoffee!
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