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It is not yet available for android. They list monthly North American prices for this as $3.99 for US subscribers and $2.99 for Canadian subscribers. I have a feeling those prices should be reversed? In any event, I'll be giving it a test drive when they come out with the android version.

No. Which is reprehensible, I'm sure. Notwithstanding that @gfweb can just stare sternly at his oven until it behaves.

I’m not a bread baker so I can’t speak to that aspect but I would not be without a steam oven and would certainly take a look at the Gaggenau combi steam wall ovens when you are shopping. They have a clean 2-knob interface that allows you to control both temp and steam in small increments. They come in a generous 30” width with either a left or right hand door hinge Unlike a lot of the touch screen models that let you choose the food or dish and let it go, the Gaggenau expects the user knows how cook so there will be a learning curve if you are new to steam but it is programmable and lets you save recipes if you want. The downside is the cost. They’re $$$

@TdeV th oven deos not have a steam clean ?

The Guardian have just released a companion app for their Feast supplement (weekly magazine that comes with the Saturday paper). https://www.theguardian.com/help/insideguardian/2024/apr/17/introducing-the-feast-app I've only had a brief look at it but it seems really nicely designed and has a few handy features like the ability to save notes for recipes and a cook along feature that keeps the screen live with easy step by step instructions. It also has in-app conversions for US measurements/temperatures if you're so inclined. The main draw for me is the recipe quality is really good, I love sitting down with my Saturday morning coffee and picking out a dish or two for our weekly menu. It's subscription based but at £29 a year it feels a decent deal. Six month free trial too. Example recipe which we had for dinner tonight was the chipotle chicken and black-eyed bean salsa from here

Hmmmm.....which line can you read on the chart below?

I used one of the little Dorothy's cheeses I got at Trader Joe's to make this Throwback Baked Brie with Spicy Honey Upgrade from The Global Pantry Cookbook and really enjoyed it. The recipe calls for brie, honey, sour dried cherries, Calabrian chiles, thyme and toasted black walnuts. I say it's a great template for either a baked cheese appetizer or even a very upgraded grilled cheese sandwich Pick a soft, ripened cheese, a sweet syrup, a tart, dried fruit, something spicy, a compatible herb, a toasted nut and it will be delicious! I used that Dorothy's Garden Secrets cheese, a mix of unsweetened dried cranberries and dried sweet cherries, Bomba sauce, thyme and toasted walnuts. The recipe says to serve with crackers and apple slices. I say bread rules but the apples are good, too.

Yeah, I would. Takes a while but leaves you free to do other things and provides an alternative to quickly frying eggs at the last minute to put on top of something. I generally like a crispy fried egg but this is a pretty low fuss way to get that look of a pristine fried egg without any brown bits. It uses a fair amount of oil (at least 1/8") and starts in a cold pan so the yolk kind of bobs on the surface while the white cooks gently as the oil warms up on the lowest of simmers. I have small cast iron skillets that would be good for 1 or 2 or 3 eggs. For a crowd, you'd need a big skillet and a lot of oil.

I've never used the self clean feature of my ovens. They look pretty clean to me....not sure why they don't get cruddy.

I have an Anova Precision Oven (Combi oven, sous vide, steam, dehydrator, etc.) about which I'm mostly thrilled except that it DOES NOT HAVE A SELF-CLEAN FEATURE. Just to put this in perspective, every oven I've owned since 1997 has had a self-clean feature. 😡

Appreciate that. As fresh and awesome as the king salmon was, the star was the tuna, IMO. I highly recommend seeping some bonito in a good quality soy (you can also add things like sliced garlic or chives, which I used in this case) and then strain and apply. Great flavor. I think the VW might net you a few extra portions....

@Dejah scroll up on this thread I use ground turkey , Iused to make a 4 star meatloaf w ground turkey I do better w gr turkey than beef , ie flavoring etc. but now use the ' loaf ' for all sorts of things. my local brand , Shady Brook Farms simply presents a loaf in the standard sized plastic boat its ' thicker . 20.5 ox or so vs 1 lbs. its what I can easily get and work with its not worth a trip to find it , by brand , its ' wet ' etc but it goes on sale , and why pay more? some time ago in CA , at Detmiers their ground turkey was turkey they ground themself. not wet etc but this is what I can get an I can work w it.

OMG! I was looking back to see....There is such a song... I should just have checked this page! 🤪

@rotuts: Good afternoon, Have to post here as you cannot receive messages. I read your post about pan grilling a pad of ground chicken? turkey? for use in a salad. I thought it was a brilliant idea and wanted to try it for my next salad lunch as I have several packets of ground meat in the freezer. BUT, I couldn't find your post again, after going back several pages. Can you point me to the post / the page where it appeared? Thanks!

Like @Dex said, 240V is technically available but little used here. In fact a 240V outlet is often referred to as a "dryer outlet" since that's one of the few routine uses. That Aussie 240V CF is awesome.

you'll get close. both pancake and waffle recipes come in variations of ". . . . add melted butter / oil . . ." for 'bare' cast iron/aluminum my experience has been . . . they require when hot, pre-bake, brushed on oil/butter in the first months time. eventually, the fat builds up the slick polymer layer - but they will always need an oil/melted butter component to the recipe. there is a myth that non-stick coated plates don't require oil/butter in the mix. it's a myth . . . I do both baking powder and yeasted/Liege waffles using a non-stick - but a bit of butter makes for perfection. frankly I think the melted butter does a better job - at making for non-stick as well as for taste.

Service delivery is 240V single split-phase with neutral wire, most circuits/outlets get half a phase. Certain appliances like electric ovens and dryers get high current 240V outlets. Since lower amperage 240V sockets aren't common (even though they are standard https://en.wikipedia.org/wiki/NEMA_connector), nobody builds appliances for them, and so nobody installs them, and we complete the circle of dumb.

Just saws this recipe this morning on CI. I can get the flour from Amazon so I'll be giving it a try. If anyone wants the recipe I can PM it to you.

I’m enjoying The Dish with Kish too. Partly because I love watching Kish, and partly because I enjoy the behind the scenes and more informal vibe. And it’s fun seeing past favorite chefs again.

Used up some of the leftover chicken schnitzel (see Dinner thread) in a grilled sandwich with sharp cheddar. If I’d been thinking I would have added a relish, like the onion jam I bought on a whim.

Looks prettier than mine! Would you do the slow fried egg again?

Indian curry with lime pickle, mango chutney, yogurt and cilantro.

@Norm Matthews I’m definitely going to try a cut down version - thanks!

Spinach malfatti pomodoro.

The vegetarians I know eat cheese (and wear leather, but not fur). I suspect that this is because originally, they were unaware of the rennet element, and if and when they did find out about it, they figured they may as well go on eating cheese. This is just my hypothesis: I've never asked! The vegetarians I know best (including everyone else in my immediate family, lifetime vegetarians) are neither intrusive nor political about it, so I've seen no point in bothering them about this.