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Messages - MrSpock
76
« on: May 18, 2009, 12:28:07 am »
Hubby came home with a pizza stone the other night after I had read about it from a cooking blog. there was absolutely no instructions with it, but the bread recipe I used mentionned the basics: Heat the stone before, careful it's hot. So that worked out very well when we made bread.
So today Hubby decides to make pizza, and this thing being called "pizza stone", he figures he'll give it a try. However, not knowing how to transfer a freshly made (thus very soft and unstable) pizza from one surface to the other, he decides to make the pizza directly on the cold stone and cook it that way.
The pizza looked delicious when it came out of the oven, but unfortunately half of it stayed stuck on the stone when he tried to serve it. This adventure prompted us to actually look for some instructions on how to use a pizza stone, so we now know not to use it cold, and to use corn meal to prevent sticking.
However, one thing is not clear: A few websites spoke of "seasonning" the stone by rubbing it with oil and heating it, while some other sites say to never ever under penalty of law season or use oil on a pizza stone.
Anyone has an opinion on this? To season or not to season?
77
« on: May 18, 2009, 12:07:44 am »
have you removed the seal from the lid and washed those thoroughly? (don't forget to put it back!!!)
Yep. Every single time I use my TMX, I wash all parts separate 
78
« on: May 17, 2009, 09:00:59 pm »
Related onion issue: My TMX has been smelling like onions since I made a risotto last week. I always take the blades apart to wash the bowl thoroughly, in hot soapy water (I don't trust the dishwasher). Anyone else has that problem?
79
« on: May 17, 2009, 07:46:12 pm »
Great article. Worwerk needs to send Oprah a complimentary TMX 
80
« on: May 17, 2009, 06:02:45 pm »
I have yet another question... I'd like to incorporate... stuff to my favorite bread recipe, for example, maybe some cranberries or olive. When in the process do I add them? As I make the dough? Or is it more complicated than that and I should stick to following already made recipes? 
81
« on: May 17, 2009, 05:56:11 pm »
I saw a program once about why French women (or maybe it was women from Paris) don't put on weight but with the type of food they eat over there, I find it hard to understand why not 
Quantities is one thing, but I believe the #1 difference is the cooking with whole, fresh ingredients, as opposed to eating processed food. This is the main reason why I got my Thermomix in the first place actually. I read about people making everything from scratch with their TMX, from mayonnaise to peanut butter. That alone sold it to me, as I had recently made the decision to get rid of as much prepared food as possible in my diet. Today's processed food, with the immensely stupid "low fat" trend, stipped all food from important nutrients like Omega 3, replacing them with sugar. Here's a great article on the subject: Food, Drink, and Decadence: How the French Stay ThinWelcome Marie Josee! I live in Spain, you have a very Spanish name any Spanish blood there?
Thanks! No Spanish blood that I know! My blood is all French Canadian and all the way back to France. Actually I didn't even know my name had anything Spanish... Catholic heritage maybe?
82
« on: May 16, 2009, 01:21:41 am »
Excellent travel logs. I'm so envious! Your France menu sounded like my TMX cookbook index, let me know if you'd like me to translate the Foie gras or egg mimosa recipe for you! *g*
83
« on: May 16, 2009, 12:03:23 am »
Bread and Math. My two favorite subjects finally reunited. I think I'm in love!  I have a few questions... I only have a regular oven. Is there a formula to convert cooking temperature and time from a recipe made with a convection oven? What is the science behind when and how long the dough rises? For example, I tried two bread recipe where the ingredients were identical, but one required to have the dough raise one hour, then you had to fold it back down, and then rise another 3 hours. The second recipe said to put the dough in the fridge overnight, and then have it raise for 3 hours. What's the difference? Finally, I often read that you can freeze the bread dough. when in the process do I do this? Before or after rising the dough? Thanks for helping the Bread Newbie! 
84
« on: May 15, 2009, 11:45:10 pm »
mr spock, i posted soemthing similar on my blog when the price went up here a few months ago! bad time for it to go up. i guess consultants have really got to push the cost savings to offset the price.
But I'm not seeing that either! With all my fancy French recipes my grocery bill actually went UP! Don't get me wrong, I love my TMX, but cost saving is not the point I would use to sell it to my friends. Then again, I only had it a couple of weeks, so I have much to learn I guess It might be that fresh produces are much more expensive than nasty prepared food here in Canada, since we have local produces just a few months a year...
85
« on: May 15, 2009, 11:38:09 pm »
LOL!
we don't eat poutine 
Aw, you guys are missing out on the good stuff! Although I'm not sure how I'd make that in my TMX!
86
« on: May 15, 2009, 07:18:49 pm »
Thank you all for the warm welcome ...- if vous parlez francais - you really should also (but not exclusively) look at http://www.vorwerk.com/fr/thermomix/html/thermomix.html and join the forum there at http://www.vorwerk.com/fr/thermomix/html/forum_recettes.html
Great to have you here and hope we can help, but you'll find lots on the French site - especially recipes that are possibly more relevant.
Bon chance.
Actually, that's my problem: The French (from France) recipes are absolutely not relevant! My reaction is either - What does THAT mean??
- I am NOT eating that! No way! (as in fish heads in soup, ew!) or
- That looks yummy, but I'll gain 10 lbs just looking at it. I swear, 75% of the recipes in my book have either 40% cream or bacon. Quoting the movie City Slickers... "The man ate bacon at every meal... you just can't do that! "
I must admit almost total ignorance of the Australian way of life, so I'm looking forward to see if we have more in common
87
« on: May 15, 2009, 07:03:08 pm »
Unfortunately at the current price, I don't see it coming out of the niche market of restaurants and "dinks" (double income no kids). When I tell people how much I paid for my new "toy", everyone is looking at me funny. What's more frustrating is that it's perfectly OK to buy a big screen TV for the same price, but for a kitchen appliance that will save you some effort, it's unacceptable. I hate those double standards!
PS: I don't know how "by the book" we are here for out of topic conversations, so I apologize in advance if I'm breaking any rules!
88
« on: May 15, 2009, 01:52:38 am »
Welcome MrSpock - great to see a North American here - Canadians seem to be ahead of their southern cousins with Thermomix.
It helps that we can actually *buy* them! I must admit I'm not yet grasping the Vorwerk's business strategy of keeping the Thermomix a secret! *g*
89
« on: May 15, 2009, 12:47:55 am »
Hi guys! My name is Marie-Josée, and I'm from Montreal, Canada. Thermomix is virtually unknown here. I heard about it when I asked friends on Facebook for feedback on bread machines. A French colleague of mine told me that I needed a Thermomix instead, and a week after I had mine! I have a bit of a challenge though, because since I'm French speaking, they gave me a French cook book, but it's in French from France, which is about as different as Mandarin and Cantonese! Well ok, maybe not, but different enough to ruin a perfectly good recipe. So I'm looking forward to exchanging tips and tricks from all of you guys, but especially the one or two other North American members
90
« on: May 15, 2009, 12:37:41 am »
Can't believe I'm STILL the only member from the States. I don't understand why TM doesn't promote a bigger exposure here. You really have to exert yourself to find a rep :-/
Well I'm Canadian, but my husband is American and he steals my Thermomix all.the.time... Does that count?
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