This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - Cuilidh
Pages: 1 ... 486 487 [488] 489 490 ... 509
7306
« 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.
7307
« 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.
7308
« 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.
7309
« 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.
7310
« on: July 01, 2011, 04:14:50 am »
Good luck, Chookie. We had a flight cancelled when we were away recently because of the second Icelandic ash cloud and that air fare hasn't been refunded yet, either. Hopefully we will both get our refunds "in the fullness of time".
7311
« on: July 01, 2011, 12:07:13 am »
I wasn't trying to get away from the stock concentrate in our EDC, which I have always got on hand, just offering a possibility if a recipe asked for chicken or beef stock and you wanted to try it out.
7312
« on: July 01, 2011, 12:05:52 am »
What a story! One other thing I have learned about Australia is that it loves its bureaucracy (but they don't like people to know that) and employees / staff don't like to take responsibility for anything that is the least bit unusual. I would try contacting different people until you get the answer you want, then take down their name and note the time / date of the conversation and see how you get on then.
7313
« on: June 30, 2011, 08:59:15 pm »
I believe I heard somewhere that Australia was the most "taxed" country in the world. I hope I am wrong, but I don't think I am. In fact, I believe I heard somewhere that one of our taxes was even taxed! Can't remember which one it was, but I'm not in the least surprised. In fact, come to think of it, one example may be our GST (VAT / TVA equivalent). As a small business, we automatically collect GST on sales, then we pay it back to the tax office, either monthly, quarterly or annually, depending upon how our businesses are set up. In the interim, it is in our bank account - and we get taxed on the money in our bank accounts ...
Having said that, this may be true for other countries as well. Maybe I should sit back and think of another example?
Haven't we wandered a long way off the track from Chookie's wonderful visits to Fortnum & Masons! Dear Chookie, I didn't mean to get so side tracked, sorry about that - your memories and stories of your visit are so much more important than my moaning about other, totally unrelated, subjects!
7314
« on: June 30, 2011, 08:48:31 pm »
For those vegetarians and vegans out there who get frustrated when they see a really nice recipe they would like to make but it asks for chicken or beef stock - there is an alternative available (in Australia, at least). Massell stock cubes have never seen any part of any animal - according to their ingredients list, anyway.
I have only just discovered this and haven't used any yet. Their vegetable stock is good and I have used this, but the "meat" versions won't get a testing until this weekend.
If anyone has tried these let us know what you think.
7315
« on: June 30, 2011, 08:43:25 pm »
That looks like it has just resolved what I am going to be making for dinner to eat in front of a roaring fire tomorrow night - with the addition of some hot, fresh bread! Thanks for posting that recipe.
7316
« on: June 30, 2011, 09:47:26 am »
My inclination would be to treat it much the same as brown rice - give it at least 35 - 40 minutes.
7317
« on: June 30, 2011, 09:45:10 am »
Cookie, I see you've just gone over the 7000 posts mark - is that a record for this forum?
Oh, I've just seen JudyDawn is nearing 9,000 - maybe she has the record?
7318
« on: June 29, 2011, 09:22:48 pm »
I wonder if a quick tipple before you get to customs would be helpful to cut down the quantity of the liquor - it would certainly make you more cheerful as you wait in the queues.
7319
« on: June 29, 2011, 09:19:24 pm »
Aaah, of course, Frozzie, one centilitre is 10 ml - tht is so logical. I was pretty sure I had it wrong when I wrote my earlier post - the "deci" is a dead giveaway for 1/10th - this getting older must be frazzling my brain.
7320
« on: June 29, 2011, 09:20:51 am »
That sounds and looks delicious, farfallina ...... my sort of meal!
Pages: 1 ... 486 487 [488] 489 490 ... 509
|
|
Show Posts