This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - UnConundrum
Pages: 1 ... 12 13 [14] 15 16 ... 18
196
« on: January 08, 2009, 02:55:30 am »
I sent one in for barbecue sauce, but.... just thinking, what else can you make in the TM for a BBQ ?
197
« on: January 08, 2009, 02:46:12 am »
I made tuna salad for lunch today... Really, just wanted to play with my TM. I was surprised there was no recipe in the cook books. Is tuna salad popular in Oz? I'd say it's 2nd to peanut butter and jelly here...  You can find the recipe and more pics HERE
198
« on: January 07, 2009, 03:24:16 pm »
I buy my fresh produce at local green-grocers or at the Adelaide Central Market (a foodie heaven)
Obviously, I have no idea what Adelaide Central Market is, but I have a routine of going to a farmers' market every weekend. We have about 4 of them within a reasonable distance from my home, each in a different direction. Most of my veggies come from there. One of them has a stand selling CAB (Certified Angus Beef) which is supposed to be a cross between prime and choice. Their prices are always reasonable  I think Costco's are great. They don't always have your brand, and you have to buy larger quantities, but I like to eat larger quantities  They're usually very similar, and clean, although I have observed that they don't all carry the exact same things.
199
« on: January 07, 2009, 04:45:23 am »
Interesting. I hope we have some members in Melbourne who can report to us. Like I said, I really like the meat products and the prices. In the states we rate our meat prime, choice, and select with some other lesser grades. Prime is available only through specialty butchers, and is quite expensive. Costco carries choice, which is better than most supermarkets (they usually carry select to keep the prices down). Here, they have two membership levels. I think I pay $100/year for the premium membership at Costco, but one of the premium benefits is a 2% rebate on anything you buy. I've received more than the $100 fee every year since I upgraded.
I've been in an Aldi once, but saw nothing to encourage me to return. There was really no comparison. Of course, Costco and Sams sell far more than just food.
So, what about the rest of you? Is it Aldi's for you too?
200
« on: January 07, 2009, 03:56:28 am »
Do you guys have club based stores like Sam's Club and Costco in the land of Oz? They are my favorite place to by meats here in the US. I can buy Delmonico steaks for under $7 US/pound (little under 500 grams) and the chuck roasts I used for the community meal were only $2.09/pound.
201
« on: January 07, 2009, 02:45:37 am »
Are there any rules, or do we just email a recipe?
I'm thinking of converting one of mine.... I can still post the conversion on my web site can't I? And pictures here? Or do I have to wait till after the competition?
202
« on: January 06, 2009, 02:36:08 pm »
Hey Karen, how about these? http://shopping.yahoo.com/p:Gourmet%20Standard%20Square%20Cake%20Pan%20-%20Stainless%20Steel:2003503576;_ylt=Aoedk5wDeYQXfAOfwapZ6SX_nbsF?clink=dmss//ctx=sc:449,c:449,mid:63,pid:2003503576,pdid:63,pos:0http://shopping.yahoo.com/p:Gourmet%20Standard%20BW40152%20Stainless%20Steel%20Bakeware:2003239460;_ylt=AitFtjdYKdY_xKgBVDUwD4z_nbsF?clink=dmss//ctx=sc:449,c:449,mid:63,pid:2003239460,pdid:63,pos:1https://www.kitchenworksinc.com/itemDetail/23388/8.5%22-X-4.5%22-STAINLESS-STEEL-BREAD-PANStainless isn't the best for baking due to the shinny sides and bottom (won't brown the same), but it's the only other alternative.
203
« on: January 06, 2009, 05:09:56 am »
 Thanks
204
« on: January 06, 2009, 01:44:35 am »
Toss up between my Magimix (Robot Coupe for you Warren) that I have had for 30 years -
Those original Robot Coupes were really great machines When my TM arrived, I packed away my Cuisinart DCLX
205
« on: January 05, 2009, 11:39:59 pm »
Hmmmm. Define appliance. If they fit the definition, I'd say my knives 
206
« on: January 05, 2009, 03:44:30 pm »
Karen, they taste very different than the normal Italian ones. And no dill; nutmeg and allspice. BTW, the original recipe used pork instead of the veal. I don't eat pork, so I made the substitution. Turned our really nice.
207
« on: January 05, 2009, 03:36:58 pm »
 Never got to the dumplings. That was my Saturday project and family called and suggested we all go out to dinner. Maybe one day this week. I did get to the Swedish Meatballs I wanted to try out. They were great. My varoma is all plastic
208
« on: January 05, 2009, 04:19:48 am »
Cooks Illustrated had a good recipe this month for Swedish Meatballs. I played around with the recipe abit, adapted it to the TM, and served it over pasta made with the TM.. You can find the recipe and more step by step pictures by Clicking Here
209
« on: January 05, 2009, 01:47:01 am »
I didn't cook yesterday, as we met some cousins for dinner over in New Jersey. I did work on a new recipe today and I hope to get the recipe down later.
I've suggested before that we start a sub-forum just for chatter... That might help.
210
« on: January 03, 2009, 01:30:19 am »
Seems like we're growing expodentially . Must be due to all the great members. Congrads.
Pages: 1 ... 12 13 [14] 15 16 ... 18
|
|
Show Posts