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Messages - UnConundrum
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121
« on: January 29, 2009, 12:42:23 am »
122
« on: January 28, 2009, 03:09:28 pm »
Not sure what "pot" noodles are, but I've made noodles already in the TM... I usually do about half all purpose flour and half semolina (can do all all purpose), and add a large egg for every 100 gm of flour. Add some salt and EVOO. 2 minutes on interval speed...
123
« on: January 28, 2009, 01:51:47 am »
Hi Valerie. Nice to meet you. It's great to finally have someone else from North America here  These Aussies get out of hand now and then
124
« on: January 27, 2009, 02:30:31 am »
What is UHT milk ?
125
« on: January 27, 2009, 02:26:39 am »
I'd love to give them a whirl.... still dealing with the intervention 
126
« on: January 27, 2009, 12:59:44 am »
I can't even imagine 41. YUK!
127
« on: January 27, 2009, 12:57:27 am »
But perfect for us Expecting 6 inches (15 cm) of snow tomorrow.
128
« on: January 26, 2009, 01:07:59 am »
Sure does.... Is that pretty much a standard? When the recipe calls for add water and cook at varoma temp for x minutes, they're assuming the water is preheated?
129
« on: January 25, 2009, 04:17:01 pm »
I have a varoma question. When you say "Place 500ml of water into TM bowl and beans into Varoma dish. Steam on Varoma temp, speed 1 for 10 min." do you preheat the water first? Seems like it takes a bit to bring the water to a boil, not leaving much time to steam the beans..... (sorry, no one to give me a demo)
130
« on: January 25, 2009, 04:06:04 pm »
Of course, it helps to learn how to sharpen them too.... I happen to be lucky enough to live near a fellow who sharpens high end knives for a living. Great guy who took the time to show me how
131
« on: January 25, 2009, 12:42:57 am »
Hey guys, can you make a good thick Greek style yoghurt in the TM? How?
132
« on: January 24, 2009, 02:42:46 pm »
One of our favorites is this recipe for Irish Soda Bread . The recipe calls for a pound of water and some buttermilk powder. Just substitute a pound of buttermilk. That's what was in the original recipe 
133
« on: January 24, 2009, 03:37:58 am »
134
« on: January 24, 2009, 01:31:44 am »
Hi Patzee, Nice to meet you Sorry that I'm not good at giving you the advice you're looking for. I bought mine for it's usefulness in the kitchen, and doing some things that are either time consuming or difficult without it, such as a Bearnaise Sauce or risotto. I've really been amazed at what it can do with sauces, making them almost foolproof So... I guess you could say less flubs and thus food savings 
135
« on: January 22, 2009, 02:03:43 pm »
Well, I found this link, but unfortunately the link to a picture doesn't work anymore. Consensus seems to indicate that it's what we call the "eye" of the round. That cut is somewhat consistent with your descriptions. We usually use the brisket for a corned beef. It has some fat that keeps the meat moist.
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