FauxPas

If only every steam clean after that resulted in the same sparkling/shiny interior.

Tomorrow (August 13th) is International Left Handers Day, so I thought I would revive this thread in honour of Southpaws who are indeed comfortable in the kitchen, but may want an occasional left-handed setup or tools. Lefty's has left-handed kitchen tools. This Houzz article has some interesting points and suggestions. Funny, in the few kitchens where I have been able to situate the dishwasher, it is indeed always to the left of the sink, but I never really thought about it much. I liked this comment: And finally, @gfron1, I hope you have discovered some talented Southpaws in the kitchen!

A couple of mentions of Filipino Adobo gave me cravings, so tonight was Pork Adobo with local veggies - steamed young carrots and green beans, a few tiny tomatoes off my container plants. And rice, of course!

Not sure if this is helpful at all. I usually use the basic Banana Bread recipe at Simply Recipes for my banana bread. I think cooking time is influenced by how many bananas I use. I usually just use two bananas and I add a cup of walnuts or pecans. I reduce the temp from 350 to 325 (I do usually follow that rule of reducing by 25F when I use the CSO or my bigger convection oven) and I find that I need to cook the bread for at least 45 mins most times. I'm pretty sure if I use three bananas or two really large ones, it needs an extra five minutes cooking time or so.

Mmmm! All your meals look lovely. And so does this pie! Do you pick your own blueberries or do you have a fave source for purchasing them? They say there is a big blueberry glut in BC this year and I am finding the berries aren't as good as other years. Is it just me? I have bought some in the grocery stores (because the price has just been so good) from both the Lower Mainland and from the Island. The taste has been a bit insipid, I like my blueberries to have a bit of tartness. We do have some local growers here (mid-Island), I'll be buying some of theirs tomorrow and hope to be happier with those. But I wonder about your experience.

thanks, @blue_dolphin! I just ordered one. I'm a southpaw and I'm tired of having to use my Classic Thermapen in my right hand, so have been thinking of getting the newer version for a while.

I'm guessing that you have already checked David Leite's Portuguese cookbook and his Web site? You could try contacting him through the web site and see if he might be able to point you in the right direction. He seems to reply quite promptly in the cookbook questions section of his site and welcomes questions about Portuguese cuisine: https://leitesculinaria.com/the-new-portuguese-table/ask-david-leite

Similar to a Filipino Chicken Adobo, perhaps? Some variations don't include the soy sauce, but I think all use vinegar and garlic. https://www.yummy.ph/news-trends/different-kinds-of-adobo-in-the-philippines-a1101-20160510

Snippets of some of our latest meals. Salads, of course. We hadn't had a Greek salad for awhile, so it was time to remedy that. Had this with Greek pork ribs (marinated with olive oil, lemon juice, oregano, honey, garlic, grated onion) but missed taking a photo of those. Local BC Dungeness crab for dinner one night with a salad. Had the leftovers with a steak the next evening for a surf 'n turf meal. Local new potatoes, tomatoes from my container garden and some garlic butter. Tomatoes! Some from my container garden, some heirlooms from a small farm nearby. Served with salt+pepper chicken wings steam-baked in the CSO and potato salad. We are spoiled for choices for farm eggs around here, fortunately. And tonight will be salmon again, mmmm! Our neighbours' youngest granddaughter caught a lovely sockeye yesterday and gave us half, some of which will be frozen. Might use a Maple Teriyaki Glaze on it and serve it with some local green beans, lightly steamed.

It's totally bizarre. All the Everything books were 99 cents to 1.99 a couple of days ago. I was going to post because i was excited to get the Everything Nordic book for a song, but then they were back up to $15 or whatever right away. This is the one I got for 99 cents on Monday, Everything Nordic Cookbook But I don't know it they will feature them again.

I was given a lovely big chunk of fresh sockeye salmon to work with tonight, but I am crap at filleting. My neighbour offered to help me hone my skills. I need to take him up on that offer, but this worked well enough. Cooked some and froze some. Cooked this with an apricot glaze which really made me happy. Some low-sugar apricot jam I made a couple of weeks ago + soy sauce + minced garlic + ginger + hot sauce. Cooked in the steam-broil setting of the CSO and served with mixed rice and some local beans and some sesame seeds.

Fresh sockeye salmon with a homemade apricot glaze and local green beans and mixed rice. This is when I could have used two CSO's! Maybe it's time to bring that extra one up from the storage room. Cooked the salmon on steam broil at 425 for about 15 mins.

Steam function is steam only, so it only goes up to 210F. Super Steam includes one of the heat elements as well, so can heat up to 400F. I think it's the lower element used for Super Steam, the upper element is used for the broil function. Why is this different from the Steam-Bake, you ask? The Steam-Bake uses both top and bottom elements and can get hotter, but I wonder if it has the same amount of steam - no easy way to measure that. I find it a bit confusing, to be honest. I usually use Steam Broil for fish. I'd have to go back to the manual to see their recommendations for some of these settings. I just wing it sometimes!

Is there an easy way to dispose of the used oil there? Can it be re-used in some way?

Amazon has the Kitchenaid mixer on sale as a Deal of the Day for $219, which I believe is the lowest price it has listed for this unit. KitchenAid KL26M1XER Professional 6-Qt. Bowl-Lift Stand Mixer

I love it when bread is forgiving, but that's largely because I don't make it often enough or have the best techniques to begin with!

Links in this article. Amazon now has it for sale for $49.99, as well. It's the older Lux model but might still be a good deal for some people. https://www.cnet.com/news/instant-pot-49-dollar-sale-at-amazon-and-walmart-last-chance/

On their website, it says those particular products are only available in Ontario and Québec. I am familiar with the Liberté brand (I love some of their yogurt) and would have been all over those little jars if they were in stores here in BC.

When you say homemade, you probably totally made them yourself. Would love to see some pics.

I usually cook really small ones at a lower temp, 300F or so, and maybe flip them if they start to brown too much on the top.

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: