Things you always wanted to know the answer to [Vol. 4]

Things you always wanted to know the answer to [Vol. 4]

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Frank7

6,619 posts

86 months

Saturday 29th February 2020
quotequote all
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.
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

Speed 3

4,481 posts

118 months

Sunday 1st March 2020
quotequote all
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 clap



I love this place beer

Johnspex

4,330 posts

183 months

Monday 2nd March 2020
quotequote all
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 rolleyes
Apart from a missing comma or two, I still can't see what's wrong with it.





FiF

43,959 posts

250 months

Monday 2nd March 2020
quotequote all
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 rolleyes
Apart from a missing comma or two, I still can't see what's wrong with it.0
Well I read it, instantly understood the point you were making, it's a fair question.

Suspect that now there's a cupcake somewhere blasted to shreds by an explosive device, sometimes called a petard.

Frank7

6,619 posts

86 months

Monday 2nd March 2020
quotequote all
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.

classicaholic

1,689 posts

69 months

Monday 2nd March 2020
quotequote all
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 clap



I love this place beer
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!

gobuddygo

1,383 posts

184 months

Monday 2nd March 2020
quotequote all
classicaholic said:
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 clap



I love this place beer
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!
Don't pierce the can otherwise it will never work, you can use this caramel as the basis for an amazing banoffee pie.

V8mate

45,899 posts

188 months

Monday 2nd March 2020
quotequote all
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.

Shakermaker

11,317 posts

99 months

Monday 2nd March 2020
quotequote all
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.
I thought they were for ventilation for if you had animals in the back, which is why you see them on RSPCA and police dog vans, as well as prisoner transport vans. Didn't know about the venting for gas things as well

popeyewhite

19,621 posts

119 months

Monday 2nd March 2020
quotequote all
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.
I thought they were for ventilation for if you had animals in the back, which is why you see them on RSPCA and police dog vans, as well as prisoner transport vans. Didn't know about the venting for gas things as well
Quite often I'll see these vans parked up empty with the roof-thing spinning in the wind. Can't they be closed? Must be very cold in the back of the van in winter! Seems a rather primitive measure... .

Shakermaker

11,317 posts

99 months

Monday 2nd March 2020
quotequote all
Maybe there's an internal thingy to close even if the spinny thing still spins?

popeyewhite

19,621 posts

119 months

Monday 2nd March 2020
quotequote all
Shakermaker said:
Maybe there's an internal thingy to close even if the spinny thing still spins?
Good thinking!

Ayahuasca

27,427 posts

278 months

Monday 2nd March 2020
quotequote all
gobuddygo said:
classicaholic said:
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 clap



I love this place beer
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!
Don't pierce the can otherwise it will never work, you can use this caramel as the basis for an amazing banoffee pie.
No liability accepted for exploding tins of caramel!

borcy

2,569 posts

55 months

Monday 2nd March 2020
quotequote all
popeyewhite said:
Shakermaker said:
Maybe there's an internal thingy to close even if the spinny thing still spins?
Good thinking!
There's no internal thingy to close on ours but they are boarded out inside.

Speed 3

4,481 posts

118 months

Monday 2nd March 2020
quotequote all
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.
I felt safer with the old style rolled edge, it did bow out a little at both ends and I think a ring-pull can might rupture given its in-built weakness. You do need to ensure it is always covered in water for the 3 hours, I topped it up three or four times.

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.

popeyewhite

19,621 posts

119 months

Monday 2nd March 2020
quotequote all
borcy said:
popeyewhite said:
Shakermaker said:
Maybe there's an internal thingy to close even if the spinny thing still spins?
Good thinking!
There's no internal thingy to close on ours but they are boarded out inside.
What do you mean?

Bacon Is Proof

5,740 posts

230 months

Monday 2nd March 2020
quotequote all
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.

GIYess

1,311 posts

100 months

Monday 2nd March 2020
quotequote all
Ayahuasca said:
gobuddygo said:
classicaholic said:
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 clap



I love this place beer
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!
Don't pierce the can otherwise it will never work, you can use this caramel as the basis for an amazing banoffee pie.
No liability accepted for exploding tins of caramel!
I may be due a parrot but have you not heard of this?? available in Tesco and other stores




V8mate

45,899 posts

188 months

Monday 2nd March 2020
quotequote all
Or avoid all risk of explosion...

Add the contents of a can of Carnation to 30g butter and 2 Tbsp golden syrup in a saucepan, stir over a moderate heat until boiling. Stir constantly for a further 5- 7 minutes until it thickens.

RizzoTheRat

25,082 posts

191 months

Monday 2nd March 2020
quotequote all
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.
My wife always uses a pressure cooker to do it in, and leave it to cool down in there as well. In the unlikely event that a tin does go bang its nicely contained.
Makes a lovely banoffee!

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