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Messages - MacGuffin
46
« on: August 26, 2010, 06:58:50 am »
Aha! Thank you! (And please call me Karen.)
47
« on: August 26, 2010, 05:01:54 am »
Could I ask what EVO is? Here in the States, it's high-end grain-free pet food which I'm guessing is not what's needed here. 
48
« on: August 24, 2010, 08:59:12 pm »
Oh, you should! The weather here is giving indication of cooler days to come and this is starting to sound like it would hit the spot.
49
« on: August 22, 2010, 06:57:35 pm »
That's WONDERFUL! I'm also vegetarian (ovo-lacto, though) and hope you'll post your experiences. Life will be that much easier when I finally buy my own.
50
« on: August 21, 2010, 09:10:44 pm »
Thank you!
51
« on: August 21, 2010, 04:27:08 pm »
...or a minie ball! They shouldn't be suitable for non-edible functions!
Your source is correct and actually "knaidle" means "dumpling" in Yiddish, so it's not surprising that they're reminiscent of your grandma's dumplings. What differentiates matzoh balls is the use of matzoh rather than plain ol' flour for the base. It's a Passover dish that caught on for year-round enjoyment.
52
« on: August 21, 2010, 03:07:52 pm »
I was so excited to see him again JulieO that I was stroking him gently and talking to him [...].
LOL judydawn, I've been following this thread with interest (given that the breakdown of a very expensive appliance is pretty significant), and it's nice to know I'm not the only lunatic. I very often give my Norwalk juicer and my Vita-Mix little pats, loving wipe-downs (to the exclusion of the rest of my home, which is a mess), and verbal thanks for a job well done. They work hard for us--why shouldn't we show them our appreciation?
53
« on: August 21, 2010, 02:44:43 pm »
"Knaidlach are light, fluffy dumplings made from fine ground matzo meal. Matzo balls are somewhat heavier and they are made from medium-ground matzo meal." Well, this is a new one on me. It has always been my understanding that "matzoh balls" was English for the Yiddish "knaidlach" (the plural of "knaidle"). Regardless and FWIW, even though I don't make my own (and haven't added knaidlech to chicken soup since 1987), many, including my former mother-in-law, swear by substituting seltzer for water in their recipes (I've never known a home cook who uses only eggs) and leaving the pot covered rather than uncovered while they cook. Also (and this also no longer applies to me), "shmaltz" (rendered chicken fat) is the traditional and most delicious fat. It should be included in the recipe proper and absorbed from the soup itself while they simmer. I've never understood the appeal of extremely fluffy knaidlech; I prefer that they give the spoon a bit of resistance. You need to strike a happy medium. And I've never in my almost 56 years heard of anyone using almonds (or any other kind of nut, for that matter): matzoh meal, eggs, water, shmaltz, salt. Are you sure Mama's Jewish?  Also, they need room to move around, so a pot that has both decent depth and diameter is a must.
54
« on: August 21, 2010, 02:53:42 am »
Thank your for this post; this is useful info for when I finally buy my own Thermomix. May I ask why you preferred one over the other? BTW, I also have a Vita-Mix 5000 and I enjoyed your comparison post. When the time comes for my Thermomix purchase, my 5000 won't be going anywhere either. 
55
« on: August 13, 2010, 03:08:27 pm »
Very nice of you both. This is a very homey group!
56
« on: August 10, 2010, 04:43:46 am »
Hi, herbal! I'm glad to hear that you've become more adventurous--tweaking is good. It's rather unusual for me to follow a recipe verbatim because I immediately start thinking about what would improve it. It's a nice creative outlet.
I like to prepare my own food because it so often (but not always!) tastes better than what's served to me when eating (or taking) out. So yes, I think a Thermomix would be a good fit for me. It will have to share real estate with some of my other appliances, though. E.g., my juicer weighs well over 60 lbs!
57
« on: August 10, 2010, 12:06:33 am »
I hope no one takes offense at my putting in my 2¢ seeing as I don't have a Thermomix yet but as I'm sure some of you know, Nutella is made with cocoa rather than chocolate. There's a perception among some here in the States that cocoa is somehow chocolate's less desirable poor relation but nothing could be further than the truth because they both have their own merits. Has anyone thought of using a natural (i.e., not Dutched, which I've always thought tastes anemic) cocoa of excellent quality, or even Hershey's just to start? As chocolate cools, it hardens and that might be what's partially contributing your graininess. Processing the nuts very well on their own and then blending in the other ingredients might give you the result you want. Also, the best hazelnuts are a Piemontese variety so once you get your techniques down, you might want to give them a try (budgets permitting). This topic caught my eye because I'm planning to develop a recipe for gianduja nut milk in the near future. How can anyone resist a combination of chocolate and hazelnuts?
58
« on: August 09, 2010, 11:46:49 pm »
That's wonderful--congratulations and best of luck with it! You must be counting the minutes until it arrives!
59
« on: August 07, 2010, 04:11:23 am »
Congratulations! Please continue to post your experiences from a newbie perspective--so exciting!
60
« on: August 07, 2010, 04:08:46 am »
Thomas Keller does own Bouchon--which is a bakery--but to the best of my knowledge there's no store here in NYC. His restaurant here is Per Se and I finally gave up trying to get a reservation that jived with the schedule of the friend who'd have PAID for my meal (FWIW, the individuals taking the reservations were incredibly pleasant). Alas...  Mr. Keller uses and endorses Vita-Preps and I suspect they and his TM31s complement each other in a professional kitchen. I've had a Vita-Mix (now Vitamix) since 1988 and once I get my Thermomix, it won't be going anywhere. I love clever, well-made appliances and I enjoy putting them through their paces--gets the creative juices going!
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