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Messages - cecilia
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46
« on: September 22, 2014, 04:36:55 pm »
Hi all. I'm an Australian consultant. At training we were told that the Basic Cookbook distributed here has 100 Australian recipes and 82 from overseas. Books and/or chips will be available for sale in the not too distant future. The book looks beautiful and is very heavy.
47
« on: September 22, 2014, 04:11:10 pm »
It certainly made the shortlist for Memorable Demo Moments! The buckwheat went flying, but all's well that ends well.  Thank you, dede, for a very pleasant demo.
48
« on: September 15, 2014, 08:21:53 am »
Thanks for this recipe from me, too. I'm going to try using up the liquor from the EDC Orange Almond Cake in the bread.
49
« on: September 14, 2014, 07:05:33 am »
I think the long delivery time is not good!
Is it really 20 days?
When paying so much and a newly released model I think it should be delivered much faster.
I have never liked the Thermomix sales model.
The consultants are waiting too, then the customers who've not had a chance to receive the Thermomix they ordered in August when stock ran out, then customers who've ordered since Sept 6. I can understand them under promising and hoping to get people their Thermomixes before the expected timeframe, just right now.
50
« on: September 08, 2014, 03:45:40 pm »
Now this comment from Helene's blog is VERY interesting...
"
avatar
Cathy 5 September 2014 at 11:41 pm (PERMALINK)
I just ordered my Thermomix on the last day of August. They had a special deal with a free bag and kitchen set. I have received an email from Thermomix with the options of me purchasing the new model for the introductory price of $1,989 with standard host rewards and qualifying demo. or Continue with the purchase for model 31 with standard host rewards, and the advertised promotion at a rebated price of $1689. Apparently they will continue with demo’s until the end of the year for the 31 Model.
So I can choose which model I would like, but I’m not sure which one I will go with just yet, plus if I go with the new model, my consultant may not know how to operate it for my demo. "
Astarra, the comment "Apparently they will continue with demos until the end of the year for the 31 model is not correct. I think whoever wrote that confused demos with cooking classes. There are still cooking classes using TM31 but also some featuring Thermomix model 5, as it's a chance for everyone to see the latest. When Nico Moretti comes, we know he will be demonstrating with TM31.
51
« on: September 08, 2014, 03:23:50 pm »
Starts at 37º,40ºonwards in 5º increments (for some reason also including 98º) up to 120º
40RPM to 10700RPM
Induction
Hi Meagan We were told at training today that 98 degrees is there for simmering.
53
« on: July 31, 2014, 12:55:40 pm »
We got some rump steak on special so I tried this recipe to use some of it up and we enjoyed it very much. It was so easy and quick to make I wondered if the meat would really be cooked, but all was well. I didn't make the Lemon Feta that was recommended to go with it, but it sounded lovely. The recipe, served only with rice, was a suitable amount for four adults.
5/5
Linked CC
54
« on: July 18, 2014, 07:12:28 am »
I'm making this again tonight Hope to get some pics before it all disappears this time.
55
« on: July 15, 2014, 12:24:53 pm »
56
« on: April 26, 2014, 01:07:29 am »
Enjoyed the taste of this combination of flavours very much. The only problem in preparing the dish was trying to mince the room-temperature pork (yes - I know I was foolhardy to try, but it was a case of needs must). Because I was unsuccessful in mincing enough of the pork, the balls themselves were nearly all fish and prawn, but I cooked the remaining pork pieces in the basket while steaming the balls over the boiling soup and this infused the pork flavour into the broth. Also, I admit I didn't have time to make the dry stock powder, opting for just some vege stock concentrate. Yummy soup. Give it a try.
Linked JD
57
« on: April 26, 2014, 12:54:13 am »
I had forgotten about the old review! Tried this last night, trying to stick to the recipe but once again finding myself short of basil. Still, it was very well received at the function to which I took it, with one lady begging to take what was left home. 
58
« on: April 26, 2014, 12:48:04 am »
We tried this dish this week and it was the first to disappear at the dinner party. The Gong Bo means with chillies and cashews. Delish!
59
« on: April 26, 2014, 12:45:14 am »
We enjoyed this recipe too. It makes a lot, calling for a whole kilo of beef.
60
« on: April 22, 2014, 10:47:28 am »
Thanks. It was yummy enough with the 250g but I'd rather know for sure. I can't stop talking about your rcipe - such an interesting concept.
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