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I think we've talked about this before, but if you can't find candlenuts (kemiri in Malay/Indonesian) in your local Asian store, you can find it on Amazon - but it's ridiculously expensive... if you'd like, I can get some locally (really cheap) and mail it to you. To me, macadamias are very different and in a dish which uses a lot of candlenuts, I think would be noticeable.

Interesting - in my initial burn-in / cleaning, it seems as though the steam function works slightly different from the 300N1. The water does not leave the reservoir via gravity - it seems like it's pumped. When you turn on the steam function, you hear a slight sound of a motor turn on and pulse. Also, the water reservoir has an air inlet at the bottom of the tank with a tube that extends near the top of the tank - no more glug glug glug....

Give it a couple weeks...

Also, some people had questions about warranty - I've read through the warranty thoroughly (it's only 1 page) and it does not say anything about not using in Canada. It only references using on 120V only, and that using with a "converter" would void the warranty. If there is a defect within the 3 year warranty period, I would need to return it to an address in Canada and include $10 (I assume CAD, not USD) for return postage... ha! I am very curious as to what they would say if I had a defect here in the US. There is absolutely no mention in the warranty about only using in Canada, NOT using anywhere other than Canada, or that the warranty does not apply when used anywhere other than Canada. Hopefully, I'll never have to find out.

"Candlenut" chile paste: Long red chiles, shallots, garlic, and macadamias subbed for candlenuts "Fish in spicy coconut gravy" (gulai ikan): Rub snapper fillets with salt and lime juice. Simmer chile paste above with turmeric, crushed galangal slices, lime zest (sub for lime leaves AND lemongrass - bad day at the Asian market), and coconut milk. Add fillets, tamarind, sugar, sliced long red chiles, and fish sauce. Would make again, preferably with all the ingredients. Cucumber relish:

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 had 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