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Messages - UnConundrum
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211
« on: January 02, 2009, 11:52:20 pm »
Wow! That sounds delicious. I've yet to use my strainer basket, and only tried the varoma once with less than stellar results with broccoli. I saw a recipe for a red beet soup with horseradish dumplings in one of the books. I'm planning on trying that this weekend  (the dumplings are cooked in the varoma). I'm not sure I'll rely on the TM for "one pot" meals.... First off, I eat like a horse, and not sure I can steam enough protein at once in it  But it has clearly proven it is one heck of an addition. Probably more risotto in our future too.
212
« on: January 02, 2009, 11:39:07 pm »
Hi Fanny, As you know, I'm a new member too, but I started tagging some recipes made with the TM on my recipe site. Feel free to visit www.recipesonrails.com. If you want to go directly to a list of recipes using the TM, CLICK HERE. Hopefully the list will grow with time Like you, I'm really enjoying my TM.
213
« on: January 02, 2009, 11:28:15 pm »
Hi Fanny. Welcome to the group I got the new model, and love it
214
« on: January 02, 2009, 04:07:50 am »
215
« on: January 02, 2009, 02:51:39 am »
BTW, I have several of the silicone pans, and wouldn't really recommend them. They're flimsy, not as non-stick as advertised, and I didn't like the results.
216
« on: January 02, 2009, 02:47:48 am »
Made chicken caesar pizza tonight on the BGE Actually, I was giving my son lessons. The dough was made by hand, but the dressing was made in the TM   And then I made some tapioca pudding all in the TM.  You can find the recipe for the tapioca by clicking here.
217
« on: January 02, 2009, 02:39:49 am »
I'd suggest glass then... pyrex or corningware.
219
« on: January 01, 2009, 02:47:37 am »
Made Tandoori Chicken tonight with nan. The Tandoori was made with the Gram Masala from the Everyday book, and made the nan dough in the TM too...  The recipe for the nan is HERE The recipe for the tandoori chicken is HERE
220
« on: December 31, 2008, 03:09:55 am »
Hmmmmm. Maybe I should blitz for a second (or two) to break up some of the grains.....
221
« on: December 30, 2008, 04:43:56 am »
C'mon, there has to be someone else from the States out there !!!!
222
« on: December 30, 2008, 03:59:33 am »
Farro isn't real popular in the States. I've never seen it on a menu, Italian or otherwise. That said, anything different intrigues me. I cooked some off in my TM today, and while the taste was exactly what I was looking for, it was rather chewy. The TM cookbook suggests 17 minutes @ 100C, speed 1. I cooked mine for 30 minutes+ and it was still chewy. So, I tried a test and put some in the TM @ 100C for an hour.... still chewy. Is that it's nature? Seems to leave me thinking I'm never done chewing.
223
« on: December 29, 2008, 03:06:35 pm »
It's a traditional Jewish side dish, served hot, often with cold sour cream on top. It's rather sweet, one of my family's favorites. I tend to save it for special occasions. I don't think there is much more it is "like" so it's hard to explain. Another name for it is lochshen kugel. You can read about kugels http://en.wikipedia.org/wiki/Kugel
224
« on: December 29, 2008, 02:36:00 am »
Thanks... I'm having fun with it. Made a tapioca pudding today, but if fought back a bit, so I'm not ready to post the recipe yet. I'm getting comfortable with the TM.
225
« on: December 29, 2008, 02:33:37 am »
I figured the picture would get a rise out of someone
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