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Messages - Twitterpated

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46
Desserts / Re: Recipe for cookie dough ice-cream?
« on: April 10, 2012, 09:32:44 am »
The conversion for the cookie dough icecream is going to need to take a step back now while I try this one. Don't know how I missed it as it sounds really yum. Great that it doesn't set really hard as that's how I prefer my icecream. Thanks for the link.  :-* :-*

47
Desserts / Re: Recipe for cookie dough ice-cream?
« on: April 08, 2012, 11:18:50 pm »
Funnily enough I was looking to make cookie dough ice cream this week. I was going to make this one from Masterchef but haven't converted it yet. Let us know how you go if you make it.

@ Cookie - Was the peanut butter ice cream recipe on the forum?

48
Chit Chat / Re: What are you cooking today?
« on: April 06, 2012, 01:35:43 am »
Thanks JD. Always helps to know what others have thought of it and if they varied the recipe at all.

49
Chit Chat / Re: What are you cooking today?
« on: April 05, 2012, 11:16:09 pm »
Quote from: judydawn on April 05, 2012, 01:14:20 am
Today I'm making a slowcooker Sesame Chicken dish

Thinking I may make this tomorrow. Any comments JD?

50
News about Thermomix / Re: Unbelieveable thermomix deal for $699. Is this legit?
« on: March 29, 2012, 12:45:44 am »
No idea - there is some mention of purchasing a voucher. I guess you then take the voucher to the pick-up point. There were some questions regarding what to do if a business has closed down by the time you pick up which indicates that pick up may be directly from the manufacturer, etc. Like JD said "if it looks too good to be true it probably is". I would be doing a lot more research before buying.

51
Recipe Book Recipe Reviews / Re: Thai Basil Chicken with Chilli - For Food's Sake
« on: March 28, 2012, 08:11:11 am »
JD the link appears to be for a different post.  ???

52
Chit Chat / Re: Sad Christmas Day
« on: March 23, 2012, 05:55:39 am »
So sorry to hear of your loss. Our thoughts are with you and your family during this time. Take care of yourself.

53
Recipe Book Recipe Reviews / Re: Recipe Review. Chicken Rendang For Food's Sake p101
« on: March 21, 2012, 08:45:32 am »
Might be better to have a second bowl to put the fat in rather than pour down the sink. It can clog up your pipes and make a real mess.

54
Chit Chat / Re: THE SHOPPING THREAD :-)
« on: March 21, 2012, 08:31:57 am »
Two tickets to Fiji to stay on a secluded island for three nights and then transfer to another island to tour around from.

55
Spice Mixes / Re: French Onion Soup Mix (with Photo)
« on: March 19, 2012, 06:53:52 am »
Did anyone else see the recipe on recipe community using umami paste an TM vege stock concentrate instead? Eliminates the problems with the beef stock!

56
Main Dishes / Re: Chicken Lasagne
« on: March 19, 2012, 06:07:25 am »
This looked so great (thanks for the photo JD) that I have added it to this week's menu ahead of the other 88 recipes I have backed up in the "Yet to Try" tab in Evernote. Can't wait. I cooked some thighs on the weekend ready to use in this recipe.

57
Seafood and Fish / Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« on: March 19, 2012, 06:00:34 am »
Made this for dinner last night. The crust was really easy to work with unlike others that don't tend to stick. I made it early in the day and kept in the fridge. Broke it up with a fork when it came time to use it. The sauce was really lovely and complimented the fish really well. I only used 1 lemon and added a little finely chopped dill just before serving. Served with steamed baby potatoes, asparagus and green beans. Yum - will definitely be making again.

58
Recipe Book Recipe Reviews / Re: Recipe Review. Chicken Rendang For Food's Sake p101
« on: March 17, 2012, 10:30:56 pm »
I made this with the marylands which I skinned first so I could use the skin for the chicken stock powder. I reduced the oil by 20g and used dried tumeric as well. This would have to be one of the tenderest chicken dishes I have ever had. The taste was beautiful and while there was a little oil, there wasn't that much that it was offensive. Would definitely make this again. DH had the leftovers for lunch the next day and said it was even better once the flavours had developed further.

59
Chit Chat / Re: Forum problems!?!?
« on: March 12, 2012, 11:14:59 am »
I'm having some problems reading the unread posts. Each morning I click on the unread posts button and read all the unread posts. Recently on a number of occasions I have noticed that not all unread posts are apprearing. For example, I read all posts until about 7.00am this morning, went to work and then at around 8.00pm starting looking at unread posts. All that were showing were those since 5.00pm.

When this has happened before I have just clicked on all unread posts and have been able to see what has been missed. This has not been working lately and the only way to see them is if they show in the 10 pages for all recent posts. If it has been a particularly busy day I miss half the posts as they will not show in this section. Has this been happening to anyone else?

BTW - wasn't there a post about changes that we would be seeing on the forum soon? I haven't seen any so am wondering if they are still in the pipeline? Moderators- do you know if they are still coming??

60
Recipe Book Recipe Reviews / Re: Recipe Review Caramelised Garlic Paste - For Food's Sake page 29
« on: March 12, 2012, 10:57:46 am »
Made a double batch by cooking the garlic in two lots and then mixing all together. The finished taste is soooooo good. First thing I thought of was add it too the gravy for bangers and mash but then realised the uses are endless. Think this will be a little like the stock pastes and will be very hard to do without.

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