zaizai

So just today I received my new KitchenAid from the US. Little did I know - stupidly enough - that plugging in a 120 volts appliance into our Australian 220-240 volts sockets would fry it despite having an adapter. Now that I've read up on it, I've gained a greater understanding in terms of the dangers, why what works and what doesn't. Unfortunately however, I believe it is too late because the first time I switched the machine on, the circuit breaker popped and I smelt smoke. So, I thought it was my adapter's fault (having little knowledge about such things). So I flipped the breaker back and tried with another adapter. This time, there was a spark.... I knew then there was something wrong.

Therefore, I believe that I've definitely damaged the insides of the appliance but I'm not sure how much it would COST to have it repaired or WHERE in Brisbane, Australia I could even get it repaired.

Ps. I now know that I will have to get a voltage converter/transformer in order for this mixer to work.

Can someone tell me what this means? 첸청영

Ok, I'm in Australia and I'm about to attempt a more American based biscuit, the Snickdoodle. I generally make cakes and have never come across the Cream of Tartar. I've done some research so far as to a substitute for it. It says to use 1 teaspoon baking powder, for every ½ teaspoon of cream of tartar, and every ¼ teaspoon of baking soda. In my recipe it calls for 2 tsp cream of tarter and 1 tsp baking soda. Therefore, I would need 4tsp of Baking powder if Im not wrong. So my question is, will biscuits rise from the powder?

I've got a recipe that calls for whisking. However, everytime I do I know I get extremely tired (cause I do big batches) so i was wondering if i used an electric mixer it would do the same job as a whisk. If not then it would be good to know as to why. Thanks!

I need around 20 items that represent materialism. By saying this I mean like unecessary items such as Ipods etc. However, i need various examples of them. Thanks!

I need help on how to make icing for my cookies. I have a recipe and I know it works. However, I need to know why from the same batch of icing, when I separate them for different colours, one may be runny while another one holds together well. Could you please help me by telling me how to ensure that when I make the icing that it will not just spread out like goo when I pipe it onto the biscuit and how I can get a good consistency. (eg. more icing sugar etc) Thanks!