Ann_T

I would eat that for breakfast in a heartbeat. I better not show that to Moe. Baked Cinnamon buns last night. Served early this morning in bed with a cappuccino.

Dinner tonight - Bangers and Mash. Dessert Warm cinnamon rolls.

@Shelby That is the best looking fried chicken. First pizza of the New Year. Dough was a six day dough, made on Monday and left in the fridge until today. I had my son take it out of the fridge around 3:00 PM so that it would be ready to go when I got home from work this evening. Baked two pizzas, one at a time on a stone on the grill. Temperature was around 700°F. One three cheese pizza for Matt and an Italian Sausage and Mushroom for Moe and I. The sausage was a quick homemade version, of ground pork, garlic, crushed fennel seed, salt, pepper, red pepper flakes and a little red wine.

I'm with you @suzilightning. I want scrambled egg with my corned beef hash.

@Kim Shook, must be nice to be enjoying warm weather at this time of year. Made a pitcher of Sangria, a salsa and guacamole and called it dinner.

A "bastardized" version of a Thai chicken with rice noodles. Winged the dish using ingredients that I had on hand. Moe ate this for breakfast and I'm taking some for lunch.

Baked Tuesday, from dough that was in the fridge since Monday. Baked three small boules in the CSO and the other three in a Waring Countertop oven. The CSO loaves had more shine on the crust, but the crumb was the same on both batches.

@JoNorvelleWalker, I actually tried it accidentally, not on purpose. It wasn't until after the bread was baked that I realized I had used the Bake steam setting. Next batch I will use the Bake Steam setting on purpose to see if I notice a difference.

Not hungry tonight. Moe said he would settle for something sweet. So.............. We had Marbled Cream Cheese Brownies for dinner.

Shelby, I know, I always feel like I have to confess when I take a short cut. Either way, the biscuits turned out great. Finally made Moe a late breakfast or maybe an early lunch. We both had a beef dip sandwich on the bread baked this morning. And I roasted the potatoes in the Lodge cast iron pan. The 10.25 size. Using the Bake Steam setting.

Planning on making Beef Dip sandwiches for a late breakfast. Just waiting for the buns to bake. Since we were up early I made Moe a "pre-breakfast' to tide him over. I was looking for an excuse to use this cute little egg holder.

I haven't noticed, but to be honest I haven't looked. I will when I use it again later this morning. I did a test this morning. I shaped six small boules from a batch of bread handmixed yesterday morning and put directly into the fridge after the last stretch and fold. Taken out this morning at 2:30 AM and left on the counter to warm up. Three of the Boules were baked in the CSO and three in a Waring Pro countertop oven. Both ovens were preheated and the boules were baked on stones. The CSO at 450°F and the Waring at 500°F. The CSO bread setting steams automatically at the beginning of the bake and I sprayed the loaves in the Waring, three times in the first 10 minutes. Three in front baked in the CSO and the loaves in the back were baked in the Waring. There was an noticeable difference in appearance between the two. Middle Boule was baked in the Waring. The CSO crust was quite shiny where the Waring (on the right) crust was duller. The crumb was basically the same. This one was from the Waring. And this one in the CSO Both had "shine".

@CantCookStillTry, I'm looking forward to your review of the S8 and the camera.

Welcome @jer_vic. I'm new to the CSO too. We have the same model. 300N1C. I'm assuming that you are in Canada. I've had mine for about 6 weeks now and I have baked quite a few loaves of bread in it. I bake on a stone. Just like I would in my regular oven. I preheat on the convection bake setting, and I bake the bread on the bread setting at 450°F. If the loaves look like they are browning to quickly, I will turn the oven down to 400° F for the last 5 to 10 minutes. I've been really impressed with this oven. If you look back a few pages to page #25, you can see the first loaf that I baked. I've also posted photos of other loaves all baked in the CSO.

My favourite roast - Sterling Silver Top Sirloin. I like this cut even better than prime rib. Flavourful and tender when cooked rare to medium rare.

@Shelby beautiful biscuits. I love biscuits and gravy. Not something commonly found on menus in Canada. So I always have to make it myself. Breakfast. Beef and Green Bean curry with rice and homemade chapati. Started yesterday morning in the Breville PC intended for dinner. Saved instead for breakfast. Just had to warm up the Basmati rice in the steam oven and make the Chapati

OH MY!!! I can just imagine how delicious. I need to buy gorgonzola.

Gfweb, I retired my camera over three years ago when I traded in my iphone, which I never used for photos, for a Samsung. Galaxy S5. It is almost four years old and I have been debating trading it in for a new model, but I love the camera on this phone so I think I will keep it until it no longer works. At this time of year when it is dark and dreary, I take most of my photos in the same spot where I have an LED desk lamp set up. Once we have more day light I will take photos outside again. I have a piece of granite set up on our deck that I take photos of our Boards on and I take food photos there too.

I made dinner for breakfast yesterday and wasn't hungry for dinner. So I made Moe a small cheese "board". Homemade baguette. That with a glass of wine and he was happy.

Had two pieces of pork tenderloin left over from last night so I breaded and fried them this morning and made Moe a schnitzel sandwich on a homemade baguette. Topped with mustard, dill pickle and red onion.

I love this little oven. I've never cared for leftovers. But I used the steam setting to warm up sliced ham and the ham was so moist. Didn't seem at all like leftovers. Baked four small baguettes last night. Dough was from Monday. Was able to fit two baguettes on the stone I bought.

Baked four smaller baguettes from a dough made on Monday. This one was at 72% hydration. Baked in the CSO , two at a time.

Baked a ciabatta last night and put a pot of bean and ham soup on in the Breville PC this morning. Moe had some of both for breakfast.

Decided I wanted Wiener Schnitzel made with pork tenderloin for dinner. A work night, but dinner came together quickly. Put the potatoes on to cook in the Cuisinart Steam oven on the Bake steam setting. And while the potatoes were baking, I pounded out the pork, breaded and fried in butter and olive oil. Served with steamed green beans and butternut squash.

Caroled, they don't keep well. I haven't tried freezing but I would certainly give that a try. The recipe made 15 donuts and the little donut holes. And I gave 5 plus some of the donut holes to my neighbour. There were still two left this morning and I warmed them up in the CSO. Still not as good as they are when fresh.