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Messages - marnie
1
« on: July 15, 2011, 09:15:48 pm »
Hi Mark,
I first saw the Thermomix at the Food and Drink show last November in London, as they were demonstrating it there. When I got home to Canada I found at they had started selling them here, so ordered it and have been using it constantly. Am back in London in November and hope they will be there again as I love watching it being demonstrated. Welcome to the Forum and hope you like it as much as I do. I guess you know the show is at the Olympiad, and I think it's a great show.
Marnie
2
« on: June 02, 2011, 09:04:24 pm »
Hi Chookie
I am in Canada and leaving for Gotburg on June 8th, after that on to Stockholm and Copenhagen, so far. What was the name of the ship that you took from Copenhagen to Norway, and does it run frequently?
Marnie
3
« on: May 26, 2011, 02:53:23 pm »
Hello from Ontario, Canada. I saw the machine demonstrated at the London, UK Food and Drink show last November and found out on returning home that they are sold here--in Quebec and Vancouver and can be shipped to the States. Also, I think that they are available in Mexico which is closer to you. It is like having a chef in your kitchen and the recipes off the web are just great. Good Luck!
4
« on: May 01, 2011, 11:31:18 pm »
Hi Bets, I'm in Hamilton, ON, and just love my Thermomix. Just like you I have not used my Kitchen aid stand mixer, or any of the many other gadgets I own since getting it. I mostly do recipes from "Forum Thermomix", and "Super Kitchen Machine".
I love the Minestrone, Pad Thai, Blueberry Yogurt muffins from the Forum; and the Creton, Pizza, yogurt from Super Kitchen. I must admit that I added Tamarind Paste to the Pad Thai, and red wine to the Minestrone. I also watch the videos on Super Kitchen and others on You tube. When I find a recipe that I think I might like, I email it to myself and save it under "Thermomix". Whenever I do a recipe, I take the printed copy, place it beside the Thermomix and work through it, and make notes for changes I have made. I hope you get to like it, as it is now my new best friend. Marnie
5
« on: February 06, 2011, 12:05:47 pm »
The one that I purchased at the Indian kitchen store in Toronto, Ontario was called "Kitchen Sense stainless steel hot pot". It is from the Ashridge Trading Company--www.ashridgetrading.com--am just trying it to-day, although the store clerk told me that they do work for keeping things hot, they were not to be used for cooking. Marnie
6
« on: February 05, 2011, 02:01:31 pm »
Just to let you know that I went to an Indian kitchen shop in Toronto, Ontario and they had various sizes of double walled or insulated dishes with covers. I asked the clerk if they keep food hot for some time and he said yes they do. I have not tried them as yet, as I was away. Also, they are stainless steel, and I think one could find a Rubbermaid or some other plastic lid could fit if you wanted to change the lid. I do not think the Thermoserver has a stainless steel lid. They also warn you not to cook in them. Marnie
7
« on: January 23, 2011, 09:23:19 pm »
Thanks Meagan, I modified it, as suggested.
8
« on: January 23, 2011, 03:00:34 pm »
Wild Blueberry Crepe-Cakes
I made these this morning as follows:
125g flour
1 egg
300 mL milk (preferably whole or 2%)
pinch of salt
100g or as many frozen wild blueberries as you like used 150g
Put all ingredients in TMX, except the blueberries, and stir for 15 seconds on speed 7--let sit for 1/2 hour.
Remove frozen wild blueberries and let thaw on plate at room temperature.
Add a knob of butter to a frying pan on medium heat.
Add wild blueberries to the batter and stir on reverse low speed for a few seconds.
When butter has melted completely and starts to sizzle, add portions of the batter to make cakes of the size desired.
Cook on one side until firm (2-3 minutes), then flip to finish on other side (1-2 minutes). Serve with maple syrup. I topped mine with Yogurt and Agave syrup.
The recipe for crepe-cakes is a take-off from Nigella Lawson's first cookbook "How to Eat" 1998. They are called crepe-cakes because they are something between a puffy North American pancake and a French crepe.
9
« on: January 21, 2011, 02:12:56 am »
I didn't deep fry mine, but baked them on a cookie sheet in the oven--greased the cookie sheet with oil, and placed them on it--baked them for 20 minutes + or - and then turned them over and brushed oil on them and baked until crispy at 400 degrees F--they were delicious!
10
« on: January 21, 2011, 02:04:51 am »
What is a pie maker?
11
« on: January 15, 2011, 07:15:45 pm »
I would like to have you post your "jelly" recipe that is so good, as I have been looking for an apple jelly recipe to do in the TMX, and I would like to add dried sage to it, as I often buy it for meats, and also like it on biscuits with cheese. I don't know if your jelly recipe is this type or not.
12
« on: January 11, 2011, 02:11:40 am »
Just to let you know, that I use small ice cream scoops, to pull the stock in little balls and freeze them, just like stock cubes and they are perfect for adding to anything calling for stock.
13
« on: January 09, 2011, 01:03:18 pm »
The best thing that I have found for cleaning any burnt pot is a cleaner called "Bar Keepers Friend". It is out of the States, but we can get it at Kitchen shops in Canada. It is out of Indianapolis, Indiana--www.barkeepersfriend.com--1800-433-5818. It never fails to clean any pot I've ever burnt.
14
« on: January 06, 2011, 12:25:53 am »
Dear Jessica--I'm happy that you are in love with TMX, as I am. I first saw TMX at the London "Food and Drink" show in November and could hardly wait to get home to Canada to see if they were available here, which they were and so I bought one and have had it since the end of November--have made: soup stock, chicken, beef and veggie. Also, have made cauliflower, leek and potato and refrigerator soups--all delicious, black olive, feta, and whole wheat breads. The tapenade and creton were over the top. The creton recipe is in a site called "Super Kitchen machine", and it's a French Canadian meat spread that is very good--read about it on the "Super Kitchen Machine" site. Hope this motivates you. Also, got back to Canada before the snow hit London.
15
« on: January 02, 2011, 11:26:47 am »
Hi, I always use a thermometer to take the temperature of the water before adding it to the yeast, but with the Thermomix, I just have to put the temperature to the lowest setting on the machine--37--and it seems to work for me, as I think 37 is the correct, temp the water should be. Marnie
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