What are you been cooking today

[I Love Bimby!]

What a pity that a few idiots have to ruin it for everyone 

Hope you're not referring to your bosses in Perth ??  - no the porn kings.  I see, twas me that besmirched their reputation 

  The porn kings I was referring to Thermomixer... wouldn't be game to infer anyone else...

[brazen20au]

made hollaindaise (sp) sauce this mroning for a decadant breakie. nothing else so far, too lazy lol

[judydawn]

Just made a batch of choc-chip cookies by mistake (was supposed to be making Anzac biscuits but don't ask me how that happened apart from the fact I had the recipe opened at the wrong page and was wondering when it was going to tell me to put the oats in!!).  I have just eaten 4 of them and could dip into the barrel again but I am using all my willpower not to   I think there might be something wrong with my oven, cakes, cookies etc seem to always take more time than is stated in the recipe. These took 15 minutes.  I can see myself getting hooked on these and that is definitely not a good thing for the waistline

[Thermomixer]

Love it JD - our minds are not clear at present -that's for sure.   

For those non-aussies,  Anzac bicuits are basically rolled oats, flour, golden syrup, butter .... BUT NEVER CHOCOLATE !! 

Nice work - at least we can laugh at ourselves !! 

[brazen20au]

LOL judy, too funny!!!

my oven is hopeless too, i really should get a thermometer for it sometime, i usually need to use 20-30'c less than the recipe asks for

[judydawn]

OK, so whilst we are on the subject of ovens maybe someone can give me an answer to the following question.  If you have a fan forced oven do you get hot air blowing out the top of the door?  I do and this just doesn't seem right to me. I don't have a pull-down door, my door opens from left to right. It is only about 4 years old.

If you can't laugh at yourself Thermomixer, you may as well not be here - we have many instances of having good laughs at ourselves in this house. We are a couple of 'wallies' at times, in fact Wal is my nickname from DH.

[Thermomixer]

If you can't laugh at yourself Thermomixer, you may as well not be here - we have many instances of having good laughs at ourselves in this house. We are a couple of 'wallies' at times, in fact Wal is my nickname from DH.

Too true Wal - from Wal 2. 

[I Love Bimby!]

JD, perhaps the seals around the door need replacing or re-attaching?

[judydawn]

It has been like that from day 1 ILB so I always presumed it was normal - a bit late now to question it from the supplier, way out of warranty.  I think it is mainly when you are cooking cakes etc that oven temperatures are really important and I have never been a great one to cook these sorts of things so therefore haven't really noticed it before. Things are still working out but just taking 5 or so minutes longer so guess it isn't a real problem yet.

[I Love Bimby!]

Do you know anyone else with a similar oven? Mine's an old fan forced one but it doesn't blow hot air out the top.

[judydawn]

No, it is different because of the way the door opens and I got it from a clearance centre - maybe that was the problem!  I'll check out everyone's oven when I am at their place in future as most of them are fan forced these days.  Will make a phone call to Chef and see what they say next week.  Thanks for your suggestions.

[MrSpock]

Judy, why don't you post the make and model, if you have it? We can do a bit of research on the Net to see if anyone else has that problem...

[bron]

Oh dear, have just made the pork mignon, and it was not a success! Must have been my improvisation of english mustard, I added wholegrain nutty mustard instead! They are eating it, bless them, but won't be repeating today! I bought the vermouth, and apart from the mustard every thing else I did the same as the recipe. Oh can only get white normal mushrooms. The meat wasn't cooked properly after 15 mins, nor after 20, so it was 25 mins. The pork was quite chewy, maybe it was because it wasn't thin enough. Not too sure what I have done wrong! Shame! Was really looking forward it!!!

[judydawn]

What a shame Bron.  Pork fillets are easy to overcook so I always do them so they are pink and during their 'rest time' they continue cooking a little anyway.  They would become chewy and dry if overcooked as they are so lean.  The mustard shouldn't have made all that much difference - I was lucky I had both types in the pantry. Will be interesting to see how others get on with this dish but it was a sure winner for me.

[judydawn]

Judy, why don't you post the make and model, if you have it? We can do a bit of research on the Net to see if anyone else has that problem...

All I know about it MrSpock is that it is a Chef Select underbench electric fan forced oven, no model number or anything like that.  It isn't a huge problem, I'll just put up with it until I replace it but next one will be purchased from a retail outlet and not a clearance centre. I use my weber a lot so it isn't used much anyway. Thanks anyway for your offer of help.