OMG this all, sounds like a eulogy to Jeff   Would  love him to pop in to say hi. He is always busy with his Melbourne foodie friends having fun. I wonder if he is still doing his vet stuff?

Jeff was certainly one of the reasons this forum is so good. He and Brazen gave it a good start  and others have kept it so.

Gert

Never a truer word has been spoken. At the beginning of the forum Thermomixer and Brazen used to email each other as they were almost the only members.
Thermomixer always had a sensible answer to our problems and a lovely sense of humour. Hopefully he does pop in here occasionally and see us all say THANK YOU to him. He sure is a star.

yes we sure benefited greatly by his knowledge, and chuckled at his witty humour. His recipes are restaurant quality. I reckon he'd have to have a book come out at some stage.

Marina,  I wouldn't be on here if it weren't for Thermomixer and Judy.   I owe them both a very big thank you.   They held my hand as I become familiar with both the Forum and the computer.  They both have given me the chance to meet some wonderful generous people through the Forum.  ( you included).  Although Thermomixer isn't active here or on his blog,  I still pop into his Blog every day.  Thankyou for posting this.
You can still use your quince paste in cooking ,( I use it in my Tagine recipe).and could probably reconstitute it with a little extra water in the TMX.   Maggie Beer would have some recipes.

I just received my monthly TMX updage (April) and saw a reference to Thermomixer, an old forum friend whom we hadn't heard from for ages:

This month I’d like to highlight my extremely valued contributor Jeff Brady, who lives in Melbourne. Jeff will be known to many of you as Thermomixer from his blog (thermomix-er.blogspot.com.au) and from Forum Thermomix. He’s had his Thermomix since 2007 and has a record four recipes in my book. They are all delicious. There’s no bad time of year to eat Crumpets (page 18) but I think autumn is especially good because you can spread them with berry or fig jam that you’ve just made in your Thermomix. His Salmon Confit with Sorrel Sauce (page 109) is a fun way to get started with sous vide cooking. Try it; it’s easy! The Steamed Beef Fillet with Bone Marrow Dumplings (page 118) is a fantastic Varoma dinner party dish that you can prepare ahead of time. Quinces are just coming into season so I hope lots of people will make Jeff’s Quince Paste (page 211). As well as being smooth, glossy and delicious, quince paste makes a great gift.

I miss his posts and would love it if he were to come back to join us.

I made this today.  I used two 400gm cans of chickpeas instead of starting from scratch.  I also used red wine vinegar as I didn't have any sherry vinegar and a mix of baby spinach and baby kale. 

This is an easy dish to make, and tasty, but I found it needed a good 1-2 tsp of salt.  I think it will be a very forgiving recipe and could easily be made into a spicier dish with the addition of chilli or perhaps you could add some smoked paprika for another different taste.