FauxPas

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:

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!