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Messages - chocdoc
16
« 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.
17
« 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.
18
« on: April 06, 2010, 02:46:17 am »
Welcome from yet another Canadian.
19
« on: March 30, 2010, 12:23:43 am »
I've made this twice now - it'a a definite winner!
20
« on: March 08, 2010, 08:27:10 pm »
Good to know. Should be good for a while though.
21
« 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!
22
« 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.
23
« 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.
24
« on: February 04, 2010, 07:10:20 pm »
Welcome Tanya. Is yours in pounds and ounces and Fahrenheit?
25
« 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.
26
« 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. http://www.recipesource.com/ethnic/africa/middle-east/turkish/lavash1.html
27
« on: January 30, 2010, 11:43:39 pm »
28
« 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!
29
« on: January 29, 2010, 01:13:49 pm »
I'd take a picture of the crumb - but it's all gone again!
30
« 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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