Hello from another newbie in Sydney

[MogTheCat]

I thought I'd stop by and introduce myself.  I got my Thermie a week and a half ago and love it.  I made up my mind after reading all of the rave reviews on here, so thanks for so many helpful threads.

I'm in Sydney too (there seem to be loads of us!).  I thought it looked so much fun I signed up as a demonstrator too, I'm in my second week of training.

Since I've got it I've made loads - dips, butter, bread, rolls, bechamel sauce, home made stuffing, curry, chicken cordon bleu, mash, loads of steamed veggies, mayo, scrambled eggs and cakes.

I'm looking forward to getting to know everybody!

[cookie1]

Welcome MogThe Cat. You sound like you're having fun.

[Zan]

Welcome. Loads of Sydney-siders joining, yah!!
Glad you are enjoying your tmx and good luck with the consultant training.

[petit4s]

Congratulations and good luck with your training!

[trudy]

Welcome to the forum - good luck with the training!!

[Cornish Cream]

Hi and welcome to the forum Mog The Cat.Good luck when you start your consultant training.

[judydawn]

Welcome to the forum Mog The Cat - have fun doing your training.  There are so many of our new members signing up to become consultants lately so all the more to get the word out there amongst the non-TMX world.

[Yvette]

Hi and welcome I am also from Sydney.

[MogTheCat]

Thanks everybody for being so welcoming  .

I did my second day of consultant training today which was all day cooking and I learned heaps.  Just cooking at home I learned very quickly that you shouldn't remove the MC and peer in when you're chopping onions and also that the flavours of garlic and chilli are so much stronger when you're doing everything from scratch!

I made my first fruity dream last night, and this evening I've made salsa, pasta fagioli, did a bit of steaming in the varoma and then made my first batch of peanut butter [I've been waiting for my daughter to finish her jar so I could make some!].  I put too much oil in I think so had to pad it out with more peanuts, but it still tastes fantastic.  I'm interested to see how much my homemade batch cost in comparison to a shop bought one as well.

I'm looking forward to learning from all of the experienced Thermomixers here, I'm just starting to convert my own recipes - but I've found that even if you stuff up a bit the results from using all fresh ingredients make the food amazing, so you can cover up for any mistakes.

[judydawn]

Looking forward to seeing some of your converted recipes on the forum MTC.  Sounds like it's all going well for you.

[cookie1]

It sounds like you are having great fun.

[Thermomixer]

Belated welcome & congrats on becoming a consultant - good luck