ElsieD

I'm not in a rural area and while stores no longer give you plastic bags, other than those flimsy ones in the produce section, they will provide you with a paper bag should you not have a bag of your own. They charge 25 cents per bag. Specialty shops, at least the ones I frequent will give you a paper bag at no charge.

Next time I use it and need to fry onions, I'll post how it works unless someone beats me to it.

I'm not too fond of them either. And, the older I get I find it harder and harder to open certain ones.

I th8nk it's a tea pot.

The link i posted will give you the info on the Thermomix. My model has graduated temperatures you can set from 37C to 100C. It also kneads bread, comes with two steamer baskets, , one fits inside the Thermomix, the other on top. I've never had a problem with the blades not clearing the bottom. I use mine mainly for risotto, but there are a lot of different things you can do with it.

https://www.thermomix.ca/pages/thermomix-tm6

@Smithy. Thank you for that, it was helpful. I decided that I'd try using the whites from the carton to see what the result would be. I added 1/8 teaspoon of cream of tartar to the whites before whipping. I've since read that as a whipping aid the ratio should be 1/8 tsp. per egg white. The whites whipped up nicely, as they were only to be whipped to the "soft peak" stage. The result was a fairly light cake though it could have been a bit more so. My only real quibble was that the sugar did not dissolve when whipping the whites and that was noticeable in the cake. Maybe I should have been whipping them for longer at a lower speed? I'm going to try another recipe tomorrow. We'll see how that one turns out.

You left out the most important picture!

I'm going to make a few different recipes for small portions (one or two servings) of angel food cakes. Since I didn't have a plan to use up all the inevitable yolks, I bought a carton of just egg whites. One recipe says to not use egg whites from carton but doesn't say why. The carton I is have is nothing but pasteurized egg whites. Anyone know why I can't use them for this purpose?

I'm enjoying this. Please continue......

I'm curious too.

Is that an animal in the first picture?

@TdeV I too have a strawberry one currently residing in the freezer. I haven't cut into it yet, need to finish the chocolate and fruit one first. I'll be curious to hear how you like it.

Me too.

We only ever had corn flakes. I hated how they got soggy. Double yuck.