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  1. #324891

    Prof Cunning @ Oxford Uni

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    In other news, I’ve just made about 2kg of rhubarb & ginger jam. Very early for it, but the rhubarb was ready, and I was able to get jam sugar.
    Almost burnt it, but it’s ok, although may be the most solid jam I’ve ever made.
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  2. #324892

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    "Jam sugar"?

    Ain't that ordinary white granulated?
    When the fun stops, STOP.

  3. #324893

    Prof Cunning @ Oxford Uni

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    Quote Originally Posted by DoctorStrangelove View Post
    "Jam sugar"?

    Ain't that ordinary white granulated?
    It’s sugar with added pectin, to help the jam set.
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  4. #324894

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    You can make jam without jam sugar, using ordinary sugar, if you use a fruit that is high in pectin (such as lemon, apples, blackberries). Or you can add powdered pectin to normal sugar.

  5. #324895

    Still gathering requirements...


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    Quote Originally Posted by DoctorStrangelove View Post
    So that's what gluten free, wheat free, egg free spag is like
    Wait, "wheat free"? What do they use instead? Corn? Rye? Cardboard?

  6. #324896

    My post count is Majestic

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    Sausage bap (white) for lunch

    Shortage of soft white finger rolls in Sainsbury’s yesterday, but a bap makes a change

  7. #324897

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    All meetings done for the week.

    Decided 3 pm is the right time to issue my invoice.

    What to have for lunch - breakfast (cheese on toast) was late so not especially hungry.

  8. #324898

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    Anyone heard of 21Vianet? Apparently it's the Chinese Azure...

  9. #324899

    bored now

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    Bored now
    merely at clientco for the entertainment

  10. #324900

    bored now

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    But hunting a bug which is typo related in 1 of 15 different projects.
    merely at clientco for the entertainment

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