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@Duvel Pleased youve found such wonderful places and thank you for sharing.

Dinner in a small mom & pop type place next to our hotel in the village of Alvignac, close to Rocamadour, after some cave marathon … Some local wine to start with … Mixed salad with - of course - gratinated Rocamadour cheese to share … Pork ribs for little one … The „Alvignac“ plate with duck confit and more Rocamadour for DW … And roasted veal for me … Crepe with salted butter caramel … And the apple/vanilla rendition 🤗 No complaints 🥳

I live under the impression that Nuri is the "overseas" brand name, and pinhais is the local, Portuguese one. You should do the comparison

We stayed in Montepulciano as we drove around Tuscany and Umbria about 10 years ago. So hilly! Not only good wines, but great foods too.

Most recipes say 8-10 minutes to sear duck breast skin side on med high. A week+ ago time I found recipe that said sear, starting with a cold pan, on med low 15-20 min. and it was better. Today I read, sear till NO more fat rendered on low. I did, and it took 25 min. Then I flipped for 5 in. Then rested 7 min. Best we've had as far as crispy skin AND tender meat. Meat a little pinker than picture, but way more cooked than usual, and way more tender. In Tucson I buy frozen, pack of two at a Fry's Supermarket for $16. They aren't huge, but I serve 1 for the two of us, supplement with larger sides of veg, carbs.

Spiced crumble plum cake... The plums were reine claude (greengages) from a nearby tree, and the crumble spices were cardamom, all spice, and sumac. Served with a healthy dollop of mahleb whipped mascarpone cream, it was a big hit.

Hmmm... Lidl had a smoker going for about £80 at the same time I bought the ceramic grill. Now I'm wondering...

Nephew is moving to Chicago for grad school this week, so I have been letting him pick the dinners in the lead up to his departure. Steak tacos (he grilled chicken for myself and my sister) Burgers another night. He grilled beef ones, and I made shawarma flavored veggie burgers for my sister and me, pictured here. The flavor was good but the texture needs some help. I'll keep working on it. Paneer and cauliflower curries And fish and chips

First harvest of my Everleaf Genovese basil plant. I've got another basil (different variety) and an oregano that need harvested still. For reference, this pile is the same size as the cantaloupe on the counter.

Sambal grouper..... Cucumber salad

The verdict is in! The new CSO and turbo roast feature is fantastic. I used the same temperature/time setting as usual with the old CSO using the same type of fish cooked the same way. The fish in the new oven had a crisper crust but was still moist and juicy inside. Both my wife and I agreed that the fish was better this time than normal. I'm a believer!

@gfweb your fried chicken looks fantastic

3 racks of pork ribs on the Traeger for dinner tonight (and leftovers)

Braised Romano beans with anchovy, chile flakes, and fancy olive oil from Sunlight and Breadcrumbs by Renee Erickson with a fried egg on top. A very luxurious and flavorful version of these silky beans!

There is an unrelated drink called Viva Maria so this has been renamed in Kindred Cocktails to Viva Maria! #2

@rotuts my plan this time was to take it out of the foil to finish off in the cooker for another half an hour, but it was evident the meat was fall-apart cooked at this point, and would not take any messing about.

Once I'm more confident about the temperature control, I'll do that again. The grill is too small for indirect heat methods. I have cooked without foil, with good results, but I'm trying different things out. I haven't tried different woods for smoke and flavour yet.

I would put the A4 on the high setting and not cover for crispness. Or you could slight cock the lid a bit to allow steam to come out and keep most heat in. The lid really works well to keep the steam in, to the detriment of crispiness.

@blue_dolphin perfect toast on your breakfast sandwich. Moe's breakfast. I still had half the small Sterling Silver roast from a couple of days ago so I put it in the Breville PC this morning and turned it into a pot roast. Made Moe a couple of small sandwiches on homemade rolls.

Fan in the oven ceiling.

Yes, there are a few new features - air fry and turbo roast. Unlike the original CSO, there seems to be as large variable speed fan in the ceiling of the oven. The fan speed depends on the cooking mode - both air fry and turbo roast use the high speed fan, turbo roast uses steam while air fry does not. The door seal is the same as the original, although it's now on the unit rather than the door itself, and is not selective, however, I wonder if the vent at the back is selective - further investigation is necessary. I think I'm going to try the turbo roast mode for the grouper tonight and see how it goes.

We had the extra large but since we're only 2 people, would have been happy with a smaller one.

what happens when you air fry , a new feature , w the heat ? ''' I feel a slight warm breeze coming out then too. ''' is the oven not sealed as the CSO I was ? or is the ' seal ' selective ? ie for toast , but not other functions ?

Be careful, Ronnie might take you up on that 😆

Resistance is futile! The mini-max is the one I'd likely get at this point - it's the same size as the medium but lower to the ground.