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Messages - goldfish
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5761
« on: December 17, 2011, 12:44:00 am »
Just wanted to thank Catherine for the barf recipe . . this is exactly what I was looking for for my two mixed terriers (mixed with what we're not sure! but they're just gorgeous!) Both have skin problems so this is perfect- simply couldn't afford to keep them on the commercial patties - thank you!  They also have the occasional meaty bone and some dry dog biscuits for teeth etc.
5763
« on: December 15, 2011, 07:59:51 am »
"Methinks thou hast almost LOST thy "newbie" status!!!! " is what I meant, Tam! have fun!
5764
« on: December 15, 2011, 07:19:49 am »
WOW!!  No grass under YOUR feet, Tam!! Who needed the demonstrator??!!  What a whirlwind effort!! But a bit surprised he/she didn't even make the veg stock with you. Methinks thou hast almost thy "newbie" status!!!! 
5765
« on: December 15, 2011, 03:45:07 am »
Have just ordered this book directly from True Mix in Malaysia. The current price (as of December, 2011) of the Malaysian Cookbook is RM85 (approx AU$27) and the air parcel postage to Australia is RM37.50. (approx AU$11.90) Either email them at enquiry@truemix-malaysia.com or phone them on 603 - 78049326 They recommend credit card payment as the easiest way and that the delivery address be emailed to avoid any errors.
(sorry! put this on another thread already . . but the info might be helpful here)
5766
« on: December 15, 2011, 01:07:46 am »
Have just ordered this book directly from True Mix in Malaysia. The current price (as of December, 2011) of the Malaysian Cookbook is RM85 (approx AU$27) and the air parcel postage to Australia is RM37.50. (approx AU$11.90) Either email them at enquiry@truemix-malaysia.com or phone them on 603 - 78049326 They recommend credit card payment as the easiest way and that the delivery address be emailed to avoid any errors.
Thanks Meagan. Looks really great -appreciate your trouble in listing the contents.
5767
« on: December 12, 2011, 07:45:18 pm »
Hi . . I had this job a couple of months ago and tried all sorts of options including the slicing attachment on the Kitchen Aid (which does NOT do a good job with onions!). . . the only one that really worked was a Borner (Boerner?) V slicer (- made in Germany - so must be good!!! ) - it was fast and no tears. Double bagged the sliced onions in those big zip bags but STILL left overpowering smell in the fridge. I did 7-8 Kgs. and did it the night before. Once you get into the swing of it it goes really quickly and the slices are nice, thin and even - and cooked up really well. Maybe try to store in a well iced Esky to save your fridge. Your BBQ may have come and gone by now, but if you're still looking for a solution I'd strongly recommend this. Good luck!
5768
« on: December 07, 2011, 07:25:48 am »
Wow! Am I glad I read this! I've been really anti anything made in China for a while thanks to their seemingly total lack of any quality control whatsoever! (Have you ever seen the forum on Amazon regarding items made in China?? - just incredible) Not only shoddy workmanship but that business about the polluted milk products is just criminal. Ironically enough, when I found surfaces flaking from kitchen items, etc. I headed for German made via the internet because all I could find was more of the same cheap *&%^$ in all our shops here in Sydney. And that was all before I'd even heard of the TMX - which now has pride of place in both my daughter's kitchen and in mine! Thanks so much for the info on those products - particularly the Castello . . . . . will add my written protest and will also steer well clear of these products! So sad we can't even seem to be able to trust our own government!! 
5769
« on: November 28, 2011, 07:34:24 pm »
One more suggestion is to replace the ginger root with crystallised ginger and then perhaps you wouldn't have to increase the sugar.
5770
« on: November 28, 2011, 05:46:46 am »
5771
« on: November 27, 2011, 07:32:00 pm »
Hi rjsj I ran this by some friends of mine who've been making jams, relishes, pickles, etc, etc. for years. Their only suggestion was to maybe try removing or omitting the zest from up to half the limes and increasing the sugar to around 100 gms. I'm certainly no expert and can't offer any opinion of my own . . but I'd certainly be interested in hearing the result if you try this. Lime and chilli is a combination to die for in my books!!! Good luck! and welcome to this amazing forum - the advice, information and support from the people on here is just incredible!!!
5773
« on: November 05, 2011, 12:56:13 am »
Came across a packet of sea salt, lime and chilli flakes recently - just love it, although a little more chilli would be good! Used this as the salt ingredient - wow! So lovely when that occasional chilli hit comes through - not intensely hot, just a warm glow - and it's a bit of surprise if you don't know it's been added during the making . . . Will look for other herb/spice mixtures to try . . .
5774
« on: October 29, 2011, 08:21:44 am »
Hi Cookie1 - Finally got to try out your suggestion about the vanilla icecream! It works a treat! Just a few spoons of the cranberry stuff into a bowl of icecream - needs to be stirred in well though or otherwise you end up with those tarty bits attacking your tongue. Actually, it's becoming quite addictive! So thanks a million!! - it would have been such a shame to have to toss it out.
5775
« on: October 24, 2011, 12:10:16 pm »
Hi Chelsea - thanks - I figured I'd have to add heaps of some kind of sweetener - the word "tart" doesn't even come close!! It really ties your tonsils in knots!!! The recipe itself is great - providing you use the right kind of fruit - we like mango and replacing the eggwhite with coconut cream
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