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Messages - Twitterpated
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31
« on: April 29, 2012, 12:04:41 am »
Sorry to hear things aren't so great for you at the moment Kim. Here's hoping things starting looking up for you soon. Someone once said: "Life is a hard teacher because she gives the tests first and the lesson later."Hoping the sun comes out on your life soon. Hugs. 
32
« on: April 28, 2012, 11:42:53 pm »
I saw that episode the other night and was going to see if I could find the recipe on the interrnet and convert it to compare to the usual cheese sauce. Now you have saved me the trouble. Thanks JB.
How did it compare in taste? Heston said that he find that cheese sauce tastes of flour and that's why he does it this way.
33
« on: April 27, 2012, 08:56:03 am »
I don't subscribe to any but regularly buy Masterchef, Super Food Ideas, Delicious, Australian Good Food, Feast, BBC Good Food, Recipes+ and just about anything that has any interesting looking dish on the front when I see it. I know, I know, I'm a food magazine addict. I keep telling myself that there is no need to subscribe as I am going to quite buying them. I haven't missed an edition of any of them for months & months. I've been dropping hints to the family that I'd like an iPad for Mother's Day so I can subscribe and do my bit for the environment.
BTW I take the magazines into work when I've finished so others can read them so I'm not just throwing them in the bin.
34
« on: April 26, 2012, 08:51:17 am »
My Mom taught me how to make scones and she always said the less you handle the dough, the better the scone. So mix until it all just comes together then gently press out to about an inch thick before cutting. Other tips: 1) dip your knife/cookie cutter into flour before cutting - your scones will then rise straight up and not be lop-sided (don't use MC, it compresses the dough). 2) when you brush the top with milk, make sure you don't let any dribble down the side or that side will be "glued" together and your scone will rise lop-sided. 3) Press your dough out into two eqaul sized portions then give one a light spray of oil and place the other on top before final press and cutting out - makes your scones easy to split once baked.
Not sure if this is the reason kent but these tips discussed lop-sided scones.
35
« on: April 12, 2012, 10:35:21 am »
Only really have time for this sort of thing on weekends so I haven't yet.
36
« on: April 12, 2012, 10:16:09 am »
Tonight was chicken with pomegranate & almond sauce served with pearl couscous. It was delicious.
Julie, is this a TMX recipe? Looks delicious!!!!
37
« on: April 11, 2012, 09:57:31 am »
For only a few hundred dollars I probably wouldn't bother. It's not worth the peace of mind you get with the warranty and the consultant support. I guess it depends on how much the saving is.
38
« on: April 11, 2012, 09:38:13 am »
I can see we are going to have to do some serious taste testing cookie. Wouldn't like to post any converted recipes unless it has been thoroughly considered. 
39
« on: April 11, 2012, 09:35:20 am »
i have Ménière's disease so anything like that makes me feel like ****
Me too - I've never met anyone else with it. Funny thing though - I feel best on the cruise ships! So much better than on land. After reading your comments I am not even going to try to watch the video.
40
« on: April 10, 2012, 10:17:29 am »
Didn't think of the kidney beans - thanks for that. I'm the same here with meat but with a teenage son as well, I am fighting a losing battle. They think it's really funny to say "....but where's the protein (meaning meat not other proteins of course)". I was vegetarian for many years before I married so it's not a real problem for me. Will give it a go with the beans and see if I can get away with it.
41
« on: April 10, 2012, 10:15:06 am »
I haven't but I know that you can use the nutritional panel calculator on this site to work it out. It already has some inbuilt ingredients and then you can add in others using the information from the panels on those products. Seems easy enough if you want to give it a go.
42
« on: April 10, 2012, 10:08:35 am »
I think I'll give this a try but probably add some mince to the mix. Have tried some vegetarian meals in the past and DH always asks where the meat is. Looks great though and can't wait to try - thanks for posting.
43
« on: April 10, 2012, 10:05:55 am »
Yes!!! How great is that. It's not really rock hard though. I love the taste of most cookie doughs - cake batters too for that matter.
44
« on: April 10, 2012, 10:04:15 am »
I would try a natural cleaner before using a commercial one as there is less chance of "setting" the stain. I would try wiping the bicarb on with a damp cloth and then spray with vinegar. While it is fizzing rub gently with a chux.
Correction:
I have just checked Shannon Lush's book (from the ABC radio program) and she says to fill a 1 litre spray bottle with water and add 1 teaspoon of lavender oil. Shake well and lightly mist over the area and then wipe off.
Not knowing where the stain is I would be very careful whatever you do that you do not remove any of the control marking. Any of the mentioned products/solutions could potentially do that.
Good Luck!
45
« on: April 10, 2012, 09:52:58 am »
I mixed mine with apples and made into a crumble. Didn't tell the family and they didn't even guess. I read somewhere that choko takes on the flavours of whatever it is cooked with so you can mix with many fruits/vegetables and cook whatever with them.
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