Hi! 

I have had my TMX for about two weeks and I love it.  Other than a few times where I missed a step in a recipe, every effort has produced exceptional results.

I am twice retired, live San Antonio, TX and I got my TMX after seeing the WSJ article.  after quite a bit of searching on the Web, I located the BC, CA distributor and bought the machine from them.

We are in the midst of an major kitchen remodeling project and are operating out of a temporary kitchen set up in a sun-room/bar area where we have no stove, very little counter space, and a tiny bar sink.  So the TMX has been great in allowing us to eat things other than microwaved or outdoor grilled foods.  Single pot preparations and easy cleanup has been a real plus.

The things that I have prepared so far have been rather simple recipes from the provided cookbooks.  I am looking forward to learning how to convert regular recipes to prepare them with the TMX.  If anyone knows of any rules of thumb in this regard (other than the metric conversions), your advise would be much appreciated.