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Messages - UnConundrum

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Welcome / Re: Karen's Poll - where are you from???
« on: December 13, 2008, 04:00:32 am »
Wow, I didn't realize that a third of the members are from the States...  LOL

Introduce Yourself / Re: Hi, I'm Warren from the US (Pennsylvania)
« on: December 12, 2008, 10:39:38 pm »
GEEZ, Isn't it awfully early over there?  Go back to bed!

Introduce Yourself / Re: Hi, I'm Warren from the US (Pennsylvania)
« on: December 12, 2008, 09:25:08 pm »
Well, I won the auction, so I'll be officially joining the club in a week or so :)

Questions? Technical Issues? The Survival Guide / Dry Roasting ?
« on: December 12, 2008, 03:00:13 pm »
Since I can't play yet, I have to just ask questions.  Is the Thermomix capable of dry roasting some things?  For example, many seeds and nuts are better if they are "toasted" before use.  Sooo, let's say I want to use some pignoli (pine nuts) which should almost always be toasted first, can I just throw them into a TM and let it stir them as they toast?  What about smaller quantities, like whole cumin seeds?

Chit Chat / Re: What are you cooking today?
« on: December 11, 2008, 06:17:32 pm »
That's interesting.  Thanks for the warning  ;)

I for one, realized that, and that's the frustration with being in the US.  With no one local, there's no demo or support, so I might as well buy through the internet.  Quite frankly, I think I'm into my cooking toys enough to figure it out ;)  But I can also see the value of a conscientious rep who would help with recipes and make sure you'd get the best out of your investment.  This great forum fills a lot of voids.

Chit Chat / Re: What are you cooking today?
« on: December 11, 2008, 02:58:18 am »
Unfortunately, I don't speak any other languages.  Tried learning French for my trips to Montreal, but I'm very, very limited...

I'm surprised Vowerk hasn't seen fit to invest in the US market.  I doubt it will take off without a bigger presence and effort on their part.

Jams and Chutneys / Re: UK Lemon Curd
« on: December 10, 2008, 02:51:35 pm »
I recently wrote them.  They said:

We have three excellent TM31 cookbooks in the English language.

1. "Fast and Easy Cooking" book with 300 recipes, UKú19.95 each   
2. "Demonstrator Delights", 88 favourite recipes from our UK demonstrators,
UKú12.95 each
3.  "Full Steam Ahead" with 74 steam cooking recipes, UKú19.95 each

Chit Chat / Re: What are you cooking today?
« on: December 10, 2008, 02:47:18 pm »
     I'm rather new here, and don't have any cookbooks yet.  Are you saying the two books have different versions of the same recipe?  Do other recipes vary too?

Questions? Technical Issues? The Survival Guide / Re: Books in English?
« on: December 09, 2008, 03:28:59 am »
Thanks, I sent email to the folks in the UK.  Figured the shipping would be less from there.

Vegetarian / Where are the salad dressings? - Red French
« on: December 09, 2008, 02:47:06 am »
Where are all the salad dressing recipes?  I thought that would be one of the largest recipe groups.  Here's one for you.

Name of Recipe:  Red French Dressing
Number of People: 8+

0.25  cup  Ketchup 
0.25  cup  honey 
2.0  tbsp.  Onion grated
2.0  tbsp.  Vinegar, Apple Cider grated
2.0  tbsp.  Lemon Juice grated
2.0  tbsp.  oil, vegetable grated
2.0  tbsp.  water grated
1.0  tbsp.  Tomato Paste grated
0.25  tsp.  celery seed grated 

Whisk everything together and chill for an hour.


You can find a couple more pictures at:

Introduce Yourself / Re: Hi, I'm Warren from the US (Pennsylvania)
« on: December 09, 2008, 02:34:18 am »
Thanks :)  Cooking has been my hobby for many years and I've accumulated a lot of fine tools.  The tall thing you're referring to is a baker's rack.  It's simply an aluminum rack with runners for sheet pans every 10cm or so.  I put break on wooden trays in there to rise.  The plastic thing is just a cover that has a zipper on each side so it can open up.  If it's cold, I can put a heated pot of water in the bottom to help the bread rise.  In fact, looks like there's some bread in there in the picture...  The animal is actually a wooden cow's head on a table my wife and son bought for me some time ago.  It's like a back splash, perpendicular to the table top, with the cow's head sticking out.

Here's another picture from a different angle.  First off, please excuse the mess.  Once a year members of another forum get together at my place to socialize (Kitchen Knife forum  (  The pictures were taken then.  We had about 50 people coming over :)

Now, on this picture, if you look center top, you'll find a tribute to my mother-in-law wearing the hat :) 

I'm active in the Big Green Egg forum too.  I know there are some members from down under, but not many.  This past year, I was invited to compete at BBQ competitions with a team.  You can find a lot of pictures if you're interested, of the ECG (that stands for East Coast Gathering for the Kitchen Knife group), some food I've cooked, my house, and even my dogs and me (and the rest of the family if you can pick them out) here:

Questions? Technical Issues? The Survival Guide / Books in English?
« on: December 09, 2008, 01:28:22 am »
I've seen posts about magazines in Spain, and some other books, but I can't find any recipe books in English.  Do they exist?  I saw something about a book, "Cooking with Steam."  Where can I get a copy?

Thanks in advance.

Introduce Yourself / Re: Hi, I'm Warren from the US (Pennsylvania)
« on: December 08, 2008, 10:50:32 pm »
LOL, I'm bidding on one of each  ;D  The 31 is new and the 21 is used.  I didn't look close enough.  I thought the 31 was a "buy it now" but I was wrong.  4 days to wait.  I bid on the 21 to see if I can get it for a good price.  I've read that there are some features of the 21 that were changed for the 31, and I might prefer the old features for certain things.  There's about 3 or 4 times a year where two units might come in handy :)

Recipe Requests / Re: ISO (in search of) a recipe to make my own pasta
« on: December 08, 2008, 10:25:52 pm »
Well, as we've already mentioned, the size of the eggs can make the difference.  I'd go with extra large (at least, that's what we call them in the US).  100 grams of flour per egg sounds about right, but it shouldn't be granular when you mix it.  Also, you should add some salt to the dough...  I do it by sight, and can't give you an exact measurement... sorry.  I'd say at least a half teaspoon (don't know how that equates to your measures).

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