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Messages - Cuilidh
Pages: 1 ... 507 508 [509] 510
7621
« on: January 09, 2011, 03:56:24 am »
I've put Dill in for the first time this year - I've never really used it much before but it has such a lovely fragrance and I've started experimenting a bit with it - so far I've put (small amounts) of it on just about everything! I've got oregano growing all over the place as well; once again, it's one I love crushing and smelling and use heaps in cooking. My bay tree is about 3 metres tall and I think I have driven everyone I know mad - literally giving away branches at a time!! All the usual suspects are there as well - thyme, rosemary, chives, garlic ... the earwigs have done serious damage to my parsley but I think it will win the battle as there a few plants that look as though they are fighting off the earwig invasion. I lost my mint in the winter, but one of my neighbours keeps me supplied and I'll plant up more next spring.
7622
« on: January 08, 2011, 08:55:49 pm »
I've done much the same as you, Meganjane, but as a small business owner I decided to go a little further - not only did I do a list of all these details for myself, but I created one for our business as well and enlarged it to include customer numbers, contact phone / email / web addresses, account numbers, card numbers (for Visa, Mastercard, etc), I also included drivers licenses, passports, Medicare card details ... anything and everything I could think of and I ended up with 5 A4 pages of contact details. It can be a bit tedious keeping it up to date, but I have found it invaluable.
Come to think of it, there is probably a program somewhere 'out there' that you can utilise for this, I hadn't thought of that before now - the usual problem is that if your computer is down and your computer details are on it you are in deep trouble!! I am very much a hard copy person so anything would have to be printed off.
7623
« on: January 08, 2011, 08:19:09 pm »
Hi Thermocurious and welcome. Whereabouts in Victoria are you? There may be other TMX owners nearby that you can make contact with and chat to whilst you are waiting for your machine.
7624
« on: December 21, 2010, 07:32:39 pm »
I also made this at the weekend as gifts - quite simply, this is gorgeous, definitely one for the chocoholics on the forum.
7625
« on: December 21, 2010, 04:02:46 am »
Miranda, do you mean the rectangular white cleaners, sort of like a friable but fairly dense sponge? If so I have read terrible stories of them - apparently they are very alkaline and can cause painful skin reactions so please take care if you are using them.
7626
« on: December 20, 2010, 10:10:58 pm »
Thanks to both of you for your responses. I use ascorbic acid in my bread anyway so perhaps I am doing the same thing without knowing it - I'll look into the Simply No Knead product as well. It certainly puts my mind to rest on this subject and I feel more relaxed about using bread improver now. Your support is greatly appreciated,
7627
« on: December 20, 2010, 08:14:05 pm »
I don't know much about bread improver or what is in it and so have never been happy to use it. I have a niggling memory that it is full of artificial chemicals, etc. Can anyone tell me about what it comprises?
7628
« on: December 20, 2010, 07:59:59 pm »
I made these at the weekend and they were devoured as soon as they were cool enough not to burn everyone's tongues.. I haven't heard of scamorza cheese so used a tasty cheddar on the off-chance that that was a similar cheese. Will try to track scarmorza cheese down when at the market next, but it was really delicious with the cheddar. Thanks for the recipe.
7629
« on: December 15, 2010, 08:11:42 pm »
Oh Coxy, you've done it now, mentioning such a delicious sounding treat but not giving us any details ... better get that recipe onto the forum pronto before we all nag you to death!
7630
« on: December 15, 2010, 07:31:06 am »
I guess I'm just plain old-fashioned in many ways - what little I have seen of facebook and twitter seems to be just inane chatter and a time waster. I've only been a member of this forum for about a month, but I find it so open and friendly I don't think it would be possible to wrench me away, I would hate to see the forum falter.
I guess you can't blame TMX for wanting to market the TMX in any way possible and they do say that the social boards are the 'new' thing in advertising, but as a small business owner I see them only as a time wasting exercise.
7631
« on: December 14, 2010, 08:27:19 pm »
Hi there and welcome to the forum.
Like you, there is just my husband and I and our TMX. When we (I) purchased the TMX I was determined that it would not be an expensive toy just left unused - I work far too hard to earn my money and I was not willing to pay out the best part of $2,000 and leave it sitting around hidden in the cupboard gathering dust and cobwebs.
So, first thing, it was left on the bench in a very handy position. Due to our circumstances, I can only really cook at the weekends so I usually spend around 5 - 6 hours on a Sunday morning preparing food for the week which I freeze and use as needed. The fact that you can cook enough food in each recipe for perhaps 3 - 4 (or more) people is a bonus so far as I am concerned - it means more meals into the freezer just waiting for me to defrost and use during the following weeks.
The TMX has really been a God-send for me as I work approx. 55 hours per week and having food ready to go in the freezer works perfectly for us - I am sure you will also find that you can quickly and easily adapt to the new lifestyle and will not look back. Menu planning is easy, especially when you have a good range of "ready meals" on hand in the freezer - just defrost, make a quick salad or vegetables and there you go. A wonderful home cooked meal in minutes.
Bon Apetit!
7632
« on: December 13, 2010, 07:56:59 pm »
Hi Claire and welcome. Like you, this is my first forum and it is a wonderful place to visit and learn from, it really expands your range of recipes and encourages you to make things you have never made before - I am living my life as one big "experiment" at the moment - my poor husband never quite knows what he's going to get dished up in front of him next and my neighbours usually get in on the act as well!
Anyway, back to ciabatta - if anyone knows a good plain ciabatta recipe I would also love to try it.
7633
« on: December 07, 2010, 07:41:28 pm »
Hi bulletproof4 and welcome to a whole new world of cooking.
I hadn't even thought about what I would make first when my TMX was delivered and was caught totally unprepared when my consultant starting to make suggestions for what we could make! We live a 'split' life - in Melbourne during the week and at home in the country, where my TMX now resides, at the weekends. As most of my cooking is done at the weekends and my TMX was delivered to Melbourne, I had very little in my larder to make anything at all. Anyway, we scraped together enough ingredients to make lemon custard and it was gorgeous.
As soon as I got the TMX home at the weekend the first thing I made was pumpkin soup, followed by the veg. stock concentrate, then I got stuck into risottos (this was in the middle of winter so it was all 'comfort' food). Now that it's warming up I'm getting more into salads, 'real' mayonnaise (which I was always to scared too make before), sorbet - mangoes are superb just now - and my first attempt at ice cream is coming up.
My biggest problem is that there are too many recipes to try and not nearly enough time to try them all!
Enjoy your TMX and good cooking.
7634
« on: November 28, 2010, 07:38:12 am »
This looks absolutely delicious, JD, thanks for posting it. I have a sneaking suspicion this will be featuring at a few of my up-coming Xmas parties over the next couple of weeks, as well as get-togethers during the holidays, as well as lunchtime snacks, as well as ..... well, as well as any excuse I can think of to make it without driving all my friends and family nuts!
7635
« on: November 25, 2010, 10:06:14 pm »
I have also made the sun dried tomato dip and agree with you on all counts - delicious and most definitely a repeat. I currently have some in my freezer and hope that it is just as good once it has de-frosted.
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