What are you been cooking today

[fundj&e]

sorry ladies, the risotto is par cooked 2

[judydawn]

You have too many restaurant tips up your sleeve Uni - always one jump ahead of us ordinary family cooks  It's nice that you share the ideas with us. 

[mcmich]

Thanks Uni.

Today I'm peeling about 5kg of potatoes and making chips for the freezer.
Bought a 10kg bag for $10. Gave some away but would take the 2 of us forever to get through that many potatoes.

[fundj&e]

sharing is caring JD 

[judydawn]

Indeed it is Uni.

Great idea Michele.  Yesterday I bought a 5 kg bag of small potatoes for 99 cents, not big enough for chips but I like baby potatoes steamed in their jackets and haven't had them for a while.  They'll get used up one way or another.

[achookwoman]

Nothing!!! Got the BUG.  Good for Challange,  good for diet.  Bad for DH,  but he is not complaining.

[fundj&e]

remember when the bug was called the wog,in syd it was 

thats what i call a bargain JD

[mcmich]

Judy, .99c. What a bargain.

[judydawn]

It sure was girls and we go through a lot of potatoes here.  Looks like some potato soup and lots of potato sides for the next couple of weeks.

Sorry to hear you are unwell Chookie, DH will look after you I'm sure.

Yes Uni, it was called the wog here too but you don't hear it called that very much anymore.

[dede]

Nothing!!! Got the BUG.  Good for Challange,  good for diet.  Bad for DH,  but he is not complaining.

Hope your feeling better soon Chookie. Bugs are not nice.

[Brumington]

Yesterday I started out making Tenina's buttermilk rolls.  After the roux was formed I went to add the remaining ingredients and realised too late the scales were inaccurate cause the lead was wrapped around one of the feet.   I considered chucking it all away and starting again but instead thought I'd just experiment and carry on. So, I kneaded, added seeds in the last minute and awaited the result. A thick gooey mess! Not one to be beaten I decided to carry on. After proving for an hour I knew this mess would not sit happily as a free form loaf and had read about baking bread in a cast iron casserole. The result is the yummiest bread I've made so far.  One huge problem is that I don't actually know what quantities I used in order to recreate it!  Here's a picture. The crust is really crispy and the bread so soft. It doesn't look like much but it's gorgeous. I will endeavour to recreate and hopefully will be able to post my very first recipe on the forum. I call it my 'Wing It Bread'  

http://farm8.staticflickr.com/7077/7367563938_36465f0c01.jpg

[fundj&e]

i love the name Brumington

[deedub]

Have made Anzac biccies, hope to make hedgehog slice & pizza bases for DD's party. Chicken chausseur for dinner, non TMX. The other DD is still sick, can't get an appt at the doctor, obviously something going round. At this rate I doubt I'll be working tomorrow - always a silver lining!

[Bubbles]

sorry ladies, the risotto is par cooked 2

Aaaah I've always wondered how I can order risotto and have it served to me in 20-30 mins when it takes at least 40 mins to cook at home
Now I;ll always be wondering when I order something in a restaurant whether it has been par cooked or not...

[fundj&e]

most things would be Bubbles