Forum Thermomix
Welcoming Center, Management and General Chat => Suggestions and Complaints => Topic started by: jaclom on March 14, 2011, 04:19:52 am
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I have had a search and can't find this topic anywhere.
I am updating my cupboard and finding a lot of the Tupperware can now be used for something else.
So far-
Custard powder (GONE!!!!) now will be muffin mix (from lunchbox recipe book)
Rock salt will replace cooking salt (unless someone gives me a reason not to?)
Icing sugar and caster sugar GONE, replaced by raw sugar.. Should I get rid of white sugar too?
Lots of new nuts into containers- cashews, hazelnuts (ooh and chocolate!!!!)
So what have people deleted from their pantries??
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jaclom, we use rock salt in the Vegie Stock Concentrate so I wouldn't get rid of that item.
Agree icing sugar and castor sugar can go, particularly the castor sugar. I use white sugar here but others do use the raw variety. I do resort to buying icing sugar sometimes if using it for icing as I find TMX one a bit gritty.
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JD she is keeping the rock salt and ditching the cooking salt ;)
my pantry undergoes overhauls regularly as things go and never make it back - even after 2 1/2 years as I learn new things :)
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Oops, thanks Kathryn. Been busy for 2 days changing rooms, moving furniture and spring cleaning cupboards. Every now & then have come on here for a rest but obviously my brain has been overworked this weekend :-)) :-))
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I have noticed a few items disappearing from my shopping list, my groceries bill has definitely dropped as well. I no longer buy Worcestershire sauce, mayonnaise, stock cubes, custard powder, bread rolls, prepared sauces (like Chicken tonight) Lasagna, Pizza, peanut butter, brown sugar, icing sugar, jams. And the list goes on. But I do seem to have a wide variety of other ingredients that I never brought before.
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Worcestershire sauce recipe???!!!! :)
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It's a good one Zan http://www.forumthermomix.com/index.php?topic=2314.0
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Highly recommend it Zan, make it probably monthly. We use heaps of it here :D
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Same here. We love it. I will never buy it again. And really easy thanks to the TM.
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MMM stock cubes.. I have 3 packs of Massel (different flavours) and don't want to throw out. I hate wasting things but don't want to use either!!! oh the dilema..
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Give them away jaclom, someone will appreciate them.
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Judydawn- True True!!
Dede mentions getting rid of brown sugar.. Don't any of the recipes call for it? Or is there a substitute?
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I still use soft brown sugar for lots of things, maybe dede means raw sugar as that is brown.
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Thank you Judydawn for clearing that up!! My family think I am quite mad clearing out my pantry!!! Not too mad though.. the girls are making butter every week and choc/hazelnut spread every few weeks. Also have made strawberry and fig jam though both were runny. Maybe I need to add jamsetta next time. going to try tomato puree soon too. I love the stock- still on my first batch.. Oooh love the lemonade too, and have made a yummy ginger ale using water from the sodat stream... It's all so healthy and without additives!!
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no actually I mean Brown sugar using treacle and raw sugar. Cant seem to find the recipe on the forum.
any way its
480 grams raw sugar
50 grams treacle
place sugar and treacle in TM and mix reverse till fully combined (around 20 seconds speed 6)
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Sorry dede, never heard of it. Do you make it in advance and store it - how sticky is it?
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I am always confused when a recipe calls for brown sugar. I don't know if they mean light brown sugar or dark brown sugar. I use a lot of raw sugar in place of white sugar.
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I think they usually specify if they want the dark brown one Chookie. I always bought the lighter one but now have a packet of the dark which a recipe called for so I am using that whenever I need brown sugar just to get rid of it.
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Thanks Judy.
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It is a little stick Judydawn but manageable. I use it all the time for cooking.
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oh and yes I do store it in an air tight container. seems to last quiet well, I do alot of cooking with a big family so it has never been kept for a long time. You could make it and halve the recipe
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thanks dede..good to know...i usually have trouble finding true brown sugar ie dark brown not the raw sugar but over here they have for the past six months or so replaced brown sugar that they call vergoise with the same thing but white ie without the melasses or whatever it is..i have certain recipes that call for it so like to have a small amount on hand and now thankyou dede as I can easily make it as I need it. Lately though I have been trying rapadura..I tend to change now and then...sometimes white, sometimes like JD i buy icing sugar...as for stock I also have a packet of stock cubes now and then but mainly use different thx stocks ..I rarely stock sauces and make my own so they are out..I do however stock tomato paste...i know htere were several links but dont know if anyone ever succeeded to get it concentrated enough?? same as others most condiments gone and stocking more raw ingredients..nuts, rice, sugar (usually raw), flour (i buy it direct from hte flour mill in either 25 or 40kg bags and share it with a neighbour but store it in food containers. Some drinks, cordials etc now no longer buying or stocking.. not finding I have more space though as I am replacing ready to go elements with homemade ones or raw products.
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Slowly but surely we are replacing the old with the new and improved. Things like mustard, tomato sauce, peanut paste, stock, different types of sugars, cereals, cordials, slow cooker sauce packets, tomato paste, tinned tomatoes (mostly unless fresh are really expensive), grated parmesan, rice flour, LSA, ground nut meals. We keep a stock of nuts, spices and herbs. Every time we run out of a bottle or jar of something I find a recipe to adapt or learn to live without it. I wish I could find a substitute for anchovies and capers. I love these for pasta and salads.
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Slowly but surely we are replacing the old with the new and improved. Things like mustard, tomato sauce, peanut paste, stock, different types of sugars, cereals, cordials, slow cooker sauce packets, tomato paste, tinned tomatoes (mostly unless fresh are really expensive), grated parmesan, rice flour, LSA, ground nut meals. We keep a stock of nuts, spices and herbs. Every time we run out of a bottle or jar of something I find a recipe to adapt or learn to live without it. I wish I could find a substitute for anchovies and capers. I love these for pasta and salads.
Substitute for capers:
If you can grow Nasturtiums (http://oldfashionedliving.com/nasturtiums.html) in your area - they grow pretty much anywhere - you can make a dandy substitute for capers.
Pickled nasturtium buds (http://www.culinate.com/author/Linda_Ziedrich/blog/pickled_nasturtium_pods) have been used as a sub for capers for almost 300 years!
They grow all over my yard, self-seeding in many places and I usually have a couple of pots that i bring inside for winter.
I've a friend who lives on her boat in a marina and has pots filled with these flowers and uses almost the entire plant in her cooking. The flowers add a wonderful peppery flavor to salads.
Here's another recipe. (http://www.food.com/recipe/pickled-nasturtium-buds-19858)
and still another (http://homecooking.about.com/od/condimentrecipes/r/blcon121.htm)
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ok have to ask why would you want to substitute capers etc?? whats wrong with them?
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we have got rid of anything that we can make!
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ok have to ask why would you want to substitute capers etc?? whats wrong with them?
Sue said she wished she could find a sub for anchovies and capers - sorry, no sub for anchovies - I use the paste in the tube that lasts practically forever - but I did have the caper sub info.
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guess im just wondering why she wants to substitute?? So Sue whats the reason for wanting to substitute?? They are after all a whole element, salted and put in brine?? unless im missing something??
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Did I read somewhere the Laucke bread mix has yeast in it already?? Then I could get rid of yeast too? I currently use Defiance Bakers Flour and Lowan yeast... ???
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Anchovies and caper - I just don't have them all them time and I don't buy in bulk as I need to store it in the fridge up here. Just asking around. You never know what suggestions people come up with. I didn't know about the Nasturtium and I like the idea of growing a substitute myself. Thanks for the links Andiesenji.
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why not just grow the real thing?? from what i read its the unripened flower bud of a caper plant then salted and put in brine?? im sure you can find the plant or seeds somewhere to grow your own..fantastic thing about the WWW ..gives us access to so much worldwide..
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Great suggestion. I just looked into it and it unfortunately it doesn't appear that the tropics are the ideal habitat for this species. If someone from the tropics has had success I'd love to give it a go. Tried growing my own bay tree once but with no success.
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I have a post on my blog which comments on this very issue. Thermomix Savings (http://bushgourmand.blogspot.com/2010/11/thermomix-savings.html)
Although I took a lot out of my pantry, I also added a lot. Various different types of flour, seeds, nuts, loads of spices etc.
Thanks for the brown sugar recipe, dede. Although, I just bought a 5kg container of brown sugar. :P
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This has been an interesting read. The thing I want to get out of my pantry at the moment is the PANTRY MOTHS, I'm sure they weren't there when I went to Singapore. It looks like a big clean out coming. Not before time. They were in my pine nuts-horrid things.
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oh I second that wholeheartedly and thank goodness cookie I am not the sole breeder of these pests!! (they cause me so much grief, and have even marked my new ceiling and woven larvae on the ceiling cornices - which makes a mark when you brush it down) I have no room in my fridge because I have put all the nuts, dried fruit and whatever else I can cram in there to prevent another outbreak. I even freeze my flour before using it as that is supposed to kill off the eggs. I use those sticky tents, and that has been the only thing that can sort of keep the numbers down.
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This has been an interesting read. The thing I want to get out of my pantry at the moment is the PANTRY MOTHS, I'm sure they weren't there when I went to Singapore. It looks like a big clean out coming. Not before time. They were in my pine nuts-horrid things.
Pine nuts should always be stored in the freezer, not only because of bugs but because they become rancid so quickly.
The pinion pines grow all over the Sierras and there is a big processing plant in Bishop, CA that I buy from and they include a paper with the nuts stating that they should be used immediately or stored in the freezer.
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That's good to know Andie. Thanks. :)
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Thanks Andie. I sort of know those sorts of things but my freezer is overflowing and I really can't fit much more in it. DH BOUGHT all these rolls when we were away and goodness knows what and put them in the freezer. I will manage to fit my nuts in some how though.
Like you CP63 I have little tents every where and also marks on the wall and ceiling where I go crazy and smash the moths. Do you think it is the long hot time we are having that is causing them to be worse this year? I haven't had them for years and years.
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I was wondering the same thing Cookie, plus the humidity as well?
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pantry moths are a real pain but I'd rather have them than cockroaches. I saw 2 cockies in my kitchen in 2 days so off to the shop for bombs. Spent $50 on cockroach bombs and the next morning only found 2 dead cockies ??? ???
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pantry moths are a real pain but I'd rather have them than cockroaches. I saw 2 cockies in my kitchen in 2 days so off to the shop for bombs. Spent $50 on cockroach bombs and the next morning only found 2 dead cockies ??? ???
Expensive cockroaches at $25 each. :D :D :D :D
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We have pantry moths too. I thought I had gone through everything.....and then yesterday I was thinking of making potato and quinoa soup, and the quinoa was infested! And I cannot believe some of the the things they get into! I have had them in the sistema containers (and I had convinced myself they were great!), and even tupperware, unopened packets of things like pasta. I even had a single larva in an unopened jar of tomato paste!
I would rather a few cockroaches than these pesky things and their larva!
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oh gosh ...touch wood i have never had those !! :-\
sounds like they can cause havock getting into even unopend items :(
out of interest where do u ladies live that are having pantry moth problems ?
how can u tell if they are likley to come into ur kitchen ?
im quiet paranoied of them now lol
We have pantry moths too. I thought I had gone through everything.....and then yesterday I was thinking of making potato and quinoa soup, and the quinoa was infested! And I cannot believe some of the the things they get into! I have had them in the sistema containers (and I had convinced myself they were great!), and even tupperware, unopened packets of things like pasta. I even had a single larva in an unopened jar of tomato paste!
I would rather a few cockroaches than these pesky things and their larva!
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we live in Perth, western australia. Not sure if there is something already in packets when you buy them, hence why I freeze my flour & rice etc before I put into the cupboard as I heard this kills off the 'eggs'. what happens is you notice 1 or 5 moths and then bang! its the beginning of an infestation -- so there is a 'mother load' just starting off somewhere in the cupboard. 99% of my stuff is in plastic containers which helps contain the moths if they are already inside, otherwise an opened packet somewhere...they're called 'free range' moths as they can move around :D
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How big are these moths CP? I don't know how many times I have opened the pantry door and stood there looking to see if I have any of those pests. Surely it has to be the weather conditions if all the problems are in Perth and nowhere else. You've had an extremely hot summer this year and I imagine you will all be glad to see the end of it soon.
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i am in far north qld does anyone know if they are a problem here ?
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they are little brown moths about 1cm in length. I have just been reading about them here (http://www.1300pestcontrol.com.au/pest/moth-control/) and it seems that there is really nothing much that can be done to prevent them as they come in the packets of things we buy eg. rice, flour, nuts etc which I buy heaps of.
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ick..... i will be on constant lookout !!!!!
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You will certainly know if you have them. One infestation in a sealed container seems able to spread amazingly.
VHJ I agree with you about the cockraoches. I hate them. When we lived in Broome the first thing we did every weekend back was fumigate the entire house and leave. I used to keep absolutely everything in the fridge. eg coffee, tea. Our cutlery was in a sealed container and I re washed every plate before I used it again.. For about 2 years after we left I kept thinking I could see enormous cockroaches running on the floor.
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You will certainly know if you have them. One infestation in a sealed container seems able to spread amazingly.
VHJ I agree with you about the cockraoches. I hate them. When we lived in Broome the first thing we did every weekend back was fumigate the entire house and leave. I used to keep absolutely everything in the fridge. eg coffee, tea. Our cutlery was in a sealed container and I re washed every plate before I used it again.. For about 2 years after we left I kept thinking I could see enormous cockroaches running on the floor.
OMG Cookie1. Your post brought back my first impression of our house in Tom Price. We opened the front door & I swear the floor just moved. There were so many of those huge brown ones :o.