Hi folks.

[CaptainChaos]

I only typed one way of doing it - I must try harder

[gpowz]

CaptainChaos lairey thanks.

[charon]

Greetings and to AAEC gpowz

Enjoy

[Perpetua]

Welcome to you gpowz.

[PinkyPuff]

Hi and welcome gpowz

[chykensa]

gpowz - hi and a warm welcome from me too

[gill2009]

 A very BIG welcome to AAEC gpowz - enjoy

[charliehorse]

Hello gpowz and welcome to the forum

[gpowz]

Thanks to everyone for the welcomes.

[wibble]

a belated Hello & gpowz

[ronaldo]

and the way you explained the alt and left click was the 1 way that I didn't know and whats custard

[pebbles]

Welcome to aaec :-)

[wibble]

Jun 23, 2014 18:39:45 GMT ronaldo said:

and the way you explained the alt and left click was the 1 way that I didn't know and whats custard

alt & left click was the first way I learnt ronaldo

and custard according to wikipedia is .........."Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière.



Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3-6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F).[1] A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.[2]" 

[ronaldo]

lovely explanation wibble on custard thank you as I didn't have a clue what custard was

[ronaldo]

oh sorry nearly forgot