I've done it or my DH has

[quirkycooking]

No one seems to have had success with porridge.

We do!  We make it a lot for breakfast - 160g oats, 600g water, pinch of salt - 90^o, 10 mins, sp 1 - stir in milk & rapadura.  Sometimes I chop up apple & pecans in the tmx first, then add other ingredients plus cinnamon, and serve with Rapadura & coconut cream 

[lizzieO]

Think I'll stick to the pot with gf porridge,  - its much finer than oats. DH cooked beef stroganoff last night, and he doesn't do anything but boiled eggs, it was excellent. I made apple polenta cake, nice but not a cake its a pudding so didn't take it to GD party, made the carrot and almond cake from GF cookbook, - very easy and everyone loved it, might cook it for 10 mins more - I think I took it out of the dinner too early. Made juice this morning from beetroot, carrot, celery, apple and ginger this morning, -very nice indeed. Was just about to dump the residue into worm farm offerings but tasted it and think I might boil it add it to left over pasta sauce and mashed potato , add some spinach leaves and see if it makes a half decent soup - I am the soup magician, even make it with left over salad!!!!!!  I'm a war baby and tho that is a long time ago my frugal upbringing sticks.

[lizzieO]

Well I've had another go at the GF porridge. I'm getting more comfortable with the Harriet each day. I noticed that ordinary porridge  is cooked at 90 but the GF is 100 which makes it behave like mud pools in a geyser. SO  I had a shot using only 90 and its was great, I just love all the goody goodness that go into it. Now all you good people out there HELP please. We had some friends round last night and my husband said that I would cook them dinner using the tmx. I have this great casserole recipe for chicken from the wonderful Delicious Mag (in the oven) and there are four large onions sliced and browned for 20 mins in a frypan. I thought Harriet would do a splendid job. Well, and I mean well, - the onions after 20 mins were pale green and STEWED, not the lovely caramel look I was after. Question, should I stick to the frypan and the never ending stirring or is there a trick with browning onions that I am not privy to. The meal was still good, but I knew that I had used stewed onions!! I did make a great risotto and at the end of the meal whizzed up frozen low fat vanilla yoghurt frozen cubes with frozen blueberries and OMG we were all gobsmacked it was so delish. All this was for four of us playing a friendly game of bridge, and our friends said we didn't have to feed them so much. My comment was that I had to try these things with other people as I can't justify doing it for just us two, - we'd turn into elephants.

[Thermomixer]

Good to hear that the porridge is going OK.  I remember posting comments about using 90 deg on Rick's blog.  For me 100 was too high - Porridge Comments here

The onions - um - well - better in a fry pan.  I cook them in the TMX, but it takes longer.  I do them on Varoma temp. reverse, with some oil and add little bits of water every now & then to stop it sticking - but the frypan is easier.

Know where you are coming from with the elephant analogy -too much fun !!

[cookie1]

OMG lizzieO, that is what's happened to me, I've turned into an elephant. But then I do love elephants. (said tongue in cheek)
It's all my TMX fault too, it sits there looking lonely and I just have to use it, and then eat what it makes.

[CreamPuff63]

I've turned into an elephant.

"me too!" says she trumpeting loudly

[achookwoman]

LizzieO,  join the circus.