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Messages - achookwoman
Pages: 1 ... 1390 1391 [1392] 1393 1394 ... 1505
20866
« on: October 28, 2010, 09:40:18 am »
20867
« on: October 27, 2010, 10:48:23 pm »
Thanks for this advice,JulieO. Will try it next time.
20868
« on: October 24, 2010, 12:54:49 am »
Welcome to the Forum JFLim, Hope you can share some nice Asian dishes with us.
20869
« on: October 24, 2010, 12:51:05 am »
Hestonfan, these are nice cold, especially filled with something like CP63 suggests. Ideal for school lunches. This rwcipe is based on CP63's recipe for Choux pastry It is a beauty.
20870
« on: October 23, 2010, 12:44:13 pm »
CP, glad you liked them. I gave some to a friend who served them to dinner guests with similar reaction. Handy little fellows. 
20871
« on: October 22, 2010, 12:34:28 pm »
Welcome to the Forum. The TMX is going to be a great help.
20872
« on: October 22, 2010, 10:46:34 am »
Farfallina, I use rolled oats, organic , when I can get them.
20873
« on: October 22, 2010, 02:17:02 am »
Farfallina, thanks for posting this as Oatmeal bread has a very nice texture and flavor. I make a sour dough one and it is one of our favorites.
20874
« on: October 22, 2010, 02:11:39 am »
You MUST have a demo of some sort. Welcome to the Forum.
20875
« on: October 21, 2010, 12:24:56 pm »
Welcome to the Forum Jodi. Sounds like you are having a great time cooking up a storm. GO FOR IT.
20876
« on: October 21, 2010, 06:51:12 am »
I have a 'Harvest Maid" dehydrator. It is good, and I don't think they are very expensive. I have had mine for about 15 years without any probs. You can buy extra trays. If I have a big run of something, say Apricots, I leave it run all night. When making jellies, the residue can be spread over plastic sheets, that come with the machine, and dried as sheets of fruit . I used to make a dried vegie mix for soups, but now with the TMX, I don't bother. They supply a powder from which you make a solution to dip the fruit in to prevent it going brown. I don't use this but use lemon juice in water that does the same. I dry fruit and then Vacuum seal it in small bags. Hope this helps.
20877
« on: October 20, 2010, 11:51:52 am »
KJH, Meyer Lemons are a mix of orange and lemon. In our cold climate this is the only lemon we can grow, and then against a stone wall. They have a mild lemon flavor . The lemons that you buy from the supermarket and fruit shops are not Meyer lemons and have a more lemon flavor. The texture of this is so silky I will be buying lemons to make this next time. It is also SO suited to the TMX. This recipe makes 2 large jars. DH loved it but not enough "bite" for me made with Meyer lemons. I will turn this into icecream.
20878
« on: October 20, 2010, 11:32:06 am »
Chelsea, thanks for this ,I will certainly have a go.
20879
« on: October 20, 2010, 10:52:16 am »
Welcome to the Forum Meegles. Experience has taught me to look at the Forum before I make any dish. There are a lot of excellent cooks here who can help. That said.... go for it.
20880
« on: October 20, 2010, 10:48:06 am »
Welcome to the Forum samcooks, hope you have as much fun as we all do.
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