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Messages - UnConundrum
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181
« on: January 13, 2009, 03:04:58 pm »
We'd be happy with 41F right now, but 41C  ? Ugh... I'm much happier with extreme cold than extreme hot. Is it humid there too?
182
« on: January 13, 2009, 02:59:15 pm »
Interesting, doing the conversions, that's about a $150 (US) difference between GB and OZ.... Wonder why. Furthermore, the price here in the US is about what the OZ price is increasing to... Maybe that explains why they're as rare as hen's teeth here.....
183
« on: January 11, 2009, 04:14:58 pm »
Well, I don't use the TM for my breads, but I have a great "no knead" method that results in wonderful bread... You can find the recipe HERE with a bunch of step by step pictures and even a video at the end. 
184
« on: January 11, 2009, 01:52:55 am »
The results  
185
« on: January 10, 2009, 10:40:40 pm »
Well, took the beef off the heat about an hour ago... soon time to cut. Here's what this one looked like today : 
186
« on: January 10, 2009, 04:47:13 pm »
BTW, I can't speak for everyone else here, but feel free to repost any recipe I post on the Spanish forum 
187
« on: January 10, 2009, 03:29:25 pm »
Hi Maribel, welcome, and that's such a nice offer from you. You may be sorry you did
188
« on: January 10, 2009, 03:28:01 pm »
That does seem to be a great forum with lots of activity. Just wish I spoke, or read Spanish even a little  Really strange how the TM's popularity varies from country to country....
189
« on: January 10, 2009, 05:15:12 am »
Well, when you get your Costco, you should be able to get the exact same cut I buy most of my meat at a Sam's club which is very similar to a Costco.
190
« on: January 10, 2009, 05:03:48 am »
We're always happy to feed anyone who stops by BTW, my wife said the same thing, LOL. Sunday, I'll slice down what's left and freeze it in 1# packages. Always available for sandwiches Below is what it will look like when it's done ...  and a bunch more pictures HERE
191
« on: January 10, 2009, 04:22:18 am »
As I mentioned, I compete a bit with BBQ. Also, I dabble with computers a bit. We're expecting a snow storm tonight, so I was thinking that it would be great being snowed in tomorrow with a big hunk of beef. So, I just put a 16.5 pound (8 kilo) chuck roast on the BGE (Big Green Egg). I have a device called a "stoker" that is an electronic monitor of temperatures in the BGE, and can control a draft fan, thereby controlling the temperature. I have a probe in the dome, a probe at grid level, and a probe in the meat. It should take 12 - 18 hours to cook. If you care to monitor the temperatures you can view the graph by clicking HERE.
192
« on: January 08, 2009, 11:33:47 pm »
I'd love to see those recipes... I've only made polenta once, and didn't find it to be worth the effort. Of course, that was PTM (pre Thermomix).
193
« on: January 08, 2009, 04:12:26 am »
I've never seen "flavored" tuna.... Here, it's just canned tuna.. Interesting.
194
« on: January 08, 2009, 03:38:53 am »
think ... tuna salad???
LOL, then that makes sense. Lot more things to consider. This past year I joined a team that participates in BBQ competitions, so I was thinking pretty narrow.... 
195
« on: January 08, 2009, 03:35:20 am »
I noticed that a lot of tastes change with geography. For example I think I saw one recipe that called for less sugar the English version versus the Australian version... Amanda indicated in another thread that perhaps canned tuna may not be that popular in Oz. I'd guess that here in the States, we consume more fat and beef in our recipes. Are there other "geographic" differences that should be taken into consideration when converting or sharing recipes?
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