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Messages - UnConundrum

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Chit Chat / Re: What are you cooking today?
« on: July 20, 2009, 03:45:14 am »
Made a cream sauce with flour, butter, chicken stock and heavy cream.  Added a tablespoon of tomato paste and a bunch of fresh tarragon.  Tossed the sauce with some cooked pasta, and topped it off with some grilled salmon.  Sorry, no pictures.

Chit Chat / Re: What are you cooking today?
« on: July 08, 2009, 03:09:08 am »
Made some tapioca yesterday as I needed a dessert fix ;)  Otherwise, working on the wood fired oven and not cooking much.  You can see pics by clicking HERE   Sort-of like waiting for your TM to arrive, once we're done with the oven, it has to temper for a few weeks with increasingly hot fires, starting out with just newspaper and on up to a full firing.  The purpose is to try to push moisture out of the masonry or it can expand and crack various components...  All in good time, but I can't wait to bake some bread :)

Also, this weekend is a BBQ competition, so... I'll continue among the missing.

Chit Chat / Re: What are you cooking today?
« on: June 30, 2009, 03:33:49 am »
Hi Guys.... I'll be a little scarce for a bit.  Took on a new project :)  Gonna build a wood fired oven on my patio !!!  Really excited about it.  I'm busy sourcing supplies and getting started.  Build the block base today...

Anyway, this weekend I did have time to reproduce a desert I had in a Montreal Restaurant, Brunoise, which has since closed it's doors.  It's a pana cotta served with basil syrup and passion fruit seeds.  It is outstanding in hot weather !!!!  You can find the recipe HERE

Introduce Yourself / Re: Bonjour from Montreal, Canada
« on: June 25, 2009, 10:23:38 pm »
Hey, c'mon.  We can do junk food in the TM too !!!!

Throw some of his favorite meals at us.  Maybe we can come up with some recipes he'd like ;)

Desserts / Re: Soft torrone
« on: June 24, 2009, 04:12:54 am »
Happy anniversary TM !!!!

We're heading home tomorrow.  Bought 8 pounds (little over 3 Kilos) of meat (tails, claws, and knuckles ) to take home with us and freeze.  Also 3 bags of lobster bodies (about $1.50 for a bag weighing 3 -4 pounds) to make stock with.  I'm not real big on just eating lobster, but i LOVE lobster bisque.  RECIPE HERE

As to the torrone, I have some rice paper on order  that should have arrived while I was away.  Maybe I'll give this a shot this weekend again :)

Desserts / Re: Soft torrone
« on: June 20, 2009, 05:15:17 am »
And if the soft one overloaded my TM, I can imagine what the 3 hour version would do....  I'll have to figure something out...  Maybe removing the butterfly and turning up the speed a bit....

Will be a bit before I can try again, we took some time off and went to Maine for LOBSTER !!!!!

Desserts / Re: Soft torrone
« on: June 17, 2009, 01:55:48 pm »
Tried this yesterday, but it stayed way too soft for me.  I didn't have rice paper, so I put it between pieces of parchment sprayed with Pam....  Stuck tight :(  Let it sit overnight, but it remains pullably soft and sticky. 

Also, it overloaded my TM.  Towards the end, I could get it to run for about a minute or so before it would go off on overload again.  Could this be a difference between the 220 and 110 model?  Live in the States, "No torrone for you!"

Introduce Yourself / Re: New to Forum
« on: June 14, 2009, 04:52:34 pm »
Hi Gayle,
     Nice to meet you.  All of a sudden the US team is growing quickly :)  There's about 5 of us here now.  GO TEAM!!!!

Chit Chat / Re: What are you cooking today?
« on: June 14, 2009, 04:18:36 am »
Made a Rosemary Onion Loaf today.  Boy did it make the kitchen smell great :)   You can find the recipe HERE   Lots of pictures to prove it was made in the TM  ;D

Introduce Yourself / Re: Hi from the US of A
« on: June 14, 2009, 03:26:01 am »
Used to travel down to August Moon pretty frequently years ago, then the staff (and owners? ) changed and it wasn't the same.  We've been back a few times, but nothing special enough for the trip (Norristown is about an hour away depending on traffic).

Introduce Yourself / Re: Good morning from Wyoming
« on: June 13, 2009, 10:26:01 pm »
Rudi, is there a reason you wanted the 220 version as opposed to the 110? 

Chit Chat / Re: What are you cooking today?
« on: June 13, 2009, 02:08:26 pm »
Tapioca recipe is HERE Karen..

Welcome / Re: Karen's Poll - where are you from???
« on: June 13, 2009, 04:03:18 am »
C'mon you guys from the States.....  vote !!!!   Need to improve our representation :)

Chit Chat / Re: What are you cooking today?
« on: June 13, 2009, 04:00:21 am »
TAPIOCA !!!!!!

 ;D ;D ;D ;D ;D

Introduce Yourself / Re: Hi from the US of A
« on: June 13, 2009, 03:55:18 am »
You're about 45 minutes away.  2 exits up the Northeast Extension, then a bit North West to the booming megalopolis of Bally, PA :)  Big fans of Blue Fin, down in your area, but I don't get down there often enough ;)

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