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Topics - curly66
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« on: May 11, 2015, 11:26:39 am »
Hi all... Been away for a while.
Probably a silly question, but do you have any control over the adverts on the right hand side of the page? I keep finding recipes I want to try but on certain pages there is the ad about the abuse of bears in the wild, with a picture, and even though I put my hand over it I find it upsetting.. Probably dumb, I'm sorry, but I can't cope with animal abuse..
Kind regards
curly
2
« on: December 18, 2012, 12:01:25 am »
Hi,
If someone could assist I'd appreciate it.
I've searched for the stock recipes but can't seem to find what I'm after.
My 2nd stock I ever made was the chicken paste and I can't find the recipe or know even where I got it from but it was lovely and I'd like to make it again AND beef stock paste.
Many thanks in advance.
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« on: December 05, 2012, 09:23:12 am »
I've been disappointed with the whipped mash as I like the consistency of 'mashed' potatoes, not whipped... I experimented a couple of times and have been really pleased, finally!!
a litre of water, filling the basket with cut spuds, as many as will fit and if overflow then adding to the varoma as well...
about 35 to 40 minutes, varoma temp, speed 3 to 4..... remove basket, empty water, place butterfly in, add spuds and a tablespoon or MORE of butter and on about speed 2 to 3, let rotate a 'few times', remove lid and push down with spatula, rotate a few more times, SLOWLY, speed 2 to 3....... I didn't want them mashed or liquidy, I wanted my beautiful spuds to mush up and that in the end is EXACTLY what I got..... very happy camper.......
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« on: November 06, 2012, 07:51:49 am »
does anyone do vegie smoothies?? a friend is looking for vegie smoothie recipes using kale and yummy greens.... I've a pretty good juicer and can do fruits but could never quite stomach the vegie juices and can't find my juicer recipe book to tell her what is in it...
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« on: November 05, 2012, 08:36:55 am »
this is dumb, I know it's dumb but I'm dyslexic mathematically, seriously!! is 2/3rds of a cup 2 x my 1/3rd cup measure?? or is it 2/3rds of my 1/3rd cup measure?
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« on: October 27, 2012, 11:17:19 pm »
I've got beer pots, finally used snail bait, bran scattered around and I'm STILL finding holes in my spinach and live snails, they've destroyed my basil and I'm at a complete loss what to do next...
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« on: October 27, 2012, 11:09:36 pm »
Hi.
Has anyone worked with pectin?
I'm going to convert a mint jelly recipe and it asked for 3 fluid ounces of liquid pectin. All I could get from the health food shop was powdered pectin and i know nothing about it!!
I'm going to google it but thought maybe the experience of the group was the best place to ask.
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« on: October 20, 2012, 10:31:17 am »
can you overcook bread??
my oven is dodgy and only a few months old, I'm awaiting a replacement however, in the interim, I'm cooking bread tonight and it's been in for 45 minutes now, not as dark a crust as I'd like and wonder if I can overcook it...
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« on: October 19, 2012, 08:54:41 am »
I have an abundance of lettuce at the moment and it is wilting wilting wilting, I don't want to pitch it, does anyone cook it or steam it?? having bbq'd chops and varoma steamed asparagus and bok choy, wondering about adding lettuce...
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« on: October 13, 2012, 10:58:09 pm »
Good Morning,
I've read all the hints for making the perfect rice, up until Quirky's fried rice I'd been dreadfully disappointed in how my rice turned out but FINALLY a perfect rice!
My question is, if I use stock instead of coconut milk and water will it make the rice gluggy and non-fluffy.
I ask because I have tried to make rice before with stock and even though it wasn't via the thermie or quirky's quantities, it wasn't nice light fluffy. Was wondering if anyone has any opinions on pure stock cook rice (it has a name but can't remember)
many thanks in advance..
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« on: October 13, 2012, 09:34:39 am »
Hi,
I read and read and READ and read and for example, JudyDawn appears to be the tuna queen, maybe someone else favours potato...... is there a way to see all JudyDawn's contributions to tuna recipes or someone else who does a lot with pasta or rice etc??
many thanks
12
« on: October 07, 2012, 10:04:56 am »
Hi all....
My name is Lynne aka curly66..... I'm 46 and live in gippsland victoria....
I wasn't lucky enough to be able to have children but I have my furry kids who mean the world to me.. a 9yr old Rottweiler and a 2 yr old King Charles Cavalier is his companion...
I've lurked, read, commented and spent HOURS on here and got more information than my little brain can take in...
Thanks to the forum I have potential disasters diverted before they arise..
Have had my thermie for quite a few months now and love love love it....
Have made today, tomato sauce with tomatoes, the replica heinz tomato sauce, mint sauce, pies with the Gourmet Beef Casserole and Quirky Jo's fried rice....
Love this forum, what a friendly, helpful place to spend my lazy/cooking sunday in... (I've been reading for HOURS)
I've just had my varoma demo last weekend and am looking forward to the purchase of my price reduced second bowl...
I'm sure it will be a godsend as when I'm in frenzy cook mode I just want to do everything at once!!
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« on: October 06, 2012, 09:47:43 pm »
Jane was a walking talking advertisement for Thermomix! It was brilliant..
She cooked with it, promoted and chatted about it in all it's glory...lol
AND had 2 bowls, lucky girl...
14
« on: October 04, 2012, 06:00:35 am »
Was wondering if anyone could tell me if you can 'slow cook' by steaming stewing beef for a couple of hours rather than using the bowl?
Want to make pot pies and want to make the pie mix first with some chunky beef but don't want it broken up and was curious as to whether slow cooking can include slow steaming as a method.. has anyone tried?
15
« on: August 13, 2012, 08:18:24 am »
I was just wondering, this looks so easy and delicious, could it be made using the whole egg rather than just the yolks and what difference would it make?? also, could any of these raw mayonnaises be made in the form of the hollandaise with a little light cooking while mixing so the egg is not raw??
Many thanks in advance for any comments..
Curly
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