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Messages - onceuponabimby
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« on: December 28, 2009, 06:39:25 pm »
This is my every day bread converted for Big Bertha.
462 grams bread flour
15 grams salt (about 2 teaspoons table salt but I use Diamond Crystal Salt)
1 teaspoon sugar
2 teaspoons instant yeast
1 tablespoon olive oil
300 ml (approx.) very warm water
Put dry ingredients into Thermomix jug and mix on speed 5 for 30 seconds. Add oil and water and mix again on speed 5 for 30 seconds. Add more water if needed to make sure dough balls and is not dry. You want the dough to pull away from the sides of the jug. Knead on interval setting for 3 minutes. Turn out into a lightly oiled bowl and turn in the bowl to lightly coat all surfaces with the oil. Cover tightly and let rise until doubled - about 40 mins but will depend on your ambient temperature. Punch down. Shape into 2 boules, 2 batards or 1 large of either. Cover with a barely damp cloth and let rise again for another 40 minutes or so. Slash, spray with warm water and bake on stone at 450 for 12 minutes, reduce to 375 F and bake until done - about another 8-10 minutes. Internal temp should read between 195F and 200F.
Hi sargo. I've been looking for a better recipe than what I have ... and yours looks great (beautiful images!!). Thermomix causes me to think you're using a TM21. True? It would be good to know because my Bimby is a TM21. 
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« on: December 20, 2009, 05:39:45 am »
I would just use double the quantity of a tomato sauce or ketchup and you will have to cook it longer so that it reduces. Or perhaps use tomato puree instead of the sauce. Any suggestions from other readers?
You could make some paste by blitzing tomatoes and cooking for a long time until they are about 1/3 of their original volume  and then freezing little bags or ice cube trays as I do.
Maybe it's a "language difference sort of thing" ... but what is meant by the term I often read: "blitzing"? Thanks!
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« on: December 19, 2009, 06:52:08 pm »
Hello everyone,
I am a close friend of Chocdoc (who introduced me to TMX) and a cyber acquaintance of Andie. I have owned a previously loved TM21 for a few weeks and am just becoming accustomed to using her. She is known as Big Bertha. I look forward to learning much about Bertha and her talents from the amazingly helpful people here. I am incredibly happy to see we have another TM21 owner who has recently joined the forum.
Hi sargo! I thought I was forever destined to be the only TM21 owner in the forum. Hooray!!!! I have company!!!! (We have company!!) Thermomix posted the links to some useful information. I printed out the chart for "Converting Recipe for Use in TM31 or TM21" and I know it's going to be very helpful. I was especially heartened to learn how to compensate for the TM21's lack of the Reverse mode. The butterfly has an enhanced purpose ""in life" now!! 
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« on: December 18, 2009, 10:18:06 pm »
My TMX is 110 regular current. No problems.
And so... is your temperature in F or C? And your weights in grams or ounces? For some reason, I was thinking that the Canadian current was not 110.  I must be on "overload" (a little pun).
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« on: December 18, 2009, 07:52:46 pm »
If you have a recipe that was developed for TM 21 and you wish to use it in your TM 31 (or vice versa) then the attached files may help
Thank you, Thermomixer!!! I printed out the page "Converting Recipe for Use in TM31 or TM21" I would expect that everyone could use a copy of that. I see there's an easy solution to the lack of Reverse mode on TM21. The chart explains how to "use your Butterfly + speed 1 to achieve the same result." Great information. And Thermomixer, thanks to for your moderator role in the forum.
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« on: December 18, 2009, 07:30:46 pm »
Welcome Onceuponabimby. Do you find your TM21 noisy?
Hello cookie1, Thanks for the welcome and in advance for the effort you give as a moderator! As for whether I find my TM21 noisy ... maybe ... but if it's much noisier than the TM31, I wouldn't know because I don't have experience with the sound level of the TM31. But, I don't find it so noisy that it's a problem. Please tell me more about why you ask. I'm also wondering how many in the forum had a TM21 before getting the TM31... and what I wonder about more than anything else is why the US has failed to embrace this device. "We" buy every silly gadget that comes around, but I guess the Bimby way of cooking is just too foreign for the masses to warm up to. But maybe there is some other reason ...
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« on: December 18, 2009, 07:16:27 pm »
Welcome Onceuponabimby. Really glad you found us. I'm sure you will find inspiration & encouragement here.
Hi Jan, thank you!! I'm hoping that I'll have something to give back in return!
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« on: December 18, 2009, 07:11:47 pm »
Welcome Onceuponabimby. I'm sure you get inspired here.
Thank you for the kind welcome, Tebasile!
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« on: December 18, 2009, 07:09:13 pm »
Hi Onceuponabimby.
I'm in Lancaster, so not too far. I'm new to the TMX - got mine on Nov. 12. Have been having lots of fun with it but obviously do not cook as much with it as some folks. I've been doing a lot of holiday baking, for gifts, and have been experimenting with converting some of my tried and true recipes to the TMX.
I had to order my machine from Canada.
Welcome. I'm sure you will find lots of inspiration here. I certainly have - along with a lot of encouragement too.
Hi andiesenji! Yes, Lancaster is not so far and especially so by comparison to where most of this collection of TMX-lovers is located halfway around the world! I've been reading about Americans getting their units from Canada and I don't quite understand how the electricity works for us. Do you just add a 220 receptacle?? I remember the big deal that was made back when the TM21 was finally available in the US and how it was because of all the engineering involved in the power ... the complexity ... I never understood why adapters work for other electrical devices when traveling outside one's own country/power sources but not for "Bimby". I'm hoping to start using Bimby more regularly again. I think the key to it is "community". When my Italian friends came to visit years ago, we went to the grocery store and it took hours to shop. They read every detail on labels and then asked, "why do Americans buy so many canned foods?" They had never seen so many cans of everything!! haha... my only response was that apparently we are a bit lazy. And as much as Bimby is a time saver, it takes practice to get the hang of using the tool. And sometimes we just need a little camaraderie. I know that the TM31 has many new and improved options over the TM21, but when I saw what people did with their units that were older than mine, I was simply amazed. So, I'm still in love with my Bimby and she likes to help me out as often as I ask her!! She has a lot of good life left. Congratulations on your new kitchen-wonder!!! You'll get very, very attached!
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« on: December 18, 2009, 01:54:00 am »
Welcome onceuponabimby - great that you found us. Sorry, the Australian forum has "moved" here
Be aware that the speeds for TM 21 and TM31 are different http://www.forumthermomix.com/index.php?topic=109.0
Yes, I am aware of the difference and I seem to have trouble remembering if the TM31 is supposed to go up or down from the speed of the TM21. I'll get the info to stick to my brain one way or another!! Also, the TM31 has a reverse mode that the 21 does not have and I'm wondering about how to factor that into recipes or techniques calling for the reverse mode. Does the bread mode on mine go in reverse by any chance??? Just a thought. Thanks for the warm welcome.
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« on: December 17, 2009, 09:35:21 pm »
I live in the USA. And my response to the Poll brought the total living in the USA to 6. Only six... does anyone live in Las Vegas, NV?
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« on: December 17, 2009, 08:47:03 pm »
Inherit the TMX Gretchen. OMG.
To be honest we're seriously thinking of buying DD one when she builds her house and shifts. She has now realised that she doesn't want to take the rice cooker or stick blender and other assorted gadgets.
I agree with everyone about how this forum helps. I would have persevered because of the cost but it would have taken me longer.
I shared the 5 seed bread the other day and this lady was going to make it in her breadmaker as she 'is too old to adjust to learning TMX cooking". I'm dying to know if it rose out of the container into the breadmaker but I'm too scared to ask. 
~~~ Hi! I am new to the forum and just doing some reading to familiarize myself with the group's posters. Obviously, it will take some time to do a good job of that so I decided to post a reply to this funny post (and funny replies too). My Italian friends introduced me to Bimby while I was visiting them in 1998. The next year, they came to visit us in America (a decade ago) and we did a lot of cooking together. One day, they left me in the kitchen with Bimby to prepare the polenta (while they went to the grocery store for a missing item). Well... the grocery store was not around the corner and by the time they returned ... the polenta had grown and grown and was coming out of the top of Bimby ... I kept taking off the extra and it kept growing!! I remember their faces like it happened yesterday ... in amazement they proclaimed, "Oh! Look at the polenta!!! What happened? " ... great Italian laughter would not stop in my kitchen and fortunately, they rescued me from my first polenta disaster. This was one of those learning opportunities that was not going to turn into a wonderful soup (by accident) but it did turn into one of our best loved tales to tell ... about kitchen adventures with Bimby!!
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« on: December 17, 2009, 07:27:48 pm »
Hello, Thank you for welcoming me to the forum. I've been a "Bimby" owner since 1998; my Bimby is a TM 21 and was purchased in the USA. My introduction to this kitchen-wonder came from friends in Italy who just can't live without theirs!!! I don't use Bimby as often as I should mainly because I seem to need inspiration ... and I don't have any American friends with a Bimby. Cooking is so much more fun for me when I'm cooking with someone else or at least talking about cooking with someone else! Smiley I browsed the forum for others in the USA but so far I haven't discovered anyone. Home is in Las Vegas, Nevada. My husband and I relocated here from Southern California three years ago after his retirement. So far, he hasn't taken up cooking as a hobby.  I look forward to having a lot of fun learning from all of you here in the forum!! onceuponabimby
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