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Messages - UnConundrum
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61
« on: April 11, 2009, 12:09:18 am »
Hi Eamonn, nice to meet you.
62
« on: April 10, 2009, 12:32:36 am »
Risotto for me 
63
« on: April 08, 2009, 05:49:33 pm »
Yeah, if you want to call it a website... Just doesn't make sense to me. Must be some reason they don't want to market here.
64
« on: April 08, 2009, 04:41:33 am »
I'm a little late to this thread (been busy here at home) but I'd suggest pearl tapioca (do you guys eat tapioca pudding? I love it), sushi rice (short grained) for rice pudding (need a change from the tapioca) and arborio rice for risotto. Oh, and barley for barley risotto.
Keep some stocks on hand for soups.
Vanilla for the many deserts. Did I mention tapioca?
A lot of other ingredients aren't special to the TM. You just change the process.
65
« on: April 08, 2009, 04:28:49 am »
Can't believe I'm STILL the only member from the States. I don't understand why TM doesn't promote a bigger exposure here. You really have to exert yourself to find a rep :-/
66
« on: April 08, 2009, 04:25:45 am »
A lot of the BBQ folks have been talking about warming up steaks by sealing them in a plastic bag and soaking them in hot water before grilling them. I believe they then use hotter temps to get that external char quickly, without needing to wait so long to raise the internal temp....
67
« on: March 23, 2009, 02:23:08 am »
It was page 87 of the "Fast and Easy Cooking" book. I made the one that used to be posted here before, and really enjoyed that one... I was really disappointed with the one I made today.
I haven't been gone, just not much to say. My wife has been trying out her new slow cooker, so I haven't been cooking as much. It's just her and me, so there's a limit to what we can eat. I really have to pare down some of my soup recipes to fit the TM. I usually make many quarts at a time and freeze it (make all my own stocks too). The recipes all greatly exceed the capacity of the TM, and it's really not great at browning meats. The fond from browning is important to the soup/stock, so it's easier to make in a pot, but I want to do more experimenting.
68
« on: March 23, 2009, 12:47:16 am »
Made the mushroom risotto out of the book today (couldn't find the one that used to be posted here). It was terrible. Way too much parsley. That's all you could taste. The recipe called for 20g. Guess I should have known better. On the bright side, I played with my recipe for multi-grain bread and adapted it over to the TM. You can find the recipe by clicking here  
69
« on: March 13, 2009, 12:36:20 pm »
Hi Ayla, nice to meet you
70
« on: March 12, 2009, 01:06:42 pm »
You can try cleaning the MC with some DipIt...
71
« on: March 09, 2009, 01:18:07 pm »
I was always told the green germ was quite bitter and could throw off a recipe. Remove that garlic germ! If you cut a garlic clove in half, you will see a small sprout in the middle. That sprout is called the garlic "germ". Very fresh garlic has only a tiny, white germ. As the garlic gets older, the germ becomes larger and eventually turns green. Experts say the garlic germ should be removed and discarded - epecially when the germ is large or when the garlic is to be eaten raw as in guacamole or salad dressing. Why? The germ is very acidic and can cause indigestion. It also has a bitter flavor, which may affect your recipe and leave a nasty aftertaste. http://www.dinnerselect.com/Dinner_Tip_of_the_Week-c1304-wp5464.htm
72
« on: March 01, 2009, 02:51:51 am »
Karen, I don't think it's worth the risk. Store it in some vinegar instead.
74
« on: March 01, 2009, 01:33:58 am »
Storing garlic in olive oil can be dangerous.... The worst danger from botulism comes if raw garlic is stored in oil at room temperature - or even for too long in the refridgerator http://www.garlic-central.com/dangers.html
75
« on: February 28, 2009, 01:22:53 am »
... the other night i was making something, made it, all good. then went to wash it and voomp! water everywhere!!!!! (no seal) aaagh
I'm sure hubby was at fault AGAIN !!!!
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