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Often, ice is called for in drinks specifically for dilution.

Wow, it's so shiny and bright and CLEAN! 😀 My little ovens never stay that way for long, sigh.

Definitely not available here.

That's awesome news and looking forward to hearing about how you use it! I'm still waiting for mine to arrive, as shipping times have lengthened since I first checked on the Costco.ca website. We're at the start of a long weekend so I don't expect it until late next week now. Good job, @ElsieD!

For those following along with my ISO thread, my CSO-500C arrived today... Some photos for comparison with my almost defunct 300N1: Side by side. L-R on both units is practically the same, as you'll see in the photos below - the same rack (the original one from the 300N1) fits in the 500C, and is actually slightly looser. Front to back, the 500C is maybe 3/4-1 inch deeper and is seems a bit taller as well. The old 300N1 - note how far to the front the rack extends... The 500C - the rack is quite a bit further back from the front edge. One other thing I've noticed, after just plugging it in and running the oven to burn off any film remnants, when you open the door, the oven light turns on automatically.

About 25 years ago, a family owned bakery opened here in town by the name of Maison Cherry. The master baker was a family member who had trained in Paris. I got to know the family quite well, especially the eldest daughter who has studied English, used the English name Cherry and liked to chat when I went in. The bakery made many cakes which didn’t interest me but also made great French bread of several types – pain de campagne, boule de pain, etc and real croissants. The one thing they didn’t do was baguettes. I asked why and was told it was because ‘people here don’t understand them’. They had trialled them but got tired of people coming back next day complaining they had gone stale too quickly. But, for about four years, I lived happily. They reserved me a loaf every couple of days and called me when it was ready. Then, one day, I was passing their bakery shop and it was closed. Permanently. I tried to call the daughter but her phone service had been cancelled. They just disappeared. I’ve never been able to find out what happened. Their store is now a Chinese KFC knock-off. I weep.

Just to follow up on this... thanks to the kindness and efforts of a few wonderful Canadians, I am now a proud owner of a CSO-500C!!!! It arrived only 2 days after pickup, so I'm very happy. Currently cleaning it and getting it ready for its first use.... Thank you everyone who has contributed thoughts, research, purchase and shipping! This community is what makes eGullet great, even on top of all of the combined accumulated knowledge stored here.

We had to cut down a walnut tree, i salvaged a 8" thick by 14 " circular pc and wonder how i can do it? i'm thinking of drying outside , then remove the bark Thoughts and TIA ======================== This is seasoned walnut....that i have...really no evidence of wood splitting so why are you asking us?

yup, never happens.

Cleaver options!!

The farmer's market is indeed in full swing: And when it is, I like to go crazy with tomatoes (and a few plums, in front). After tasting these, it's going to be hard to go back to Camparis or Kumatos. In any event: Jersey white corn, sautéed with zucchini, sweet onion, and a few of those tomatoes up top. Served with pasta marinara, which I've posted enough pictures of.

I actually do this now with most all chicken I cook. Salted lightly as well.

The menu, and the fromages, bring a touch of envy here.

Another bean/tuna combo: Seared rare tuna with mashed flageolet beans and radicchio from A Twist of The Wrist by Nancy Silverton This was very good though I prefer the version with harissa and baby limas, also in this book that I posted just above. I made this with Rancho Gordo flagolets instead of canned. Per the recipe, the mashed beans get a drizzle of balsamic vinegar, that’s good but it’s the charred radicchio leaves that really benefit from the added sweetness and acidity so I added more.

This is seasoned walnut....that i have...really no evidence of wood splitting

This one doesn’t roll but it’s pretty sturdy. Also available in a four foot size https://www.ikea.com/us/en/p/vadholma-kitchen-island-black-oak-40366115/

P.S.: the CD's started out right out of the refrig : 36 F. no seasoning , esp salt. plain , note the lack of sheen on the CD's justs before IDS'ing

@JoNorvelleWalker yes. probably do not need to rotate every hour for the second half , every two hours might be fine. very important to ' air dry ' 24 hrs or so in a refrigerator . the dry surface keeps all the juices in the CD's a very nice new finding for me. and do not temp. the whole left by the thermapen oozed juce. Ill be doing this a lot, each sale from S&Shop. very nice large drums.

Beautiful result! Do I understand correctly that the smoking time was 6 hours at 200F?

Eggs with Poblano chile rajas and chorizo, flavored with shallot, bird chiles, garlic, feta cheese, cilantro, and Thai basil. Cucumbers and corn tortillas

I paid a visit to TJ's this morning. Of course, I picked up a container of All the Things cookies, following the advice of @rotuts to avoid the paler specimens and choose a box with more “well done” cookies. I agree with his assessment that they’re on the sweet side but I don’t find them overly sweet at all. I saw comments elsewhere that they were too dry but I found them pleasantly light and crisp. Nice with a cup of coffee. They won’t replace the Triple Ginger Snaps as my favorite TJ's cookie but I don’t think I’ll have any problem finishing them off. Edited to add one more comment on the cookies. I’m a nibbler, so I take tiny bites to make my treats last long as possible. What’s fun about nibbling on All the Things cookies is that each little bite is different. I like that. I also got a box of the All Butter Apricot Shortbread cookies. I believe they had an apple version last year. There's 15 cookies/box @ $3.49. I like these a lot and probably will grab a few boxes before they disappear. I’m not usually a fan of strawberry ice cream but I was curious so I got a pint of this new item. It’s quite good with little strawberry chunks that have a nice, tangy flavor. I also picked up the following: Clockwise from the top: I usually get fried shallots at an Asian grocery but it’s nice to have a more local source. I’m not sure how I feel about greige pasta but I always like trying new shapes and this line of Italian pastas tends to cook up almost like a fresh pasta so I bought a box of the Black Pepper Barilotti. Not sure what I’ll serve it with. Seems like it would work in a cold pasta salad with salami, tomatoes, etc. The salsa macha has a chili crisp look in the labeling and the consistency of the contents. The salsa macha I make (with the customary peanuts) is a bit more pulverized while the seeds here are all intact, floating in the oil. I’ll try this on roasted Brussels sprouts or maybe Romano beans…. The organic, dry-farmed Early Girl tomatoes are grown in California so I’m not sure if they’re widely distributed but they are nice little tomatoes. They’ve been offered at my TJ's for a couple of years but just for a short period. I forgot to get tomatoes at the farmers market so these are a decent sub.

Inside.

Stopover on our way down to Spain in Lyon, and what would be a visit to Lyon without a proper dinner ..? La Mère Maquerelle, one of the Bouchon Lyonnaise. Beaujolais & Orangina … For starters shaved fennel salad with octopus and oranges … Beef carpaccio with a deep fried soft boiled egg … Little one opted for the burger with Ossau-Iraty cheese … DW had house made ravioli with local soft cheese and roasted pepper coulis … I enjoyed the rump steak with pepper sauce and pistou … Little one took a cheesecake for dessert .. DW had a verbena cream with meringue and lemon coulis. This was exceptional. I had cheese: a Tomme, Crottin and St. Marcellin … And for yours truly, a Chartreuse Vert … After a leisurely walk back to the hotel we slept very well that night 🤗

She had me at butter, she lost me at glucose, potato chips and pretzels. I would suggest trying the TJ's version before making your own. It's a labor of love. Or a waste of good potato chips. Compost indeed. I once went to the original Milk Bar and tried the cereal milk ice cream. Fawful, but then I was over thirty. I'm sure my four year old granddaughters would think they had died and gone to heaven. I shudder to think what would happen in the evening when the coffee grounds and the sugar take wing. Christina Tosi doesn't have a sweet tooth. She has fangs.

I made a simple wrap , using still warm check leg meat , from the IDS : https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/10/#comment-2455451 leg meat, trim for MC , the Cat. note the Jus from the IDS bottom pan TJ's tortilla , mayo , Tj's dijon , leg mneat trying out a new item , for me , from Penzey's Salsa & Pico . no salt https://www.penzeys.com/online-catalog/penzeys-salsa-pico/c-24/p-3092/pd-s ''' Hand mixed from: Shallots, cumin, garlic, black pepper, Mexican oregano, paprika, cilantro, jalapeno pepper, chipotle pepper ''' the first item is shallots, so after the sale , its going to be ' pricy ' Campati T's Tj's spinach , w the Jus. it as still a little warm , but had completely jelled. I could have used less. it was very very flavorful. in the end , a might fine Wrap , and easy to do , once you have IDS CD's