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Messages - chocdoc

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Chit Chat / Re: Great Kitchenware Site
« on: April 24, 2010, 11:18:22 pm »
I too have a proper hardware store blowtorch - trigger start is a treat.  I wouldn't go back to one of those little ones for anything.  They take too long and make my hands sore holding the little button in all that time.

Chit Chat / Re: Recipe Software - what do you use?
« on: April 16, 2010, 12:54:47 pm »
Amanda, I also use a Mac and have been using A Cook's Book for years. Am quite happy with it. Like the fact that it will make shopping lists and menus for me.

I also have a mac & have been looking for software. I can't seem to find a trial version of A Cook's Book (maybe I'm just technologically challenged). Did you get a trial version or jump straight in and buy?
I'm on a Mac and for years have used Mastercook.  My latest Mac doesn't support OS9 - so I've had to switch over to MacGourmet.  So far I'm happy with it.  There are apparently ways to download certain recipes directly from the net - I'm challenged so haven't figured that one out - but with a combination of entering the ingredients manually and cutting and pasting the instructions I've been happy. 

There is a trial version of it to try.

Introduce Yourself / Re: Real Newbie from Vancouver, Canada
« on: April 06, 2010, 02:46:17 am »
Welcome from yet another Canadian. 

Bread / Re: Hot Cross Tea Bread - with photos
« on: March 30, 2010, 12:23:43 am »

I've made this twice now - it'a a definite winner!

Chit Chat / Re: Buying whole grain for bread making
« on: March 08, 2010, 08:27:10 pm »
Good to know.  Should be good for a while though.

Chit Chat / Re: Buying whole grain for bread making
« on: March 07, 2010, 02:04:58 pm »
A friend showed up yesterday from up north with a nice big bag of red fife whole wheat and some oats from the organic farm on Manitoulin Island where she lives.  Good breads in my future!

Welcome / Re: Email settings
« on: March 07, 2010, 05:10:27 am »
Can someone pretty-please tell me if mines hidden?
I have finally sorted out all the spam I was once recieving....and don't want to risk getting it back (not saying the lovely TM mob would do it   :-*.....but others who may visit and view this forum).

Your's is hidden.

Introduce Yourself / Re: Hello from Perth, Western Australia
« on: February 06, 2010, 02:39:17 pm »
I'm a fairly advanced domestic cook - love to do pastry and baking.  I also have a business on the side teaching people to work with chocolate.

I've found the TMX to be an excellent tool in my arsenal - I can put together a ganache in a small percentage of the time it took previously and it is perfectly emulsified.  Choux paste, bread doughs - it can't be beat.  I'm experimenting a little with fudge - haven't tried caramel yet.

It certainly hasn't taken the joy or craft out of making things - if anything it's added. 

It's the perfect toy - what else can I say - girl's gotta have her toys.

Introduce Yourself / Re: Hello from California!
« on: February 04, 2010, 07:10:20 pm »
Welcome Tanya.  Is yours in pounds and ounces and Fahrenheit?

Desserts / Re: Delicious Rice Pudding
« on: January 31, 2010, 02:19:58 pm »
Mine doesn't look nice and firm like yours isi and when I turned it out of the form 6 hours later it still wasn't firm.  It was the consistency of a thickish custard but it sort of flopped on the plate.  It is delicious though so I wondered if it perhaps needed more rice.  With this consistency, if I wanted to serve this one up to visitors, I would have to pour the pudding into stemmed glasses and put the caramel on the top which would be fine but nothing like your picture.
The caramel was really nice - I used 3/4 of the can - and it complimented the rice pudding nicely. I think I will use 150g sugar next time as it could perhaps have been a tad sweeter.  Thank you for posting it isi, I will certainly do it again.

What sort of rice did you use?  I suspect Isi's using a short grain rice which I think might be starchier than a long grain and thicken more effectively.

Recipe Requests / Re: Flat breads for wraps, like Mountain Bread
« on: January 31, 2010, 01:47:33 am »
Looks like what is called Lavash in the middle east.  I'll attach one recipe I found online.  It's soft initially, and if kept wrapped will stay pliable, but if left in the air turns into a cracker - which needs to be rehydrated before making things with it.

Chit Chat / Re: ebay i cant believe it!
« on: January 30, 2010, 11:43:39 pm »
Apparently,  word is the US market isn't too keen on the grams in the scales and Celsius for cooking ... one of the reasons why Vorverk haven't pursued the market  ??? ??? - it is only foodies that really see the benefit of going to the trouble to convert - much like yourself Andie  :D :D :D
The older american version was in lbs and ounces and fahrenheit.  Was surprised when it arrived and found it wasn't in grams and celcius. 

Suggestions and Complaints / Re: More Sections Please???
« on: January 29, 2010, 07:34:07 pm »
How about just start the new sections for any new posts, then gradually move the old posts over as required.

I'm in favour of a section on confections!

Bread / Re: Mixed Grain Bread
« on: January 29, 2010, 01:13:49 pm »
I'd take a picture of the crumb - but it's all gone again!

Chit Chat / Re: What are you cooking today?
« on: January 29, 2010, 12:23:55 am »
Ham stock. split pea soup (it's winter here), foie gras caramels, marmalade and a couple of loaves of the mixed grain yogurt loaf.

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