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Rockville, MD Trader Joe’s yesterday. Bought them on your recommendation. Have not tried yet. Also, keep this on the down low. Maybe just let Blue Dolphin know, but I bought two almond Kringles too. Don’t want to post on the Trader Joe’s thread due to the prominent Anti-Kringalist forces there.

Love it. A trusted ally in introducing the boys to new vegetables

Where in Ireland were you? I've never met anyone in Ireland who didn't know what it was and I've been there hundreds of times. That said, it is more of a home made dish than something you'd find in a restaurant. I often make it (and champ) here in China.

@ElsieD Thank You. looks like a real ' find ' too bad not for sale in USA.

I was in Ireland a month ago, i really wanted Colcannon. Could not find it, and not many knew what it was. I found Champ ( mashed potato with green scallions ) and butter cabbage. Colcannon- simply---> butter ,milk, mash potato and cabbage. So Cabbage is just harvested, and i picked some potatoes. I made my cabbage in a beef broth,

I hope I've finally found and moved all the cookbooks to the new place. Every time I think I've hauled over the last box of them, I find another stack of books I left somewhere after browsing through them. These are just thrown onto the shelves--no order to them and right now, they are 2 rows deep. It will take a while to get them all organized. I hope I have enough room!!

@jedovaty, I absolutely adore tarragon. I seldom find it fresh. Looking forward to getting moved and hope to be back to growing herbs next year.

I came across these today. 苏子 (sū zǐ), Perilla frutescens, Perilla seeds. According to the distributor I keep telling them "If your fish smells 'fishy', change your fishmonger. It's not fresh!", but they don't believe me.

Good spot, I'll take one too

In addition to the food, I'd like one tablecloth please. Lost it at the smiling shark 😁

Ooo... I made shrimp tonight, too, but as "shrimp rolls" I recently discovered tarragon and it's amazing how just a few leaves can both transform and unify the flavor.

Ship it to @Shelby to take apart.

If there is no obvious thickener in the recipe I assume the simmering step is for reduction. Neither the APO nor SV are noted for reduction. If it were me I'd use a Paragon.

I know! I could scarcely believe it.

Impressively even toasting!

Here is a picture showing (I hope) the vent at the rear of the machine. I'm not sure what it's function is so if anyone has an idea, I'd love to hear it. I'm assuming it's some sort of steam vent which is why I would turn it sideways if using steam. The manual doesn't say what it is for.

I would try spraying ever so lightly with Pam or another cooking spray - you could even spray a wadded up paper towel and just run it around the pie plate; and I'm thinking if you use something (like caramel bars or few rulers taped down ) as a guide when you're rolling (you know those rings they put on the edges of rolling pins so you can roll it to an even thickness) that can help. Chilling the dough definitely helps. If you decide some day to par bake your pie, you might want to experiment with this method. When we have small pie shells to bake (they're in foil tins) we bake them upside down so they don't shrink. I put an empty pie tin in the dough lined tin and flip it over on a piece of parchment on a sheet pan. You can't really do that with a glass pie plate though. But if you ever wanted to try something different - those disposable pie tins are pretty cheap (both in terms of $ and quality)

@rotuts This picture is for you: perfectly toasted burger buns. No need to flip them or turn them around. I never thought I would see a perfectly toasted anything come out of the CSO.

Depends on distance between the counter and the cupboard. If I want to use steam, I'll turn the CSO sideways.

Sadly, no.

So still won't fit a quarter sheet pan

Seafood salad (yam po taek) with monkfish, bay scallops, and shrimp. Dressing was roasted chile paste, lime juice, fish sauce, sugar, lemongrass, sliced garlic, mint, and minced serrano chile. Served with lettuce and a good farmer's market tomato.

So it should fit underneath an upper wall cabinet with no problem, right? 🙂

Outside measurements 15.5" wide, 15.0" high, 12.3" deep. Depth encodes handles and the rear piece, (motor?) with it, it is 17" (about) deep Inner: 12" across, 12" deep, 8" high Air fryer basket inner measurement 10.75" x 10.75", usable dimensions Solid tray 11.25" x 10.5" Grill tray that fits inside solid tray is 10" x 9". My measurements may be off a quarter inch or so

How long does the recipe specify standing around and watching? Simmering but not boiling is a fine line and the exact temp will depend on the composition of the material (boiling point elevation and all that) Similar sounding recipes I’ve made have required occasional stirring and usually have an endpoint like thickening and both of those things require access so would be even more tedious if I had to open an oven over and over but best of luck!