What's for Dinner Tonight?

[Katya]

I bought the friends we are going to see a Thermie travel bag for Christmas and it cost more than 40 Euros... I'll be sick as a parrot if yours turns out to be the same as mine 

[judydawn]

If it is the same, I think it is wrong that items can be priced so differently from one country to another. When Frozzie posts the picture Katya - don't look at it!

[CreamPuff63]

If its the same, 40 Euros is equivalent to AUD$55 

[judydawn]

So probably cheaper for us to get one freighted over CP 

[Chelsea (Thermie Groupie)]

We REALLY need to check the freight costs! Just in time for Mothers Day! 

[judydawn]

Yesterday I tried to cook some huge lamb shanks (450g each) in the varoma using the all-in-one method.  Although they were cooked, they weren't falling off the bone as I like them to be so I removed the meat from the bone and cooked it a further 20 minutes in the sauce.  That is what we are having for tea tonight with mashed potato and steamed vegies.  I will work on the times for my original attempt with the other 2 shanks I have in the freezer as I am determined to have success with them. I purposely cooked a large amount of sauce with this recipe to use the excess in a bolognaise sauce for another meal.

[CreamPuff63]

you talked about cooking lamb shanks back in 2009. what is the maximum time you can cook something in the TM I wonder at low temp? I am sure there is probably a cut off time.

[em]

hi. so as you all know i have been trying to get my motivation back and yesterday i cooked up some yummy desserts to take out to my parents house.  i made the salted caramel maple ice cream and it was delicious! will be making that again for sure.  i also tried teninas salted caramel brownies recipe and they were also nice.  we hadnt tried the salty caramel flavour before but i was impressed with these and the brownies baked quite quickly which was good.
today is min 6 max 15 here in wodonga, so really feeling the chill all of a sudden, so i made some yummy vegie soup for lunch which really warmed me up.  so i think i am finding that motivation again, just seeing how much you can make in so little time, really makes me love the tm all over again!

[judydawn]

you talked about cooking lamb shanks back in 2009. what is the maximum time you can cook something in the TM I wonder at low temp? I am sure there is probably a cut off time.

I basically used that recipe for the sauce but with 2 cans of tomatoes and more water because I was steaming the shanks in the varoma dish like the recent topics of roasting meat CP.  I browned them first and only cooked them for 40 minutes.  When a knife went through easily I thought they were cooked but no, it needed more time.  I will start the recipe afresh another time and steam them for at least 1 hour 15 minutes. This is a picture of how I set them up to steam.

[Frozzie]

Will post photos in a couple of hours..im out all morning with appts..,
Now im curious.. Anyway got to run.. Later 

[Frozzie]

I bought the friends we are going to see a Thermie travel bag for Christmas and it cost more than 40 Euros... I'll be sick as a parrot if yours turns out to be the same as mine 

ai ai ok well i posted a topic with photos so i hope for you its not the same..its very durable fabric and is rigid where it needs to be for support..the link for my post is here

 

[Frozzie]

If it is the same, I think it is wrong that items can be priced so differently from one country to another. When Frozzie posts the picture Katya - don't look at it!

JD more often than not products are priced quite differently as they know that once you add postage it comes to roughly the same give or take ten dollars..it is criminal but i hope its not the same bag for those of you who bought it in oz (like katya)..so expensive. Anyway waiting waiting for replies 

[cookie1]

Em I'm so pleased your cooking Mojo is coming back. I sometimes realise that once you get started again you are fine. (that was the case with me-I had just been on holiday and spoiled for too long)

[Chelsea (Thermie Groupie)]

We are having Bangers and Mash for dinner. Pure comfort food on a cold, wet night. 

[maddy]

Tonight was predictable Good Friday fish & chips.
With luck, we have 2 fisherman friends, so we were given a hunk of mako shark, and fresh red fin 



I oven baked the shark topped with a  lemon/chive crust, and the red fin was crumbed and pan fried.
Was  lovely.