Ann_T

@FauxPas, yes very. I used the broil setting without steam.

@ProfessionalHobbit, you had one of my favourite meals. LOVE oxtails. Last night's dinner - Lobster two ways. First poached in garlic butter and served with the butter, over mashed potatoes and the second way the lobster was basted with garlic butter and broiled in the CSO.

Gfweb, temp was 500°F and just over 10 minutes.

That is one beautiful "beast". Our tradition, for over 40 years is to have lobster and champagne for dinner. Tonight I did lobster tails two ways. One poached in garlic butter and served over mashed potatoes and the other basted with garlic butter and broiled in the CSO.

Robirdstx, I've never been a fan of teriyaki, but I love the sound of your citrus version. Looks delicious. Last night's dinner was a Mexican stacked tortilla served with more homemade salsa and guacamole. Before leaving for work I cooked black beans in the Breville PC and when they were done, I cooked the pork for the carnitas. So dinner was quick and easy to assemble. Fried flour tortillas and layered with refried black beans, salsa and cheese, and the pork. Finished in the oven.

Thanks @JoNorvelleWalker, I use a Canadian flour - Rogers Silver Star flour usually, but when I'm out and don't feel like driving down to Victoria, I use Rogers Bread flour or just their unbleached AP flour that is sold in all of our grocery stores. I pretty much get the same results with all three of the Rogers flours. They all have 13.3% protein. Actually I think that most of the Canadian brands have a consistent protein of over 13%.

@JoNorvelleWalker, For the last four years I've been making all my breads by hand using the stretch and fold method. Haven't pulled the Magic Mill out of the cupboard since. I will often make a batch or two of dough and after the last stretch and fold, leave it in the fridge for 2 to 4 days before baking. About the only thing I change is the hydration. Usually between 68% to 76%. I did a pictorial on my blog a few years ago. Here is the link.

@liamsaunt - WOW!!!!

Frozen Canadian East Coast lobster tails on sale, buy one get one free. Packaged in twos. So I bought six packages for 12 lobster tails for $60.00. Froze 10 and used two to make tonight's dinner. Spaghetti with lobster in a spicy tomato garlic sauce.

Still in Cobble Hill. Vancouver Island. And Mad Dog Crabs is in Duncan.

Katie, I can buy live Dungeness crab year around here. I checked with Mad Dog Crabs a local seafood market and they have live for $14.99 a pound. So still looking at over $30 per crab.

Nope. Cobble Hill, BC. In the Cowichan Valley on Vancouver Island.

Chromedome, Dungeness crabs are available here year around. They never seem to be out of season. But the price has been high now for a couple of years. There is only one supermarket here that I would buy from because they are known for their fresh (live ) seafood. And there are two local seafood shops but their prices will be higher. Although maybe I should check with them just to see if they will have a special for NY Eve.

@mm84321, wow, lucky guests at your table. Stuffed a small chicken and roasted it in the steam oven. The vegetables, except for the potatoes, were also cooked in the CSO.

Thanks Shelby, I will definitely do that. The lemon pepper are my favourite. Need some advice. Has anyone done whole lobsters in the CSO on the Steam or Super Steam setting?

We almost always have Lobster on New Year's Eve. A tradition for over 40 years. The exception is, occasionally we will have Dungeness crab. Since we are on the west coast of Canada lobsters are brought in from the East Coast and this year they are on sale for New Years at $10.99 for a one pounder and $12.99 for 1 1/2 pounds. I was actually thinking about having Dungeness this year but I'm not prepared to pay $3.50 per 100g ($35.00 kilo) and since most of the crabs weight at least 2 pounds if not more each crab is going to be close to $40. each. So lobster it is.

We had roast duck for Christmas dinner. Served with a Fig, Cranberry, Orange Port Sauce. Sides were roasted potatoes, red cabbage, roasted Brussels Sprouts and mashed sweet potatoes.

Christmas breakfast tradition. Spanish Tortilla. Toasted homemade bread. We drank mimosas as I was cooking breakfast.

Tourtiere, our Christmas Eve tradition.

Saturday was Pizza Night. Extra large plain cheese pizza cooked on stones on the grill . Enough dough left to make a small boule. Loaf was baked in the CSO.

Sorry, that was my mistake.

Linda, I don't know. In the past I have brought frozen ducks from a company called Brome Lake Ducks. They refer to their ducks as "Pekin Duck". They are always available here frozen and they are from a place in Quebec. This year I am using a fresh duck from a producer over on the mainland in Chilliwack BC. They also refer to their ducks as Grade A "Pekin" ducks.

We are having duck for Christmas dinner again this year. My favourite method for roast duck is Ina Garten's. I've been using her recipe since 2006. The recipe is on my blog.

I'm really loving this little oven. First time cooking wings in the CSO. The wings were crispy on the outside and so moist on the inside. And more potato wedges. The potatoes are addictive.

Larb over rice noodles. Moe had it for breakfast and I'm taking mine with me to work for lunch.