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Messages - UnConundrum
16
« on: July 20, 2009, 03:45:14 am »
Made a cream sauce with flour, butter, chicken stock and heavy cream. Added a tablespoon of tomato paste and a bunch of fresh tarragon. Tossed the sauce with some cooked pasta, and topped it off with some grilled salmon. Sorry, no pictures.
17
« on: July 08, 2009, 03:09:08 am »
Made some tapioca yesterday as I needed a dessert fix  Otherwise, working on the wood fired oven and not cooking much. You can see pics by clicking HERE Sort-of like waiting for your TM to arrive, once we're done with the oven, it has to temper for a few weeks with increasingly hot fires, starting out with just newspaper and on up to a full firing. The purpose is to try to push moisture out of the masonry or it can expand and crack various components... All in good time, but I can't wait to bake some bread  Also, this weekend is a BBQ competition, so... I'll continue among the missing.
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« on: June 30, 2009, 03:33:49 am »
Hi Guys.... I'll be a little scarce for a bit. Took on a new project Gonna build a wood fired oven on my patio !!! Really excited about it. I'm busy sourcing supplies and getting started. Build the block base today... Anyway, this weekend I did have time to reproduce a desert I had in a Montreal Restaurant, Brunoise, which has since closed it's doors. It's a pana cotta served with basil syrup and passion fruit seeds. It is outstanding in hot weather !!!! You can find the recipe HERE 
19
« on: June 25, 2009, 10:23:38 pm »
Hey, c'mon. We can do junk food in the TM too !!!! Throw some of his favorite meals at us. Maybe we can come up with some recipes he'd like
20
« on: June 24, 2009, 04:12:54 am »
Happy anniversary TM !!!! We're heading home tomorrow. Bought 8 pounds (little over 3 Kilos) of meat (tails, claws, and knuckles ) to take home with us and freeze. Also 3 bags of lobster bodies (about $1.50 for a bag weighing 3 -4 pounds) to make stock with. I'm not real big on just eating lobster, but i LOVE lobster bisque. RECIPE HEREAs to the torrone, I have some rice paper on order that should have arrived while I was away. Maybe I'll give this a shot this weekend again
21
« on: June 20, 2009, 05:15:17 am »
And if the soft one overloaded my TM, I can imagine what the 3 hour version would do.... I'll have to figure something out... Maybe removing the butterfly and turning up the speed a bit....
Will be a bit before I can try again, we took some time off and went to Maine for LOBSTER !!!!!
22
« on: June 17, 2009, 01:55:48 pm »
Tried this yesterday, but it stayed way too soft for me. I didn't have rice paper, so I put it between pieces of parchment sprayed with Pam.... Stuck tight  Let it sit overnight, but it remains pullably soft and sticky. Also, it overloaded my TM. Towards the end, I could get it to run for about a minute or so before it would go off on overload again. Could this be a difference between the 220 and 110 model? Live in the States, "No torrone for you!"
23
« on: June 14, 2009, 04:52:34 pm »
Hi Gayle, Nice to meet you. All of a sudden the US team is growing quickly There's about 5 of us here now. GO TEAM!!!!
24
« on: June 14, 2009, 04:18:36 am »
Made a Rosemary Onion Loaf today. Boy did it make the kitchen smell great You can find the recipe HERE Lots of pictures to prove it was made in the TM  
25
« on: June 14, 2009, 03:26:01 am »
Used to travel down to August Moon pretty frequently years ago, then the staff (and owners? ) changed and it wasn't the same. We've been back a few times, but nothing special enough for the trip (Norristown is about an hour away depending on traffic).
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« on: June 13, 2009, 10:26:01 pm »
Rudi, is there a reason you wanted the 220 version as opposed to the 110?
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« on: June 13, 2009, 02:08:26 pm »
Tapioca recipe is HERE Karen.. 
28
« on: June 13, 2009, 04:03:18 am »
C'mon you guys from the States..... vote !!!! Need to improve our representation
29
« on: June 13, 2009, 04:00:21 am »
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« on: June 13, 2009, 03:55:18 am »
You're about 45 minutes away. 2 exits up the Northeast Extension, then a bit North West to the booming megalopolis of Bally, PA Big fans of Blue Fin, down in your area, but I don't get down there often enough
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