Hi everyone, TM arriving tomorrow evening :-)

[Kimmyh]

Hi GP247 and welcome to the forum. What an exciting time for you. Enjoy thermalot and hope you have lots of fun.

[fundj&e]

Welcome to the forum GP247

[obbie]

Hi and welcome, you will  love it..

[Girlpower247]

Hi & welcome!

I've only had my TMX for a few weeks but finding it great - and actually one of the things I love is that everything isn't full of salt (except the vege stock recipe from EDC, but I will greatly reduce that next time), and you can control exactly what goes into your food. 
I think healthy, fresh food has enough flavour of its own, and it drives me bananas when my father in law eats at our place as he smothers everything in additional salt - even the christmas ham that we had in the weekend! 

Hmm, I'll be watching with interest about the tartare sauce - we have "Fast Food" Fridays - homemade of course!  Last week was pizza, the week before lamb burgers.  Might be due for fish and chips soon (although the kids would probably prefer fish and TMX mashed potatoes!)

Happy cooking! 

Thanks Jo :-)
I'm sure I read one of your posts where you were asking about a good tartare sauce too....I'm originally  from NZ...maybe it's a kiwi thing LOL....I had a giggle re your FIL and watching him add a little food with his salt..haha...knowing how I suffer with bloating and fluid retention when I eat anything salty (meals out aren't so easy these days as I do like my protein but not marinated in salt)..anyway, I internally freak out when I see salt being liberally used at the table purely  because of its effect on me....oh well both hubby and I have great blood pressure so one good payoff....and yep, you really do get used to the real taste of food - I'm really wanting to learn more about using herbs to season food.

My lovely TM consultant Samantha showed me how my Thermalot works...she's even calling mine by its new name - then we made veggie stock concentrate together.

She did say that this wont freeze properly with the salt added (I was only going to add 1/2 the salt amount) but that meant it probably wouldn't as long in the fridge (we're away for 12 days as of Mon) and I preferred to freeze mine anyway - at this stage, so we left the salt out altogether and I will add it sparingly during cooking...I tasted the SC before freezing in ice cube trays and its quiet nice as is, but  I'm sure it will need some salt in cooking...wait and see.

Have you made the EDC tartare sauce Jo?

[Girlpower247]

Hi GP247 Welcome to the forum and soo exciting that you will be getting your delivery tonight.  I hop eyou have stocked up your pantry with essentials? what do you use to flavour your food if you cannot have salt?? 

Thank you :-)
I'm going to take my time getting to know my new toy....but feel much more settled now my new helper
has taken up residence in its special place on my bench.

Flavouring food is still something I'm working on, but I do like herbs, spices (need to be more adventurous) and I use salt free lemon pepper seasoning, ground black pepper, hummus, mint jelly, cottage cheese....always reading labels to choose as low in sodium as possible and use sparingly.

I'm hoping my TM will be such a great help in this area ( and no doubt many others) plus this forum and you lovely helpful people are the salt free icing on the cake for me :-)

[Girlpower247]

A big welcome GP247. You will love your new toy. I have made the EDC tartare sauce a few times and liked it. I hope you find a tasty recipe. There may be one on someone's blog or recipecommunity which is the official tmx website.

Aww, thanks so much cookie 1....great to hear you've made the EDC sauce and do like it, think I will go with this recipe then and see how it turns out for me...maybe 1/2 the recipe (just in case)

[Girlpower247]

Yes, my Thermalot arrived last night and my lovely consultant, Samantha went through its features etc with me, then together we christened it by making the veggie stock concentrate (must have staple)- the salt free tweaked version LOL.

Was around 8 pm when Sam left and I washed up and just stood admiring Thermalot for a while, by then my brain needed a rest anyway.
Today I milled my linseeds, sunflower seeds and almonds to make my LSA mix.

This arvo I made the beetroot salad, 1/2 the recipe amount ( just in case) tweaked a little using fresh ginger and lemon zest...oops bit too much ginger...but it didn't turn into dip...yay! Counted as a success (also learning to listen to TM), not meaning the 3 second salad here...no time to listen before its done  

Tonight it's the lemon custard to go with our mini apple pies and fresh cream for desert.....

Very basic but I'm going to ease into this....plus 12 days away very soon, so something to look forward to once I get back.

Again, thanks so much to you all for your lovely welcome posts, much appreciated from this newbie, kinda like a cyber group hug hehe.

Oh....plus last week I emailed the link to this forum (singing your praises) to a lady I met at a Thermochef demo as she is new to the Thermo way of cooking also...hope she decides to join up too, plus I've been singing this forums praises to my TM consultant, emailed her the link last night even though she had heard of this forum.

-gp  

[Aussie Brenda]

You are doing really well GP, next time I make the veggie stock I'm going to give it a go with no salt, I only put in half pg the amount at the moment but still trying to cut out salt.  When you go on holidays you will really miss Thermolot a lot 

[Girlpower247]

A big welcome GP247. You will love your new toy. I have made the EDC tartare sauce a few times and liked it. I hope you find a tasty recipe. There may be one on someone's blog or recipecommunity which is the official tmx website.

Can you advise me pls cookie1
I did make the EDC tartare sauce tonight....not too bad BUT it said to use 2 x MC's salad oil...that's 200ml! Is that correct?
I used approx 150 ml and the sauce was too runny.....recipe said it should be the same consistency as mayonnaise...um no, mine was runnier and being a newbie trying to make sure I had a slow but consistent stream of oil pouring over the MC as per instructions...I didn't think to stop and have a look along the way...I put it in the freezer to help thicken it up....sort of worked.
Also, it wasn't quiet  sharp enough, any thoughts on what to add more of? Recipe didn't state which mustard to use...so went conservative with Dijon, what do you use?

Any advise would be appreciated pls.
I didn't find any other recipes except for this forum, but I will keep looking....

I've made my porridge in TM last two days plus boiled two eggs at lunch time, last minute decision last night I made some apple sauce - (hubby decided to cook pork chops on the bbq) used a couple of recipes to tweak it a little, short on apples but it wasn't too bad so I'm getting there slowly and getting to know Thermalot a little more along the way, so pleased I got my TM.

[cookie1]

Did you put capers and gherkins in the Tartare sauce?

[Girlpower247]

Yes, I x med. gherkin and 1Tbsp capers

[trudy]

Welcome to the forum.

[jeninwa]

Welcome to the forum GP have fun playing with your new toy.

[Girlpower247]

continued thank you for your welcomes.......
I am really enjoying my new toy..... Last night I made 5 seed bread, then my tweaked version of EDC pumpkin soup....that was so
delicious and thick...DH was suitable impressed with both and I was laughing on the inside and smiling on the outside....go Thermalot, you good thing you  hehe.

I must venture onto the EDC recipe area and add my slightly tweaked version of pumpkin soup, off on holiday in the morning, so may have to
wait till I return....but change of plan...Thermalot is now coming with us .....even if I have to leave something behind to make room in our smallish hatch back....no I don't mean DH  

[Greyhoundmum]

Hi GP glad to ear your first few days of Thermofun was good for you have fun over xmas with your new traveling companion 😄