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Messages - AliRo
91
« on: June 12, 2012, 05:25:12 am »
Is the extra year warranty got something to do with what type of credit card you have and the benefits attached to that card? I know that we have a gold card with our bank and as part of it we get an extra year warranty on any appliance we buy on that card.
92
« on: June 11, 2012, 11:04:03 pm »
mmm, just made this this morning. Mine is a banana and blueberry one with a smidge of rapadura thrown in. Very yum and I think will become a breakfast regular during winter.
93
« on: June 08, 2012, 04:23:05 am »
Are the Easiyo things expensive? Do you think it would be worth me getting one? I eat a lot of yoghurt... 
About $20. Sometimes I spot them on special at the supermarket or Big W for $15. I originally bought mine for 2 reasons. One was that I knew exactly what was going into my yoghurt in terms of sugar. And two was because of the cost. The more expensive tubs of yoghurt are about $6-7 per litre. A packet of milk powder is about $5 and will get you quite a few litres of yoghurt.
94
« on: June 08, 2012, 01:53:11 am »
The TM might be more hit and miss, but at least I know exactly what I am putting in it. I am a bit suspicious of these Easiyo sachets. Do you know what exactly is in them?
I don't actually use the easiyo sachets. I just use a few tablespoons of yoghurt from my previous batch, 1 1/3 cups milk powder, 1/4 sugar (you could omit this, but we like ours a bit sweet), and a couple of teaspoons vanilla extract. Then top up with water, shake well, and put in the thermos for 10-12 hours. Easy peasy!
95
« on: June 07, 2012, 12:45:43 pm »
wow, I'm surprised by those who say they don't use theirs or they find it useless! Mine basically lives on my kitchen sink and gets used regularly for cleaning my tmx. Mine was a gift from the consultant (who is also my Mum  )
96
« on: June 07, 2012, 12:43:08 pm »
[url-http://cheeselinks.com.au/faqyoghurt.html]This [/url]is very interesting reading on the Cheeselinks site about using a subculture. Its why I decided to buy a starter.
Hmmm, interesting reading. I can't remember the last time I bought a sachet and have just been using the culture from my previous batch of yoghurt. I've been doing this for quite a while and I have had no problem with the consistency of my yoghurt. But I never considered the thought that the good bacteria in it possibly does not exist anymore. But if they didn't exist, then wouldn't my yoghurt be the wrong texture? Amy, I already had an easiyo before I had my tmx, but from what I've read and from what my Mum has trialled with hers, the tmx yoghurt can be a bit hit and miss.
97
« on: June 07, 2012, 08:52:33 am »
I vacuum seal the unused portion. Great tip about the strawberry essence. I'll have to give that a go.
ah, well that explains it why yours works! Unfortunately I don't have a vacuum seal. But something for others to keep in mind when trying to store an opened easiyo sachet.
98
« on: June 07, 2012, 03:02:39 am »
how do you store the unused powder from the sachet? I've read that once the sachet is open it ruins the cultures. I tried it once and closed it off tight and also put it in an airtight container but when I used it it was no good.
I do always use 3 tablespoons of my previous batch to start the new batch though and haven't bought an easiyo sachet in ages.
I also bought strawberry essence and put a few teaspoons of that in if I want a strawberry flavour.
99
« on: June 04, 2012, 07:36:01 am »
any thoughts on what I could put in instead of cointreau? We don't have alcohol in this house so I'm not sure what I could sub it for?
100
« on: May 31, 2012, 03:11:44 am »
Failure would definitely be my coleslaw soup. Don't over chop on high speeds 
Yeah, I don't bother trying coleslaw anymore. I don't know what I do, but it either turns out mush or some of the ingredients are just right but the carrot is still too chunky. So, what's the secret to getting vegetables to the finely cut stage? Mine are always mush or too chunky. I've also over whizzed when making the shortcrust pastry. That was a very rookie mistake. Who would have thought an extra 4 seconds can kill a recipe!?
101
« on: May 30, 2012, 11:40:34 pm »
So, I've tried to convert a few of my already existing non-thermomix recipes so I could make them in the thermomix. Some did not go so well! I've also had some failures with some thermomix recipes which I've decided to tweak a little bit. And yeah, not an ideal result! So I thought it might be fun to share what some of our worst thermomix cooking fails have been! My absolute worst was when I tried to convert a banana bread recipe that I had. Normally I would hand mash up a couple of bananas and grate 1 apple. I decided to chuck both of these in last, just cut up in chunks, and whiz it in. However the apple didn't seem to want to break up enough, so I kept whizzing and whizzing until it did. When it was time to take it out of the oven it just did a big sink in the middle and was so dense and undercooked. I think I must have basically ended up pureeing the banana and apple in which is what made it so dense! It was actually quite inedible. Epil fail! So, share your epic fails! (And help me feel better about some of mine  )
102
« on: May 30, 2012, 11:26:58 pm »
I would say it's more of an annoying sound rather than a sound that would make you want to turn the tv up or talk louder etc. We have a very small house which the noise travels through very easily. My daughter's bedroom is right off the kitchen. It doesn't seem to worry her, and we go off to sleep to the sound of a hum which eventually dies away.
103
« on: May 30, 2012, 08:00:07 am »
I have the sunbeam one and find it good for my purposes. I mostly just use it to make fruit roll ups, and DH uses it for when he goes hiking and dehydrates vegies and protein to put in with pasta. It is quite noisy though but I find I get used to the whir of it. Like someone else said, it is bulky, but I have sufficient storage space for it so I don't mind.
104
« on: May 30, 2012, 07:55:08 am »
what does everyone do with their second bowl set? I just can't see the need myself. Wondering if I'm missing something here or I'm just not as hardcore as the rest of you!
105
« on: May 24, 2012, 04:43:47 am »
I've seen the tmx in use on masterchef several times now. I think it was used in the bread challenge by one of the contestants, and the country banker guy used it to make a sorbet. And quite a few other times too. But usually it's just a quick kind of flash by shot.
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