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cooling system hose leaking?

the lower hose of the radiator has a small leak, hose itself is part rubber hose and part aluminum tube (the car is late 90s peugeot)the leak is in the aluminum partmy question is, is it advisable to use regular cooling system quot;stop leakquot; :), since i'd hate to replace the whole lower hose, which costs around 160 eurthe reason i'm asking is, that some of my friends said the stop leak stuff might cause a blockage in the circulationi could patch the hose from the outside with epoxy but i'm afraid it will start leaking through it eventuallythanks.


I make a mile high apple cranberry pie, I got the recipe from a Better Homes and Gardens cookbook years agoIt uses 12 cups of sliced apples, you cook them down slightly in a couple tbsp waterI add lemon zest, dried cranberries cinnamon, nutmeg and brown sugarThe reason you cook them down slightly is so it reduces shrinkage in the oven, you don't end up with the big pocket of air under your top crustYou can freeze for later use at this stage.
if u want a cheap but full proff fix use electrical tape
As far as the filling goes my mom just slices granny smith apples really thinly (like potato chips) and tosses them with some cinnamon and sugar, sound simple, but when it's baked it tastes oh so good.
I on no account, EVER use baking powder in my apple pie crusts! that's a sacrilege to achieve this! with the aid of fact then that's going to become puff pastry, no longer pie crusts! shame on all of thempurchase some crisco and carry on with the recipe on the fieldThat, my pal, it the thank you to pie heaven(even though it takes a whilst to comprehend the recipe so it yields a superbly crispy and flaky crustthe secret does stay contained in using the right fat reducing kit so which you finally end up with little pea sized lumps of fat on your flour, and interior the right refrigeration of your crust batter till now you roll it, otherwise it will crack)
BASIC APPLE PIE RECIPE CRUST (recipe makes one double crust): 2 1/2 cups white flour 2 tbspsugar 1/4 tspsalt 1/2 cup cold butter, broken into small pieces 5 tbspcold vegetable shortening 8 tbspice water Measure the flour, sugar and salt togetherlStir to combine Add the chilled butter pieces and shortening to the bowlCut them in with a pastry cutter or knifeDon't over mix them Add the ice waterMix until the dough holds together (add a bit more water, if necessary) Turn the dough onto a lightly floured surface, knead it together, then divide in half Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter Put the circle in a 9 pie plate, trimming any extra dough from the edges with a sharp knife (parents only)Return it to the refrigerator until you are ready to make the pie Add filling (see below) Roll out the second ball of dough and cover topUse a fork or your fingers to pinch the edges togethercut a couple slits in the top FILLING 1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Pinch of salt 8 medium sized apples (a medium apple about 1 cup) 2 tablespoons margarine Heat oven to 425 degrees Peel, core and slice the applesTry to keep the size of the slices even Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl Stir in apples Pour into pastry-lined pie plate Dot with margarine Cover with top crust and seal the edgesCut slits in the top OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browningRemove foil during last 15 minutes of baking Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust ENJOY!!!

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