You just wanted us all to see it ILB and we all share your enthusiasm    I didn't agree with a couple of things in the article, one being that it isn't a nice looking machine -  personally, I think it looks great - almost space age.

Well, someone sent me 2 notifications of this story today so I didn't miss out - maybe one was my consultant and maybe HQ sent the other one.  So SA clients are not forgotten afterall. The video kept stopping though so it took twice as long to show me how they made the souffle - very impressed.

MrSpock, as I think this is a such a good recipe I have alerted Tenina to check it out with a view to testing it and including it in the meat book she is working on at the moment.  Fingers crossed that she agrees with us.

Hi Bel, welcome to the forum.  Be interesting to hear how you get on with your TMX seeing as you have a bigger family.  What do you call 'big'?  

Bron, if you go to http://www.virtualweberbullet.com/meatcharts.html (sorry don't know what to do for you to just click on it and go straight there so you will have to type it in yourself) then click onto Meat charts - The virtual weber bullet.  Scroll down to the Purchasing Pork image and click onto that.  You will now have pictures of all the different cuts and the tenderloin is what we call a pork fillet.  Is it any clearer?


Well, surprise surprise, it did it on it's own - how clever was that!!

Everyone's nightmare Have you made sure the cord or something isn't caught up underneath (I'm sure you have) as we got told to make sure the TMX was sitting flat or the scales wouldn't work.  Good luck Karen, I feel for you.

It's funny, I have it in my mind that I wouldn't like Vermouth so didn't even think to have a taste Just another bottle for my wine cupboard which is pretty well stocked because I am not a big drinker.  That may surprise you but I'd be lucky to have 1 or 2 alcoholic drinks a week but do like to try something different.  Not much fun drinking on your own Have a friend coming to stay at the end of the month so will be trying out a few of those cocktails with her.

OMG, this is amazing DH and I had this for lunch today and I have a serve ready to take around to Mum later. My pork fillet weighed 330g which is enough for 3 people or 2 very hungry ones!  I cut the meat into 2-1/2 cm slices and the medium sized swiss brown mushrooms into 1cm thick slices and only cooked it for 15 minutes as pork fillet can dry out if overcooked.  I used full skim milk, not semi-skimmed but other than this, did the recipe exactly as MrSpock so kindly posted for us.  Good enough for a meal for guests for sure - pork fillet is one of my favourite cuts to work with.  The sauce is so good and with the small jugful left over, I am going to toss some steamed vegies and cooked chicken through some pasta and add this sauce.  A $10 bottle of Vermouth is certainly worth it. 

The meat and sauce is so tasty all you need to accompany it are steamed vegies so all I have to do now is work out how to bring all that together and this will be my new favourite recipe.  Today I baked cauli-au-gratin & a potato casserole in the weber and microwaved some green vegies as I wanted to concentrate only on this recipe in the TMX. The medium sized swiss brown mushrooms stayed in their nice thick slices too.

MrSpock