missclawdy's Profile

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What would you LOVE as a midnight snack @ a wedding? [Do you even want one?]

Love your ideas James

Thermapens - me again

A very good idea - I will contact them tomorrow. Thank you.

Feb 24, 2013
missclawdy in Cookware

Thermapens - me again

Mikie-

I will try that - somehow I think it is something I am doing.

Feb 24, 2013
missclawdy in Cookware

Thermapens - me again

I know - it is hard to imagine but the meat was perfectly blue throughout - and I tested it in several different spots.

This is the sort of thing that makes me feel like I am in an Alfred Hitchcock movie and someone is trying to make me feel that I have lost my mind.

Feb 23, 2013
missclawdy in Cookware

Thermapens - me again

Thank you and I see what you are saying but would the reading be that extremely off- i think the actual temperature was about 110 - 115. It really is a mystery and I only wish I had a witness.

Feb 23, 2013
missclawdy in Cookware

Thermapens - me again

I have written before about my Thermapen that registers temperatures between 150 degrees and 160 degrees when the Tenderloin I am cooking was just past the Blue stage.

I am inserting the tip of the probe from the side and into the centre of the fattest part of the meat.

It registers 212 degrees in boiling water.

At this point, I am confused more than anything. it seems the thermometer is working properly but why would the reading for the beef be so off?

Feb 23, 2013
missclawdy in Cookware

Thermapens

According to the response from paulj, and the information from the manual I should have inserted the probe to the centre of the meat. So you are right on both counts - I poked too far and not far enough.

Thank you for your help (and no, it wasn't seared).

Dec 09, 2012
missclawdy in Cookware

Thermapens

Thank you- the salesperson had told me that only the skinny tip should be inserted - didn't sound right to me but - - -

What you have said makes way more sense.

Dec 09, 2012
missclawdy in Cookware

Thermapens

I cooked a beef tenderloin today - why would my new Thermapen register 148 F. when just the tip was inserted at the fattest part of the meat but 119 F when inserted in the skinny end of the roast?

There was no way the meat was at 148 - it was between Blue and very rare, but I ended up relying on touch.

My Thermapen registers 212 Degrees when inserted in boiling water so it must be me (I am just inserting the skinny tip).

The salesman where I bought it could not help - he just confirmed I was using it properly.

Can anyone help?

Dec 08, 2012
missclawdy in Cookware

how to solve a problem like a quince

This was a nice surprise - thank you so much. I am assuming you are in British Columbia? I am in Ontario - don't have a Quince tree of my own but can buy them at market around September. You have made me excited to try again. If you ever have access to Rose Geranium leaves add some of them - you can leave them in or strain them (I order the plants from a Supplier here).

Apr 04, 2012
missclawdy in Home Cooking

Granola

Thank you Maxie and your recipe looks delicious.

Apr 02, 2012
missclawdy in Home Cooking

Hot and Sour Soup

I probably will not stick to the Vegetarian version - I will probably use Chicken stock with the ingredients which look wonderful.

Thank you for your help.

Apr 02, 2012
missclawdy in Home Cooking

Hot and Sour Soup

Thank you so much - I am going to be making a lot of H&S Soup over the next little while - i now have quite a collection of recipes.

Apr 02, 2012
missclawdy in Home Cooking

Hot and Sour Soup

I agree.

Apr 02, 2012
missclawdy in Home Cooking

Hot and Sour Soup

P.S. I love thinking about you tying all those bows

Apr 02, 2012
missclawdy in Home Cooking

Hot and Sour Soup

This looks delicious - i have received a number of versions and this one looks a little more tangy than some -the recipe I lost had preserved vegetables but none of the others seem to.

Thanks so much for your help - I will definitely have a lot of fun experimenting.

Apr 02, 2012
missclawdy in Home Cooking

Granola

Would anyone have the recipe for Bill Granger's Granola (Melbourne Australia)?

Apr 01, 2012
missclawdy in Home Cooking

Hot and Sour Soup

Thank you this is not quite like my lost recipe which had preserved vegetables in it, but it looks good, and it may be time for a change anyway.

Apr 01, 2012
missclawdy in Home Cooking

Hot and Sour Soup

Thank you - I had actually downloaded this recipe when I discovered mine was missing although I have not tried it yet. I agree about the Cilantro although I love it, I would never put it in Hot and Sour Soup.

The recipe I lost had preserved vegetables in it I might add them.

Apr 01, 2012
missclawdy in Home Cooking

Hot and Sour Soup

Years ago I used to love the Hot and Sour Soup at Chun King Restaurant in Toronto on Spadina south of College (not Peter's Chun King which was around the corner on Spadina). Their Garlic Broccoli was really delicious too.)

When I was pregnant, I had that soup cabbed several times a week to my house in the Beach (shades of Elizabeth Taylor and chii from Chasen's).

I had a recipe that was very similar but it has disappeared (rather, I have misfiled it or lost it?

Can anyone help please|?

Mar 31, 2012
missclawdy in Home Cooking

Minus 8 Ice Wine Vinegar [moved from Home Cooking board]

Found it , e-mailed them and thanks so much. Have you used it?

Minus 8 Ice Wine Vinegar [moved from Home Cooking board]

Couldn't find anything other than U.S. references but now have their address. Thanks for the suggestion. Onwards and Upwards - - -

Minus 8 Ice Wine Vinegar [moved from Home Cooking board]

Me again-

Does anyone know where in Toronto I can buy this vinegar or any Ontario Mail Order Source?

Rack of Lamb

Thanks Tim - sounds very interesting .

Feb 05, 2012
missclawdy in Home Cooking

Rack of Lamb

Have just asked about a specific recipe for Rack of Lamb but have another request.

If anyone has another amazing recipe with and attractive presentation for Rack of Lamb, I would love to know about it.

Feb 05, 2012
missclawdy in Home Cooking

Les Fougeres Restaurant - Chelsea Quebec

I would like to try the recipe for The Rack of Lamb with Seville and Seaweed Jus from the cookbook "A Year At Les Fougeres", but do not have time to do a test run. As this is for a special dinner, I do not want to make a false step. Has anyone made it?

I am sure it is delicious as this is a wonderful restaurant.

Feb 05, 2012
missclawdy in Home Cooking

SAVOURY CHOCOLATE

Lots of possibilities here - this would also be good finely chopped as a dessert garnish

Jan 17, 2012
missclawdy in Home Cooking

SAVOURY CHOCOLATE

Think this will be it! Thanks.

Jan 17, 2012
missclawdy in Home Cooking

SAVOURY CHOCOLATE

Thank you - these are great ideas

Jan 17, 2012
missclawdy in Home Cooking

SAVOURY CHOCOLATE

I knew I could count on this site - thank you paulj

Jan 16, 2012
missclawdy in Home Cooking