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Messages - judydawn
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39751
« on: May 06, 2009, 02:23:04 am »
I haven't seen recycle bins at my Foodland and can't see why you can't re-use the plastic bags you have. Just as long as they don't supply them to you from their side of the counter - then they are in trouble, not you!
39752
« on: May 06, 2009, 01:58:01 am »
I used to do the same thing, always left my canvas carry bags in the car when I popped in for one or two items then ended up with 3 bagsful  but over the last few months I have improved out of sight and as the ban came closer, I had learnt to always take a bag or two inside with me. My sausage bag of plastic bags is down to just a few now which proves I have been getting it right. Now I just buy the roll of plastic bags for the bin liner and because I recycle everything, like you, only have a couple in the bin on rubbish day.
39753
« on: May 05, 2009, 01:50:15 pm »
Bron, these were nice and crisp on the outside and soft in the middle when I made them at the weekend but I found those I put into a plastic container have now softened all over. Still taste great but do you think it would be possible to pop them back into a hot oven to crisp up again on the outside. I haven't got as many people to help me eat mine  Anyone else made them yet - did you have this problem?
39754
« on: May 05, 2009, 01:42:39 pm »
Bron's steam pork loin turned out beautifully - I ended up cooking the lot and I reckon we ate just over half of it between the 2 of us. We are meat and gravy people so I made some gravy and also served it with a dollop of apple sauce, made some cheese sauce in the TMX whilst the meat was resting to pour over the cauli and broccoli and with the weber roasted vegies, it was a delicious meal. DH was suitably impressed Bron.
Question for you or anyone who can answer it is - is it possible to re-use the rock salt. I have poured boiling water over it to clean it but would it be unsafe to store it until next time I want to cook this way.
You were right Bron, this meat is delicious cold too, in fact I think it is even better! With the leftovers I cut some into batons and made a pork stir-fry then tonight placed slices of the pork in the varoma tray and steamed it to warm through, heated all the leftovers from our roast in the microwave and we had another roast. Still enough for sandwiches tomorrow so perhaps the $22 for the piece of meat wasn't that extravagant afterall.
39755
« on: May 05, 2009, 11:25:30 am »
That's 1000 postings in a month - pretty darn good and getting better by the day. Our most valuable tool after our TMX!
39756
« on: May 05, 2009, 11:16:32 am »
Thanks for the recipe Thermomixer. Glad you sent that before I read how to do it myself.  Left me scratching my head but have printed it out so that I can study it then get someone in the know to decypher it. Why don't these sites have a 'print me' button to click on for us computer illiterate oldies?
39757
« on: May 05, 2009, 10:08:55 am »
Thermomixer, can you tell me how I can print out a recipe from Tenina's website without getting 8 pages of different listings. All I wanted was the Italian Citron Meringue Cheesecake recipe and I got all the other stuff (a nice way of describing it!)
39758
« on: May 05, 2009, 09:54:49 am »
Thanks for that, it is now in my drinks for visitors book.
39759
« on: May 05, 2009, 09:47:40 am »
In my book Thermomixer the egg whites are just beaten, no temperature used but in the new book that Kathy will get with her machine, maybe this recipe has been improved. From what I have been reading lately about beating egg whites, it won't work unless you use a low temperature. This is where our newcomers may not have success with their recipes because they are not written up correctly and I was hoping someone could set her right before she attempts this recipe. Hopefully she will refer to the sites you have mentioned and get a better picture of what she has to do.
39760
« on: May 05, 2009, 09:39:37 am »
Glad to see you finally got there Paul - I like your persistence 
39761
« on: May 05, 2009, 09:35:44 am »
I never drink martinis Paul because I was of the belief they were a dry drink - would you describe this one as dry or sweet? Sounds interesting. I love margaritas and daiquiris (amongst other things!) but I'm guessing this isn't anything like them.
39762
« on: May 05, 2009, 09:30:15 am »
Hi Amanda, you are definitely in the right spot to catch up with Cookie1 in September. Long way from us unless they decide to spend some time near the beach at either the Semaphore or West Beach caravan parks. Wouldn't it be nice to put a face to a name.
39763
« on: May 05, 2009, 09:26:43 am »
There's one in the everyday cookbook that comes with your machine Kathy - if anyone has tried it, please let Kathy know if is OK to do as is or does it need tweaking.
39764
« on: May 04, 2009, 11:42:49 pm »
Yes, I agree. Mushed onions isn't for me either. I like to see my onion in dishes so just be careful with the times in the everyday cookbook - sometimes they are far, far too long. eg coleslaw, try it for a few seconds, check and do it longer if it isn't the texture you want and the potato cakes, do the same otherwise you just get watery mush. The more reading of the forum you can do (it will take you many hours or days to read through everything) the better off you will be and the less disasters too.
But, be assured, you will get there.
39765
« on: May 04, 2009, 11:34:05 pm »
Stupid part is that we are now going to have to buy plastic bags to line our kitchen bins. Don't know why they just don't supply biodegradable plastic bags.
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