Kerry Beal

Matcha tea cake cookies are picture and recipe word for word.

And their fruit souffle - https://www.abeautifulplate.com/raspberry-souffles/ I think we better have a word with them.

Their orange rice pudding uses this picture - https://www.theslowroasteditalian.com/2016/08/orange-creamsicle-rice-pudding-recipe.html

Nope - totally different - the mirror makes it so! That's kinda tacky - wonder if they got permission?

One of my favorites!

I truly loved those 'county ribs' that I used to find at a butcher in London Ontario when I was at school there. Mine had bones though.

Means they will last forever!

That seems to be the sort of thing that Vorwerk only announces when it's pretty much close to release. Apparently they typically release a new one every 10 years but the time between the TM5 and 6 was only 5 years and the 6 was released in 2019.

I got some local Niagara peaches at the farmers market on Saturday - the smell is wonderful. They are fuzzier that hubby likes though. Niagara Penninsula doesn't breed the hybrids.

Ain’t that the truth!

Haven't seen @Chufi on eG for quite a while (see her occasionally on FaceBook). I see no mention of mayo so I suspect not.

Steamed the corn on the highest temperature steam for 20 min - could have gone less time I'm sure. Potatoes - combi 400º for 1 hour.

LOL - I'm picturing the light pushing robot. It is annoying though that you can't just turn on and off the light. And there is nothing intuitive about the controls - they are quite frustrating and you have to pull out the book every time you want want figure out which two buttons to push to check the temperature or to preheat on bake vs preheat on stream. I keep going over and whacking the power button instead of the >II button and turning the damn thing off when I'm trying to program.

Be a bitch to get the door open I'd think

Yup - combi

Think it will ever make it to market? Think it will make good toast?

So rack on bottom sliders but upside down - means that the stone sits around half an inch above the rack. Preheated bake 450º F for about 30 minutes - then grill 450º F for about 20 minutes - then combi 410º F for 30 min and put the dough in on parchment. Turned about half way through. Got a decently browned bottom. Chicken was 420º F for 70 minutes. Used the non perforated pan that comes with the oven - small rack to hold the chicken off the bottom. One very tender juicy chicken with lovely skin.

Sounds like a challenge!

I guess the issue is more that I'm not prepared to do the experiments to determine time and temperature and what program for the toast - cause hubby will not jump through those hoops.

My biggest problem is that I'm not getting notification of the topics I've posted on so didn't see this until now. Still can't make decent toast in it! Did a chicken the other day - as good as the first one - have another in the fridge. This one I'll do in a shallower pan so that it get's better air circulation so the bottom of the legs and wings gets crispier. I think I've just about sorted the bread - have the stone on the upside down rack on the bottom rungs so it's a little higher - I preheat on bake at 450º F for as long as it takes - then turn on the grill at 450º until the stone is over 200º C. Then combi 410º F for 30 minutes.

I have a tempermeter - and indeed it really does measure a change in temperature rather than electromagnetic emission.

Nope - I was aware the price had come down since she bought it - she likely isn't.

I know of a Control Freak (Canadian wiring with adapter plug) in Toronto - for sale for $1500 CDN.

organic culinary

They always seem to have CacaoBarry molds that others have run out of. Perhaps that's why. They had free shipping a while back. Now likely that was just in Canada.