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Messages - Cuilidh

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7276
Introduce Yourself / Re: New to thermomix
« on: July 03, 2011, 09:36:01 pm »
Welcome Sue.  Everyone has loads of questions, especially when they first get their TMX, so just ask away, there is always someone here with an answer or with an offer of helpful hints, tips, etc.

7277
Chit Chat / Re: Sushi
« on: July 03, 2011, 09:31:46 pm »
earth mumma, I don't think you are being paranoid.  I don't think the contaminated products will be here yet, but it may not be long until they hit our shelves (if they get through the health checking and testing processes).  It is a huge worry. 

I'm the furthest thing from a scientist you can get, but is there not something about iodine (as in sea weeds) retaining dangerous levels of radioactive substances for a very, very, very long time? 

I know there are people on this forum who will know more about this than me and I do so hope I am wrong and not scare-mongering, as so many people rely on sea weed based products in their diet, so my fingers are crossed that I will be told that I am wrong.

(I actually thought a long time before posting this as it could cause unnecessary anxiety, but I guess sometimes you have to try to do take what you think is the wisest action.  As I said, I hope like mad that I am wrong and look forward to being contradicted in no uncertain terms).

7278
Vegetarian / Re: Cottage Rolls
« on: July 03, 2011, 09:19:36 pm »
Glad to hear they were so successful, Smitch.

7279
I made the nut butter today and, despite Faffa's help with peeling tips, I agree wholeheartedly with Judy Dawn, peeling hazlenuts is a real pain.  It maybe didn't help that I got interrupted by three separate sets of visitors during the peeling process so was stopping and starting all the time.  I eventually got them more or less peeled and made the butter using almonds, cashews and the hazelnuts. 

I wasn't sure how long to roast the nuts for and unfortunately the hazelnuts were still a bit damp; anyway, I roasted them for 15 minutes, but I don't think this was long enough, or the dampness of the hazelnuts fouled it up.  The end product was a lighter looking butter than Stef's and was quite stiff, not runny at all, but it is very spreadable.

It's just settling down at the moment and I'll try it out tomorrow and see how it tastes.

7280
Chit Chat / Re: EBAY - what are people thinking?
« on: July 03, 2011, 12:10:51 pm »
If you scroll down it does mention that it is battery operated, etc.  but, yes, you could easily get caught out on this one.  Also, the starting bid may be $99.00, but note the shipping is another $30.00!!!

7281
Soups / Re: Goulash Soup
« on: July 02, 2011, 02:37:30 am »
Judy, it might be worth a try, but the taste combination of the various meats is so distinctive I don't think there would be a successful vegetarian option.  I will print the recipe off and note your suggestions though (I think Swiss Browns would be the best option), then give it a try sometime and see how it goes.  There are vegetarian bacon bits available in the supermarkets so perhaps a sprinkle of them on top will give it a boost as well. Thanks for the follow up.

7282
Soups / Re: Goulash Soup
« on: July 02, 2011, 12:50:20 am »
That soup looks gorgeous and so appetising - pity I'm a vegetarian!!

7283
Tips and Tricks / Re: VEGETARIAN STOCK CUBES
« on: July 02, 2011, 12:44:58 am »
Thanks KylieJade for translating the "newspeak" on the Massell stock cubes.  I hadn't caught on to that one - it doesn't matter how careful you are, "they" always find a way to fool you, don't they?  Because I use them so rarely I guess it's not too much of a problem for me, but I will certainly using them with care in the future.

7284
Chit Chat / Re: They are cheating on us!
« on: July 01, 2011, 10:44:29 pm »
That sounds really, really nice, Bluesed.  Have you posted it in the cakes and / or special diets threads as well?

7285
Chit Chat / Re: Off to Sicily
« on: July 01, 2011, 10:40:55 pm »
Bon Voyage - enjoy the break (just think of us Aussies - and others) putting up with winter just now - you are the lucky one!  And, yes, you will need to put aside a day or two to catch up on the forum when you get back.  Hopefully there will be loads of yummy new recipes for you to try.

7286
Introduce Yourself / Re: Hi, Just joined!
« on: July 01, 2011, 12:36:38 pm »
That July incentive is certainly a good one to go for.

7287
Cakes / Re: Butter cream Icing
« on: July 01, 2011, 12:35:38 pm »
That's great everyone, thanks for the help.  It's a type of product I've never used before so that is why I was so bewildered - this just shows how the forum members and TMX encourages us to try all sorts of recipes and ingredients we've never dreamed of using before.

Basically, if you can get it Maddy, seeing as we are both in Victoria, I should be able to get it as well.

7288
Vegetarian / Re: Cottage Rolls
« on: July 01, 2011, 12:31:26 pm »
Welcome Smitch.  The quantity will really depend very much on the size you make the rolls.  It's a while since I made these, but it made quite a lot of mixture and I still have some in the freezer (which I've been meaning to use for ages - it is a really delicious mixture so I must use it all up before too much longer).  As it's for four year olds I should imagine the rolls will be smallish, therefore I would make a guess that you should get a good 2 dozen or so.  That's guess work, but remember, not every child will have one, so there should be plenty for those that want them.

7289
Cakes / Re: Butter cream Icing
« on: July 01, 2011, 04:59:22 am »
Are you able to describe what meringue powder is to the Australian contingent?  I haven't heard of it before and, I suspect, a lot of others on here possibly haven't either.  It's so frustrating when one product is known by one name in one country and by an entirely different name in another country.

7290
Introduce Yourself / Re: German in the USA
« on: July 01, 2011, 04:29:54 am »
Welcome, Snoggi, great to have you join us.  We have a few members in the USA, and I am sure they will catch up with you via this forum.  We look forward to hearing from you as you settle down and, hopefully, submit recipes as and when you have a chance.

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