This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - petit4s
1
« on: January 19, 2012, 08:48:53 pm »
Hi Sharon,
Have fun!
2
« on: January 18, 2012, 09:15:49 am »
No problems and I'm going into my third year. The extra bowl is great, and I'm getting ready to get another bowl so I have 3 bowls to play with.
3
« on: January 18, 2012, 09:12:30 am »
I must let my friend know. She's really unhappy with her TC and her butterfly breaking was one of the many things she's unhappy about. She's really regretting the purchase and is trying to get her money back now. Has anyone else had problems? I lent her my TM book so she could have access to recipes (didn't like the book it came with). She said the TC couldn't cope with making bread dough and could only knead for a short while if anything because the engine sounded like it was going to die.
4
« on: July 05, 2011, 03:06:20 pm »
Cakes, biscuits and slices - I love cakes, biscuits and slices!
5
« on: July 05, 2011, 11:02:53 am »
If your name is anything of a hint, cakes and biscuits take near no time to mix and cleaning up is a breeze! the torta caprese in the edc is easy and good, and the Luigi's aren't too bad either.
6
« on: July 03, 2011, 11:38:45 pm »
Don't say that - you've just given yourself a life now that you have a tm!
7
« on: July 03, 2011, 03:22:19 pm »
I guess that's the problem with b2b classes - so many of the consultants/presenters are either new, can't cook or are sales people, and it can be a bit the blind leading the blind. There is still some technique necessary to whip up a meal and that's why it would be nice to have someone who can answer food related questions so one can get the most out of their tm. A b2b class can be very informative if the right person runs it.
8
« on: July 03, 2011, 03:14:20 pm »
Congratulations and have fun at your demo!
9
« on: July 03, 2011, 11:40:54 am »
Congratulations and welcome!
10
« on: July 03, 2011, 04:51:39 am »
I don't everyone minds that much because the get to use the tm as soon as they can; it's just a nice bonus if you can get it.
11
« on: July 03, 2011, 03:18:05 am »
I've always wondered what the best flour to use was, so thank you, CP!
12
« on: July 03, 2011, 02:30:35 am »
I'd like to see knowledgable consultants - I want to go to a class where their are consultants who can answer food questions and know something about cooking and food, not the ones who have only just got their new consultant stripes, and the salespeople consultants. I remember going to a few classes where there was a consultant who could answer out food and cooking questions, but since then, I've noticed that she hasn't been there and the ones they have been having are either newbies or salespeople. I don't bother going anymore.
13
« on: April 27, 2011, 10:47:07 pm »
I just managed to get a copy yesterday from a consultant, and am so looking forward to trying some of the dishes. Any suggestions?
14
« on: April 15, 2011, 02:37:14 am »
lucky you, twitterpated! i might try my consultant.
15
« on: March 07, 2011, 09:14:15 pm »
Gosh, anything made in the tm would be fine. I was thinking that even if you made any of the recipes from the demos would be wonderful. If you could bring your tm, you could make the risotto or pasta fagioli, which I always get raves for ( don't forget to use your thermoserver), or if you don't want to bring your tm, sorbet, dip, salad, bread, cake...i think trying to decide what to bring is more of a problem.
|
|
Show Posts