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 - JaneeZee

Pages: 1 ... 22 23 [24]
346
Introduce Yourself / Re: excited but a little worried!
« on: May 21, 2009, 04:10:36 am »
Quote from: Rowyfo on May 21, 2009, 03:55:58 am
This place is a great one to be in if you need help justifying the purchase. :) Plenty of inspiration here!

The only days it hasn't been used here are when we reheated things made in it the day before :)

You know you can even reheat things in it using the Varoma dish and tray?? 

347
Introduce Yourself / Re: excited!!
« on: May 21, 2009, 04:03:57 am »
Nice to meet you too Kathy......hope you are cooking up a storm up there in Belgrave.

I think Kathy & I both found out the answer to why most consultants don't look at this site, they are simply too busy!!  Most of them are mums with little children & out there demonstrating whenever they can.  Some of us (me!) have no such encumberances & while I am pretending to study I sneak a  look at the site!!  One of the best ways you could share your passion if you don't want to have another demo is simply to recommend to friends who haven't been to a demo to have their own.  We are not going to be able to spread the word without your help.    ;)  Here in Melbourne we are on a massive growth curve & as word spreads & numbers out there grow we will get more & more resources.  We are trying to do more "cooking classes" I am currently looking for a venue between Mornington and Middle Park to hold one in.  Demos are supposed to be fun and informative so I can't understand why anyone wouldn't want to host one!!!!  But, don't want to hijack this as a sales forum.  Love the work that Brazen & Thermomixer do & appreciate you all spreading the Thermomix gospel!!!

348
Introduce Yourself / Re: Introducing JaneeZee - from Melbourne
« on: May 15, 2009, 12:06:32 am »
Thanks for the welcome guys & well done for getting such an active site happening.  It is great to find so many people sharing the passion.

349
Introduce Yourself / Re: excited!!
« on: May 15, 2009, 12:04:55 am »
It took me a few seconds to work out who the second JB was!!!!  I will direct JB as you suggest.

It seemed only fair that I should "out" myself & I am amazed that not more consultants are using this site but I will certainly try to rectify that.

As a dog & cat doctor, you are a more than convincing "foodie" - sounds like you are having a wonderful time.............

350
Chit Chat / Re: Eat Right 4 Your Blood Type
« on: May 14, 2009, 10:45:39 am »
Be interested in what you mean by "evidence" Paul.........You can go beyond "Eat right for your type" & look at Metabolic Typing.  there does seem to be more & more evidence coming out that what we eat can affect our gene expression but that not every individual will necessarily have an identical response to identical foods.  I agree we all need to eat "healthily" but there is even confusion around what that means too - and plenty of political interference!!!  Sticking to food with as few additives and preservatives, taking control of what we put into our bodies, eating fresh wherever possible & then "listening" to how our body responds to that food has to be the way to go.  Thermomix is surely the ideal solution for people who want to take that responsibility on.
BTW I work in the complementary medicine field so I am a little biased!!!

351
Introduce Yourself / Re: excited!!
« on: May 14, 2009, 10:20:59 am »
 ;) Hi there, this is my first attempt at a post.  I will confess straight up that I am a consultant based in Melbourne - bayside suburbs - & I, needless to say, adore my TM - known as "Thelma".  The issue of meringue does seem to cause some angst.  I only received some advice from our senior consultant here in Melbourne yesterday.  In her recipe she says egg white (4 @ room temp) should be beaten for 3 mins and 30 seconds on speed 4 with the butterfly inserted.  She maintains the success is dependent on "following the instructions exactly & not going off halfway through the process".  I haven't made the meringue this way myself.........Sticky date pudding is my downfall for dessert & the Tm one is the best I have ever had..........

Am (hopefully) attaching her "Pavlova with Raspberry Cream" recipe

Pages: 1 ... 22 23 [24]