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Messages - missgrunge
1
« on: May 09, 2012, 06:56:51 am »
how long is the warranty period, and how blunt do they have to be before HO will replace them?
Thanks,
Miss G
2
« on: December 20, 2011, 01:27:02 pm »
Missgrunge - i know this may be a bit late but i think Veeo's continental store on wanneroo rd, balcatta has this. You can buy it like that or as a readymade dip which is much nicer than the dip you buy in the woollies etc
Tasty, Thanks for letting me know, because I haven't been able to find it anywhere, and hve been buying the dip again - which is crazy when I've got a recipe! Thanks, Miss G.
3
« on: November 15, 2011, 01:07:20 am »
Yeah, just don't use it with bacon, eg in a standard bacon, onion, mushroom risotto. The combination of bacon and coconut flavours is not a happy one  . If you do some research you'll find that ghee (clarified butter) is a healthy alternative in cases where ou don't want that strong coconutty flavour in your food. And you can make ghee in the TMX yourself very easily of course. Bon chance! Miss G 
4
« on: October 26, 2011, 03:11:37 pm »
Thank. Most of the cream here is 30% and I wasn't sure that was enough so I grabbed a 36% one I was lucky to find (sadly 3G was missing in the supermarket so I didn't see your response in time). Particularly as I found that the Indian cookbook talked about double cream.
Have you tried the Butter Chicken recipe in the Indian Cookbook yet? It is to-die-for  Much better than the version in the EDC. Happy cooking, Miss G.
5
« on: October 26, 2011, 02:41:47 pm »
Havent finished the thread yet (about 6 pages through) but does this wrk with German cream? we don't have double cream
Hi there, You don't need double cream to make butter. I always use pure pouring/whipping cream and it works perfectly. Pure cream means not thickened with gelatine. Some cream is sold as thickened cream and it is thickened with gelatine, rather than being naturally high in milk fat. Happy butter-making!  Miss Grunge Australia
6
« on: October 10, 2011, 02:49:31 pm »
I wanted to ask the West Aussie ladies whether they know where to buy tarama, or cod roe from. I believe you can also use carp roe. If anyone suggests Kailis's, it'll be cheaper to buy a tub of dip from the supermarket Does anyone in the Perth metro area know a good place to shop for roe/tarama? Thanks, Miss G.
7
« on: October 07, 2011, 10:48:40 am »
There's something weird happening to the thing that's supposed to email me when I get a reply to a post. I'm just not getting any emails from the forum  Sorry to be so slow in getting back, ladies, and thank you so much for the great-looking recipe, JD. Miss G.
8
« on: September 30, 2011, 05:02:24 am »
Hey there thermodudes, If anyone has a recipe for this would you please let me know? It is ridiculous that I keep buying it, and I do worry about some of the additives and stuff in it, but I am a bit of an addict. I'd love to make my own in my trusty Therminator instead of buying. Thanks!  Miss G
9
« on: September 30, 2011, 04:56:41 am »
thanks for all the suggestions - I agree, an appalling amount of eggs and chocolate! Scary!
Thanks so much for all the feedback
Miss G.
10
« on: September 20, 2011, 10:54:27 am »
This recipe was on our local radio station. Can anyone convert it to Thermo-friendly for me plse? Many thanks!
Here's the recipe...
675g dark chocolate
450 g unsalted butter
675 g castor sugar
10 eggs.
Method
1. Melt the butter and chocolate in a double soucepan.
2. Whisk eggs and sugar in a really flash mixer (!!) for ten minutes until it looks really thick.
3. Fold chocolate and butter into eggs, combine thoroughly and pour into a lined baking tin.
4. Bake at 160C for 55 minutes or until set.
5. Allow to cool at least 12 hours.
Serve with creme fraiche and icing sugar dusted over
Many thanks,
Miss G.
11
« on: August 29, 2011, 02:36:09 am »
Away from blades and back to butter! I've got the technique down fine, using supermarket pouring cream, although I'd really like to make some organic butter. Now obviously I need organic cream to make organic butter Do any of the West Australian ladies know a local source for organic pouring cream please? I've tried the Boatshed in Cottesloe but they don't do it, although their dairy section is very good. Any suggestions gratefully received! Thanks, Miss G.
12
« on: August 21, 2011, 03:52:08 am »
Amanda, you are a sneaky one!
13
« on: August 21, 2011, 03:22:38 am »
I've made delicious butter very successfully using pouring cream from the supermarket, and I'd like to try some organic butter, but I can't find organic cream anywhere (other than the King Island, which is very thick). I don't particularly want to buy 2L because we are only a small family.
Does anyone know a place in Perth where I can buy organic pouring cream in 500-600g containers? I've tried the Boatshed in Cottesloe but they don't have it.
Thanks,
Miss G.
14
« on: August 21, 2011, 03:15:18 am »
Ok, so the hubby has tried raw sugar in his tea and doesn't like the 'brown' taste. I'm going to try grinding it and hope I don't get icing sugar. Thanks for all the suggestions, Miss G.
15
« on: July 28, 2011, 05:05:40 am »
Thanks JulieO and Chookwoman. I'll have to get DH to try it in his tea. If it passes the Earl Grey taste test then I won't bother grinding it, if he whinges about the flavour then I'll zap it for a few seconds and see what I get. The consultant who sold me the machine assured me that I needed to buy only raw sugar henceforth, and could 'make' all my whiter sugars from it with varying degrees of grinding. She told me this was better for my wallet and better for my health. Hope the TM trainers haven't been telling porkies  Miss G.
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