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Messages - Lilli33
16
« on: July 02, 2012, 11:23:55 am »
Lol, that's too funny Sue. Grandmas house...
Dede yeah I know what you mean. And it makes you realize some areas you don't scrub weekly ... Build up without you noticing till they suddenly look 'dirty'. Feels good to have the grout back to white, ESP as the bathroom next door has NEW grout!!! Lol.
17
« on: July 01, 2012, 05:33:37 am »
Yay, am so happy with this and yes any lovely scent in it is a bonus. This is a quick shot showing some grout I just scrubbed. And it really didn't need a lot of elbow grease iykwim.   Easy to see where I stopped to show the difference!
18
« on: July 01, 2012, 02:02:47 am »
I ende up just mixing this one in a bowl and leaving it to rise in there. I moved it around the house and once the cake was cooked I left the oven door open (has been a cold week) and sat the bowl on a chair then moved it onto the oven door then in the oven. If I warmed something in the microwave... I sat the bowl in there for a bit. Lol. So worth a go though!!! C'mon uni have a go!
19
« on: July 01, 2012, 12:10:04 am »
 Yaaay 415 gms and soo great! Have never thought about making powdered chicken stock before. Used it for the first time yesterday and something special about knowing EXACTLY what I'm adding to my recipe. (and that you aren't mostly buying salt and prob MSG) 
20
« on: July 01, 2012, 12:05:11 am »
That piccie is my first effort loaf- their piccies are more divine!
21
« on: July 01, 2012, 12:04:00 am »
Sorry girls, this was the ciabatta I did. (the other recipe needed it to be left 18hrs!) you could mix it in thermie or just by hand. Although it takes longer in total than a normal loaf it's sooooo easy and so nice to have a completely different style/taste. Which surprises me when if you look at bread recipes they are often not THAT different! http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread Hint: put PLENTY of flour on the bench/cling wrap/baking mat, when you take it out of the bowl. It's sooooo sticky it will not come off easily without. This next link has a great video too, sometimes seeing it is everything! http://foodwishes.blogspot.com.au/search?q=Ciabatta+ Enjoy!
22
« on: June 30, 2012, 01:45:35 pm »
Oh Dede I did that a few weeks ago. SUCH a great feeling and they are doing so much better at keeping their rooms clean! So glad I did it!
23
« on: June 30, 2012, 01:44:13 pm »
Well tbh, the one that I made instantly was lovely and pliable and not sticky. If you know what i mean. So nicer to work with. There didn't seem to be a big diff in performance. But if either was left a bit thicker, it puffed up beautifully. Do without being a true 'pan' pizza we could get thin n crispy and a thicker base. If that helps?
24
« on: June 30, 2012, 04:20:02 am »
Astarra, so sorry to hear your news. It is terribly devastating. Especially like you say after the 12 wks scan. I lost two after my first two and was around the 12 wk mark. Had heartbeats on both previously. 18 wks just makes it worse. My heart goes out to you. I'm very thankful that when I was just thinking all was lost I fell pregnant and all was great. People often comment on my gap and 2 8 and almost 10, but they have no idea how grateful I am for him.
Big hugs. X
25
« on: June 30, 2012, 04:12:08 am »
Hahaha. CP. yeah I thought maybe I was suppose to, but something didn't feel quite right about it. After re reading I figured I'd leave it out. You would have had a great flavour and a good volume tho!!!
26
« on: June 30, 2012, 04:08:54 am »
Thanks JD. I bought a small roast chook yest for $5.95 or something. Took off loosely the meat, so there was still a bit there on purpose and I dried out a little extra. Once I had the skin onion and whatever other stuff was dry. I minced it all and put it back in. This helped speed it up as it was all small and the same iykwim. Turned out great. Looks like bought stuff but I know exactly what's there.
The juice from the bottom of the bag I even reduced in the oven then poured it over the shredded vege to dry out on them. ended up with 415 gms. Must have dried less vege than you JD but that's heaps!!! I was wrapped!
27
« on: June 29, 2012, 05:47:47 am »
I agree Gert. There are soooo many great ones and I love the fact it's fancy but also very homey iykwim.
Smells divine in here. Have just
Minced up the Veges that aren't dry yet and put them back is so they can all dry quicker and not burn. Same surface area iykwim as my cutting across the board wasn't very consistent!
28
« on: June 29, 2012, 03:54:27 am »
Yeah I can imagine Wonder! It smells divine in here I have to say. So whatever I dry and blitz I'm sure will be tasty. I will be sure to not do the bones. Recipes are funny tho aren't they. When you know what to do, you read it and think its easy. Lol. When you are looking to understand. More words are Sometimes required for us simpletons.
29
« on: June 29, 2012, 03:37:27 am »
Funny to read back all the questions as I'm making this for the first time and finding the same. So we don't actually add ANY of the main meat (dried) only whatever meat is on the carcass??? Why do we dry the carcass? If we don't use it. Why wouldn't we purposely dry out some of the meat? Am thinking I might get my dehydrator out after they are roasted a bit.
30
« on: June 29, 2012, 03:27:08 am »
Will do. They should help. Thanks!
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