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Messages - grandma
1
« on: December 02, 2009, 02:26:27 pm »
Hi Mun,
Welcome to the forum. I'm married to a Sicilian and have been over there a few times - it's just beautiful. I'm looking forward to returnig sometime next year - my friend who lives in Vizzini loves her Bimbi too. Take care and enjoy!!
2
« on: October 29, 2009, 01:42:34 pm »
Thanks heaps Thermomixer - very much appreciated!!
3
« on: October 28, 2009, 12:41:08 pm »
After everyone's enthusiastic responses I will have to try this. Maybe an apple pie would be nice.
Me too!!
4
« on: October 28, 2009, 12:38:02 pm »
Would anyone know how to make this bread?
I buy the 400g loaf and it costs around $6 - the ingredients on the bag are unbleached wheat flour, water, figs, aniseed, sea salt and fresh yeast.
Thanks!
5
« on: October 24, 2009, 09:15:32 am »
Welcome Ingrid! I'd love a second jug, but having just purchased my TM31 (I had a TM21, but didn't use it 'coz it was too noisy), the finances won't quite cover it.
Can't believe it was noisier than the new model!!! It must have made a terrible noise!!
6
« on: October 22, 2009, 01:30:18 pm »
Hi Ingrid, Welcome to the forum. I just ordered a second bowl too - can't wait as I know it's going to speed up things even more!! So many times I've got a soup or ragu cooking and I think to myself, I should have made up a quick batch of bread dough - now I can quickly take off what's cooking, mill some grains etc for the bread dough and then whip the soup or whatever back on to continue cooking - also, when I'm making custard I like to make different flavours and so have to wait for one to finish cooking then remove the custard and wash the bowl and start up the next flavour, now I can have one cooking and one ready to go as soon the timer goes off. Can't wait to get it!!! ps I must look into that Italian recipe you mentioned. 
7
« on: October 19, 2009, 07:51:05 am »
Hi Narelle, Welcome to this wonderful forum. I've had my TMX for about 6 weeks and am using it more and more. I've just bought the Vegetarian and Gluten Free cookbooks too as well as the Indian cookbook - although the Indian cookbook is more for my daughter who loves Indian food. Have only had a quick look through each of them and can't wait to get some cooking done from at least one of them soon!! I seem to cook the same things over and over again - but no one seems to complain!!
8
« on: October 17, 2009, 02:12:52 pm »
Welcome Catherine. You'll find lots of great info and recipes and receive so much help from the wonderful people on this forum.
9
« on: October 17, 2009, 02:05:45 pm »
So granite is just a summer thing in Sicily? Thought it was an all year round thing - well we've only ever been in summer so that's why it's always been available. Don't think I'll ever travel again at that time of the year - too hot to do anything. I think it will be an April or September holiday next time!!
I've had my machine for about 2 months and was very slow in using it at first - I was a bit like you in that I didn't want to cook up something and then throw it away. But I've persevered and made quite a few things, mainly soups, sorbet and custards. I've also made bread and ragu sauce which have come out really nice. I made some vege soup for my gorgeous GS the other night and steamed some salmon for us at the same time - that turned out really nice too.
I got some cream today so will make some butter in the morning - couldn't believe how quick and easy it was to make!!
I'm thinking of buying an extra bowl as quite a few times I've wanted to quickly mince or chop something but I've been cooking something and was annoyed that I couldn't just whack on another bowl and do what I needed to do quickly - so I think an extra bowl is on the cards.
Enjoy the remainder of your good weather and happy cooking!!!
10
« on: October 06, 2009, 02:29:40 pm »
Haven't made butter yet but am going to try tomorrow. Just not sure about 'washing' the butter. Do you just let the water run off it for 30 seconds once it's turning into butter?
11
« on: October 03, 2009, 12:28:24 am »
When I use reverse I never go faster than spoon speed
Same here. If I want a gentle stir, then I use  and  . And mince, etc, always need a gentle stir when they're cooking if they're not to break down.
Thanks for the great tips, but pity they didn't spend more time thinking through their cookbook, if it wasn't for this forum heaven knows where my TMX would be stored!!!
12
« on: October 01, 2009, 03:21:57 pm »
I always break in a separate bowl first - well not always, was caught out once - and never again!!!  By the way was told at a food safety class that you never use cracked eggs - you must throw them away as they can be full of bacteria (I think it was bacteria - or something else that was really bad), anyway if you find a cracked egg and don't know how long it's been like that for, then don't use it.
14
« on: October 01, 2009, 03:14:55 pm »
Ok, will make sure never to leave it when kneading - but also good to know that I can make two batches at one time - so thanks for that quirkycooking.
15
« on: October 01, 2009, 01:51:56 pm »
thats how i clean almost all the time, evn if things arent stuck!
i also whizz it on reverse for a few seconds as well as on non reverse!
a bit of a scrub with the thermobrush and its spotless!
Where do you buy thermobrushes?
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