gfweb

I have the most excellent Breville Smart Oven (as discussed endlessly on various threads). Its big enough to use regular baking dishes that would fit on a 1/4 pan, so I don't have to scale any recipes. 12 big pieces of cornbread or au gratin potatoes for 6 are easily done. I cook everything on a foil-covered 1/4 pan which catches all the drips etc. So far all the crap that has gotten on the window has wiped off.

I bet sv is too small a market for them.

The cutting board accessory has heatproof feet and is good for the top on the BSO.

The extra rack might screw up the fancy heat flow they talk about.

A note about the convection oven...uncovered by andesenji elsewhere...when on convection and coming up to temperature the oven will say its at temp when it is 25 deg below what you set it for and then come up to the temp a bit later. Perhaps an overzealous engineer trying to keep us from incinerating out food. Things do cook quicker in the BSO even when not set on convection.

It's still an unsatisfying article. Being in the business section does not require incompleteness.

Looking forward to this.

So which one did you get?

I'd need a non-disclosure agreement and a consulting contract.

I'm not sure. I'd say probably.

I gave my reason for ordering it quite clearly huiray. You are free of course to disagree as you usually do.

Racks do not slide all the way out.

The big one is big enough for casserole dishes, a full sized meatloaf and small loaves of bread. We rarely use the big ovens now so we save big on fuel.

Shel look hard at the bigger breville. I love it.

What? Where the heck do you live and what restaurants are that bad? That was my question too.

What an unsatisfying article. No picture. No diagram. Who knows if it's any good. The writer had his narrative who cares if the reader learns nothing.

FWIW I make it with yellow cheddar extra sharp cut with enough mayo to get the texture you want...diced store bought jar pimientos or red peppers...a bit of horseradish. Have the cheese chopped up at room temp and use a fork to homogenize everything. Peppers go in last, after it's all mixed and the right texture. It is a little chunky when served. Texture isn't that of cheezWhiz. But I'm a Yankee. What do I know?

Any southerners going to be there? If not you can get away with anything. I think Alton Brown has a good recipe.

Broasted is a trademark infringement unless you made it in a genuine Broaster. Looks great though illegal.

I had one of the worst ever tonight. A Chinese place, lauded because all the Chinese students at the University eat there and are reported to say its authentic. The menu looked it with beef tendon and fish stomach etc etc as well as the more Americanized stuff that I'm used to ordering more often than not.. So I ordered fried dumplings and General Tso's chicken, which I know isn't authentic, but I like it. And its always my test dish for Chinese restaurants because it is easy to screw-up with over battering and over cooking. And even screwed up a bit it is still tasty. So the Fried Dumplings arrive (after my companion's main BTW) and were full-sized dumplings maybe 25% filled with an unseasoned pellet of meat. They tasted oily. A new low in dumplings. Gen Tso was so over-cooked it was woody in texture. And bland. Though labeled as spicy and though there were visible chili peppers there was no hint of any heat. And there was no sauce to speak of. For me this was a new low in Chinese or any other cuisine.

I've eaten in Lidia's restaurant in Pittsburgh three times. It sucked each time. But the pasta was good. re: Batali's "sauce is a condiment" insistence...feh. I don't want to eat authentic,I want to eat good eg I like NY pizza much more than the authentic Naples stuff.

Carelessness does seem a likely culprit in many cases of cooked-chicken-borne salmonellosis, but heat-resistant strains of salmonella apparently do exist (e.g. see Propylparaben Sensitizes Heat-Resistant Salmonella Enteritidis and Salmonella Oranienburg to Thermal Inactivation in Liquid Egg Albumen). Useful reference! It says that 20 minutes at 56C (roughly 132F) is required to kill this strain. Looks like the SV times (60C x 4 hours) are still OK, but shorter cook times at higher temps (ie traditional methods) might not reach a safe temp in the center of a breast. If the breast was then chopped and put in a salad the surviving bugs could grow enough to cause trouble. How many bugs does it take to cause infection? I'm not going to look up the research, but I can say with certainty it isn't many...I'd bet fewer than 50. So lets say just 4 bugs survive cooking and have a 20 minute generation time...after 20 minutes you have 8 bugs, after 40 16 bugs, after an hour 32 bugs...by the time the chicken salad makes it to your plate at the church supper there'd be at least hundreds. Now perhaps the acid in the mayo slows them down a bit, but you get the idea. There are things I won't touch at a pot luck, just for safety reasons, never mind the fact that they look disgusting.

I put two slices in a zip lock bag and freeze them. Why two? Because three can freeze into a inseprable mass and because two is a serving size...sometimes To eat I microwave till unfrozen and then toast in the breville smart oven. I'm crazy enough to choose pizzeria based on which freezes better or which eats better fresh which isn't always the same. Two Cousins beats Pizza Pro for freezing.

Basically the "Liberty Bell Repair"!

Agree with all the above. But I'd still use it till its un-usable.