How do you use your Thermomix?

[Jamberie]

I rarely use anything else as I always consider how many more pots etc I would need to use -and therefore wash! I also gave many of my appliances away....still have slow cookers, 6-in-1, rice-maker, ice-cream maker and a few other speciality appliances (donut maker etc).

The main reason I bought my TMX was to be able to have healthy, minimally processed ingredients I usually have in the cupboard/freezer, delicious dinners (with left overs for lunches) ready in under 30 minutes after a busy day at work (I work 3 days per week) so I could spend the quality time with my daughter.
My go-to recipes that fit this bill are EDC pasta faglioli (blitzing any veggies/tuna etc that I have around the place), Beef Risotto http://www.forumthermomix.com/index.php?topic=11435.0, risottos, Chilli Con Carne, variations on EDC ragu.

As a bonus (thanks to www.forumthermomix.com) I now also make butter chicken, tikka paste, breads, magic bean cake, cookies & cream fudge, minestrone and green smoothies regularly.

We now rarely get take-away as I can usually make something tastier and cheaper in the time it takes to pick something else up -hence we have easily saved enough money on groceries/take-away within the first year of ownership

Great thread! I love being able to 'rant' about my TMX to people who care (I don't like talking about TMX too much to my friends as I fear I sound like I'm bragging! -however my forum friends completely understand!!!!!)

[BeezeeBee]

I too very rarely use my stove, I was in the process of planning a kitchen renovation when I bought my TM 3 1/2 years ago, after the arrival of my Thermie I rarely used my stove anymore so never spent the $ on a new stove. Instead I had a timber cover made for the gas stove and the TM now lives on that under the rangehood, it quickly moves on the bench if on the rare occasion I want the gas stove.
I do not have a mixer at all so use my TM for all my baking ( of which there is allot ) and about 60 % of my evening meals ( along with my slow/pressure cooker )

Deeau, that's one of the reasons that I got my TMX. Ok, not completely true. I've salivated over it for a while now. But the upcoming DIY kitchen reno gave me the logical reason to go for it

Was going to get induction cooktop but decided against it, since I plan to do a lot of cooking on the TMX. No point spending too much on the stovetop now. Plus gas works better for wok cooking.

[BeezeeBee]

We now rarely get take-away as I can usually make something tastier and cheaper in the time it takes to pick something else up -hence we have easily saved enough money on groceries/take-away within the first year of ownership

Great thread! I love being able to 'rant' about my TMX to people who care (I don't like talking about TMX too much to my friends as I fear I sound like I'm bragging! -however my forum friends completely understand!!!!!)

Jamberie, that is great to hear! Savings within a year

Yes, I'd love to shout to the whole world about my TMX but everyone around me would give me funny looks

[BeezeeBee]

Kimmyh, what brand of spatula do you use? My Rubbermaid one is not sturdy enough. The ones on Helene's site are too expensive

How big do you cut your chicken breast pieces? Worried that they won't be cooked. Need to find the right balance between size, time, temp, type of meat, not shredded and being completely cooked.

Judy said thighs can be cut to about 6 cm pieces.

[jo_nz]

Personally, I have a general preference for steaming meat (chicken pieces, fish, meatballs...) in the varoma rather than cooking them in the sauce. 
I do like some - eg. honey mustard chicken though....but often don't particularly love the texture of meat cooked in the bowl.  I'd rather cook things like ragu on the stove. 

I love the all-in-one meals with sauce cooking below, rice/potatoes cooking in the basket, and meat & vege steaming on top. 

I use my tmx for heaps of baking (cakes, biscuits, bread), as well as most meals...although the last 2 nights I've made non-tmx dinners! (a roast chicken, and a pasta bake).  I love custards and cheese sauce and make chutneys, jams etc.  Xmas presents last year were mostly homemade (fudges, jams, tomato relish, lemon curd, spice mixes...)

I've definitely saved money EXCEPT for all the things I've bought after being over on the Shopping Thread! 

I have a pretty sturdy OXO brand spatula that seems to be holding up well, although it's not all that flexible so doesn't get in and around the blades too well (maybe that's why it's holding up well!)

[Kimmyh]

My spatula is an old flexible target one. My Tupperware one is brilliant too, but I only use it for cakes. Don't want to duff it up too much.
I cut my chicken breasts into 2 or 3cm cubes and I cooks perfectly in 10mins in a hot sauce at 100C. I don't use thighs.