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@TdeV @ElsieD I'm sorry for the confusion... I put up the Airline meals (both ways) while still on the plane (flew there on July 1 (really late - so we didn't get our first meal until technically 7/2) and returned home July 12, again leaving really late so technically 7/13), and I linked to them while still really jetlagged.... The rest of the posts were written starting a day or so after getting home.... still really jetlagged! Here's the links to the flight over's meals: 1st meal on the flight to SIN 2nd meal on the flight to SIN Singapore to Jakarta Returning home: 1st meal flying SIN to NYC 2nd meal flying home Snack flying home Snack flying home just before landing

https://www.masterclass.com/articles/arrowroot-vs-cornstarch

@KennethT's first post of this diving and eating trip is dated July 18th. Read today (July 24) The "return trip" Airline Food starting post is dated July 12th! And I've already reacted to those airline posts. @ElsieD So I'm confused.

You did what I did - assumed the first post in this topic was the meal service on the way to the holiday when in fact it was a description of the meals on the return trip.

@ElsieD, rats!

I haven't used it myself, but it is common here in south China and SE Asia. However, not with steaks (which aren't a feature of most of the cuisines).

For a creamy slaw, I just mix it into the mayo until it’s as zippy as I want and use that to dress the cabbage/veg mix. For a non-mayo slaw, I use a lemon or apple cider vinaigrette and add the yuzu hot sauce to the dressing to taste. I usually add celery seeds. Sometimes black sesame seeds, too. Salt if needed.

I will never again......make blueberry muffins using my precious hoard of wild blueberries and forgetting to put all the flour into the batter. While I'm at it, i will never again.....put breakfast pastries to bake and find, upon completion that they are fish fillets.

@KennethT, I can't find your photos on the airline trip home . . .

What a delight your posts are, @KennethT !

The grill functions at 450F with the rack in the top position. The Air fryer temperature range is 350F to 450F, default is 400F. The air fryer basket goes into the top position.

The water tank holds 1 litre and fills the same way as the 300. The water collection tray is considerably larger than the 300. I just poured 2 cups of water into it and there was room to spare. That was without the doodad at the rear of the water collection tray. I haven't figured out yet what that thing is for. Also, the water tank should only have water in it when using the steam function.

@blue_dolphin How do you like to make slaw with it? What else goes in? Do you use it by itself with oil or mix it into mano? What else do you do with it? I've got a bottle of the one pictured on the right.

Recently, I was intruduced to the concept of marinating various steak and beef cuts in fruit marinade. Pineapple, Asian Pear, Papaya marinades were used among others. The subject seems to have been touched upon once or twice, but it was buried in other, moe generalized threads and not really discussed specifically. https://youtu.be/OMWrbaOxj3k Have you tried this technique and what has been your experience?

Recently, I was intruduced to the concept of marinating various steak and beef cuts in fruit marinade. Pineapple, Asian Pear, Papaya marinades were used among others An acquaintance provided this link. https://youtu.be/OMWrbaOxj3k Have you tried this technique and what has been your experience?

During the banking epidemic, which took place during the...well...pandemic, I purchased from this outfit: https://www.bakersauthority.com/ There's also webstaurant store...https://www.webstaurantstore.com/44035/wholesale-baking-ingredients.html In both the above cases, I think buying in bulk offers the greatest savings.

France, a long time ago..

@JoNorvelleWalker, recipe has arrowroot in it. I have very little experience with arrowroot. Google does tell me it's a thickener, but not how much cooking it takes to activate, nor if cooked too long whether it will break.

@ElsieD in thinking a bit more of the 500 dimensions : where is the volume , if you will , for the water tank ? how does it fill ? is the water collection tray just as un - appropriately small ? re : steam clean ?

interesting. I actually use the broil function from time to time. I'm surprised it can't do it since it's only just using the top heating element. Does it say how air fry works? Is it just bake (top and bottom elements) plus strong fan?

@OlyveOyl like that top plate . would you share where you got it , if possible ?

my Lust interest in a larger Cuisinart continues. bit larger than a 1/4 sheet pan , 50 % taller. Im not saying my eyes popped out when I saw the 500 . I though the front length was more or less the same as the CSO I and the unit was taller. . the CSO seems to have had a much better track record than the Anova Oven. and does a few essential things the AO does not : steam clean.

I did a comparison of the settings on the two ovens. What the 500 does not have that the 300 did were: broil, broiler steam and bread. What the 500 has that the 300 didn't is air fry, grill (replacing broil?), steam assistant (replacing bread?) And turbo roast. It also has a setting to add frozen to the toast cycle. I hope I'm answering the questions you have. If not, please send me a reminder.

Toasted some crumpets today from frozen and I'm pleased to report that they were toasted just as nicely as my burger buns yesterday. When you use the roaster setting, you can add "frozen" to the toast setting.

Per the manual, turbo roast adds some steam.