Saturday, September 4, 2010

Keep in touch here

We are very close to having the new forum ready to go. It's a close race for the naming of the forum in the poll, so if you haven't voted in it please do so as every vote is really counting.

In the meantime, I just started this post for you all to chat away to each other, so just add your comments and have a bit of a chat while we keep working on the new forum for you.

Stay posted for more news about our new forum name tomorrow!

141 comments:

  1. Well I am happy to chat away. It is an overcast day where I am but it is not cold, yeah! Spring is here and I am loving it. I have just taken out my second try of cranberry and white chocolate chip biscuits. It is about time I finally cooked these. Been threatening to for a long time. I kind of feels nice to be able to write knowing that I am checking myself, not someone else. Really glad we found Ms 'Cakes'. Happy cooking.

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  2. Hey, Aussieman, I cant find my other posts. good to"see" you again. Those bikkies are the very very best.

    happy cooking to you too,mate.

    cakes

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  3. Thanks Cakes. Your other posts will be in the other sections. You click on "..comments" and they will be there. I am so glad you didn't throw it in with the collapse of the old site. I am also wrestling with the new technology. You are doing very well. I thought we had lost you. I have lost about 8 kilos since I started my 'diet' but I am breaking it this weekend. I substituted macadamias for the pecan nuts in the cranberry biscuits. They are good. I am about to have a lunch of prawns and salad most importantly not made by me. Happy cooking.

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  4. australiaman are you following the Nigella recipe for those biscuits or another recipe. I have only tried the Bill Granger one from holiday and found it way too sweet (and that is saying a lot for me as I have a huge sweet tooth). I have compared it to Nigella's recipe and it seems to have a lot less sugar so I think I will try that one next.

    I am having a little break from forum-work to install some extra shelves in my pantry thanks to my DIY-expert-FIL. So exciting, even more space. My baking ingredients take up a lot of room.

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  5. Hey BakingBunny. I use the Ms Lawson recipe. It is a little sweet and a little greasy, but they do taste nice. I substituted macadamias for the pecans. I almost tried another recipe that also adds half a cup of condensed milk, but opted out of that. I bet you need a rest. I am so happy to see Ms 'Cakes' back. I posted about the forum title in the forum title section, making a point about how the title may relate to 'lost members' being able to find us. Have a look and see what you think. Happy cooking.

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  6. no matter what I used to bake in the way of cakes and biscuits I always cut the sugar by 50% on the advice of a dietician.

    As diabetic I find the flour is worse than the sugar for me!Aussie, I bet they are wonderful with macas!

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  7. The macas are nice but I am supposed to be "low carb" at the moment. Oops. Happy cooking

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  8. so am I..LOL


    will I always have to type in these coloured letters several times when I post?

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  9. if you type them correctly the first time, you will be ok. I think this type of forum is just temporary until BakingBunny gets the new forum up and running. I am not sure if you will have to type letters to confirm posts on the new forum. Time will tell. Happy cooking.

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  10. When I make the cranberry & white choc cookies I replace the pecans with extra cranberries and white choc chips as I'm not keen on nuts (with the exception of peanut butter cookies!)

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  11. Hi Caroline_Encore I think extra cranberries would be good. I may as well get into these biscuits while my diet is on hiatus for the day. Happy cooking.

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  12. I just made snow-flecked brownies from Feast and had afternoon tea with my best friend. Lovely.

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  13. How were the brownies? I have never made those. Happy cooking.

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  14. In regards to the new forum, I can say that a post WON'T have the "Enter this code" thing to do before submitting a post. :D

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  15. I am sure Ms 'Cakes' will appreciate that. The new forum is sounding quite exciting. Happy cooking.

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  16. Hello everyone! TheMacOne and I have had a day away from the computer to spend some time with dad for father's day. We all went out for lunch and it was all very exciting because my brother and niece have come over from Tassie to spend a few days with mum and dad. It was so good to see them and they will all have tea at our place tomorrow night.

    Cranberry and White Chocolate cookies from Express (?) also in Nigella Christmas (I think?) are one of our favourites. I try to convince myself that they are healthy, as they do have oats and cranberries in them! I usually just use whatever nuts I have in the house - almonds are good, so are walnuts (crushed up a bit) and cashews too. I think I will have to buy a packet of macadamias next time to try.

    Oh well back to work I suppose...

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  17. Pleased everyone is looking forward to the new forum, as am I.
    Whenever I make the cranberry and white choc bikkies, I cut the sugar down, as the first time I made them I found them too sweet.
    On Friday I made brownies in mini muffin tins, with each one having a dollop of dulce de leche in the middle. It was very interesting trying to prise them out of the tins without them falling to bits, but they taste amazing!

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  18. Good to see people talking about cooking and food. Those cranberry and white chocolate biscuits are nearly history. Happy cooking.

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  19. i always make these when the family come to visit and they never last long than it takes me to put the plate down LOL

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  20. Audrey, I always cut the sugar in half as well. I find a lot of baking recipes much too sweet for my taste. A good ratio for me is 1/2 cup sugar to 2 cups flour. This makes a baked good that is just nicely sweet. :-)

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  21. we found ms cakes? where? good to hear! :)

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  22. Hello everyone! Don't tempt me with biscuits! In my part of the UK it's cloudy but nice. I'm making chicken steaks tonight with mushroom sauce, rice and salad.

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  23. Where do I go from here still a little confused with all this need some help Please
    Doodles 12

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  24. Hello, I have just made Nigella's new brownies from the free Sunday mag, really nice! Using milk chocolate chunks make a nice change from dark chocolate, my kids and OH really like them!

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  25. Please try these Nutella Brownies, very quick and easy. Very very tasty

    http://savorysweetlife.com/2010/08/4-ingredients-nutella-brownies/

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  26. Forgot to say I bought Kitchen on Friday. I have been very busy reading since! I LOVE IT! I hope you all will get your hands on a copy asap.

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  27. CAKES MADE IT!!! YAY!!!

    mmmmmm LOU those nutella brownies sound divine. i have been known to eat nutella by the spoonful on late night travels to the kitchen :)

    and good idea cutting back on the sugar...i do also on the cran/white choc's...between the cranberry tartness and the white chocolate sweetness...all the extra sugar can be just too much! glad i am not alone.

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  28. tart13 - I am just like you with the nutella jar...LOL. The problem at the moment is the supermarket keeps having in special so I keep buying it planning to make Nigella's Baci ice cream again, but I eat the nutella instead. Very naughty.

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  29. Hi everyone :)

    LF, how exciting!! now I really can't wait for my copy to arrive, wonder if it'll make in time for eid...your iftaar sounds wonderful, yum.

    I'm making pizza for tonight, sis is joining me after school. going to go make my dough now, made a double batch for mum the other day, gorgeous!

    those biccies everyone's talking bout sound yum, maybe they'd go nice with craizins?

    nice chatting with you all :)

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  30. Nads those biscuits would definitely work with craisins.

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  31. Cakes, so wonderful to 'see' you:D Gosh I suspect we're all itching to start nattering!

    Foodie chat too? Biscuits? Chicken? I'm trying to moderate my intake people!!!:D

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  32. Nads, I have made the mentioned cookies with craisins and they were yummy! Definitely worth a try. I am not sure when my copy of Kitchen will arrive, it is on order though. So, fingers crossed it won't be too much longer.

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  33. I HATE NUTELLA!!!!!!!!!!! There I have said it. ghastly sweet yuk.

    Here in Vic the drought has broken and b now we have floods up country. Those poor people! Today the rivers will rise to the peak and things will get worse (if you can imagine that)


    lovely to see you all here safe and sound. and NO WM to slap out fingers.

    cheers


    cakes

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  34. oh no! did anyone save sam's choc pound cake recipe? I wanted to make it today, can't find it on the site.

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  35. I am in trouble......can anyone help?

    Why did I buy two old.loved VHS tapes of my fav. movies, from Amazon. They will not play here as they are not Pal. will they?

    sob sob.

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  36. @audrey: They should, but it depends on the video recorder. If you can post the brand and model number, I might be able to help. :D

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  37. ErictheKat - i just reread your post about mini muffin sized brownies, that is such a good idea - never though of it! Sorry for my ignorance, but is dulce de leche similar to condensed milk? Or is it more of a caramel? Either way, that would be yum.

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  38. Oh I love dulche de leche - it is when you caramelise the condensed milk by boiling the can or you can buy it ready made. It's dangerous stuff, I use to eat it straight from the jar when I lived in the UK, more addictive than Nutella. LOL.

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  39. Hi Im tring to get this right ! Its lovely to see old friends X

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  40. Its me again Im so excited !! were here thankgoodness I actually have been very low over the situ and when it was all happening the Kitchen book arrived I couldnt even look at it but now I will and now I canm get back to some sort of normality Now I'm right in saying that this a forum not facebook ? Please someone reply and enlighten me as Im still quite green of the tech as yet x

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  41. I could get used to this Im still preserving like mad !!!! -This weekend I made a chutney called a country house which i called a courgette chutney it came up well and Im very pleased with it Everthing in the garden seems to be growing differently here cos of the up and down weather never mind its keeping me very busy Would love to here from someone x

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  42. This is just a temporary blog we are using while we get a brand new forum up and running that will be much more user friendly. We hope to be able to release it at the end of the week and are working very hard to get it ready for you all. There is also a FB Nigella Friends page. So people are using both or either of these options to stay in touch while we build a new forum for us all. Hope that helps you understand during this confusing time. We will inform people via the blog and the FB Nigella Friends page when the new forum is open.

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  43. I just went on an Amazon shopping spree and bought:

    Home Bake
    Eric Lanlard

    Bill's Basics
    Bill's Food
    Bills Open Kitchen
    Feed Me Now
    Simply Bill
    - all Bill Granger of course

    The Italian Cookery Course: 400 Authentic Regional Recipes and 40 Masterclasses on Technique
    Katie Caldesi

    Return to Tuscany
    Giancarlo Caldesi, Katie Caldesi

    Cost a small fortune but saved me a small fortune compared to aussie cookbook prices, and well I think I deserve a treat. :)

    And Nigella's Kitchen is already on the way.

    Very excited.

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  44. Well this feels like home already. Good to follow a bit of chit chat. Looking forward to what comes next. Happy cooking.

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  45. Im calling into Lakeland today to see what is going on and hope to pick up some goodies will keep you posted !!! X

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  46. I am not cooking dinner and it is dinner time. Thinking a chicken and mushroom omlette may be in order when I decide to move. Happy cooking.

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  47. Nads have just had a look on Nigellas new site under recepies and the chocolate pound cake is on there.

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  48. doodles I used to love ordering stuff from lakeland when I lived in the UK. Happy shopping! And do tell us what you find and what you buy.

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  49. BB: I've been singing Katie Caldesi's praise on the old forum, as just I love her cookery course book. Hope you enjoy it as much as me.

    Nads: Dinner was yummy. What did you put on your pizza?

    I was also thinking about Sam's pound cake, good to know it can be found.

    Made my first recipe from Kitchen yesterday afternoon!

    Kitchen also makes me want to invest in a nordic ware bundt tin.

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  50. I am loving this forum already. seems much more relaxed and friendly with no "webmistresses" breathing down our necks. Thank you Baking Bunny for taking the time and trouble to create this.

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  51. Change of plan. Salmon omlette. Happy cooking.

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  52. Waterstones are selling "Kitchen" half price at £13. Have dropped hints to the family! Made Rachel Allan's Chilli and chicken stew yesterday (from her Home Cooking book) - both very nice. pleased with the chilli, which was cooled, bagged and frozen for later

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  53. Hi all..well some of you may remember me speaking about making it to the finals in Sydney for the Australian Good Taste Home Cook of The Year. Today was the photo shoot for the magazine. It was such a cool experience but gee it was hard trying to look natural while 'staging' cutting up food. Then I had to do a 'quirky/novelty' kitchen shot (why, I don't know)..throwing a capsicum up in the air was as quirky as I got LOL :)

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  54. Hi Jacq. I have that Rachel Allen book and don't really use it. I will have a look at that chilli chicken stew. SelenaJayne, congratulations again on your win. We need to reaffirm this on the new forum. Was it glamorous or hard work doing the photo shoot. No you know how other celebrity cooks do their work. So when does the magazine come out? You must tell us and we should have a look. Happy cooking.

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  55. Hi I was going to buy Kitchen on the first day, when I told my Mum she commented that it would be a great idea for an xmas pressy so now I have to wait for months. Maybe I could buy one and then give the second one away as a gift?

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  56. The cookalong recipe has been released. It is a chocolate lime flourless cake with margarita cream. Are you all cookingalong? there is a voting box with three choices for the next recipe. I don't have Kitchen yet. Won't be cookingalong. Happy cooking.

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  57. Mr Mac One.do you need the brand of our machine or the brand on the tapes please? I fear the answer will be " you hqave done your money.:-))

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  58. Mr Mac One...........you mean the recorder..I will tell you tomorrow, many thanx. cheers, Aud.

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  59. MR Mac One . the machine is Panasonic. model DMR-EZ48V GNX


    any hope for me. please remember I am 75 years of age and do not have a 15 year old grandson to help ! LOL

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  60. australiaman I have no interest in doing the Nigella.com chosen recipe. I much prefer one of our rummers picking a recipe, much more personal and friendly. The 'original' cookalong will make a triumphant return on the new forum.

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  61. Be careful that the term cookalong hasn't been trade marked. Look forward to the new cookwithus. Happy cooking

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  62. australianman I honestly think we are safe, with the original author in charge of it on our new forum. It would need to be registered as TM (trade mark), and there is no TM marked on the Nigella.com site so think we are safe as they are required to list it as such if they have TM'd it.

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  63. You are so on to it. You have done a great job. I can predict that people will flock to the new forum. It must be exciting for you. People have spoken of a feeling of freedom. It is great to be able to continue to talk about food but with a new genre of expression. I can finally say the Girdle Buster Pie doesn't do it for me. Happy cooking.

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  64. @audrey: Nice unit there :D (The Panasonic DMR-EZ48V GNX that is :P)
    Your device SHOULD play the VHS tape. Okay, what is the title of the VHS tape that you bought from Amazon?

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  65. I will gladly wait for "our" cook-a-long. I had a look at the recipe and maybe I'm nit-picking, but the last line of the ingredients didn't make much sense to me. I agree with BB, there is no trademark symbol that I can see. Yes, maybe the original author should be getting loyalties?! LOL.

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  66. Nah CC she didn't TM it either. :)

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  67. It's pouring down buckets atm and there's quite a blustery wind going on - I think I'll have to produce some cookies this afternoon to bring some much needed warmth ti hearth & home. So glad to see more and more people coming in and to read so many familiar names!

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  68. Hi all, okay now I'm curious who was the original cookalonger?

    So, so glad the choc pound Cake is still available!! By the way has anyone heard from sam?

    The mother, smart idea ;)

    LF, was jus thinking of u lol as I was jus helping mum with those eid cakes! Just had the most 'funnest' time rubbing 2 kilos of semolina with almost a kilo of butter! And that was cutting back on the butter, lol. Will finally get to share recipe, I'm the apprentice, lol.


    Pizza was amazing, can't get over how mad that dough is for pizza, this will be my pizza dough till/if I find better. Mum got new oven with pizza function, it was really mad jus need to get the hang of it (i.e, couple burnt bases lol). Toppings were mixed meat and veg. next time I'd live to try a simple margarita with fresh basil, yum. :)

    I've got a couple bunt pans what size though, they're not huge or anything.

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  69. Well I have been informed that Manic Mummy was the original cookalong inventor. I have emailed her to ask her to be involved in setting up the cookalong on the new forum.

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  70. has manic mummy joined us on here? I'm getting confused with all the name changes, lol

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  71. I just wanted to say how much I am enjoying the freedom of speech we now have, I love the fact that we can now help each other ie Cakes and her video dilemma, but still talk about food... now looking forward to the new forum even more.. thanks to everyone involved you have done a fantastic job..

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  72. Like A man said if we cant use the "ccok along" term we can callit something else that we choose after all it was Mmummy's idea originally so what about "dish of the month" or something like that
    Went to Lakeland only bought Vanila extract but saw no end of things that I would like Hint! hint! Mr D I'm going again this week to make my final decisions I quite liked the cake moulds/tins and the cupcake transporter that was cool that would make a nice pressie

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  73. God my spelling - lol I think I must have been sniffing the vanilla extract mind you I have now put my specs on so that I think that would have had a lot to do with it he ! he!

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  74. I am fairly sure 'cook along' is a generic term that anyone can use. I did a Google search and loads of people are using it. The very first name that come up, in fact, was Gordon Ramsay! So I wouldn't worry about it. :-)

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  75. Nads: You are tempting me. Flour and butter can't go wrong! Pay special attention to your mum and make sure you notice all secret ingredients she might put in lol. Bet you were having 'the best' time lol.

    Cmd: Lovely to see you! Have you been hiding on FB?


    Many blessings to BB and all those making the forum a reality.

    Must not forget food-update:
    Made chicken with pickling spices from Anjum's New Indian. It was really really tasty. So far I've made two dishes from that book and both have been super. Served it with naan and salad.

    Thinking what to make for the weekend with Eid coming up. Will definitely need to make some sweets and cakes. I am thinking chocolate truffles and bounty balls, and a traditional almond cake from Norway. :)

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  76. The MacOne. I bought two old movies. Jack Lemon and dear old Walter, in "Out to Sea", and Willie Nelson, in "Honeysuckle Rose."

    I now have Out to sea coming on a disc which is layable here Zone 4 I believe.

    thanks for your advice.

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  77. @ The MacOne. I tried one of the tapes.......it shows OK but with a window acrossit which says to switch to an AV Cannel on my TV...........ab I able. what is an AV?

    cakes ;-))

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  78. @ The Mac One...the booklet says it can NOT make use of S-VHS tapes, only VHS so I guess I have wasted my $$$$$$$$$$. sob

    cakes :-((

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  79. cakes, think TheMacOne is out today but will be back later. You could try choosing another AV channel on your tv to see if it helps. AV stands for audio visual and relates to the different cable inputs for the DVD player, video player, Wii, that sort of thing. Not sure what you tv or remote is like, but on ours we change it by pressing source on our remote. I am sure TheMacOne will be much more help than me though.

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  80. THANKS!!!!!!!!!!!all double dutch to me......I was so comfy with th eold set. must move with th e times.

    waiting patiently for the MacOne.

    Ill forgive you for your Amazon buys!

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  81. SELENAJAYNE: Wow, you're already a *star* having such shots taken of you:D Must have been fun even if feeling a little odd:) Did you feel pressure to have your kitchen sparkling?? LOL I'd have to have tea towels hanging in front of my oven door and goodness knows, the fridge with all the bits and bobs from the children makes it look really messy! At least they didn't have you juggling knives;)

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  82. @cakes: SVHS was popular in the late 80's as like a higher definition version of VHS. I also remember it being being everywhere else apart from Australia.
    Now there isn't much call for SVHS anymore sadly :(
    Back in the day, SVHS players were worth about $600+. You might be able to find one on Ebay or here? :P

    It asking you to switch to AV I don't quite get as it is an input you would put say, a SVHS player into to watch it on your tv.

    Sadly, I think you might have blown your $$ on it unless someone knows of an SVHS player that is multi region.

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  83. @macOne it is only a movie. I can actually watch it here, but the window across is disturbing.
    In my day I have been disturbed by more important things. After all the movie is 30 years of age.LOL

    thanks very very much for your help. you are a *


    cakes

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  84. I am more of a prolific FB poster at the moment, but looking forward to the new forum going live soon!

    @ Nads - I happen to have the pound cake recipe printed off as I made it the week before were were uncermoniously dumped... If you still need it I can try and post it later for you!

    xx

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  86. C italian

    Hi its lovely to know you are still there I think not sure!! that you gave me some lemon recipes and ideas!! If it was you do you still have them ? as I lost like everybody else a lot of recipes/ideas x Thank goodness for the chance to keep in touch with everyone x

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  87. Just wanted to say hi to everyone. Mr CC and I are both poorly in bed after I gave us food poisoning on Sunday :-( I have been cooking Sunday dinners for 30 odd years without mishap then boom! Anyway so happy to see old friends here and a massive thanks to BakingBunny ad everyone else working on the new forum.

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  88. Get better soon CC!

    Nice to "see" everyone here. Just thought I'd have some practice posts before we go live on the new site!

    @Nads - I borrowed the Handmade Loaf from the library, do you have it? Can you recommend something easy to make?? :)

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  89. @cookingcat...............how did you manage to poison yourself and your OH?

    do tell aunty cakes.............I have some relos I would like to make go away LOL

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  90. lol cakes, I'd hate to be in your bad books, haha.

    Hi lisa, I've heard of that book, but don't actually own, how do you find it? I recently borrowed the bourke st bakery book from the library. do let us know if you end up making something. will try to borrow it from the libarary also if they have it :)

    Hi cucinaitaliana, thank you, I will see if I can find it first on the site, if not will let you know, thanks :)

    lol LF, will do, finished making them last night at almost two in the morning! talk about last min. just have to write it all up while its still fresh in my mind, told mum, I'm making them next time insh.! your sweets sound wonderful, thinking of making the choc pound cake for eid to take to my mothers :)

    okay, must stop procastinating now.....;)

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  91. nads I have the Bourke Street Bakery cookbook and love it! Try the dark chocolate and raspberry muffins if you can, heavenly!!! There is a post about that one on my Happy Valley Cook blog:
    http://happyvalleycook.blogspot.com/2010/08/dark-chocolate-raspberry-muffins.html

    and for anyone without the book, that recipe is listed on my blog post at the above web address.

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  92. thanks BB :) have you tried any of the yeasted/sourdough breads? I don't even have a sourdough, but this book is tempting me....

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  93. CC and Mr CC, please get well soon. It seems so unfair that something we love so much (food) could turn on us like that and make us feel so horrible!

    Lisa, you seem naturally skilled - so the practice has paid off it seems:)

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  94. nads I have not used this book to make the sourdough but I have made a sourdough using The River Cottage Bread Handbook and it was way easier than I thought it would be. Unfortunatley I had to turf it, as turns out my skin reacts to yeast so this was just too much for me to deal with and I was breaking out in rashes. Since I have cleared up that problem I have not been near any yeast, but plan to make a challah (jewish) bread this week for the Jewish New Year (I am not Jewish, but taking part in the Ready Set Cook thread on Jamie Oliver site. I would love to make my own breads and sourdough more, but I don't want to risk a relapse.

    My sourdough story is all recorded on my blog:
    http://www.happyvalleycook.blogspot.com/

    I think the sourdough starter was easy, but I struggled with using it to make bread so if I did it again I would try white and not wholemeal loaf.

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  95. LOL Cakes - that's the best laugh we've had since we got ill on Sunday night! I don't know what I did...I've been over and over it in my mind. The most likely conclusion is cross contamination between uncooked lamb meat juice and the mint I picked and chopped from the garden. I am always so careful but this is the only thing I can think of...we would need to run some controlled experiments to really ahem...get to the bottom of it so to speak. This could be where your rellies come in Cakes.

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  96. CC - hope you and Mr CC are both feeling a bit better now :-)
    I think, for any foodie and cook, that must be the worst nightmare... I know it's something I personally live in great fear of, but also know that, even though you take every precaution, sometimes it just happens!

    xx

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  97. Doodles - I just saw your post!!! So sorry - not being rude, promise! Can you remember which recipes and suggestions I gave? If you can, I'll be happy to help again - was it you who was really lucky to get some Sorrento lemons?
    I thinks that's one of the sad things to come out of the old forum closing down so abruptly - had we had a bit more notice, we'd have had time to do some serious nighttime 'housekeeping'.
    Never mind - these things happen and I can't wait for the new site to go live, but in the meantime am enjoying being a forummer once again on the N Friends FB page and (less often at the moment) here too... I have mentioned on the FB page that I had become quite disillusioned towards the end, to the point that I could't really be bothered to post (IYKWIM).
    xx

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  98. @CC, It could hardly be the mint! cook the lamb until it falls ff the bone. I take 4.5 hours for a small leg.in a slow oven For tose who caneat pink meat........I pity you.LOL

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  99. Thanks Nads, not made anything from it yet but will have a go at something easy this weekend. Have reserved a copy of Bourke St Bakery at the library so looking forward to that!

    LOL Cakes, that was brilliant!

    Coby, LOL and thank you!

    I should have mentioned earlier that I am "misslili"! :D

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  100. Hi C.Italian
    Yes to the answer about the lemons but someone else did too I think you had a lovely recipe for a tart, lemocello (sorry wrong spelling)and I think it was a lemon posset? anyway they are lost and missed Im soo pleased to hear from you and please keep in touch Im looking forward for the future of this Forum I still cant believe how it was done but it has happened so its upwards and onwards I say !!!!X

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  101. Just popped in to say hello ... had a bit of trouble getting this working yesterday!

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  102. Me too, Tubby...
    Still trying to figure how this thing works! eheheh

    Hello everyone! ...happy to be here! :)

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  103. Hi how many people from the old nigella forum have joined ?

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  104. I think there are quite a few here and I imagine there are more lurking and waiting for the new forum. It is great to maintain the contact and food banter. Happy cooking.

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  105. I noticed on the FB friends page that someone has mentioned that there may be corrections for the new book "Kitchen". Does anyone know what the potential corrections may be? My copy is on the way and I would like to be on to it. This may be a good thread for the new forum. Happy cooking.

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  106. Hi all lovely to see everyone very busy todaY as wer celebrating eid tomorrow will post better soon :)

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  107. so where has Aussieman's and my recent posts gone to please??????????

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  108. Hi Cakes. Our posts are on the other topic board. It is a little confusing but I post everywhere. I am sure your posts are 'back there'. Happy cooking.

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  109. Yes sorry you need to remember which topic you added your comment to Audrey. It will be so much easier when the new forum is open. I promise it is close, very close. Just bear with us and we will let you know as soon as it is ready.

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  110. SISPADDY!!! Sooo good to see you! I have been on FB more than here but am sooo happy to see you here :-D I was thinkig of you as we drove through beautiful Ticino on our way to and from Italy

    xx

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  111. I can cope. I can cope. I am learning all da time!

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  112. Hi C Italian
    Lemons ! lemons Lol lemons when you have a MO He he !!

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  113. Hi good weekend ahead decorating and Lol baking to keep my sanity I thought I would do meringues and I fancy a Chocolate pavlova with cream and raspberries out of the garden what has anyone else got lined up ?

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  114. doodles - an old forummer on FB found this veritable treasure trove (keep it to yourself mind) ;-D

    http://beta.nigella.com/food-forum/thread.aspx?pid=6381

    http://beta.nigella.com/food-forum/thread.aspx?pid=8920

    Old logins work perfectly and all profiles are there too - get in QUICK before anyone notices it's still there mind...

    xx

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  115. THANKYOU very much C Italian
    There is a lot of info on it Whoooo !!! an I found alot of recipes on it that I thought I had lost Clever Girl !!

    x x x

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  116. THANK YOU CUCINA!!!
    Both for the warm welcome AND for the links...I see a lot of printing going on for the next days! :)
    xxx

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  117. I am in tears of laughter.

    I just had aPM from jeanjean,,,She is off to Africa to tag rhinos this week! hanging from a helicopter!!!!!

    Not my idea of fun, but she has done a Game Tagging course.

    what a woman!.

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  118. doodles, I am not a fan of pavlova but love the chocolate one from is it Forever Summer? But next time I would half the cream on top.
    This weekend I have to take the kids to their swimming lessons and go to Ikea with my best friend - that will be fun! Not sure what I will be cooking this weekend, but I might make a stew tonight in my new Dutch Oven.

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  119. Hi B Bunny

    Thanks for thr tip will do
    I also want to thankyou for this site its brill !!!and also your dutch oven is it like a tagine ? although it looks more of a useful deign than that It does look rather swish and glam to take from oven to table in fact it looks qute gorgeous ive got Lc and the equiv Chasseur range which is good to my favourite at the moment is a pink one and a aqua one Lol I have just got a fad on at the mo
    Well its just gone 7am in the morning I have the task of decorating which I do like and also the Pav and meringues to make that should keep me busy Mr D is off on a golf weekend which will let me get on On another note before I go whats everyones rasp like ? I m pleased with my rasp bushes this year they are scrummy and quite big the variety is Autumn bliss but they like everthing else have come at a different time this year never mind but this variety is sooo !!! easy to grow and keep
    come Jan just chop them severely to ground level and they come back and what beauties they are too well I'm going now speak to you soon x

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  120. doodles my Dutch oven is just like the Le Creuset casseroles. A tagging/tajine has a much more pointed top, and shallow base. See this site:

    http://www.everten.com.au/category/Emile-Henry-Cookware-Flame.html/?gclid=CMmR8Zak_KMCFQEdbgod726oJA

    Have fun cooking and decorating!

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  121. that should be tagine - my auto correct at work again!

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  122. So where are you all???????? i have been here every hour on the hour and no new posts. Is sunday a holiday?

    cakes :-((((

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  123. monday morning....where are you all???????????? I have slept the night away.

    cakes

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  124. "Cakes", I am here. Pork loin and beans for dinner. The new book arrived today, will have a look a little later. Hope you are well. Looking forward to the new forum. Take care. Happy cooking.

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  125. this is killing me AM!!!!!!!!!!!!! where are they? Is this the end of da world?

    we ate lamb chops....more like two tooth than lamb........pumkin.taties for OH and fresh green beans. We are all very very healthy thanks.

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  126. Maybe other forummers are posting on the facebook site. Don't worry "Cakes" we will all be together again soon. The new forum is not far away. Can some others post here to give "Cakes" a bit of cyber contact. Just checked out the new book. I think I will have to look some more to get a better feel for it and then pass judgement. Any other forumers happy to provide some feedback on the new book? Happy cooking.

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  127. hi all, hi cakes!!! been busy with eid celebrations, but back now :) I too would love to hear feedback on new book, im still waiting for my copy to arrive.

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  128. Hi I had trouble looking at the site but my reception was very low and was a prob all round but Im here tuning in and my B/side is hurting( Lol just thought I would share that with you )because of all the ladderwork ive done doing this decorating but now the kitchen is looking great and its business as usual food!!!!!

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  129. Dear lady dont worry its all still a bit new to most of us, and as you know its the winter when i am around the most.
    Anyway I have not cooked for 4 months now not proper cookin any way, so looking forward to the winter so i can get back to the stove!!
    and for those of you in the ukI have traked down someone who imports our local evoo to the uk and will post within the uk so this winter you will be able to get oil thats only a few week old sent to you!!
    Tea

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  130. hello Tea.............why a new name? It IS winter here you know! Down in M elbourne....

    I will never bee seen on facebook.

    cakes.xxxx

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  131. wow cucina! thanks! I had tried to access it through my favourites (where I had added threads) and it always brought me back to the new site. thank you. I wish we could still jus have access to it. we don't need the forum anymore, but jus to be able to search through old threads and our profiles. :)

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  132. lol, been wondring bout jeanjean!

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  133. Jean is a daredevil!!!!!!!!!

    I am concerned about Tassie also!

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  134. Its nice to know peoples first name although Tea's new name is very apt I think !! I think mine is boring !! So doodles was my choice it's to do with the dog which is Zak ( called Zaky doodles of noodles ) poor sod comes to it as well he's a black lab and gorgeous !!and Ive taught him to smile !! yes really !!its great I will say give us a smile Zak and he does and as a true Lab appreciates my cooking as well
    So today its a busy one Im preseving again and this time beetroot,toms,cougettes etc i will have to get more jars as I'm running out I recently purchased a River Cottage book on preserving it's pretty good some good ideas

    love for now Carol x lol the name will soon be seasonal wont it ?

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  135. I am in love with your dog!!!!!!!!!!!!!!

    cakes

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  136. Thanks Audrey Ive shown a picture of him as you can see he's the black lab and my daughters is bailey the springer they were got at the same time from the same breeder The pups chose us Zak brought me a leaf as a pressie and the breeder said i think we have match for life made here and tis true i have a dear friend indeed i also have pointer called watson who is very regal indeed and also brill You prob gathered I love animals and have four cats from rescue as well They are little people in fur coats !! x

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  137. as you know i am dog mad also. I agree with Martin Clunes, who said the same as you did "Little furry people with 4 legs and long noses"

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  138. Hello Cakes! what is going on with this site? Since people are mentioning dinner, I had chicken noodle soup that I made the other nite! Are you going to post an avatar Cakes?

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