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Messages - consumerate

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Chit Chat / Re: What's for Dinner Tonight?
« on: September 25, 2014, 12:03:13 am »
We are in merimbula so will be eating out, probably at the RSL

If you're looking for dinner on another night and seafood is your thing consider trying Wheelers.  It's been a few years since I have been there but the food we had was excellent.

I made these today as 24 slider buns - approx 45 grams each and baked at 200c for 20 minutes because they were all squashed together.

I did put an egg in the dough which i think made the buns a little bit scone like. I won't bother putting it in next time.

Rather than flouring hands/board I used oil in the bowl I rested the dough in and on my hands for shaping.  It was really nice and easy to work with that way.

I also let the dough rest in a bowl for about 40 minutes, then shaped, then let the buns rest for about another 20 minutes before egg washing and putting them in the oven.

I made them to have with pulled pork, bbq sauce and coleslaw and they worked quite well like that.

Chit Chat / Re: Gluten free brands
« on: August 15, 2014, 10:53:51 am »
Casalare gluten free and wheat free macaroni twists. I got the box from IGA.
I cooked it for someone who doesn't eat gluten and she declared it the best gluten-free pasta she had ever had. It tasted ok to me and it didn't stick together.

Good luck with your search.

Chit Chat / Re: What are you cooking today?
« on: July 31, 2014, 01:37:42 pm »
Is it easy and fast making pasta with the KitchenAid attachment? I've never made pasta before and I'd like to try. But the cost of the attachment is stopping me. If it takes too long it would turn into a white elephant.

I find it easy and fast but still end up with flour from one end of the kitchen to the other.  If you do get one make sure you also get a drying rack if you don't already have one.

Chit Chat / Re: What have you been doing today?
« on: July 15, 2014, 12:35:32 pm »
Thanks Gert.
Sounds frustrating.

Chit Chat / Re: What have you been doing today?
« on: July 15, 2014, 11:40:05 am »
Bad news is that we have 44 down lights ,  we would like to replace the globes with energy saving ones.  They don't make suitable ones. 

I know all about the light situation . Bloody hopeless but you will be better off NOT changing them believe me. 

Hi Gert, can you elaborate on reasons not to change?  We are thinking of replacing halogen down lights with LED ones but it is a significant initial cost.

Chit Chat / Re: Anything goes for Uni
« on: July 13, 2014, 03:15:56 pm »
Lovely sunshine in Perth today ☀️🌻

It was stunning. Perfect Perth winter weather. I hope it persists for a week!

Main Dishes / Re: Soft polenta - adapted from Maggie's Kitchen
« on: July 09, 2014, 01:57:11 pm »
Thanks Judy. I kept trying to do that but the modify screen only showed the default code rather than the text of my post. Perhaps because I am using safari on the iPad?

Anyway, made this again tonight. Forgot to set a temperature when I set the thermomix on with the polenta for 25 minutes. So the polenta mix swirled for 25 minutes not cooking. I then just set the temperature and cooked it for 25 minutes and it was, fortunately, fine.

Ate it with veal shin ragu which was an excellent pairing.

Main Dishes / Re: Soft polenta - adapted from Maggie's Kitchen
« on: July 09, 2014, 10:07:32 am »
I left the salt out of the preparation. That should go in the thermomix at the same time as the polenta.

Non Thermomix Recipes / Re: Warm beetroot salad
« on: July 06, 2014, 01:36:34 pm »
Thanks moderators for splitting this from the challenge thread :)

Non Thermomix Recipes / Warm beetroot salad
« on: July 06, 2014, 01:00:49 pm »
This thread made me want beetroot!

So, not thermomix but I made a warm salad of roasted red onion, butternut pumpkin and beetroot topped with marinated goat cheese and vino cotto. Had alongside barbecued scotch fillet steaks.

I pre-roasted smallish beetroot wrapped in foil with a little bit of oil, salt and pepper for about 1.5 hours at 160c then cooled it, took the skin off and quartered each one.
The butternut pumpkin and red onion were roasted together at about 180c. Beetroot then thrown in to warm up.  Once the beetroot was warm I tumbled everything into a bowl and crumbled over the goat cheese then drizzled with vino cotto.

Was a nice wintery side dish for the steak. I've got leftover roasted veg (untouched by the cheese and dressing) in the fridge ready to repeat later in the week.

Main Dishes / Soft polenta - adapted from Maggie's Kitchen
« on: July 06, 2014, 05:53:29 am »
Name of Recipe: Soft polenta
Number of People: 3-4 as a side
1.5 cups milk (whatever milk you usually use)
1 cup water
1 small fresh bay leaf
1/2 cup fine polenta
1/2 teaspoon sea salt
100g mascarpone
50g grated parmigiano reggiano

Put the butterfly in the thermomix.  Whole recipe is cooked with the measuring cup off.

Put the milk, water and bay leaf in the thermomix and set to reverse speed 1 at 100c for 8 minutes.  Keep an eye on it, you want to stop it when the temperature reaches 100c, this took about 8 minutes for me.  Cook for longer if you need to.

Let the milk/water/bay leaf mixture steep for 20 minutes.  When the 20 minutes is up take out the bay leaf.  I did this by straining the liquid through a sieve into a bowl.  Because you are cooking on reverse the bay leaf should stay whole.

Bring the milk and water back to 100c.  This took about 3 minutes for me at 100c reverse speed 1.  However, set the timer to 5 minutes so that you have time to pour in the polenta during this step.  Once the milk is at 100c slowly pour in the polenta and avoid hitting the top of the butterfly if you can. Add the salt as well.

Once all the polenta is in the thermomix cook for 25 minutes, reverse speed 1 at 90c.  Check it after 20 minutes to see if it is cooked to your liking. 

While the polenta is cooking put the mascarpone and grated parmigiano reggiano in a large bowl.

Once the polenta is cooked immediately tip it into the bowl with the mascarpone and cheese, mix together well and then serve.   

Service with:
I had this alongside pot-roasted rabbit with mustard and prunes.  It would be great with osso bucco or anything you might usually serve with pasta or mashed potatoes.

The original recipe has it with pan fried mushrooms.

Recipe Book Recipe Reviews / Re: Review - EDC Rock Cakes
« on: July 02, 2014, 03:48:35 am »
I made these again yesterday. After finishing the kneading I realised I had used plain flour rather than self raising. I added 1 teaspoon of baking powder and half a teaspoon of bi carb then kneaded for another 25 seconds. They still came out perfectly. I recommend adding a sprinkle of raw sugar before baking for a crunchy coating, rather than icing sugar at the end of cooking.  They are very light and quick to prepare and cook.

A shame this recipe isn't in the new EDC.  I think it is brilliant.

« on: June 26, 2014, 04:25:53 pm »
My experience with washer dryer combo is that the washer is fine but the drier fairly useless because it is so slow and usually takes less weight than the washer.  They also aren't very efficient.

If drier is a feature you really need I highly recommend getting a condenser heat pump drier. They put out no condensation and are very energy efficient. Big upfront cost though.

Chit Chat / Re: Friends, Romans and Countryman. Also forum members
« on: June 26, 2014, 04:19:21 pm »
This forum is an amazing resource and I relied very heavily on it when I first got my thermomix.  I still always refer to the advice here when making something new or wanting to improve on something. It's also very well managed and one of the only forums that isn't afflicted by trolls.

There has been a bit of it lately, but perhaps it might help to feature some of the great recipes in the forum and sharing ideas of how they can be modified.

Navigation is definitely a challenge and I agree with all the comments here about the search facility.

The recipe book reviews are excellent but the section of the forum they are all in is not very user friendly. If each book was a child board and then each recipe was a thread that would probably make it easier to use and might encourage more input.

Maybe encourage users to post about how they use their thermomix. That could make it feel more accessible. There are all ranges of people that use thermomixers in different ways but it sometimes might come across that this forum is only for those who use it everyday for every meal which is certainly not the case.  Also, encourage everyone to add more value to their posts. For example, in the what are you cooking today thread, just saying "cakes and biscuits" doesn't mean much.  Linking to a recipe or describing more about what you are doing adds much more richness to the forum. Same for recipe feedback. If it's a great recipe, talk about what you think is great about it.

Also, I think there are too many sticky threads in chit chat that don't need to be there.  If more current threads appeared on the front page then you might find there are more comments. My recommendation would be to trim it back to two or three stickies or see if the first page can be expanded to show another 10 or so threads.

When I bought my thermomix and mentioned this forum I had a very cold reaction from the consultant (I didn't know of any controversy at that point). That might also be part of the problem, new users are put off early. Also, I had tried signing up three or four times over several months before I had success. So, maybe we are missing out on new members because of the difficult sign up process.

I think it's a sign of how great the forum is that the moderators are asking how to improve it and liven it up. All three moderators do an exceptional job at looking after this great online community.

Another thought: what about a separate area for other appliances? The forum is also a great resource for them and it might be useful to have the pie make, pizza maker, air fryer, dehydrator etc etc stuff all together.

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