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Messages - Dean
1
« on: June 15, 2010, 02:40:18 am »
I've developed a locale file for Gourmet especially for Australian Thermomix users. It has conversions from UK and US weights and measures to Australian weights and measures. It also has weight information for a number of common ingredients to allow volume measures to be converted to weight for use with the Thermomix.
The file is attached. Just copy it into your gourmet/defaults directory and restart Gourmet. If your computer has the correct locale for Australia, it should pick up the new values automatically.
Note: This will default Gourmet to use Australian measurements ie. cup = 250ml, tbsp = 20ml. US/UK measurements are entered as 'UK cup', 'US cup' etc. You may need to adjust the units used in your existing recipes.
UPDATE: An earlier version of the file had an incorrect conversion for white sugar. The corrected version has been attached
2
« on: March 06, 2010, 12:58:03 am »
One of the biggest difficulties in converting recipes for the Thermomix is converting volume measures of ingredients to weight measures. This website ( http://www.traditionaloven.com/conversions_of_measures/butter_converter.html) has calculators for converting quantities of butter, sugar, flour, oats, honey and rice from pretty much any measure into weight.
3
« on: February 18, 2010, 01:32:23 am »
Does it matter if the buttermilk is cultured (store bought) or homemade? 
I'm not sure. I've only ever made it with cultured buttermilk left over from making buttermilk & oatmeal pancakes. Cultured buttermilk is much thicker than homemade (traditional) buttermilk so that may make a difference. I found this interesting article about the difference between traditional and cultured buttermilk In "olden times," farm families would let freshly milked milk sit for half a day and skim off the cream which had risen. This cream would be set aside in a cool place, around 50-60 F. Each milking's cream would be added until several gallons had accumulated. In the meantime, naturally occurring bacteria in the cream would cause it to slightly sour. This souring increases the efficiency of churning. The accumulated, slightly sour, cream would be churned at the optimum temperature (approximately 58 F) such that the butter was firm enough to separate out, but soft enough to stick together into a mass. The butter was removed, washed in very cold water to remove the remaining milk, and salt worked in to preserve it. The remaining liquid after the butter was removed was called buttermilk. I call it "old fashion buttermilk," which is slightly sour, has the consistency of milk, but is slightly paler. It has flakes of butter floating in it. Commercial manufacturers sometimes add colored "butter flakes" to imitate the old fashioned buttermilk. However, the two products are very different, cultured buttermilk being thick and tart, old fashioned being thin, and slightly acid, depending on how sour the cream got before it was churned. The article also explains how to make your own cultured buttermilk.
4
« on: February 14, 2010, 01:25:01 pm »
Name of Recipe: Buttermilk Syrup Number of People: Enough for 8 servings of pancakes Ingredients:- 320g sugar
- 190g (3/4 cup) buttermilk
- 80g butter
- 1 tsp bicard soda
- 2 tsp vanilla extract
Preparation:1. Place sugar, buttermilk, butter and bicarb into Thermomix 2. Cook for 7mins at 100C on speed 4 3. Add vanilla extract Photos:Tips/Hints:Perfect for pancakes, waffles or french toast. Buttermilk syrup has a mild butterscotch flavour and isn't as sweet as maple syrup (much cheaper than maple syrup as well). Store the leftover syrup in the fridge for up to a few days. One batch is more than enough to two breakfasts at our four person household. I usually sterilise a bottle whilst making the syrup and bottle half of the batch for later use. In the sterilised bottle it should keep for quite a while but once opened I would recommend using it within a couple of days.
5
« on: October 27, 2009, 12:29:34 am »
Probably had about 250 genuinely interested people. A few people even came to the show just to see the Thermomix after reading the article in the Canberra Times. This is what the stand looked like:  Here is Tenina giving the cooking demonstration: 
6
« on: October 19, 2009, 03:45:59 pm »
If you're interested in the cooking class, please sign up. Interest to date has been underwhelming.
Karen3 and I (plus other consultants) will be manning the Thermomix booth at the Home Show. We're in stand B63 in the Budawang Pavilion adjacent to the cooking stage. Tenina is coming across from Perth to put on a daily cooking demonstration on the main cooking stage.
Drop by an say hello!
Dean
7
« on: June 11, 2009, 11:33:29 am »
Ours is the Food Robot. The 5 year old named it. I was watching the next series of "The Great British Menu" and the 5yo walked in and said "Hey, they've got a food robot too!" I was so proud of him. Was there any truth to the rumour that a TM31 was on Masterchef last week? I stopped watching when the person that I knew on the show left.
Happy Cooking!
K3
8
« on: June 07, 2009, 10:11:36 am »
Hi Marmee,
The GF bread is dairy free but contains eggs.
Mandarin sorbet recipe:
80gm sugar (mill until fine about 10 secs?)
200gm mandarin skinned and seeds removed
500gm ice cubes
Add mandarin and half the ice to the bowl and process for 20 secs.
Add rest of ice and process for 1 min 30 secs.
Enjoy!
K3
9
« on: June 05, 2009, 11:05:12 am »
Hi Y'all,
1. Butter chicken
2. Pumpkin soup
3. Frozen custard ice cream (like Goodberry's)
4. Mushroom risotto with porcini
5. Mandarin sorbet
6. Cyndi's gluten free bread (it's amazing & in the GF cookbook)
7. Not having to chop up onions anymore!!!!
8. Milling rice and spices (saves truckloads of money)
9. DH will cook because it is so easy using the TM31 (I came home the other day and he'd made meat pies from scratch for lunch)
10. Home made dim sims!
What's not to love?
K3
10
« on: June 05, 2009, 10:55:28 am »
Hi Everyone,
When Cyndi O'Meara said that you could make vegetable stock paste without any effort, I fell in love immediately! It used to take me hours to make stock and now I can make it in 20 minutes so easily.
I use the stock paste instead of the yucky shop bought stuff in just about every meal now.
Cheers,
K3
11
« on: June 02, 2009, 11:40:08 am »
Hi Everyone, I use kombu to make up my iodised salt. The kombu is like leather and takes a long time to mill. I'll try the seaweed flakes mentioned earlier next time Kombu is naturally high in iodine and apparently it is easier for our bodies utilise iodine from plant sources. I don't know where the other iodine found in iodised salt comes from. As for sea salt vs. normal salt - I have no idea. As far as I'm aware, all inland salt was deposited when the continent was underwater. Useless trivia - Himalayan salt is pink due to the trace elements it contains. It doesn't contain iodine though.  Karen3
12
« on: June 01, 2009, 11:29:10 am »
Hi Everyone,
Karen - the ACT libraries have the Fed Up series of books. I borrowed them first and then bought the cookbook. I still borrow the books from time to time. I can breath easier since avoiding certain preservatives.
Cheers,
Karen3
13
« on: May 30, 2009, 11:31:39 am »
Hi Everyone, So what is the FAILSAFE diet? FAILSAFE is an anagram (well sort of) of a diet free of additives, low in salicylates, amines and flavour enhancers (FAILSAFE) for health, behaviour and learning problems. We've been additive free in our household for about a year but decided to do the FAILSAFE elimination diet about a month ago. It has certainly been very challenging, but having a TM31 made life a lot easier. We've had mixed success so far, but I've been pleasantly surprised by how much calmer I have been. Now I just need to find the food triggers.... For more information please go to http://www.fedupwithfoodadditives.info/Best wishes, Karen3
14
« on: May 29, 2009, 05:21:22 am »
Hi Brazen,
All is well. We're now up to doing some challenges on the diet. It hasn't been the miracle cure for some of the challenging behaviours that I was hoping for, however, it has helped me! I'm feeling a lot more calmer. A failsafe thread would be great. I could let the other failsafers know about it too. I'm a techno gumby and have no idea how to start these things.
Thanks,
Karen
15
« on: May 21, 2009, 11:02:01 am »
Hi Everyone,
Great photo! It must be time I made another batch of playdough. Hope everyone is well, we haven't dropped off the planet, just been busy. We've also been FAILSAFE for 3 weeks so haven't been doing anything adventurous. Thank goodness for the TM31 or I would have gone balmy with all the extra cooking. I'm off to check out Ralo's blog.
Karen3
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