Read away, BG! I have looked at them from time to time too, but only got around to seeing one in action last Friday.

Should probably go to another demo or two, to get a better idea of how they work, and some other things they do to figure out whether we'd use it enough for it to be worthwhile.

Living: my answer for most of those things are in the same vein:-

- peanuts are more expensive but I don't live the amount of sodium, preservatives, etc in commercial peanut butter
- tomato pasatas and pastes and sauces etc are pretty cheap too - but if we were doing at home with TMX I could be getting much fresher ingredients, and again reducing preservatives and salt content - and being fresher, it would taste much better and be better for us
- with curries, we're slack as all get out - we use jars of Pataks these days
- ditto for yoghurts, dips, white sauce, steak sauce, etc - much less crap in them, much less preservatives, fresher food, more robust flavours.


Porridge is different - I keep a kilo of cheapie rolled oats and a tub of cheapie sultanas and jar of manuka honey at my office, and I nuke 1/3 cup oats with 2/3 cup water and 10 sultanas for 90 seconds in the microwave and then put a teaspoon of honey on it. Couldn't get easier or cheaper (other than going with cheaper honey or brown sugar I guess) if I tried. I can't imagine using a TMX to make porridge, unless I was doing it stovetop with milk or something!


And yes, OP - I like the idea of reducing wastage ... we could do with a little reverse-saving here, too ...


Maybe step 1 is for DH and me to learn our slow cooker. I should get a book and just use it ... and if we do that well, then look at the TMX.