The totally off-topic thread

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serfty said:
CNY is a big thing in SE Asia - you really need to be around to comprehend.

Sitting at a 34th floor window seat at the KL DT exec lounge from where I posted photos on another threaad a few hous ago I observed fireworks going off heare there and almost everywjhere.
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Too much to drink? ;)

Pushka said:
Rox said:
My mother was the meringue queen, and carefully avoids giving every last detail of her technique. However she always emphasises heavily that you add the sugar at the end - castor sugar or finer and fold rather than beat, VERY gently. When her 35 years old kenwood chef finally died it was quite a challenge to find a mixmaster that had a slow enough speed ( the cheap ones don't) for her standards.
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I usually beat the egg whites on full bore. When they are stiff with peaks, then I add the caster sugar one spoon at a time, mix, then next spoon, mix. Add the sugar slowly. At low speed.

Not sure about the lemon juice. :p

This gives a nice meringue crust and lovely marshmallow.

My grannie was the pavlova queen. She would turn the oven off when it was cooked then leave it in the oven with the oven door open until it cooled.
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There you go. Fixed your quote issue.
 
drron said:
Actually just sick of all his ads on the local Sunshine coast TV.Not only for PUP but he also endorses the Brisbane Times.
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At least the ads for his tourist "attractions" seem to have disappeared, it was like watching country TV ads from the 70s.
 
JohnK said:
Too much to drink? ;)



There you go. Fixed your quote issue.
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Yikes JohnK. You've scrambled up multiple posters in that last quote. And serfty was nowhere to be seen in the pavlova discussion. :eek:
 
Pushka said:
I usually beat the egg whites on full bore. When they are stiff with peaks, then I add the caster sugar one spoon at a time, mix, then next spoon, mix. Add the sugar slowly. At low speed.

Not sure about the lemon juice. :p

This gives a nice meringue crust and lovely marshmallow.

My grannie was the pavlova queen. She would turn the oven off when it was cooked then leave it in the oven with the oven door open until it cooled.
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The lemon juice, vinegar or tartaric acid reacts with the protein in the egg whites and makes it stiffer so the foam is less likely to collapse.
 
Ok. Thanks. I don't have that problem with the peaks collapsing so probably won't try it.
 
Robbi said:
The lemon juice, vinegar or tartaric acid reacts with the protein in the egg whites and makes it stiffer so the foam is less likely to collapse.
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So that's why the cream of tartar goes in?? I always wondered.

The chemistry of cooking can be very interesting.

For example, apparently there's a reason why chilli and chocolate go together,
 
Pushka said:
Yikes JohnK. You've scrambled up multiple posters in that last quote. And serfty was nowhere to be seen in the pavlova discussion. :eek:
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Were you discussing pavlova? I thought you were discussing lemon meringue. I have no idea and trying to piece together the discussion without quoted posts is difficult. :confused:

And yes serfty was nowhere near the discussion but I think he was either having keyboard issues or was PUTI! ;)
 
Not a flying holiday but a road trip. Currently enjoying Ballarat, what a great historical town. Tomorrow off to Tura Beach for a week of sun and surf
 
Buzzard said:
Not a flying holiday but a road trip. Currently enjoying Ballarat, what a great historical town. Tomorrow off to Tura Beach for a week of sun and surf
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Hope you packed your winter woolies! Especially as you would be used to Radelaide's weather. Hottest day in the next week is forecast at 26.
 
JohnK said:
Were you discussing pavlova? I thought you were discussing lemon meringue.....

And yes serfty was nowhere near the discussion but I think he was either having keyboard issues or was PUTI! ;)
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PUTI?

No, lemon juice in the egg whites for pavlova. Very technical discussion that JohnK. ;)
 
COC is my favourite
 
Mine to I really do try write everything as is without abbreviations

Or

M2 h8t abbr
 
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