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Messages - sargo
1
« on: June 21, 2010, 09:38:52 am »
 thanks, i can get the timer working, but not the scales when i push that bottom button on the right. does it light up the grams at the top, or bottom.
thanks, Robyn
My TMX weighs in ozs not grams. If you push the button nothing appears to change but if you lean on the jug you will see the ounces change - if it is toggled to time then nothing changes when you lean on the jug. There is no indication of ounces - you just have to know! It shows .0 no matter what until you either add weight or turn the timer button.
2
« on: June 21, 2010, 01:43:20 am »
obbie I think,if I remember from chat on this forum, meganjane and quirky cooking owned TM21 before they had their TM31.They might be able to talk you through your dilemma.
Yes, I'm quite sure both ladies owned previous models. It may be worth while sending them a PM. Jo is moving, so probably too busy to be checking the forum.
Hope you can get an answer.
I have a TMX 21 and there is a button at the very bottom of the contol panel on the right hand side which toggles between weight and temperature.
3
« on: March 06, 2010, 10:28:18 pm »
Hmmm - did you forget the celery? Or do I need new glasses? Age is a terrible thing!
4
« on: March 06, 2010, 10:01:39 am »
I'd use a 250ml carton
Thanks! I ended up winging it totally! I used ROLOs instead of Mars bars and and just added cream until I felt it was "right". For the adults I also added a good slug of Kahlua. It was an easy treat that went over very well indeed.
5
« on: March 05, 2010, 10:15:38 pm »
Can anyone tell me how much a "carton" of cream contains. We have 3 sizes here 250 ml, 500 ml and 1 litre. Many thanks.
6
« on: February 02, 2010, 12:56:22 am »
I read it as "wring as you would a dish cloth". Could that be it?
7
« on: January 31, 2010, 10:30:07 am »
I used this recipe to make 2 loaves of multi-grain bread by subbing out 250 grams of bread flour with 250 grams of multi-grain flour. I added 40 grams of pumpkins seeds. It is light and lovely!
8
« on: January 16, 2010, 02:05:01 pm »
I mixed up this dough yesterday and made two small round loaves. I picked up my granddaughter from the school bus and as usual she was hungry! I buttered two slices for her and she declared that this bread was too good! It really is astonishingly good so thank you again, Isi.
9
« on: January 15, 2010, 02:59:43 pm »
Made your bread yesterday, Isi, and it worked wonderfully. I make a lot of bread but I have to commend your recipe for how easy and fast it is and what a nice loaf it makes. Actually I made 2 loaves from one batch of dough as there are only 2 of us and I gave the second loaf to my daughter. Thank you for a great recipe.
10
« on: December 30, 2009, 03:24:01 am »
So I'm anxious to hear how you made out. I'm happy to help in any way I can.
Sorry Sargo, I wasn't going to comment before I had another go at making it as it didn't turn out for me. Looked okay, but was very dense and when it had cooled was pretty much like a brick. I did leave it in for longer to try and get the hollow sound when knocked on.
Please don't let this put anyone else off trying it as I would imagine it's all my doing and not the recipe as like I said in an earlier post I don't seem to have much luck with bread. 
A couple of things come to mind immediately: The condition of your yeast- is it fresh and still active? If you place a small amount in some lukewarm water with a few grains of sugar it should foam and be lively within 10 minutes. Did your dough double in bulk on the first rise? The easiest way to check this is to put the dough in a tall, straight-sided, clear container and put a piece of masking tape to mark the top of the dough when you first put it in there. (I use a tall Tupperware container.) You can then quickly check when it has risen as there will be as much dough above the masking tape as below it. Did the formed loaves almost double in size on the second rise? To check, dip the tips of your fingers in a bit of flour and quickly press them into the top of the dough to about ½ inch depth. If you leave a dimple in the dough, then it is ready. If it springs back then it needs a bit more time. Don’t let it over proof as that is as bad as under proofing. Do give it another try as it is an easy and pleasant bread for every day.
11
« on: December 30, 2009, 03:06:31 am »
Thanks Sargo. Is your recipe one which is ready to eat? As a substitute for a can of soup, would we need to half the amount of liquid stock used?
Yes, this is ready to eat. It will depend on what purpose the soup serves in the recipe you are using. Does it call for condensed soup? What other liquid is in the recipe? How many servings are there in your can of asparagus soup? You could reduce the liquid in this recipe but then I would be cautious that it might "catch" as you simmer it.
12
« on: December 29, 2009, 06:56:35 pm »
ok, if the recipe called for a can of cream of asparagus soup...what would you do?
Assuming you have access to fresh or frozen asparagus (that is not ridiculously expensive) then it’s easy to make a cream of any vegetable soup. This is a recap of Mark Bittman’s cream of any veggie soup: 1 lb of veggie trimmed and chopped ½ cup of rice or 1 medium baking potato 4 cups of stock (chicken, vegetable, (or reconstituted from bouillon cubes but watch out for the salt content.) ¼ to 1 cup of heavy or light cream (or use evaporated milk!). It depends on how rich you want this. Cook vegetable and rice or potato in broth until very tender. Puree then add cream and check for seasoning. This can easily be done in the TMX. Does this help?
13
« on: December 29, 2009, 06:33:27 pm »
. . . .
(Think I need to go to a kitchen place or maybe a tile place to find something to cook this type of thing on. What about pizza - anyone find something like a travertine tile cheaper than going to a kitchen shop and buying a pizza stone from??)
Don't let the lack of a stone prevent you from trying this bread. If you have a cast iron frying pan then turn it upside down and preheat it in the oven just as you would a tile. Failing that you can simply turn a sheet pan upside down and do the same thing. Sheet pans, however, unless very sturdy, have a tendency to warp at these high temperatures. Other people have had success with the "saucers" you can buy made of terra cotta and designed to put under very large plant pots. Unglazed quarry tiles are also a good replacement for a pizza stone but I have never had any success in finding them. I get my pizza stones from garage sales or charity stores for very little money.
14
« on: December 29, 2009, 06:27:39 pm »
Looks very good, do you add other grains? How do you test the internal temp?
Yes, I have used a multigrain flour and it works fine. I have also added about 1/3 multigrain and it also works fine. I use a simple digital thermometer with a thin probe but really, if it sounds hollow when you rap on the bottom, it's done. Some of our high-tech toys are really unnecessary luxuries (but I'm not giving them up).
15
« on: December 29, 2009, 06:22:14 pm »
Thanks Sargo, I have it covered, sitting on baking paper on a tray at the moment, and the stone is heating in the oven, so I've done the right thing.  Just wanted to be sure as I don't always have the best result with bread made by hand.
So I'm anxious to hear how you made out. I'm happy to help in any way I can.
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