I started a topic about citric acid (also known as sour salt) on eGullet  and also posted a link to the following site that I found a few months ago when searching for low sodium baking recipes.
http://users.tpg.com.au/pschamb/baking.html

Since it has baked goods specifically Australian, I thought I would post it here and see what you all think.

Yesterday I made mayonnaise in the TM and it was a bit insipid - the lemons I had were not very lemony.    and I do like a little "tang" in my mayonnaise.
I added just a pinch of citric acid and the difference was immediately obvious - after being in the fridge for a few hours it was even better.

Last evening I used the TM to grind some sugar to powdered to dust some lemon, grapefruit and orange lokum and added half a teaspoon of citric acid to the sugar prior to grinding it.   The hint of sourness in the sugar was a perfect complement to the lokum (Turkish delight).

The eGullet link is here:  http://forums.egullet.org/index.php?/topic/131853-citric-acid-uses/page__pid__1729652__st__0&#entry1729652

This morning I decided to try to convert one of my favorite recipes, for monkey bread, to the TMX.

I cut all the ingredients in half by weight, figuring this would fit into the TMX with some room to spare.  Boy, was I every wrong, wrong, wrong!

I mixed the dry ingredients with tepid water and the yeast and kneaded it for 1 1/2 minutes on the dough setting.   I left it in the machine for half an hour, expecting it to begin the rise (no heat) but apparently it had other plans and when I returned there was a mushroom growing out of the hole in the lid that was about 5 inches tall.
I cut it off and tried to remove the lid but the pressure inside was effectively sealing it.  I used a hook-like utensil to remove a significant amount of the dough from the bowl until I could finally get the lid free. 

The dough has been gathered and is completing the rise in a large bowl and I will soon be forming it and placing it in a pan to bake.

My next experiment with this particular recipe will involve cutting the recipe in half yet again.  My volume estimates are usually pretty accurate but I was way off in this one.  My bad!   

Mincemeat/Oatmeal/Walnut  “SLICE”   (aka Bars)

Ingredients:
150 g  packed brown sugar
110 g  butter
110 g  shortening
*
220 g  flour, all-purpose
1     tsp salt  (if you use Kosher “flake” salt – use 1 1/2 teaspoons)
1/2  tsp baking soda (bicarb)
1     tsp ground cinnamon
150 g  rolled oats
*
800 g  mincemeat
60   g chopped walnuts or almonds (or your favorite nut)

--Preheat oven to 200° C.   (400° F.)
Line a baking pan or Pyrex baker - 30 x 20 x 3 cm – (9x13 US) with Release foil or baking parchment.

Instructions:
Weigh the brown sugar into the TMX bowl
Add the butter and shortening
Process for 20 seconds at speed 5
*
Add the flour, salt, baking soda, cinnamon and rolled oats.
Process for 20 seconds at speed 5, scrape down the sides of the bowl
Repeat two more times until the mixture is completely blended and looks crumbly.

Firmly press 2/3rds of the  sugar/flour/oat mix into the bottom of the lined pan.
*
Mix the mincemeat and nuts together and spread evenly over the bottom crust.

Distribute the remaining 1/3 of the crust mix over the top of the mincemeat and press lightly – just enough so that it adheres firmly. 

Bake on center shelf in oven for 30 minutes.   Top should be lightly browned.

Set baking pan on wire rack to cool – cool completely before attempting to remove from pan. 










It takes quite a while to cool.  After it has cooled I will post a photo of the cut surface.

I've seen the term "slice" before - some fifteen years ago a friend sent me a stack of cookbooks from Australian Womens Weekly and one had the term "slice" in the title - I think.   It has been some years since I came across them but as I never part with cookbooks (unless my arm is twisted) they are still around somewhere.

Occasionally I see other terms in baking and cooking and wondered if anyone had ever put together a "dictionary" of culinary terms unique to Australia. 
I've seen a dictionary of slang terms (mostly geared toward sports) and surely cooking and baking is just as important to a significant portion of the population.

Here in the US, at least in certain areas, a "slice" refers exclusively to pizza. 

There are some regional terms that are not understood by people in other parts of the US, not to mention foreign visitors.
One visitor from the UK, who had previously been in Nashville, TN, told me that he was totally confused by restaurant menus that had the listing "Meat & 3"  followed by a list of various meats and alongside a very long list of vegetables and such.
He said he provided a great deal of amusement to the server and to other patrons as it was patiently explained that he could pick whatever meat he wanted and then choose 3 "sides" to accompany it.   He said that he had never seen so much food on one plate in his entire life.  This was  accompanied by endless glasses of iced "sweet tea" - a particularly southern tradition, as well as a basket of cornbread or biscuits - no limit. 
He swore that he gained 10 pounds during the 5 days he spent in Nashville.  Then complained that he gained another 5 while staying with me.      I think that was because he discovered that he really liked authentic Mexican food in restaurants actually operated by Mexicans!   

One of my friends is an amateur beer brewer and has been trying to find a new source for wattleseed (whole, not ground) for a couple of months.  He used to order it from a spice supplier but they no longer have it in their catalog and have not responded to his email inquiry.

Does anyone have a listing for a retail company in Australia who will export to an individual - it would be in small amounts, a kilogram or less. 

The only item available here is an ale made with wattleseed, and noted as sourced in Australia. (According to my informant, very expensive and only available at a specialty importer in Beverly Hills!)