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Messages - thermoheaven
16
« on: January 28, 2012, 01:52:17 pm »
wow, and you've only had it how long? imagine what you're going to say when you've had it even longer! it's an appliance i still rave about, and i've had it for a couple of years now.
17
« on: January 28, 2012, 12:26:05 pm »
honestly? the EDC - covers all the basics and allows you to convert your favourites using the method given in similar recipes. if you are looking to extend yourself, of all things, the calendars are pretty good, too, and shouldn't be overlooked - i have all the books, except quick fix, and find them good for everyday (and that's the impression i'm getting with quick fix), but for something more, go with the calendars (i have 2010, 2011 and 2012), dinner spinner and in the mix. in the mix gives you an insight into what chefs can do with a tm, which is good when you want that edge.
so...you need to ask yourself what you're looking for - everyday or something to extend you or something which will take you into another realm.
18
« on: January 28, 2012, 10:23:08 am »
thanks, faffs.
to be honest, i think the TC people will end up still wanting a TM at the end of the day. i know i'm lucky i didn't have to make a choice, but i'm more inclined to save up for something i really want than make do with something not quite what i want because i know i'll still want the first thing (made the mistake too many times, so only go for the best these days, or go without). TC is definitely expensive for what it does.
19
« on: January 28, 2012, 08:25:57 am »
is there a link, catherine?
my friend is well and truly over her TC, and if i didn't know better, it is a strain on our relationship. i can't say a thing about what i've done with the TM, because as you could imagine, she's all daggers! personally, while the TM costs more than the TC, i still don't think the TC is cheap - it's still a lot of money, so whoever spends it has to get it right. i don't care that they may replace the butterfly or whatever - i couldn't be bothered by an inconvenience like that. but in the end it's an individual choice.
20
« on: January 28, 2012, 08:18:23 am »
talk about secret ingredient!
slightly off topic, is there a substitute for kale in the kale chips?
21
« on: January 26, 2012, 04:37:14 am »
If it is the blades that have gone and it is under 2 years then the blades will be replaced by Thermomix. If it is over the 2 years then you will need to purchase a set at $150.
that's good to know
22
« on: January 26, 2012, 02:49:24 am »
i use a silicon spatula to spread it on. my preference is to use some ground grain in the dough because it adds some nuttiness to the flavour and texture.
23
« on: January 26, 2012, 02:47:30 am »
the presentation tenina used was lovely - she poured the mandarin layer in first and let it set diagonally (have to lean the glasses diagonally), then poured the panna cotta in and the presentation looked good. i always like individually presented desserts - makes serving easy and the remaining portions don't get messed up.
24
« on: January 25, 2012, 11:41:44 pm »
They have always had a Marketing and Events Co-ordinater 
oooh...i wonder what happened then. they (HO) seem a bit out of sorts of late (is it me?) - my bowl took until goodness knows when to be delivered, but i thiink their newsletters always seem to be slower than snail mail. faff, you sound like you know what's going on?
25
« on: January 25, 2012, 10:51:54 pm »
about time, too. the impression i get is that the place is run like a home office. they should get the newsletters out earlier than we get them, especially when there are promotions to give us time to get a crowd together. i received my newsletter this month on the 13th. much better if it was at the start of the month so i'd be able to plan around it.
26
« on: January 25, 2012, 10:44:27 pm »
i've been told the lifespan of the blades depends on whether we have a tendency to overload our bowls, that's why when we make sorbet, we put the ice in in two lots - to put it in all at once will overload the tm. when we overload the tm, we don't actually strain the engine, but the blades - something has to give, and it's the blades. rather than the engine burning out, the blades become loose so the spindle inside spins around and the blades remain stationary. if you hold the middle bit of the blade (the black bit), and the blades are wiggly, or worse still, spin around, you need to have your blades replaced. the blades don't need sharpening, and if you're getting chunks when you never did before, it's probably because you've wrecked your blades from overload. i'm still using the same blades i got with my tm, but this happened to my friend because she thought the tm could do all her ice at once.
the blades being sharpened with ice? it's an urban myth.
27
« on: January 25, 2012, 10:34:07 pm »
you wash everything cold water not because of the smell, but so the protein in the egg doesn't cook and stick - it's to make washing up easier.
you don't crack eggs on the side of the bowl so you don't dent the rim of the bowl, or worse still, have an accident with the egg and have it run down the side of the outside of the bowl and down into the bowl cavity of the housing - i've heard that is a nightmare to clean. you have to look after the bowl so the seal works well and the bowl doesn't leak. same thing with banging the spatula on the side of the bowl - don't do it because over time, the rim of the bowl will dent and the bowl may leak as a result because the seal won't work the way it should.
28
« on: January 25, 2012, 09:32:44 pm »
i have that book, but it isn't really as malaysian as we in australia think of as malaysian - more like everyday malaysian homecooking. is it the book which is given with the tm when it is bought in malaysia?
if you are here, in addition to the EDC, you may want to get the taste of asia cookbook - the malaysian/singaporean recipes in there are excellent - the pinaapple tart pastry is sublime.
29
« on: January 25, 2012, 09:26:29 pm »
yum, judy!
if you have the 2011 tm calendar, you could present it like the mandarin creme with almond panna cotta in individual serves - that would make it set faster.
30
« on: January 22, 2012, 07:42:30 am »
at $30, you'd be better to find an asian consultant to do a demo at home for you. so often the classes are a bit of a rip off.
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