I buy cheap homebrand vinegar for the final rinse of my washing machine and tip half of the 1 litre bottle of vinegar into another bottle, top them both up with water and get 2 bottles for the price of 1.  However, we did have a discussion somewhere on the forum (it eludes me at present) and the whole issue became more scientific.  For washing clothes though, my hint works beautifully and saves me money in the laundry.  I wouldn't keep topping it up when it gets half empty though.  I start again with another lot.  Vinegar as a final rinse in the washing machine and dishwasher is supposed to keep everything gunk free according to an Enjo rep.

Ooh, looked at the recipe for the Sabayon and Choc Cigars (the recipe using the TMX). Part of the recipe tells you how to make it in the TMX and there's a note at the bottom which tells you what it is!

http://www.masterchef.com.au/chocolate-cigars-with-sabayon.htm

We were out last night and the first thing I did when we got home was to check the forum to see what comments were made about MC.  As there were none, I thought it was another let down.  Fast forwarded right through the show to check and of course, it was right at the end.   Nice dessert!  Reckon we could make the cigar filling in the TMX as well (carefully though or the nuts would turn into powder).  Thought the price indication was a bit off on their web-site - instead of saying well over $1000 it should have read just under $2000

Tiny quiches Makes 5 dozen
2 qtys shortcrust pastry - everyday cookbook
1 medium onion, cut into 4
230g lean bacon, chopped roughly into large pieces
20g oil
3 eggs
1-1/2 cups milk (360gms)
10g parsley leaves
180g tasty cheese, roughly chopped
S & P to taste

Grate cheese 5 seconds on speed 8. Remove from bowl. 
Chop onion and bacon 3 seconds speed 5.  Add oil and saute 4 mins on 100o on reverse, speed 1.
Remove from bowl and set aside to cool.
Without cleaning the bowl, add the parsley and chop 3 seconds on speed 6.  Put butterfly into place and add the eggs, milk, salt and pepper and whip 20 seconds on speed 4.
To assemble the quiches - roll out rested pastry and cut out rounds with a 7 cm cutter.  1 batch of pastry will make approx 2-1/2 dozen tiny quiches. No need to oil non-stick pans but would do so if not non-stick.  Press the pastry into each one, place a scant teaspoon of the bacon/onion mixture into it followed by some cheese. Top each one with a dessertspoon of the egg/milk/parsley mixture.  There should be enough mixture left over for another 2-1/2 dozen quiches with the second batch of pastry or you can make 1 large one instead.  Don't overfill the pastry cases with the egg/milk mixture. Cook 200o for 6 minutes.  Reduce heat to 180o and continue cooking for 15-20 minutes.  If they are to be frozen and reheated later, don't allow the pastry to get too brown.   If you want to make large quiches, bake them at 200o for 15 minutes, turn heat down to 180o and bake a further 20 minutes or until mixture is set and edges are browned. Kids love the little ones though and they freeze really well.
For vegetarians I saute the onion, place that in the bases then add a small amount of chopped tomatoes before the cheese and egg mixture.

Hi Jo, welcome to the forum.  If you have time, we'd love to hear about your favourite recipes.

Are you guys having complete success with your baking when using margarine in lieu of butter?  You wouldn't need the 37o when creaming margarine would you Thermomixer?  Are some recipes definitely better with butter?

 We had at least 100 (probably even more) to our demo here in Adelaide when Nico was over - that was $20 which I thought was good value.  If we were offered an advanced class here, I'm sure we would get quite a lot of people wanting to go - would you have to have so few people at one of these classes.  Thermomix themselves don't generally organise such small sessions, do they? Are you talking about individual consultants doing these classes on their own.

It's the worst part of going to Back to basics cooking classes - I take something to do/read while they are flipping. 

I can't understand why you would even bother going to B2B classes Thermomixer  They must be so boring for you, you being someone who could run his own cooking class one would think.  I am no where near your level of a cook but would never go to one of these after having done one just after I purchased my TMX  (which I enjoyed by the way).

At least your family is still getting fed whilst you are practising Kathryn Have you done any demos yet?