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Steam-bake duck legs on a rack at 275 for 1.5 hours. After 60 minutes, slip the potato halves under the rack. To finish, turn the CSO to convection bake at 400. For those with the air fryer function (hello, Canadian CSO-500), use the airfryer; 5-10 minutes. The skin was perfect, but the meat was a bit dry - but, I got the legs in Chinatown and they were very lean to start with.

Here's a bit of an update on these chillies. Hunan Government Website International-enghunan.gov.cn Zhangshugang Pepper Becomes a Thriving Industry in Yueyang

@KennethT would you share how you did those duck legs and potatoes ? I have a CSO , and potatoes , and can look into a pair of duck legs. that duck look perfect

I assume you'll try to get the apple one?

I got a couple of duck legs in Chinatown this weekend with the intention of experimenting making betutu (from Bali). Unfortunately, dark forces intervened and I lost a day or so.... I didn't want to waste them so I just slow roasted them in the CSO with a short stint at 400° air fry... with duck fat potatoes.

Will this be you're new default recipe?

@Duvel, re: Spice bread with whole foie gras … What was the spice bread made of?

His special completely awesome one that is only sold in Canada does. *choking back my envy*

I just love reading your posts.

I also got that response from Goûter and am waiting on a shipping quote so I can place the order. Too bad I’ll likely miss today’s ordering deadline for the apple pie panettone but I’ll be happy to order another variety.

CSO has an airfryer?

This was a first attempt at making a Singapore/Malay curry puff - going for something like what can be found at the end of this post... Shot of the filling... overall, not bad, but I think it needs more potato - this recipe is about 2.5:1 chicken:potato... I also think it's slightly oversalted and I used too much of my homemade curry powder... It tasted a LOT stronger than I remembered. Here are some of the baked ones. They're typically fried but I didn't want to take up the time/effort since I wound up getting food poisoning this weekend which was after I made the dough and bought the rest of the ingredients. I didn't want to waste it all, but setting up the fryer seemed a bit too much effort. As you can see, I need a lot more practice folding over the scalloped edge. Also, the dough needs work... it was more crumbly and tender rather than flaky/tender... I don't know if that's due to the baking rather than frying or the dough recipe which is butter cut into flour and then cold water.

I have asked for a quote for ONE Panettone "Three Chocolates" 1kg ONE Panettone "Apple Pie" - 500g ONE Quebec Tourtière - 6-8 servings Yum, yum, yum.

@Dr. Teeth ''''' We overbought on turkey '''' impossible. one can save for later easily. in a a while , possibly shorter than you think now an open faced hot turkey sandwich , would hit the spot . just saying. we all know this , but ...

I've been trying to make the Singapore chicken curry puffs as seen here - scroll down to the bottom of this post. That dough was tender and flaky. I've spent the better part of a weekend researching curry puffs (karipap in Malay) and it seems that there are as many recipes for the dough as there are stars in the sky.... there's ones where butter is cut into the flour, oil is mixed with flour, smoking hot oil mixed with flour, and on and on... I tried the butter cutting into flour technique today, but it came out more tender and crumbly than flaky. Also, while most of these curry puffs are fried, they all say they can be baked at 350F (I used the air fryer function of my CSO) so I don't know if that affected the flakiness. Does anyone have any experience making these types of hand pies (not curry puffs necessarily but something with a similar shell) have any advice? I also checked out the eG Pie index that @gfron1 assembled a while ago but wasn't able to find anything that fit. Thank you!

I heard back from Goûter yesterday. They are shipping to the USA. The shipping cost depends on state, so I won't bother telling you the quote. Edit: sorry, I didn't see that ElsieD had already answered.

@rotuts, if your eyesight is good enough you'll see that the holder for the water trap has one open end, and the trap will slide into that slot without pinching. Eyesight can be an issue, though; pinching should take care of that problem.

@TdeV so you say and Im sure that will happen tomorrow

Green salad and sandwich pressed in my panini press. The sandwich elements are all left over from a party here last night: brioche hamburger bun; mesquite-smoked turkey and picnic ham, from a local deli; slices of jalapeno pepper jack cheese. I'm not crazy about the texture of the brioche bun compared to an open-crumb bread slices as I generally use, but I waaay overbought for the party and will be able to use these buns as sandwiches. It's getting cold outside, so pressing them improves the texture and flavor. Here's the best "money shot" I could come up with. Not great, but you can see that the cheese was appropriately melty. The reddish color is the salad dressing I dredged from the bowl into the bun.

😅

https://www.williams-sonoma.com/products/le-creuset-modern-heritage-enameled-cast-iron-oval-gratin/ There's more info on it.

@rotuts, squeeze the sides of the small reservoir, it will pop right in.

shakshuka is the wife’s favorite. I’d love any information about a pan that size

A freestyle laksa with prawns, bok choy and fried puffed tofu.

thank you I pulled the unit out , very nice . the inner pot has less indicator line than the original Im using so Ill use the older one the plastic small reservoir , you attach to the back , for .... is a bit if of a mystery for me to install , just now Thomorrow !