Wow, thank you all!!!  I don't think I felt this welcome since I walked into a jewelry store with my credit card in hand! Thanks for all the tips and suggestions, especially about the reverse issue.  I have been in touch with the marketing director in Canada, and she said that if I get out there (sounds like a nice vacation, I love Montreal) she will schedule a demo for us.  We knew going into this that we wouldn't have that opportunity here in Chicago, but the TM was sooooo seductive, we just had to have it.  My spouse is an engineer, and you know how they can be about gadgets...

As for gumbo, yes I am a Chicago girl but love New Orleans, just was there last month for my birthday (one of those big ones that ends in a zero...).  For those of you who aren't familiar with Cajun food--and I note that there are a lot of Aussies out there on the forum!--gumbo is indeed a stew, usually contains the Cajun "holy trinity" (bell pepper, onion, celery) and various permutations of Cajun staples like duck, chicken, spicy andouille sausage, tasso ham, shrimp, crab, catfish, etc. It has a fairly soupy texture (as opposed to jambalaya, which is more like a paella) and is usually served over rice.  The problem with gumbo-making is that it always starts with a roux of flour and oil, which must be stirred for approximately 30 minutes non-stop until it turns a lovely shade of brown.  If you stop stirring, it will burn and you have to start all over again.  So you can see that the TM (oh, I love the word "Bimby"!!) would be a life-saver here. 

Has anyone bought the Indian cookbook?  Is it good, and where could I get it?  I also adore Indian food, was taught by an Indian friend many years ago when I lived in Brussels.  All that non-stop stirring of onions would also be a thing of history with the TM.  And any other TM cookbooks you know of would be great.  I collect cookbooks (probably have about 400 and read them cover to cover like novels! As for other languages, I do speak French, so recipes from French websites (or Canadian) would work.

Hi everyone!  My spouse and I have just purchased our first TM.  We live in Chicago, had to buy it mailorder from Canada.  We have not had the opportunity to attend a demo, and don't know anyone else in our area with a TM!  So....we are learning as we go.  If any of you live in Chicago and/or know where we can get some local hands-on learning, we'd love to hear about it.  I'm also looking for a recipe for making classis Cajun roux in the TM so I can adapt my gumbo recipes.  Thanks, and I'm really looking forward to this forum!