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Messages - Cuilidh
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7606
« on: January 12, 2011, 07:58:26 pm »
Thanks, for those measurements and the tip on when to add the oil (knowing me, I would have added it during the initial mixing time!). I'll give it a try with my next batch of butter.
7607
« on: January 12, 2011, 05:18:06 am »
I am sure I have seen the answer to this query somewhere recently, but cannot find it now. If you want to add some oil to the butter, what quantity or ratio of oil to cream do you use? If it makes any difference to the answer, I would be using grapeseed oil.
7608
« on: January 12, 2011, 03:04:23 am »
Great decision, Sharon, and welcome to the forum. Now that you have decided to buy a TMX you have taken a good first step in keeping in touch with this forum, it will give you so many ideas you will become very impatient whilst you wait until you can get your own machine and start cooking and experimenting.
7609
« on: January 11, 2011, 01:27:05 am »
Hi Linney - I know exactly how you feel - you are going to have a fantastic time with your TMX. Welcome to the forum and enjoy your cooking and eating.
7610
« on: January 10, 2011, 10:17:35 pm »
Hi Sue - red lentils don't need to be pre-soaked before use (which is why they are so useful to have around), but it's a good idea to give them a good rinse under running water first to get rid of accumulated dust and grime, etc.
7611
« on: January 10, 2011, 02:47:42 am »
I have a Smeg, which is quite good, but I feel that I have never quite conquered the "bells and whistles" - probably my fault more than the oven's. I also use an older Chef which is terrible - it has a huge variation in temperature on each shelf, even though it is fan assisted; I have to drop the cooking temperature by about 20 degrees and I also have to turn things around about every 5 - 10 minutes and even then I usually end up with burnt edges on my baking!
From the sounds of it, Mielle seems to be a pretty good option. If you can, pop down to your local library and read up on the Choice magazine articles - there is bound to be something fairly recent that you can refer to.
7612
« on: January 09, 2011, 03:56:24 am »
I've put Dill in for the first time this year - I've never really used it much before but it has such a lovely fragrance and I've started experimenting a bit with it - so far I've put (small amounts) of it on just about everything! I've got oregano growing all over the place as well; once again, it's one I love crushing and smelling and use heaps in cooking. My bay tree is about 3 metres tall and I think I have driven everyone I know mad - literally giving away branches at a time!! All the usual suspects are there as well - thyme, rosemary, chives, garlic ... the earwigs have done serious damage to my parsley but I think it will win the battle as there a few plants that look as though they are fighting off the earwig invasion. I lost my mint in the winter, but one of my neighbours keeps me supplied and I'll plant up more next spring.
7613
« on: January 08, 2011, 08:55:49 pm »
I've done much the same as you, Meganjane, but as a small business owner I decided to go a little further - not only did I do a list of all these details for myself, but I created one for our business as well and enlarged it to include customer numbers, contact phone / email / web addresses, account numbers, card numbers (for Visa, Mastercard, etc), I also included drivers licenses, passports, Medicare card details ... anything and everything I could think of and I ended up with 5 A4 pages of contact details. It can be a bit tedious keeping it up to date, but I have found it invaluable.
Come to think of it, there is probably a program somewhere 'out there' that you can utilise for this, I hadn't thought of that before now - the usual problem is that if your computer is down and your computer details are on it you are in deep trouble!! I am very much a hard copy person so anything would have to be printed off.
7614
« on: January 08, 2011, 08:19:09 pm »
Hi Thermocurious and welcome. Whereabouts in Victoria are you? There may be other TMX owners nearby that you can make contact with and chat to whilst you are waiting for your machine.
7615
« on: December 21, 2010, 07:32:39 pm »
I also made this at the weekend as gifts - quite simply, this is gorgeous, definitely one for the chocoholics on the forum.
7616
« on: December 21, 2010, 04:02:46 am »
Miranda, do you mean the rectangular white cleaners, sort of like a friable but fairly dense sponge? If so I have read terrible stories of them - apparently they are very alkaline and can cause painful skin reactions so please take care if you are using them.
7617
« on: December 20, 2010, 10:10:58 pm »
Thanks to both of you for your responses. I use ascorbic acid in my bread anyway so perhaps I am doing the same thing without knowing it - I'll look into the Simply No Knead product as well. It certainly puts my mind to rest on this subject and I feel more relaxed about using bread improver now. Your support is greatly appreciated,
7618
« on: December 20, 2010, 08:14:05 pm »
I don't know much about bread improver or what is in it and so have never been happy to use it. I have a niggling memory that it is full of artificial chemicals, etc. Can anyone tell me about what it comprises?
7619
« on: December 20, 2010, 07:59:59 pm »
I made these at the weekend and they were devoured as soon as they were cool enough not to burn everyone's tongues.. I haven't heard of scamorza cheese so used a tasty cheddar on the off-chance that that was a similar cheese. Will try to track scarmorza cheese down when at the market next, but it was really delicious with the cheddar. Thanks for the recipe.
7620
« on: December 15, 2010, 08:11:42 pm »
Oh Coxy, you've done it now, mentioning such a delicious sounding treat but not giving us any details ... better get that recipe onto the forum pronto before we all nag you to death!
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