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Messages - Cuilidh
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6256
« on: May 01, 2012, 09:10:10 pm »
That's good, Uni. That's one on the list of the recipes I was planning to use it for!
6257
« on: May 01, 2012, 08:50:48 pm »
I knew about the dangers of rice and was just abuot to post on here about it, so thanks, JB, for doing that. I think most people think of rice as a fairly benign food, but that's simply not the case.
6258
« on: May 01, 2012, 08:45:34 pm »
I freeze most of my main meals and soups, but I never thought of making a list - that's a huge project, Fundj.
I have some condensed milk in my freezer at the moment, it will be interesting to see if it survives and is usable when I defrost it.
6259
« on: May 01, 2012, 08:42:22 pm »
Although it is a bit late now, making a second portion without salt then combining the two is a good suggestion from Keiramax, also checking for any reviews on here can be invaluable. We alll have teething disasters - mine was not removing kombu (a sea weed) from a bean dish in the Vegetarian Cookbook so I ended up with a sea weed tasting meal. The recipe failed to say to remove the kombu and as I was new to the TMX and had never used kombu before I ended up with a rather nasty tasting dish. It also failed to say to either pre-cook the beans or at least pre-soak them - I thought it was odd but I am like you, following a new recipe to the letter ... needless to say, the beans were also very under cooked. But now I know also to go with my instincts as well as what is in the recipe and (almost) everything turns out edible in the end.
Like anything new and different, cooking with the TMX is a learning curve, don't be discouraged, you'll get to grips with it very quickly. I'm cooking all sorts of things I had never cooked before because of the TMX and it WILL save you money. Perhaps not today, or this week, but in a month or so you will start to see the difference.
6260
« on: May 01, 2012, 04:04:13 am »
Letus know what they say, Elle!
6261
« on: April 30, 2012, 01:45:46 am »
They look really appetising - making me hungry, and I'm only half way through the morning!
6262
« on: April 29, 2012, 10:18:20 pm »
From looking at that clip it looks like one of the major factors for success is getting the quantity of the filling correct ... a case of "less is more".
6263
« on: April 29, 2012, 06:28:01 am »
I put them into the oven raw, Judy. They were certainly cooked after the time stated in the recipe, just a touch on the burnt side!! It doesn't really surprise me, my oven's temperature is really inconsistent - last time I did a temperature check, I found that it can vary by 20 - 30 degrees on any one shelf. It probably wouldn't have burnt so badly had I been able to keep an eye on them and turn the roasting dish around ... ah well, I'll know better next time.
6264
« on: April 29, 2012, 05:44:50 am »
I've just been given some Jerusalem Artichokes and have never cooked them before. Katya what was this soup like? Presumably it is tasty or you wouldn't have posted the recipe ...?? What do JAs taste like?
6265
« on: April 29, 2012, 03:05:08 am »
Lellyj, thanks for bumping this recipe.
I made it today (on the stove top because my TMX was busy!) and it is sensational, so thanks, meganjane for posting it in the first place. I couldn't find onion seeds (the Indian grocer hadn't opened when I popped down there yesterday morning) and used oil instead of ghee but it still turned out totally delicious, although I think the addition of onion seeds would definitely give it an extra boost so I must get my hands on some. Didn't add the cream, due to DH's lactose intolerance, but I think that would also be a great addition. Although it's got a long list of ingredients it is quick and easy, but you must remember to rinse and pre-soak the split peas / beans / lentils otherwise it will take an age to cook..
6266
« on: April 29, 2012, 02:58:21 am »
Judy, I made Maya's Roasted Brussels Sprouts with Sesame Oil this morning - unfortunately my oven was a bit hot and I also got distracted, therefore I ended up with more 'burnt' than 'caramelised' sprouts, but they were GORGEOUS - I've been sampling them so enthusiastically I don't think there will be enough left for DH's dinner when I get home tonight! Thanks for the link.
6267
« on: April 29, 2012, 02:53:49 am »
Unfortunately I don't have a second bowl (yet) so can't make a comparison. I've just noticed recently that things have been getting caught under or 'speared on the blades instead of getting cut. Today it was the almonds in CADA and the dates didn't chop up very finely either.
6268
« on: April 28, 2012, 11:51:50 pm »
Has this matter been clarified yet, i.e. does ice re-sharpen blunt blades or does it not work, is it an "urban myth"? If your blades are blunt, or getting blunt, how do you re-sharpen them if ice doesn't work?
Mine are starting to get blunt now and I gave them a blast with ice, but I didn't have much ice in the freezer so the 'whizz' only lasted about 3 - 4 seconds before I had mush and I have finished my chopping for the day now so don't know whether my micro-whizz was effective or not yet.
6269
« on: April 28, 2012, 10:56:42 am »
It's the only mayonnaise I make now as well, so quick and easy. Egg salad for me with this mayo tomorrow.
6270
« on: April 28, 2012, 04:22:04 am »
It's a brown coloured sugar and I think the main difference is that it has larger grains (it is often used with coffee) and should be easily seen on the normal sugar shelves - I've never had trouble getting it.
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