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Messages - Russell
1
« on: January 12, 2011, 08:47:26 am »
Thanks Meagan,
Got an order placed with HO, but as all roads into & out of our place & Warwick have been cut off by the floods, we haven't had mail for 2 days. The water is subsiding here, but given everything probably comes through Brisbane or Toowoomba, I'm not sure when we might see mail again.
2
« on: January 10, 2011, 11:20:17 am »
Well given they wouldn't cover out solar hot water system when the pipes froze & busted, I doubt very much they've cover sticking a knife is a whizzing blender.
3
« on: January 10, 2011, 06:21:16 am »
Thanks all. We heard back from our local consultant, but she has no spares, so it's order from the company it seems. I don't think the lid would leak, it's a clean cut vertically through the inner ring, so apart from the aesthetic look of it, it should still be 100% functional. The gap around the MC leaks more than this cut will. Despite the fact that it's probably just the blades we need, I think we will get the lot, and as you all say, have spares. Now we just have to go back to the "old ways" of cooking until the new gear arrives Russell.
4
« on: January 10, 2011, 02:51:00 am »
Thanks for the current prices Meagan, I'll try and find that Toll-free number. I guess postage for the whole set would probably run around $30 for that lot.
Cookie, something a lot worse than just a dropped unit I'm afraid. Someone was watching over us as a small cut to the finger was the only result and not a serious injury (or worse). I will explain what happened as some more advice on what we should replace would be useful.
Someone (not me) stuck a large Wiltshire sharp knife in through the lid while it was running. As you can expect, "Knife meets Blade" is not a happy result. Two of the Thermo blades have chunks out of them, the lid has a 1-2cm cut through the side of the inside hole, and about 1/3 of the way up the bowl, on the outside, is a small outdent I assume where the point of the knife whacked into the inside after the blades hit it.
The knife handle (plastic) shatter, but the knife blade is surprisingly still intact, with just a few nicks in it, not that it's any use without a blade now anyway.
So the Thermo blade is now useless.
The lid is probably OK to use, since it was a clean cut and still seems operational. Any reason it would be no good?
The bowl seems fine except for the outdent, but do you think that may have damaged the integrity of the bowl?
As I said, we're very lucky the knife blade didn't fly out and cause a serious injury. The question just remains - replace the thermo blade only, or just be done and change the whole lot to be on the safe side?
Thanks. Russell.
5
« on: January 10, 2011, 12:53:47 am »
Hi Folks,
It's your AWOL cookbook maker here, slinking back in to the forum, in need of some quick advice.
Due to an incident that shall remain nameless, we are in need of new blades definitely, a new lid probably, and maybe could get by without, but possibly a new bowl as well.
The Thermo would work with just new blades, so that is our immediate concern. As we've been using it 3 or 4 times a day since we got the thing early last year, we're now lost without it, but as of 20 minutes ago, it's now out of action. We called our consultant, but got no answer, so I fear she is away on school holidays.
So, what's the quickest way to get a new set of blades? can you get the blades on their own? I saw a post from 20089 saying a full top set is $395. If you can get the blades on their own, does anyone know the current price? If not, is the full set still $395?
Thanks. Russell.
6
« on: October 31, 2010, 12:43:55 am »
We've been using a bread tin we bought from Myers about 6 months ago. It's non-stick, witha slide-on lid. We spray it with spray-on canola each time and it slides out easy. Then just wipe it down with a paper towel and it's ready to go the next time. It's perfect for sandwiches, as the loaf rises and fills to the lid perfectly, so we have a nice square loaf when it comes out, baked evenly on all sides. Unfortunately though, the non-stick coating is starting to come off at the top a bit where it slides on & off. I went to Myers 2 weeks ago to get another one, so we could do 2 loaves at once, and they were having a sale, so I ended up buying 2 new ones for $22 Russell.
7
« on: October 07, 2010, 11:31:29 pm »
We got a small amount from the the local natural food shop to try - can't remember the price, but it wasn't exactly cheap. Just keeping up with making our own food on our elimination diet has really been keeping us too busy to move outside what's readily available for now, so I haven't looked any further.
Russell.
8
« on: May 29, 2010, 08:04:57 am »
Russell, as soon as you have finished cooking something, tip it out and fill the TMX bowl with water. Use a baby's bottle brush ($5) at Safeway , it has a blue handle. and swish it around the bowl going up and down on the blades. If stuff like bread dough or mashed potato is stuck under the blades, just keep poking the bottle brush at it. I haven't taken the blades out for about 3 months. Good luck and hope you settle into your busy life soon.
Hmm well, I usually chuck in some detergent and warm water and do the reverse for 20 seconds, which works quite well, but there's always stuff under the blades between the spindle & base that never comes out, and I have to end up micro-cleaning with a toothbrush (which isn't long enough in the bristles). Also bought another brush with longer bristles, but it's too soft wand doesn't move the stuck bits. Then there's the mashed potato etc that cooks to the base and needs disassembly to scrub clean as well. At least that's usually easy. We wanted the TMX brush when we got our machine, but the consultant forgot to bring it with, and it's too much bother to get to her again just for that. 3 months hey? I wish. Have you looked at yours to see what's growing there? Russell.
9
« on: May 29, 2010, 03:56:07 am »
Do you think this would work without the lemon - I can't eat it :-(
Because of Salicylates? Citric Acid is a salicylate free substitute which works almost exactly like lemon juice. We use it in several recipes to give a lemon flavour or a tarty result, especially in our Pear jam. You can also make pretend lemonade with citric acid. Russell.
10
« on: May 29, 2010, 03:42:12 am »
Err, I lied, I'm not dedicating time back here again yet. Since we're still restricted to the FAILSAFE cookbook, we've been spending almost every weekend just cooking for the week coming, so I have stuff to take with me to Brisbane for the week. Been a bit stressful trying to adjust the family life to match as well. So it's basically the same recipes over & over & over. the TMX has been a godsend though, makes cooking so quick. Just wish washing the blades was easier Sorry folks, going to be AWOL a little longer. Russell.
11
« on: May 29, 2010, 03:39:09 am »
Ah Rusell, let me know if you have an good ideas I've been meant to be avoiding salicylates for years now, the trouble usually is the the 'healthy options' whenever you are out are fruit platters & fruity desserts and soooo many things hide the citrus fruits. Does make the TMX very worthwhile though Fortunately amines are okay for me though.
How are you with MSG's? I think Parmesan is OK if you are OK with Amines and the natural MSG's in hard cheese. Not sure on a Beetroot substitute though. I wonder how a sweetened Red Kidney Bean substitute would go? Russell.
12
« on: May 06, 2010, 11:15:45 pm »
Hey Folks,
Been a crazy couple of weeks, being sick, then on holidays, then back to work and my project ramping up, I've had no time for playing. Haven't even been reading the forum, so I'm miles behind. Mothers day this weekend, so stuff to do there still (yikes, wheer did the week go??). So the cookbook stuff is a little slow at the moment. Will get back to it when I can.
Russell.
13
« on: April 24, 2010, 05:02:59 am »
I was out, but the kids and DH were at home. Our 5.5yr old CRT is being replaced with a flat screen LED. So excellent value.
Ahh I see, A Wii controller accident maybe? Indoor Golf? Using the ceiling fan as a chair-o-plane? the list goes on... Russell.
14
« on: April 24, 2010, 03:56:27 am »
Russell would the carob powder be like the corn flour? where it is that light you have to get a spoonful and literally "DUMP" it in for it to weigh, if you sprinkle it in you won't get an accurate measurement.
Possibly, but I'd say it's even lighter than cornflour. You put the spoon in it and a puff of "dust' floats up. Russell.
15
« on: April 22, 2010, 11:10:06 pm »
I had the fun of coming home to a TV with a sizable hole in it, and tiny pieces of glass everywhere two days ago. And in carpet, so it's very hard to get it all out. I'm sure our feet will find the bits the vacuum cleaner missed
Thank goodness for accidental damage insurance - a new TV for $100 excess is quite good value.
Do we dare ask how your TV managed to get a hole in it while you were out?? LCD or CRT? Russell.
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