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Messages - Cuilidh
Pages: 1 ... 483 484 [485] 486 487 ... 509
7261
« on: July 12, 2011, 12:07:23 am »
Is anyone going to Cyndi's presentation in South Caulfield on the morning of Tuesday, 2 August?
7262
« on: July 11, 2011, 09:27:22 pm »
Great to have you (and your friend) join us. We have quite a few male members on the forum so you are not alone. Enjoy your cooking in the TMX it really is a great kitchen addition and you will find yourself trying out all sorts of new recipes and ideas "just because you can".
7263
« on: July 11, 2011, 09:10:13 pm »
Thanks for that, Andie.
7264
« on: July 11, 2011, 08:05:55 am »
... can't stop at one!
7265
« on: July 11, 2011, 02:25:54 am »
That's great information to know, Andie. Many thanks for sharing your knowledge. To you this is perhaps common knowledge, but to many of us it's a whole unknown science.
How long does the cake have to be at the relevant temperature for it to cook correctly?
7266
« on: July 10, 2011, 06:56:47 am »
I was recently given a recipe book called Feel Good Food and decided to tackle one of the recipes in it today. It was a tofu ‘steak’ with a really unusual topping or sauce, combining tahini, lemon zest and juice, shoyu, sesame seeds, whole grain mustard and a couple of other (for me) unusual Asian ingredients. I tasted it with some trepidation and, although it had a very different taste, it was really delicious. Very easy and quick to make and can be eaten hot or cold. This is a non TMX recipe and I don’t think there would be any benefit in converting it to TMX as it is so easy and straightforward.
7267
« on: July 10, 2011, 06:40:13 am »
That's a great link, JD, I should have known you would come up with something helpful. I see it also has my salt cleaning method in there as well - just about to print the whole list off and put it in a safe place for (many) future references.
7268
« on: July 10, 2011, 05:56:05 am »
I always revert to good old bicarb of soda and a scouring pad if I've got things stuck to my pots. If that doesn't shift the problem, I try again with some vinegar dropped onto the bicarb. As a final resort I use steel wool (not sure what they are called here in Australia - steelo? Jex??) I also once heard of soaking with dish wash liquid and salt - the one time I tried this it worked, but shortly after this we moved and I lost my notes and have never quite remembered how to do it properly again since then - very frustrating!
7269
« on: July 10, 2011, 05:49:16 am »
I made this jam a couple of months ago when peaches were in season and didn't really like it very much so forgot all about it. I came across it yesterday (hidden in the back of my fridge) and decided to try it again and, now that the flavours have developed, it is gorgeous! It didn't really set particularly well, but I'm still more than happy with it and look forward to finishing off the remains and, perhaps, will have another go next peach season.
7270
« on: July 10, 2011, 05:39:23 am »
These are the best scones I have ever made as well.
7271
« on: July 09, 2011, 03:02:39 am »
A good dollop of meringue, Dot, and you've invented heaven!!
7272
« on: July 09, 2011, 02:59:56 am »
It seems like you are going to be one very busy (and well travelled) lady, Tenina. Best wishes for your new venture - it certainly looks as if success is inevitable.
7273
« on: July 08, 2011, 10:00:32 pm »
Judydg, a little while ago someone else contemplated purchasing a machine from overseas, but it's not as simple as that. You are right about the lack of a local consultant and warranty, but there may be issues with our electric current and, on top of that you would be faced with the problem of shipping a fragile machine across the world and the costs of clearing it once it arrives in Australia and having to pay GST at point of entry as well. It's best to "buy local" - even if it does hurt the pocket, it is safer in the long run.
7274
« on: July 08, 2011, 09:56:17 pm »
That looks so appetising, CC. Fairly makes my mouth water just looking at it (I hadn't thought my taste buds had wakened up yet as it's not even 7.00 am local time here as I write this!)
7275
« on: July 08, 2011, 09:53:30 pm »
Perhaps you should contact either your consultant or HO and ask for a new book, it would be a shame to lose those two recipes.
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