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Messages - LillyPilly
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« on: February 24, 2015, 03:04:36 am »
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« on: November 12, 2014, 09:02:23 am »
This looks great! My problem is keeping coriander going in warm weather. I've tried, and killed the spiny leaf summer substitute, twice. It seemed to go to seed almost as fast as regular coriander. Usually I freeze bags of leaves in winter, but totally forgot to do that this year.
Curry leaves freeze very well! I've got my curry leaf tree in a self watering pot. It was grown from seed off a friends tree. Fresh seed is very easy to sprout, easier than rooting cuttings, if you know anyone who has a tree. I wish I had room to plant it out, because I could use more leaf than a pot grown plant can provide. The flavour and aroma releases in oils. My favourite non traditional way to use it is frying eggs. Just put some leaves in the pan while heating up the butter and push them aside when you add the eggs. Delicious, addictive flavour.
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« on: November 11, 2014, 09:08:15 am »
Good looking loaf. So, homemade malt powder isn't any tastier, and is a giant pain to make, but CP says it was fun  Guess I should make it once, someday. You know, just to see if I can, as part of my prep for the zombie apocalypse.
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« on: November 11, 2014, 08:28:37 am »
Cookie, your husband must be handy to have around! If he can make them I'm sure he could sell them. I know I looked over here to find them, but the only one I could get was rated for something piddling like 5 kg. That might hold the actual mixer (maybe) as long as I didn't add any ingredients.
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« on: November 10, 2014, 10:53:02 pm »
Fundj&e, those lamb, eggplant, almond, apricot dishes looks delicious! The photos hadn't shown up for me yesterday, so I'm doing a delayed drool  Tried Mei's recipe for 'everyday spaghetti bolognaise in hermie ' http://hermiethethermie.blogspot.com.au/2014/07/everyday-spaghetti-bolognese-in-hermie.html. Very flavourful, the seasoning, using the TM veg paste, was unlike what I would normally make. Cooked to the recipe, mine was too wet, with the liquids flowing under the pasta, while the chunky bits stayed on top. I ended up doubling the cooking time. What I took away from that recipe is the technique of adding the mince in as semi frozen 4cm lumps. Even after extended cooking, the meat still kept its texture. I was aware that some people dislike the official recipe because of its overly smooth texture. I now feel I'll be fine adapting my own sauce (no actual recipe). The cakes and biscuits you all have been making look delicious, and the photos are just beautiful. I don't really enjoy baking (except bread), but I do like to see all the lovely things I know I'd enjoy eating.
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« on: November 10, 2014, 10:42:45 pm »
Bedlam, I assume the malt powder recipe in your pamphlet is the same one that is in For Food's Sake?
JulieO, It is pretty standard, just google 'homemade grain malt'.
Is it worth the time and trouble to make malt powder? If the flavour is better I'll do it. Otherwise, it isn't that expensive, and doesn't seem to come with additives.
It isn't anything I can do until winter, anyway. Wheat sprouts better for me when the weather isn't hot (strong chance of mould).
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« on: November 10, 2014, 10:13:10 pm »
Vorwerk have the good basics,down pat but this added technology missed the mark and has irritated a lot of dedicated customers. Even me a dedicated TM lover will be looking elsewhere in the future. Their marketing department sucks. It could have been soooooo much better, more innovative and hit the ever changing market for six but for the fact it is a privately held company and not particularly forward thinking. They not have to answer to shareholders. They have a European mentality and are really not up with the New World of business,which moves a lot faster than they are used to..
Gert
When I told my friend I'd come to her demo, I didn't even know there was a new model. I would have been perfectly happy with the 31. Fewer bells and whistles mean less to potentially go wrong. I don't understand Vorwerk's partial embracing of available technology. Even my BBQ thermometer can talk to my phone or an iPad! There are some advantages to a wholly owned company. They can take a longer range view, not having to appease investors who may have much shorter term goals. I only hope Vorwerk have maintained the same ethos that allowed them to produce the TM31, with its phenomenal durability. If I can't have robust durability, I want an iPhone dock, not locking arms  Fingers crossed for you, Wonder
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« on: November 10, 2014, 09:46:47 am »
Judy, gorgeous looking bread. The sourdough thread has provided a lot of reading while I waited for my machine to arrive. My bread consumption is so erratic, I haven't figured out how to keep a starter alive without tossing a lot of it. Any suggestions, or words of encouragement?
Cookie, I'm in QLD, but it wouldn't matter, everyone, everywhere seems to get up earlier than me ☺️. Thankfully I live on my own so I don't wake anyone if I get an urge to cook something in the wee hours.
Malted biscuits, mmmm. Has anyone made malt powder?
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« on: November 10, 2014, 09:30:39 am »
Cookie, I understand why you seldom use your mixer, they are too heavy to drag out on an impulse. If it isn't easy to access, I tend to leave most things in the cupboard. This is what I eventually coughed up for http://www.rockler.com/rev-a-shelf-heavy-duty-mixer-lift. The shipping was more than the item, but it means l use the mixer and it's accessories, often several times a week. The under bench recycling cupboard got the chop. I use so little that needs to be recycled, so I put the bins put in another room. The Thermie however has an easy access, pride of place spot on my inadequate bench space 😍
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« on: November 10, 2014, 09:10:20 am »
LillyPilly, don't feel bad enjoy it while you are so excited, mine will come sometime soon I'm sure. I do admit to feeling a little annoyed when a recent member had already received and sold hers before I've even managed to get mine, but that's the way things go. I finally managed to get some time to cook a few things this weekend and I did think it would be nice to have the new machine but then thought about how many times I would need to wash the single bowl and was glad for my TM31 with it's two bowls. I'm always telling my kids "good things come to those who wait" so just need to be patient and take my own advice.
I will try to concentrate on being envious of your second bowl  . I only hope you don't have to be patient for the length of time it will take Australia Post to admit it is missing. I can't see how this should be your problem.
I'd say using a "hacked" or otherwise non official chip would void your TMX warranty.
In sure HO and Vorverk will want to stop it happening by using all means.
The warranty is only two years. I don't expect to see a bootleg chip any time soon. As far as Voerwork being unhappy about it, I imagine they will be, but if Microsoft and Apple can't control post sale consumer behaviour, I doubt Voerwork will be more successful.
If only it was a USB. I would e sooooooo much more useful.
Gert
Couldn't agree more. I hope the proprietary chip will eventually prove to have been an arrogant, but pointless decision. I described my Thermomix to the consultant as the Apple of Kitchen Appliances. It is the original, much copied innovator and better built, but never goes on sale and doesn't play nicely with others. 
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« on: November 10, 2014, 01:06:03 am »
Yum, and you get the thankless task of being the taste tester.  Pesto? White wine, olive oil, garlic and parsley?
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« on: November 10, 2014, 12:56:07 am »
But why do you hope? Are you in the US?
No, but US recipes do dominate the Internet. It is a refreshing change when I search for Thermomix recipes. I find it more awkward to divide say, 2/3 c by 8 than to do the same with mls. Actually, it's the insistence on cup measures that makes things most difficult. If I'm writing out a recipe I write the volume measurements in ml because it is so much faster to scale up or down. It would be easier if the U.S. cup was 10 oz. Can you tell I count on my fingers 😄?
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« on: November 09, 2014, 11:02:24 pm »
MacGuffin, I still live in hope. Scaling recipes that use fractions is just so much more work. I feel like I need a slide ruler 
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« on: November 09, 2014, 10:48:12 pm »
My goodness you all must get up early. That's a fine lot of cooking, and it's barely gone 8:30! I've been making a lot of different non dairy milks the last couple of days, just because I now can. The fridge is full of more 'milks' than I could use up in cups of tea, so custard seemed like a good way to use them. I cobbled together bits from dairy and non dairy recipes and made an Almond Milk Chocolate Custard, using rice flour instead of cornflour. Good flavour, but it's the first time I've used rice flour and didn't like the texture it has. Used cornflour in the Cashew Milk Custard, which turned out much nicer. Used panela in it which was delicious, but turned it a very odd colour. Not a nice warm brown like from brown sugar, but a strange, dull brown. Oh well, I'm having fun and getting more confident with the machine. All recipes for Thermomix custards just chuck everything in at once, which took a big leap of faith to do! I don't have to tell anyone here that it works, but it really is kitchen magic. 
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« on: November 09, 2014, 10:01:38 pm »
Jamberie, it's bound to happen, sooner or later. I want a recipe chip reader and a programme to let me write to the thing. Another good reason to expand the market, the more people who use a TM, the greater the chance of a tech savvy owner, or friend of owner actually doing it.
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