What are you been cooking today

[Thermomixer]

Here are the threads - there are 2 versions

http://www.forumthermomix.com/index.php?topic=2480.0

http://www.forumthermomix.com/index.php?topic=958.0

Looks like ILB has beaten me to the punchline 

[I Love Bimby!]

I knew you'd come good with the links though Thermomixer - THANKS! 

[meganjane]

Last night I roasted a pork loin in the Weber.  I made apple sauce with the thermomix, which was nice, but I used some new apples which were probably the wrong ones.  I have been trying to get pork crackling right for months, heading up to Christmas.  All no good, except for last night.  I made sure the pork skin was dry, rubbed it with olive oil and sea salt.  I put a meat thermometer in and set to 70 C.  Perfect - all the fat melted entirely away (onto the veges in a dish underneath) and the crackling was - crackling!

Just want to mention how I make pork crackle.

Take the skin off the pork once it's almost cooked. Scrape all the fat off the inside and then cut it into pieces. Place on paper towel and cover with paper towel. Place in microwave and cook on high until it stops 'popping'. Put only a few bits in at a time. Scrumptious!!! And, my trade marked recipe!!! 

Over the past couple of days I've made icecream with custard from EDC, doggie food (I have a 17 year old Jack Russell cross and she won't eat anything but chicken minced up with rice flour as a thickener and pasta!), coleslaw (with slivered almonds and currants), bread,  almond macaroons, a delicious hedgehog slice (will post), lots of different sauces and that's all I can remember!

[Thermomixer]

Just want to mention how I make pork crackle.

Take the skin off the pork once it's almost cooked. Scrape all the fat off the inside and then cut it into pieces. Place on paper towel and cover with paper towel. Place in microwave and cook on high until it stops 'popping'. Put only a few bits in at a time. Scrumptious!!! And, my trade marked recipe!!! 

Sounds like you've been busy MJ - insomniac.  I have made pork crackling that way - may need to pay you commission.

Other things that work - pappadums, some prawn crackers and........ the rind off parmesan when you are down to the oil laden 1/2 cm - cut into 1cm cubes and blast as you said and they will turn into parmesan crunchies. 

[cookie1]

I cooked up and tasted some of the Blue heese and Walnut Shortbread from the freezer. It is an unusual taste but very nice.I will post a review later. I have fruit soaking to do the little puddings.Made some more Christmas shortbread. Like MJ I sort of forget all of the things the TMX is used for now as it is difinitley a member of the family.

[Thermomixer]

Sounds good cookie1 - great combo

[judydawn]

I finally got myself moving today and did some Christmas goodies. Made the sugar coated almonds, chocolate salami and berry cordial. Cooked some chicken drumsticks coated with my orange/carrot marmalade plus some sambal oelek in the weber with some potatoes/salad for lunch & made 2 lots of butter (finally found 4 x 300ml cartons of cream out for 50 cents ea). Wanted to do more but ran out of steam, it is pretty hot here today.

[willmac]

I just finished making the mayonaise from EDC, everytime I make something new I am amazed how easy it is with the TM. I need more jars so I can then make BBQ sauce and lemon butter.

[faffa_70]

Just want to mention how I make pork crackle.

Take the skin off the pork once it's almost cooked. Scrape all the fat off the inside and then cut it into pieces. Place on paper towel and cover with paper towel. Place in microwave and cook on high until it stops 'popping'. Put only a few bits in at a time. Scrumptious!!! And, my trade marked recipe!!! 

Sounds like you've been busy MJ - insomniac.  I have made pork crackling that way - may need to pay you commission.

Other things that work - pappadums, some prawn crackers and........ the rind off parmesan when you are down to the oil laden 1/2 cm - cut into 1cm cubes and blast as you said and they will turn into parmesan crunchies. 

bacon rind is another - turns into bacon crunchies 

[I Love Bimby!]

Tonight I made Brons Meatballs with Tomato Sauce for the first time. Very nice! Didn't have ground nutmeg so used some herbs instead and Miss 3 was quiet impressed too.

Have some individual Sago puddings steaming as I write.

And yesterday got busy with food for hampers and made the paneforte, dukkah, sugared almonds (had to pack them before I ate them all  )

[bron]

Which recipe did you make ILB? The almonds finished off in the oven one? Am hoping to make some at the weekend. Was given a 10 kilo sack of almonds last weekend from DH old village. DH will be busy cracking them all this weekend for me!

[Thermomixer]

Have some individual Sago puddings steaming as I write.

Meant to say - may be best to put absorbent paper over them and then the foil - to reduce condesation making them watery - hope they work out OK

[andiesenji]

Which recipe did you make ILB? The almonds finished off in the oven one? Am hoping to make some at the weekend. Was given a 10 kilo sack of almonds last weekend from DH old village. DH will be busy cracking them all this weekend for me!

That reminds me of the first time I saw almonds in "bulk" - it was after the end of WWII and my grandpa had ordered a huge bag of almonds from California.  After he and my uncles had spent what they considered too much time cracking them, they put some into an old flour sack and forced the sack through the wringer of a no-longer-in-use washer.   It was an odd picture to see my uncles trying to make the machine do what it was not intended to do, and with my grandpa supervising and offering unheeded advice.  It did work, after a fashion, but my grandmother said that they would have finished shelling the almonds in the same amount of time, if they had just persisted in doing it the old-fashioned way. (With a ball-peen hammer on the bottom side of a sad iron - we had several, also no longer in use, except for door stops and etc.)
She was happy that the "boys" were home from the war but also said that they could think up more ways to make simple tasks more difficult than any of the young kids. 

[Thermomixer]

We had almond trees and it was always difficult not to eat half of them when shelling them.  It took so long.  Not sure what quick way there is for shelling them ?

[judydawn]

Loved your story andiesenji, at least it kept the boys out of trouble for a while