This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - LillyPilly
31
« on: October 18, 2014, 11:37:06 pm »
I've done it on the stovetop, but I'm hoping it works in the Thermomix. Has anyone tried it?
32
« on: October 18, 2014, 11:30:41 pm »
The Weck jar fermenters look great. I'm still using a crock I got on sale 30 years ago at Myer. It was made in the UK and labeled as having a lead free glaze so I grabbed it. Glad I did, I never saw another one like it.
The one thing I can contribute to this discussion is that I've found sauerkraut tastes much nicer if it is fermented slowly. I've read that it is a slower vegetable to ferment properly and is healthier if left longer, but I don't know if that is true or not. I usually leave mine for 8-12 weeks, in cold weather. That said, I wouldn't turn my nose up at one done faster in warmer weather 😋
One veg I tried that I haven't read about anyone using is sliced choko. It is lovely! I used a combination of dill, cloves, garlic and I can't remember what else, just the usual dill pickle seasonings...mustard seeds too, I think. The flavour was very good and the texture was firm and crunchy, not crispy like a cucumber. Oh, a few green tea leaves for the tannin, which helps prevent fermented pickles from going mushy. 3% brine as unlike cabbage it doesn't release enough liquid to cover itself. Only did a small quantity as an experiment, but this year I'm going to do lots!
I've tried brine fermenting a few different fruits, but none were to my taste. I ferment grated carrot and green beans in a large jar, for the dogs who think it is great, but I don't like the flavour, myself.
33
« on: October 18, 2014, 10:56:30 pm »
Ah, thank you for the clarification. If I lived somewhere that lost power for two weeks, I'd definitely have a generator/inverter. We had one for camping, but I don't do much of that these days. I'm sure there are neighbours who have one, but they aren't used during the outages, possibly because of the noise.
I love how you toss off, 'thermie machines'. More than one? I am soooo envious! 😍
34
« on: October 18, 2014, 10:46:19 pm »
Thank you for all the interesting reading and the link to the survey. I don't think they are going to like the comments they get from anyone here  . I understand that not everyone will, or can cook using actual food, those things that don't need a tick, or a label. However, I think if the Heart Foundation used all the money spent on just this one campaign teaching people how to read labels and be more critical consumers, the outcome would be better and longer lasting.
35
« on: October 18, 2014, 10:15:10 pm »
Obbie, is that a petrol generator? Might be overkill for my situation, (losing power for about 2-6 hours) just to rescue food out of one machine I'll either have to take my chances, or just use the gas cooktop whenever there are storms around. Or maybe Voerwork will have a workaround. Germany must have a very reliable power supply!
36
« on: October 18, 2014, 03:35:15 pm »
CP, what receipt? Consultant said the receipt is delivered along with the machine. All I've got is witnesses 
37
« on: October 18, 2014, 10:59:41 am »
If Voerwork has anyone reading their official forums (if not, why not?) then they know what is happening and how unhappy people are.
As unhappy as I am about no receipt, no email and only word of mouth from my consultant about anything, what I am really cranky about is HO's blithe indifference to any problems with the new machines.
The recipe chip with errors. They know the chip contains errors, they have issued directions to print out, which negates the point in having a chip that is supposed to inform the machine. Not fit for the purpose for which it is being sold, in my opinion. When questioned about either repairing or replacing the chip, they told people to just suck it up. They know the chip will not give information that can be relied on, yet they are still continuing to send those chips out with the new machines! Check out the official forum for the responses by Australian Thermomix to valid complaints.
Not looking forward to summer! My power goes off at least once a summer, usually for an extended period of time. There does not appear to be any override for the locking arms, which will stay locked until the power resumes. Umm, warm, half cooked chicken, unrefrigerated for 2-6 hours.
As to what consultants know or don't, I informed mine about my concerns and she said she would check with her area leader. Well, area leader says that if they weren't informed by HO about the faulty chip, then there is no fault! I sent her a link to the forum post where Thermomix Australia admits they contain inaccuracies, but I've yet to hear back. She tells me however, that her area leader has written to HO about the locking arms; I'm still waiting to hear back about that.
Just hoping I will not be one of the people whose machines shut off and flash error messages!
My hope is that Voerwork is interested in salvaging it's formerly good reputation. I'm going to be one cranky/litigious customer if I'm sold a lemon.
38
« on: October 18, 2014, 10:19:32 am »
Hi Robyn, when did you put in your order? I've got 4-6 weeks of waiting ahead of me 
39
« on: October 18, 2014, 10:16:40 am »
Rotor chef, thanks. I've saved them and will try them out when I can finally have a go at adapting a few of my conventional recipes.
40
« on: October 18, 2014, 10:09:50 am »
Nikkerspikkers seems to have vanished, but their description of ghee is what I'm familiar with, doing it stovetop, so I'll try their technique first. It really does make a huge difference in flavour if the milk solids are allowed to brown (golden brown, not burned!) If you aren't lactose intolerant the golden milk solids are delicious! I never bother straining. Let the solids settle, then pour off the clear ghee, leaving the sediment, including any cloudy fluid. The leftovers, murky ghee and true solids can be used in baking, or if you are truly decadent, strain out the solids, salt and spread on toast  Can't wait to try this, ghee is one of the many, many reasons I am getting a Thermomix! Polenta is another thing I'm going to make in the first few days. Oh, the cloudy ghee and golden solids is wonderful in polenta, instead of plain old butter. Cultured butter makes delicious clarified butter, but one thing I haven't tried is making ghee from cultured butter. Anyone done that? Thermomix delivery: "6-8 weeks" minus 2!
41
« on: October 17, 2014, 12:45:48 am »
Thank you for posting. I thought it would have been nice to have the cookbook to read while I wait on delivery, but maybe it would make the wait worse. The contents is a good compromise
42
« on: October 17, 2014, 12:14:27 am »
Chookie, I will definitely use the Varoma. For my first meal, I'm tossing up between the chicken and brown rice soup, with extra veg, or the cashew chicken and coconut rice. Both get nearly universal approval, and both are 'one pot wonders'. I've got a whole lot of veg I've dehydrated, in anticipation of ferociously flashing blades, along with some salt pickled limes and soy sauce pickled garlic. Hopefully I'll get a nice, tangy veg stock paste out of this combination. So many things to make, and no machine! The Kefir Lemon Ice Cream is lovely, isn't it? It occurred to me that a dash of your Meyer Lemon Dust should go well in that. I wonder how long I can keep up this level of anticipation? Is it here yet, is it here yet, is it here yet?
43
« on: October 16, 2014, 10:25:07 pm »
"...your only problem will be finding some people to eat all you want to cook."
Brenda, that is already a problem! The dogs often benefit from the results of an over enthusiastic bout of 'cooking therapy'. It is such a long wait for my TM. Oh well, I will hopefully have a couple of weeks to practice before Christmas.
44
« on: October 16, 2014, 10:17:29 pm »
Thank you for letting me know I won't need to do alterations on the recipes.
I know what the symbols mean, and think they are a handy way of writing a recipe. What I want is to somehow be able to use the symbols in Word or Pages. They aren't on the keyboard, of course, but I was wondering if there was a way to import them? I also keep a lot of recipes in Paprika on my iPad, handy for the kitchen. It will display the other symbols, smilies etc, so I was hoping to figure out how to import the 'TM shorthand'. I'm not techie enough to even clearly describe what I want!
45
« on: October 16, 2014, 09:48:24 pm »
Judy, I do have one burning question...please move it if it belongs somewhere else, I'm not sure where to ask this. The cooking symbols such as     , is there anywhere I can find them to use in Pages or Word? Oh, another question, do I need to alter recipes written for use in TM31 to use them in TM5? Are you sorry you told me to ask questions, LOL ?
|
|
Show Posts