Show Posts

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 - thermoheaven

Pages: [1] 2 3 ... 27
Chit Chat / Re: What is going on on Facebook?
« on: April 29, 2012, 01:06:03 am »
i love facebook, but from what i've heard, consultants have been told by HO what they can and can't like, which sounds terribly controlling. thank goodness they can't tell me what to do. i've made lots of new friends through fb, and it really isn't that different from a forum - there are all sorts and you don't have to friend everyone you meet.

Rules and Instructions Of Use / Re: Fagioli - getting more taste
« on: February 21, 2012, 01:36:47 pm »
interesting you don't find the fagioli tasty - mine's plenty tasty. have to say i didn't really want to have it because i'm almost phobic about beans, but i think it's delicious - i actually prefer it to the risotto, well, i can eat more of it than the risotto. i follow the recipe to the T, but use my stock to flavour it well.

Introduce Yourself / Re: 24 Hours To Go
« on: February 11, 2012, 11:44:38 pm »

you'll have something most of your friends and family won't have in the US - a thermomix!

News about Thermomix / Re: Thermomix travel bag & February's travel bag
« on: February 10, 2012, 07:55:39 am »
sounds like your consultant was trying to rip you off  - the green bag is of a lesser quality, like all the other coloured bags. the black bag is sturdier and has sturdier padding and external fabric.

i'm glad you stood your ground.

Tips and Tricks / Re: Difference between Gow Gee and Wonton wrappers?
« on: February 03, 2012, 12:23:41 pm »
gow gee wrappers are made with flour and water. they are usually boiled, steamed or panfried (potstickers). they are a cheats potsticker pastry. imho, they don't cut the mustard for potstickers, but i notice that's what a lot of people do.

wonton wrappers are made with flour, water, egg and usually a bit of alkali to give it a yellow colour and add chewiness/resistance to the pastry. they can be boiled, steamed or deep fried.

News about Thermomix / Re: Thermomix AUstralia website update now live
« on: February 02, 2012, 12:38:23 pm »
what i said earlier doesn't apply - it's all new now. i must have clicked just before the change.

still think i'd prefer to buy from my consultant because she doesn't charge freight and delivers personally.

News about Thermomix / Re: Thermomix AUstralia website update now live
« on: February 02, 2012, 12:19:06 am »
now i've had a better look, what's "live" about it? not all the links work and what does still looks the same. obvious;y, you know something we all don't, but don't see anything different.

News about Thermomix / Re: Thermomix AUstralia website update now live
« on: February 02, 2012, 12:15:50 am »
can't be really "live" - the january promotion's still there ;)

Chit Chat / Re: Bugger
« on: February 01, 2012, 12:41:00 pm »
crumble it up and mix it with spinach and an egg or two to bind to make cheese and spinach pastries. they're always popular in my family.

Chit Chat / Re: Travelling to Italy and Germany
« on: February 01, 2012, 12:30:25 pm »
have a great time!

wishing you every success with you book, tenina!

Chit Chat / Re: Silicone IKEA pastry mat
« on: January 31, 2012, 01:22:46 am »
thanks, merlin. i'm going to look out for them the next time i'm there, but i'm going to get just one because i've actually got 3 thermomats. i don't bake with mine even though they say you can - i just use them for bread, pastry, pasta doughs. i find it easy to make my different doughs one after the other.

i don't mind going to ikea once in a blue moon, but the last time i was there, we had a good look at the floorplan and saw that they have "shortcuts" and we got out in record time. we really only wanted stuff from the food hall, so the shortcuts were useful.

Chit Chat / Re: Silicone IKEA pastry mat
« on: January 30, 2012, 11:48:46 am »
sounds good, merlin. is it as big as the thermomat? i love the thermomat, but wouldn't mind a mat for just mucking around with.

Special Diets / Re: Another Tm take off machine...
« on: January 29, 2012, 10:15:00 pm »
i totally agree with what you say, merlin, especially about both being expensive, but after i hear what my friend goes on about, i wonder whether she is getting value for money.
one aspect i'm not sure about with the TC,  how good is the "plastic" used with the TC? there is/has been much discussion about the "plastics" used in making the TM, but no one seems overly concerned about the plastics used in the making of the TC. if you're concerned about the health aspect of cooking, the plastic doesn't want to be overlooked. vorwerk has gone so far as to issue a report saying the polypropelene used in making the TM doesn't leach PBAs, what about the TC? people turn a blind eye to what they don't want to see all the time, and i've never heard anyone express any concern regarding this aspect of the TC. i don't think i'd mind using the TC to do most things, but i certainly would think twice about cooking with it. perhaps that's why the TC basket is metal; again with metal, you have to be careful of the quality of the metal.
i want to stop here. i'm probably over hearing about the TC from my friend. both are a lot of money, both can do similar things, and i'd probably find it difficult to choose between the two because of the price.

Special Diets / Re: TMX Dukan Recipes - Low Fat, Low Carb, High Protein
« on: January 28, 2012, 10:38:22 pm »
oooh, that chicken sounds good. i might just give that a go! thanks, catherine!

timtam, what an accomplishment! 20kgs is exactly what i'd like to lose - any advice?

Pages: [1] 2 3 ... 27