Kim Shook

I’m sure there is an official difference, but I use egg roll and wonton wrappers as “pasta” when making ravioli or cannelloni or lasagna. Delicious and more tender than any pasta I’ve ever tried.

I must confess to actually liking McD’s. Not my favorite by any means- but I’m just fine with their sandwiches and fries. NOT their breakfast, though- I draw the line there! 😄

I love watching him and love his calm manner. I also share his attitude about angry, loud, rude, vulgar chefs. I've never, ever understood why people think talent and power give them the right to run roughshod over other people.

I don't use my bread machine a lot, but when I want it, I'm glad to have it in the attic. For the last 2 Christmases, I've made a fruited bread as gifts. It is wonderful to be able to just dump stuff in and with very little effort, make 2-3 loaves a day.

Glad it doesn't include the Crunchwrap Supreme!

Toast with my favorite preserves:

Marinated cukes, vegetables, and some Maldon sea salt: Brats with fried onions, slaw, sweet potato, and cheater creamed corn (frozen creamed corn and frozen kernels): The brats were so good. We usually have them at a friend's house and he cooks them to death. I was very careful to simmer them to just below done and then crank the heat to brown them. Still juicy and so tender. Like eating a whole other sausage!

@eugenep and @Okanagancook - I'm sorry! I meant to add that information. I know exactly what caused the bitterness - the recipe called for one whole lemon, chopped. All I can think is that there was a typo in the recipe and it should have called for a peeled lemon, chopped. I really should have caught that, but never gave it a thought.

I can't speak to the air fryer comparison (I don't have one), but reheating crispy stuff in the CSO is, in my experience, counter-intuitive. I actually use the Bake/Steam function NOT the convection. I know it doesn't sound right, but that is what works for me. I reheated some onion rings from a restaurant the other night and they were better out of the CSO than fresh out of the fryer.

Well, as far as the recipe went, it was meh (reported on the dinner thread). BUT, as far as the CSO went, it was a huge success. The boneless, skinless chicken breasts were salted and left, uncovered, in the fridge for an hour and then cooked at 400F on Bake/Steam. They were incredibly moist and tender. They would have been perfect for chicken salad. They were better than the breasts I've done in the IP and I didn't have to get that out or clean anything since I covered the CSO pan in non-stick foil.

@Ann_T - Happy Anniversary to you and Moe!❤️ A rather disappointing dinner. We saw Jeff Mauro on The Kitchen making something that looked easy and good. It was chicken breasts stuffed with a mixture of frozen spinach and artichoke dip and Feta. He grilled it and I decided to cook it in the CSO at 400F on Bake/Steam. The stuffing part went just fine – it was the “cut a pocket and pipe the stuffing in” method. And the cooking was wonderful. Boneless, skinless chicken breast as moist and tender as any dark meat I’ve had. And the stuffing tasted good. It was kind of underwhelming because you got so little of it inside the chicken. I had a lot of the stuffing left over, too. I honestly think that you could do a casserole with the same ingredients and it would work much better. Started with, what else, salad: Stuffed chicken, Jasmine rice, and green beans vinaigrette: So, the rice was another issue: for the first time in YEARS, I undercooked the rice. It was just slightly past crunchy. Sigh. Here’s the underwhelming amount of stuffing: Before I made this, it occurred to me that it might need some kind of sauce, being boneless, skinless chicken breast. So, I found an Emeril Lagasse recipe for a lemon butter sauce. Classic butter sauce – reduce everything down, add cream and then add butter a tablespoon at a time. I sometimes mess up butter sauces – they break or just end up tasting like solid butter, but this one came together beautifully: Lovely smoothness: And just the right consistency: It was so bitter as to be inedible. ☹️ I wasted a half pound of butter on this. The best thing on the table was the crusty loaf that I added the leftover stuffing to and broiled: Delicious!

@Anna N - I am loving seeing you back posting the breakfasts you love! A recent Benton's bacon butty:

I think the CSO is my favorite one. For all the reasons @Okanagancook mentioned plus proofing bread dough. recrisping leftovers, steaming leftover rice and pasta dishes - too many to remember. I use it every day. And I have a back up in the attic.

I have to agree with everything @Dave the Cook said. Also, I thought that the tomato sauce looked way too thick for my taste and how impossible would it be to serve the one that he made on the sheet pan? And when will he and Giada get over the inexplicable love of those awful breadcrumbs?

We saw a dish on The Kitchen this weekend that I'm going to try out. They grilled it, though, and I want to cook it in the CSO. Basically stuffed chicken breasts. Not rolled up - pocket cut into breast halves and then stuffed and tied. I'm planning on 375F for 35-ish minutes. Any ideas? Maybe bake/steam? What temp? How long? Not starting until later, so there's time for debate! 😁 Ta!

Hi, @Jayycl! Welcome to eGullet. Looking forward to your posts!

I guess I’m kind of a half and half cracker. I crack them on the curve of my stainless sink. It almost never takes more than one whack and never gets shell inside the egg.

This is one of my favorite things I’ve ever eaten! Since I discovered it, don’t think I’ve ever ordered anything else if this was available! You did a beautiful job!

I had practically nothing to do with this dinner a couple of nights ago. Another kit salad: Frozen chicken Kiev and boxed Parmesan noodles: What can I say? Guilty pleasures all and I had dental work done that day and was still sore. Tonight: Benton bacon butty:

As much as I like the fact that there is another actual cooking show on TV (as opposed to half hour commercials and competition shows), I've never seen a dish on Milk Street that I would make. It just isn't my kind of food. ATK and Cook's Country, on the other hand, make things that I would actually cook. Having said that, while I completely understand the issues that folks have with Kimball, I find ATK and CC very flat without him. I find Julia and Bridget tiresome. Kimball's questions (when he was host) often were the same questions that I had. Just my 2 cents.

@blue_dolphin one more question re: the waffles - how many servings did you get? I can't find that she says in the recipe. Thanks so much!

Actually, this question is for @blue_dolphin. I'd like to know, too!

Excellent news!!!

That is some weird texture on that egg. Vulcan indeed. And I really don't understand tasteless eggs. I buy cheap grocery store eggs. I would like to buy the free range ones from the farmer's market, but I have to watch $$$. And my cheap eggs, while not as great as the farmer's eggs, taste like...eggs. Where the hell are they getting tasteless eggs?? And that menu??? That reminds me of some of those ersatz delis with the vast menus. The places that order everything from Sysco and just heat it up. Have fun at the food court. Can't possibly be any worse!!!

THAT is exactly what I'd like for breakfast every 2nd morning. On the other days, I'd like a runny yolked egg on top of the ham. Drooley emoji!