FauxPas

Are these both from the same series/model? My CSO and @Okanagancook's are almost exactly the same, but they are the same vintage.

This looks so delish! Hasselback is back, baby! Hahaaha Yes, steam roasted nugget/baby/new potatoes are wonderful. We get locally grown Warba potatoes here early in the year and they are SO good, they have just ended and I miss them terribly. Sometimes I would toss them with a bit of EVOO and some S+P and maybe an herb or chopped garlic and then steam-roast them. Or just plain. There is something about the steam-roast in the CSO that makes them more succulent than a plain roast in any oven.

It seems like a convection bake with intermittent steam added to it. So it does brown the edges on potatoes but also prevents them from drying out too much, if that makes sense. I haven't made a Hasselback in ages, but I steam-roast new potatoes all the time, often with cut edges. The edges do indeed brown. Edited to say: I always cook my potatoes on the rack, so they won't be sitting in any water but it's rare for water to accumulate when cooking at higher temps anyway. And I'm pretty sure others cook potato wedges on steam-bake, without worrying about using a rack.

My times are almost exactly the same as yours and this machine is probably a few years old as well.

I love sausage (sage or not) and maple syrup together also. Our local grocery (Thrifty Foods) makes a maple-flavoured pork sausage which seems quite popular, they have been making them for years. They only use artificial flavouring though, boo! Just pulled these out of the freezer:

I was just re-reading an old Marian Keyes novel and her character talks about loving lists and especially likes starting a list with things she has already done, so she has something to cross off right away.

yes, they definitely are, the oven adjusts somewhat because the elements are still warm. My preferred setting is 4 or 5, 6 sometimes for my husband who likes his toast darker.

Every couple of years I get a slight craving for these. I hear they are mostly a Canadian thing, and maybe Lay's make the best ones. I had a small bag today and definitely don't need to do it again for another year or two.

I did the same thing! Hid the toaster at the back of a bottom shelf. After a couple of weeks, we agreed we didn't need it at all anymore. We both like the CSO toast.

Those Fruit Crumble Bars are a staple for us. I make them with whatever berries I have on hand or left over from other projects, so it's often a mixture. My last batch was blueberry and raspberry. Maybe blackberry next time. They are good for gifting, aren't they?

Also, I REALLY hope you get your A/C fixed soon!

Things like Shrimp Scampi with pasta are fast. Or Spaghetti Aglio e Olio, that sort of thing. Of course salads if you want to avoid generating any heat, but so many good things have already been suggested. I like bean salads - black beans and corn and tomato, white bean and tuna, etc. I liked the sound of this Lebanese Lemon-Parsley Bean Salad. https://cookieandkate.com/2013/lemon-parsley-bean-salad-and-hummus/

I cooked a small beef roast in the CSO a couple of days ago when it wasn't too warm, and we had beef dip sandwiches last night and again tonight. Made some potato salad yesterday morning to go with it. I just heat up some purchased Au Jus and serve with some tomatoes. It's not really that hot here, but it's warm enough for me to have some A/C on by the afternoon. Lettuce wraps? Filling can be quickly stir-fried. I've used ground pork. Small steak broiled in the CSO? I'm not thrilled with the steaks I've done, but they've been decent enough to eat. I've even done pork ribs in the Instant Pot on warm days when we really want something meaty and then broiled them quickly with BBQ sauce in the CSO while I steam some corn on the stovetop (induction range, so generates very little heat).

Deer are beautiful animals though, don't you think?. People have disrupted their natural areas and their natural predators. The deer here can drive us nuts but I can see how they follow the same routes they probably have for hundreds if not thousands of years. It's the cougars who stay away from urban areas (and woe to them if they don't) and the deer now take their chances with automobiles rather than natural predators or hunters. We had a young buck in our backyard tonight and he just looked hot and tired and was enjoying the shade and we didn't have the heart to chase him off. Even though some fecker ate our hydrangeas last week, ahem.

Have never used Smoking Gun so cannot help with that. I have tried a slower steam roast, but it's not my thing, would rather just do a proper poached salmon and add the aromatics, etc. And I like the idea of mi-cuit but usually want a quicker cook. We get a lot of salmon here, sometimes our neighbours show up with fish off the boat same-day and we just quickly marinate (or not) and cook at 400 or more at steam-broil. No matter how much I like the idea of other cooking methods, I always come back to that one for salmon. But I do use the CSO a lot for cooking it!

Halibut is still in season here in BC but now it's sockeye salmon too and I love sockeye, some nibbles from the fish before the pic, so it's not as pretty as it could be. The local nugget potatoes and some asparagus and a Caesar cocktail to start - the glass is a memento from one of my Alaska visits.

@Kerry Beal would have picked off the evil carb-filled croutons anyway though, right? Still, the lack of cheese and garlic is inexcusable. How is life at the hospital/clinic there these days? @Kerry Beal, do you take all the edibles in with you or do you have anything like the break room back at your home hospital, where you can make things on site?

I love the name and want to try one, but I always wonder just how bitter it is???

I really wish we would just stick to metric in Canada. I prefer to order most things in metric. With deli meats or some specialty cheese or something like smoked lox, I usually want fairly small amounts - 100, 150 or 200 g and when I am in the US, I have to stop and think how to ask for some of those amounts. I like the precision of metric, especially with expensive items like halibut. I know I want about 300 g for dinner for the two of us if we are hungry, maybe only 200 g if we are having several veggies and/or salad. It irks me to no end when I go to a store and the biggest price sign is for $/lb and I have to search to find the price per 100 g. It also irks me when I look at a store flyer and they are inconsistent - I was just looking at a flyer that listed all the seafood items in grams and most of the meat items in pounds. Well, they listed both but good luck finding and reading the small print for the items in the opposite measurements. We should either use metric exclusively or clearly and obviously display both measures with their respective costs. OK, take that soap box away from me, someone.... 🛒

Thanks for the photos, they are quite lovely! In AZ, we get a lot of citrus at times. Our own trees have had some issues (sniff, had to replace them) but we also get friends and neighbours giving us bags of oranges, lemons, grapefruit. I bought a very inexpensive electric B+D juicer, which has worked amazingly well for the past 8 years. I keep thinking it might break, but it keeps juicing along. it's virtue is that it is very light and compact (easy to store on the bottom shelf) and comes apart for easy cleaning. However, it is a bit noisy and is nowhere near as attractive as your pair!

I noticed it also. Would like to admire it some more, can we get a better photo, maybe in use? Does it work well?

After reading the background, it is pretty funny. Why make things easier when you can make them more complicated, right?

I thought maybe it was some odd recipe that actually required the use of both towels and tin foil. Or maybe you were heating the tortillas while cooking the filling. Or some odd modernist bread proofing/baking. Ha. I think I would just have covered the top of the pan with tin foil and tucked it in around tightly enough to keep it in place but loose enough that you can remove it for stirring but still have it keep its shape. And put the splatter screen on top of it if necessary. If the pan's too wide for a single width of tin foil, I'd just overlap them a bit. But maybe I'm missing something.

@Anna N, @Kerry Beal , how long are you on Manitoulin this time? @weinoo, thank you for the Negroni tips, will have to try your suggestions!

I tend to prefer cherries fresh also. Clafoutis, jams, pies, sauces are good but not as pleasing as the fresh fruit itself. I sometimes pit and halve them and serve them with a bit of ice cream or yogurt. But many times I just pit them in my mouth.... @Anna N, how do you two like your Negroni mixed? Do you use equal proportions of the gin, Campari, vermouth? I prefer to use a bit less Campari. I believe my first Negroni was after reading about you and @Kerry Beal enjoying them and I found a bottle of Campari languishing at the back of the 'cabinet' and made a couple. My husband didn't like it that much (he loves Manhattans), but I have one every now and then. So thanks for that!