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Messages - AuntAnnie
16
« on: July 15, 2009, 11:04:59 pm »
Neither my mom nor I have millet problems. I would suspect cross-contamination.
17
« on: June 29, 2009, 11:01:25 pm »
Also try Scribd: http://www.scribd.comSearch for Thermomix. They have no download delay like 4shared or Rapidshare. Also, if you do decide to scan and post a book for download, Scribd is a good place to do it. Anyone using FireFox browser-- go to Firefox add-ons and install a translator. Just search the add-ons for language or translator. FoxLingo works well. Google also offers a translator. These work on webpages, but sometimes not too well on certain forums.
18
« on: June 29, 2009, 09:55:36 pm »
Any of you have an "in" with the Powers That Be in Thermomix HQ? Tell them we did a poll and want .pdfs and ebooks. Maybe they just haven't thought of that yet. Too busy doing amazing engineering stuff. 
19
« on: June 25, 2009, 02:41:56 am »
Husbands seem to have an affiliation with thermomixes. Perhaps it is the ease of use or something.
I think its the Techno-Gadget appeal factor. My DH just keeps talking about how he thinks the engineering of the machine is so great (as he makes his latest milkshake).
20
« on: June 25, 2009, 02:31:09 am »
oh and ours has 400-1400 rpm.
anyone else having trouble with the forum keep crashing this mroning?
Yes, Brazen, I had trouble with the forum crashing (course it was not morning here  )
21
« on: June 25, 2009, 02:28:19 am »
I would have a look at the Thermomix Australia website which has our Australian TMX books listed and some other countries books (mainly Italian from memory) that are on sale. There is also a contact area where you can email the Aus HQ and ask them about prices and postage. I would imagine international postage from Aus to US would be quite expensive too.
Chelsea 
Thanks Chelsea. I think you are right, the postage will be high. I wish they would offer the books as a downloadable PDF. I think a lot of people would pay for that if the cost was reasonable. Anyway, no harm in asking, but the recipes here on the forum are very good.
22
« on: June 23, 2009, 02:43:15 pm »
Does anyone know where I could possibly get the Australian cookbooks and how much is shipping to the US?
The cookbook that came with my machine has a LOT of errors in it (missing ingredients, instructions, translation problems). And a lot of the recipes referred to in the forum are not in my book.
The ones from the UK are very expensive and so is the shipping.
23
« on: June 23, 2009, 02:16:12 pm »
I have a front loader too. Actually it is my second one. The first one was by Sears and broke way too soon, so I do not recommend that! The one I have now is by Bosch. You can add things after it starts, but you have to push certain buttons to unlock the door before doing so (to keep water from gushing out). Mine has several spin controls from no spin to max. If you use a gentle spin, the clothes are pretty wet. But max spin-- I think they are actually drier than my top loader machines were. The water saving is good, too, but I think that the machine just cleans better and does not get off balance like a top loader. Personally, I would never go back. If you have a cat or small child, maybe they would enjoy watching the clothes go round and round, too. 
24
« on: June 22, 2009, 05:09:35 am »
Oooh, I just took a look at Bron's too. With the parsnip and turnip it will be great for winter! Thanks for calling my attention to it.
25
« on: June 22, 2009, 02:15:48 am »
I would thnk it would take at least an hour. When I do cheesecake in the oven, I use a pretty low temperature (about 250F) and a water bath to keep the top from cracking. It can take 2 hours, depending on the pan size (and therefore the thickness of the cheescake). But I think this method would make a really great cheesecake and I can't wait to have a reason to try it!
26
« on: June 22, 2009, 02:10:26 am »
Not sure what a gelatin leaf is. We can only buy gelatin here powdered in packets. Any idea of how many Tbs. in a leaf (or g)? 
27
« on: June 22, 2009, 02:02:15 am »
I saw the recipe and got so excited. GF and sticky. My kind of dessert. But if you had trouble with it, then I dare not attempt it yet. But it sounds so yummy!
And happy anniversary Thermomixer. Always glad to hear about people celebrating!
28
« on: June 21, 2009, 11:38:37 pm »
You need a slat called nigari (magnesium chloride, derive from sea water; 卤水 in Chinese) or gypsum (calcium sulfate). You do not need a lot to make a batch. Check natural food stores for nigari and Asian markets for the calcium sulfate.
Silken tofu uses a different coagulant that is not widely available for home use.
29
« on: June 21, 2009, 08:37:49 pm »
YES. That was it. And a great hotel it is.
My addled brain can't remember things too well anymore. Thanks for the assist.
30
« on: June 21, 2009, 08:35:58 pm »
OK, so I should have looked here FIRST!
I had something similar to this in the recipe book that came with my machine, but it referred to ingredients that weren't in the ingredient list (so no quantities). I went to the Italian site and spent a couple of hours messing around with translators and finally pieced it together, only to come here and find... Voilą-- the recipe I had been looking for.
Next time...
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