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Messages - TheCrone

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1
Introduce Yourself / Re: Hello from a 'large family'
« on: April 17, 2012, 11:45:13 pm »
Hiya from another large family mum  ;D

I am so getting a second bowl as soon as I can!

2
Questions? Technical Issues? The Survival Guide / Re: Lifespan of blades?
« on: March 31, 2012, 11:27:12 am »
Yep I only ever do ice for sorbet in two batches
over two years old
no wiggle

ran my finger over blades, no cut at all.  These blades are blunt!

 ;)

3
Questions? Technical Issues? The Survival Guide / Lifespan of blades?
« on: January 23, 2012, 01:24:13 am »
My TMX is 2 years old and in the last month the blades just haven't been working as well as they originally did. 

Yes, I make sorbet weekly (as suggested to keep the blades sharp)

Now I have huge lumps of foods which just haven't chopped or ground up as finely as they used too.


4
Cookbook Contents / Re: A Taste of Asia - Authentic Chinese Cooking (Contents list)
« on: January 22, 2012, 10:12:47 am »
I made the steamed tofu from scratch today.  It passed the Husband's taste test!

No more store bought silken tofu for me anymore, I'm making my own!

5
Chit Chat / Re: TMX Sourdough bread
« on: July 21, 2011, 07:46:58 am »
I put my granules in a jar, cover with unchlorinated water and add 2 tbls raw organic sugar.  Then cover with muslin and a rubber band and leave for 24 hours.  Strain carefully into a glass and put any grains which escape back into the jar.  Fill water uncholorinated water/sugar mix and start all over again :)

6
Chit Chat / Re: TMX Sourdough bread
« on: July 12, 2011, 12:29:36 am »
I have bread mixtures on the go every day so I'm no longer noticing the 'Sigh,  Two days for bread!"  wait :)

I've used water instead of the water kefir before and it's turned out lovely. 

7
Chit Chat / Re: TMX Sourdough bread
« on: July 11, 2011, 09:39:27 am »
I'm soooo glad you like it!

It looks awesome!

8
Chit Chat / Re: TMX Sourdough bread
« on: July 08, 2011, 10:42:08 am »
 ;D

I know, I'm becoming a sourdough snob!

9
Chit Chat / Re: TMX Sourdough bread
« on: July 08, 2011, 08:41:20 am »
Just wanted to add that this recipe is made from the cultured starter not with yeast.  I feed my culture every day with more flour and unchlorinated water.

10
Chit Chat / Re: TMX Sourdough bread
« on: July 08, 2011, 07:21:34 am »
Yes, I make an awesome sourdough!

in the morning mix

1 cup starter
1 cup flour
1 cup water kefir

at night before you go to bed put into tmx

your starter mix
3 cups of flour
2 teas salt

 *:  :: 2min 30 sec

put in bowl and cover overnight.  In the morning roll out, roll up and put into tin until doubled.  place in cold oven, turn on temp 180 degrees 1 hour :)

11
Recipe Book Recipe Reviews / Re: A Taste of Asia recipe book review
« on: May 05, 2011, 09:39:14 am »
Can't wait to get it as DH is from shanghai and wants to cook with tmx.  Just wish we could get some written chinese recipe books for him.

12
Cookbook Contents / Re: A Taste of Asia - Authentic Chinese Cooking (Contents list)
« on: April 30, 2011, 11:40:14 pm »
Must. Get. This. Book!

13
Bread / Re: Experimenting with Bread
« on: April 16, 2011, 05:13:04 am »
Trying bread in tmx again after seeing this thread.  Was very :( with out results of the quick EDC versions.

Now to find the perfect Italian crusty loaf....

14
Breakfast / Re: Valerie's Yoghurt & Yoghurt Cheese
« on: January 15, 2011, 11:40:28 am »
It seriously looked like a souffle the way it raised up!

15
Breakfast / Re: Valerie's Yoghurt & Yoghurt Cheese
« on: January 15, 2011, 08:27:51 am »
Hmmmm, just tried this last night and woke this morning to yoghourt which had lifted the lid off of the thermoserver, seperated into curds and whey and bubbling with a life of its own.

Any ideas what's happened?

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