Watch out Mohawk. I wouldn't answer that if I were you. Dougie was threatening to move to Argentina a few days ago.
Seriously this cop better put a ring on it soon, I'm running amuck! ;)
Yes Gramps, that was the reference..... rolls eyes
I'd better not mention that I had been going out with my fist girlfriend for ages before the question. A whole six weeks then hitched nine months after that.
Think someone might be limping if I mentioned something like that.
Sorry guys and gals but it is entirely possible to instantly thicken cornflour and boiling water without lumps. in fact it is the only way i have ever done it.
You need a cocktail shaker with the mixery thing under the lid. pour boiling water in it. dump the required amount of cornflour on it put the lid on quick but leave the little pourer just cracked(important or it will pop the lid off when you shake it and heat the air inside;) )
It all has to be done quick and id recommend leaving the door open so you can do it outside just in case but literately 3 shakes and you have a perfect smooth non lumpy thick stuff you can add to your stew until thick as you like.
Or you can just put most of it in at the start 12-18=24-38 hours later there aint going to be any lumps.
I have never met a stew or casserole that wasn't better the next day;)
I've got a protein shaker similar to this "mixery thing" you speak of.
Hey you two. Mixery thing is an entirely appropriate technical term for a bloke to use. Leave the man alone.
:D:D:D but what is even better though, Rushie, is that we know what he means...:D:D
Its like the technical term for the broaching head on the mill is " the up and downy thing" (Im a fitter welder not a latherer:yaeh am not durnk:)
You always do when we use thingamyjig terms
If entirely stuffed on what it is actually called il use "the thingimebob that does the job" or "the whojamaflick that does the trick"
Don't forget to use dooflunky every now and then