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Messages - MEP
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46
« on: June 24, 2016, 10:55:45 am »
OMG CC. We have been watching the news and wondered what the result would be. As of last night, it was too close to call but some commentators thought the remain camp might just edge over because one exit poll was showing 52/48 for remain versus Brexit.
Very uncertain times ahead. Wonder what that will mean for the US presidential election later this year.
47
« on: June 24, 2016, 10:42:39 am »
Thanks CC and Cookie.
I'm not sure why but the KitchenAid cooking appliance is not available in the US.
48
« on: June 23, 2016, 02:33:56 pm »
I do not wish/choose to live without a TMX or equivalent anymore.
However, I'm reading some very scary and off-putting problems about the TM5 on Facebook. Has anyone here on the forum experienced operating problems that you've had to send your machine away for servicing? I never once had any probs with TM31 in the three years I owned it. Maybe Vorwerk are rushing the build of the TM5 and that's the reason for the problems?
Whilst I would love a TM5, I'm very reluctant to go ahead because of what I'm reading and the fact it will be a mail order purchase (too few consultants in the US and probably won't be any in my area for years to come) so I have to teach myself (no dramas) but also have to organize for servicing if needed by myself, plus pay for shipping which could easily be hundreds of dollars both ways.
Does anyone have any experience or know of others happy or not with the Tefal cooking companion?
49
« on: June 12, 2016, 11:56:24 pm »
I'm not on here much these days either but also remember Amy fondly and still cook some of her recipes. I often think of her and wondered how/what she's doing. Glad to hear she's doing well. Thanks DD for letting us know.
50
« on: May 22, 2016, 01:05:42 pm »
Thanks Cookie and Wonder. I'll stick with working directly on the countertop I think.
51
« on: May 20, 2016, 09:15:03 pm »
I read a post recently where someone suggested a poster check YouTube on how to use a TM5 in the absence of a consultant showing them how. Then I thought, where would we be without YouTube? I largely made this diamond tufted ottoman by watching YouTube. DH and I have added toner ink ($3) to a printer cartridge instead of replacing entire cartridge ($65) and completed myriad other jobs around the house. Whenever we need to learn how to do something, YouTube is our first port of call!
Why do my pics alway display upside down?
52
« on: May 20, 2016, 08:59:41 pm »
I have been trying to improve my pastry/dough skills and have made several Danish and puff pastry doughs of late.
Just wondering if it's better to work directly on the granite countertops (as I have been doing) or I should use a Silpat? Does anyone have a view?
53
« on: May 20, 2016, 08:52:16 pm »
Wow, these sounds delicious. Wish I had seen this recipe earlier as we had pan fried Salmon on Wednesday night. DH came home from cub scouts (excursion to supermarket) with $60 worth of salmon and steaks.
54
« on: May 20, 2016, 08:45:49 pm »
Thanks Judy. Probus sounds wonderful. I should look into it or my Mum. She's in Brisbane and has been on her own since my Dad passed away two years ago.
We live in a very nice community here in the US. We went to check out the "active adults/retirees" community recently and my DS6 wanted to move in. They were having a residents BBQ and he asked if he could join in the fun!
55
« on: May 20, 2016, 09:07:21 am »
That's an amazing spread Judy. You must be very pleased with the result. What is Probus? Is it like the Rotary and Lions clubs?
56
« on: May 17, 2016, 12:07:49 pm »
Oh I would have really loved these classes, alas, US is a little far to travel. But then I could visit my sister and her family in Adelaide. I have been trying to improve my puff/Danish pastry skills.
57
« on: May 04, 2016, 02:45:45 am »
Yes Cookie, the butter was incorporated into the dough in one big flat slab - 2/3 the size of the dough. I also refrigerated the dough wrapped in plastic for an hour between each roll and fold. I think maybe I rolled the dough out too thin and didn't use enough flour on the countertop so it stuck.
58
« on: May 03, 2016, 09:55:18 pm »
I tried making Danish pastries today. This was my second attempt. Still not completely happy with the results so if anyone has any tips/advice on working with this type of dough (laminating the butter between the dough and then rolling and folding) I would be eternally grateful. My dough kept 'breaking' so the butter would ooze out.
59
« on: May 03, 2016, 09:49:42 pm »
Thanks for clarifying CC.😊
60
« on: May 03, 2016, 12:36:34 pm »
Is this a series of five different books or were these the different chapters for the same book? I'm confused.
Thanks
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