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Messages - Amanda
16
« on: November 09, 2014, 11:33:41 pm »
I'm sure he's very pretty, but i'd be glad he's on the outside!
17
« on: November 09, 2014, 11:29:27 pm »
Lovely looking loaf, Judy.
I'm not good at all at slashing and mine always vanish. I've tried several different kinds of blade - am thinking of getting a proper bakers tool.
18
« on: November 09, 2014, 10:56:26 pm »
Two sourdough loaves are in the oven here, but now I want to make Chookies Malt Biscuits.
I can't find the recipe here - care to share Chookie?
19
« on: November 08, 2014, 06:22:04 am »
Very well said Gert.
I've heard some chefs complain that, aside from the wonderful whizzing,chopping.pureeing it can do, the TM distances one from the cooking process as it's all joyless button pushing and invisible processes as you don't see what's going on in it.
20
« on: November 08, 2014, 06:09:32 am »
Finished the stock powder and am quite happy with it. Great way to use up an old chook, but I struggled not to eat the skin off the chook. That's my favourite bit.
Karen, that's exactly what I found with the brownie - very dry.
21
« on: November 08, 2014, 02:52:15 am »
I'm having a go at Tenina's chicken stock powder today. Chook carcass, onion & carrots in the oven now. Forgot to get the celery so might have to up the celery seed content to get the flavour.
I made her salted caramel nut brownie the other day, but was a little underwhelmed. I followed the directions to the letter, but it was ever so slightly overcooked (although my oven temp is spot on) and the salted caramel flavour is not really discernible.
Anyone else made it?
22
« on: November 04, 2014, 11:38:14 am »
I can't believe that Perth is getting away with all of this.
First, suggesting that Amex requires $50 extra seems to be extortionate. I'd be insisting on seeing a separate invoice from them.
I also find it impossible to believe that they entrust such an expensive article to Australia Post without registering it which makes it completely trackable.
Wonder, if I were you I'd be on the phone and speaking very firmly to Perth, the consultant (regardless of how nice she is, she is the salesperson) and Australia Post. I'd also be making lots of notes and reporting this whole mess to the ACCC.
And demanding a refund commensurate with however much interest you've paid.
I'm a little surprised at the level of disrespectful behaviour which purchasers are prepared to put up with from this company.
23
« on: November 04, 2014, 10:52:12 am »
Thanks Judy, I knew you'd know the answer to this one.
24
« on: November 04, 2014, 09:35:51 am »
Hi guys, I've just bought Tenina's "For Foods Sake" (finally) and am just wondering what I can sub for crio bru granules. Is cocoa an appropriate substitute? Or should I use cacao nibs?
25
« on: November 02, 2014, 07:10:12 am »
I just finished "The Lady in Gold" about Gustav Klimt's portrait of Adele Bloch-Bauer and loved it.
Not sure what I'll start next, but have a new copy of "Fool" the Swedish food magazine so might thumb through that.
26
« on: November 02, 2014, 07:07:06 am »
Kimmy, that cake is brilliant!
I went to Melbourne for the weekend, leaving Adelaide last Thursday - okay, it was quite along weekend.
I used to live there while I was mis-spending my youth and still have lots of friends there. Ate and drank far too much, including a splendid lunch at MoVida Next Door and an average take-away souvlakia from George Calombaris' new fast food venture Jimmy Grant's.
We stayed with one of my friends and her partner, completely forgetting that she had no wifi.
Aaargh, felt like I'd lost a limb!
27
« on: October 25, 2014, 09:53:15 am »
Lovely pix, thanks Gert!
Was going to comment on how great Judy is looking, but I just scrolled down and saw the following photo with a bit too much information! ;-o
28
« on: October 25, 2014, 09:48:20 am »
I went to Adelaide's fabulous cheese celebration, Cheesefest.
Kris Lloyd improves on this festival every year and, besides met the maker sessions with various cheese makers, she has a cheese train, fresh mozarella making and live music. The crowd was huge and overwhelmingly young - most under 35. This is yet another example of how Adelaide and South Australia just rock the whole food and wine scene.
29
« on: October 20, 2014, 09:43:54 am »
Great review Fenix - and I agree with you.
Mine is a wonderful addition to my other tools, not a magic replacement for the lot of them. I'll never give up my KitchenAid stand mixer, my mini processor and my food processor that slices and grates.
30
« on: October 20, 2014, 02:43:19 am »
The Rosie Effect is wonderful following on from The Rosie Project.
Gert
I wondered what the follow up was like. The Rosie Project was a giggle.
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