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Messages - ElsieD
31
« on: October 17, 2014, 01:28:54 am »
Cookie, can you tell,me if you baked them in a baguette pan or free form? Thank you.
32
« on: October 17, 2014, 01:22:21 am »
It live in Ottawa so if you were to come here, I can put you in touch with my Thermomix consultant who, I am sure, would be happy to sell you a machine.
33
« on: October 16, 2014, 09:59:36 pm »
Do you ever come to Canada? If you do, I may be able to help.
34
« on: October 16, 2014, 01:35:26 pm »
They are beautiful. Did you use a baguette pan or bake them shaped but free form? I don't have such a pan and wonder if they could be made without one. I too got the newsletter and the recipe looked very appealing
35
« on: October 08, 2014, 11:57:41 pm »
Thank you for your help. I managed to snap a picture from the internet as well as one I had in Notes and imported them into Snap. It even managed sub headings - one for bread and one for ice cream. What a great app! It is going to be very, very handy. The only thing I will need to do is edit some of the recipes so they fit on one page. By the way, after I figured it out thanks to your help, I found the "TIPS" page on the app which I was unable to find before.
36
« on: October 08, 2014, 02:53:46 pm »
I too have Snap recipes and find it wonderful.
Elsie once you download the app. it has 2 parts one is to add and the other is to view. In the add section all you do is take a photo of your recipe, this can be from a magazine, book and even the computer screen. It then lets you add a title to the recipe, can add notes. There are different group headings Meat Dessert etc and can also add your own. Then save it. When you want to cook, just bring up the recipe in the view section and cook away. As Cookie said if you don't want to keep the recipe just delete it. I am finding I am not printing recipes like I use to so saving lots of paper 
I downloaded the app ($1.99 Canadian) and have figured out how to take pictures from the printed page. I may be reading your post incorrectly, but it seems I can also snap a picture of a recipe from a computer screen? Would this be snapping a picture on my iPad from a PC? Can I take a picture using my iPad to snap a picture of a recipe on my iPad? That sounds rather convoluted, doesn't it? What I mean is, suppose I see a recipe on Epicurious on my iPad. How do I take a picture of that recipe using my iPad and then save it to Snap? Or maybe I can only snap from a printed page?
37
« on: October 05, 2014, 01:40:27 am »
Thank you for the info. I will give it a look. So far, I have been copying on-line recipes into "Notes" which doesn't have an index so that is frustrating, although the search function is pretty good. but meantime, of course, paper abounds. This may just be what I am looking for.
38
« on: October 04, 2014, 02:37:45 pm »
Would someone mind telling me how SNAP works? It have all kinds of paper recipes hanging around, you know, some here, some there.......It would be nice to have them stored on my iPad if that is what it does. Thanks!
39
« on: September 21, 2014, 11:46:32 pm »
I believe some folks in the USA have purchased them in Canada but as far as I know, they are not for sale in the US.
40
« on: September 20, 2014, 02:54:07 pm »
ElsieD, the Thermoserver is only available in Australia because TMX Australia bought the company or exclusive rights to produce this. I stand corrected if this isn't correct.
Thank you, that explains why we can't get it here. Too bad for us. 
41
« on: September 19, 2014, 03:22:28 pm »
Another problem relates to the cookbooks. The measurements will all be in metric which for the average American, will make them next to useless. So what recipes/instructions are they to follow? I live in Canada and while we are officially a metric nation, imperial measurements are still used. However, metric has been around long enough that as a general rule, most folks don't have a problem with it, including older farts like myself. It is also interesting to note that while we can buy the Thermomix in Canada, we cannot buy all of the cookbooks or Thermomix related items such as the Thermoserve, I think it is called, which personally, I find annoying.
42
« on: September 01, 2014, 07:24:51 pm »
I made this the other day (on my balcony) and my husband pronounced it delicious. He has been putting it on just about every dish since I made it. It is too hot for my taste but I am thinking of making some using a milder chile, perhaps Serrano as I do like hot sauce just not quite as hot as this one. Thank you for sharing this recipe.
43
« on: August 28, 2014, 01:48:10 am »
I'm pretty sure that would be a 400g tin of tomatoes Elsie.
That is what I thought. Thanks for confirming this.
44
« on: August 27, 2014, 11:01:04 pm »
Very happy, sauteed onions & garlic in bowl, 1 tin of tomatoes, 1tbs tomato paste, dried herbs, some water. Put basket in, added mince, cooked varoma, reverse, 15 mins, stirred once, then another 5 mins with mc off.
I had some left over mince to use up, so thought I would give it a try. Not like my normal bol sauce, but a very quick & tasty one  great for a kids dinner.
I would like to try this. Can you please tell me what size your tin of tomatoes was? Thank you.
45
« on: August 27, 2014, 01:33:13 pm »
Oh Stef, they look like habaņeros - do they have a name ?
I'm wondering the same thing. I plan on making this as my husband is a chili head but can someone please tell me if cane sugar is what we call granulated sugar on North America? Granulated sugar being that normal everyday white stuff. Thank you!
I think Stef is saying use sugar from sugar cane which is ordinary granulated sugar but raw would do, as opposed to sugar made from other sources like coconut sugar which is all the rage down here.
Aussies also get confused about plain flour being all purpose flour as is in the US.
Gert
Thank you for the explanation. Looking forward to making this. We have an electrical outlet on our balcony and given the warning about the fumes, that might be a good place to make this.
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