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Messages - Mimmie and Me

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Recipe Book Recipe Reviews / Re: EDC Beef Stroganoff Review
« on: August 05, 2011, 06:59:48 am »
Thanks Judy - I only started exploring this forum last night and didn't really know there were any other resources besides the couple of cook books! I'll try the other version next - it sounds yummy too.

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Recipe Book Recipe Reviews / Re: EDC Beef Stroganoff Review
« on: August 04, 2011, 12:49:30 pm »
We have only had Thermie for less than 2 weeks and we have made this twice now :) The first time was devine but my husband said it was too winey for his liking - but that's what I liked about it. I made it (the sauce) the next night with prawns and vegies and it wasn't as good. I later found out that the first time my husband didn't put the tomato paste in it.

It's NOTHING like the beef stroganoff that I grew up with... but it's just as good :) Lots of sauce which I like!

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Suggestions and Complaints / Re: Hard Ice Cream
« on: August 04, 2011, 12:27:29 pm »
Commercial shop bought ice-creams have additives to make them softer and easier to scoop (like anti-freezing chemicals). Pretty much no ice-cream you make at home will be like the stuff in the plastic tubs from the shops.... but I'd rather have hard ice-cream than all those fake additives and chemicals in my food :)

I like the idea in one of the comments above about freezing them in individual icy-pole / ice-blocks. I will be trying that one myself - thanks for the suggestion!

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Suggestions and Complaints / Re: Browning onions & garlic: best technique?
« on: August 04, 2011, 12:17:58 pm »
hhhmmm??? 15 minutes to brown onions..... I'd rather stand over the stove, stirring for 3 minutes! I'm new to the TM and I'm liking or loving most things about it but I hate the raw onion and garlic taste in things. My husband and I have already worked out that we need to saute onions/garlic for 5 - 7 minutes instead of the 2 - 3 that the cook book suggests... but they still don't brown and it does make things taste different. The natural MSG in onions and garlic are only released with certain cooking methods.

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