Shelby

Yes, I think so. On the Cuisinart website it shows that it's discontinued and I can't find that they list a newer model. They show a toaster oven, but not anything with steam. Amazon also lists it as discontinued I'd love to be wrong, though.

I do! Is it overkill to have 3 on the counter? 🤣 What prompted me to think about another one is that I have a $50 certificate to use at Williams Sonoma. A while back they had the CSO 20% off, free shipping and then with my $50 off, it was a good price. However, the model that they showed was the older 300, not the 300N. I wanted the 300N. Anyway, I got to researching and I cannot find anywhere that Cuisinart is coming out with a new model and they show the 300N as discontinued. So, I ordered another off Amazon (was the correct model number that I wanted). All that is the long way of saying I love this machine and I got nervous that I wouldn't be able to get another. More often than not I have both of mine going at once during the making of dinner.

I think you are very right. When I first made the sushi rice, though, it was way more "sticky" than it is now that it's been in the freezer. I will be making plain rice ( with your advice for seasonings) for the next batch.

@blue_dolphin Don't leave us hanging......more about the bacon bread please My mold is here! My mold is here! Kinda fun to get a little package from Japan. Not sure it helped me make my onigirazu any prettier 🤣 Egg, salmon and pickled mushroom. Sounds weird, but it was good.

Wishing Moe a very speedy and easy recovery @Ann_T Hot wings for us last night

Count me on the list of people that are happy to see you! I, too, have been missing your food!

I salt and pepper before putting it in the bag and that's it. Salt and pepper are on the table if Ronnie wants more, which he usually does but he's a salt-a-holic lol.

2 1/2 hours at 135F and then a quick sear

I ordered another one the other day to keep for a spare just in case. 😊 It should be here this week.

Trying to entice my mother-in-law (while trying to help out my sister and brother-in-law at bit) into eating something halfway good for her. I made a mini venison meatloaf with a bit of sharp cheddar in the middle (she needs protein), a venison hamburger vegetable soup which is mostly veggies and a few deviled eggs. We will see. It all might end up being my brother-in-laws lunches for the week. 😂 For us, a regular size venison meatloaf, again with some cheddar inside.

🤣 I laughed so loud I scared the cats. Beautiful work, @mome23

Friday night was pizza night Last night was seafood. Had to make bread, too.

Thank you! I have tried lower and slower.....it's good, but not the "brisket" that I was looking for, you know? Thank you! It's actually probably a third of a brisket lol.

Yeah, all raw. Even without raw broccoli, this house is full of interesting outputs from both man and beast lol. I did a beef brisket a couple days ago which became last nights dinner \ \

I finally have achieved the beef brisket that I've been aiming for. 155F for 24 hours then 150F in the smoker for about 4 hours. Fat all melty and perfect. I used @rotuts snow method to cool

No, not at all. 400F steam bake in the CSO for about 45 mins.

Onigirazu with egg, tomato and crawfish tails Obviously my mold hasn't arrived yet.

A little appetizer Before broccoli salad and venison steaks

I fried some tails and a few oysters--had a few fresh, too. Crawfish boudin, mac and cheese and spinach on the side.

@Smithy I wish I could help with your questions. This whole topic and especially your fried avocados have me obsessing and wanting. Unfortunately around here, good ones are hard to come by. Last time I was in the big city grocery store I was was actually embarrassed for them. I wondered how a grocer could leave out piles of completely mushy avocados--like some even had a touch of mold. Ick. When I do find some that aren't like that, they are hard as a rock --those are way better than mush, though. If I ever go to a place like California that has fresh, good ones, I'll bet it will blow my mind. Like the difference between my garden tomatoes and store bought.

Onigirazu with egg, tomato and mortadella (Rotuts to thank for the mortadella idea )

I haven't had any problems like that so far.

I got this for Christmas and I really like it. Hands free, just place on the can and push the button. Two caveats: I don't open a ton of cans, and I've only had it since December.

It's Fat Tuesday tomorrow! I ordered some goodies from this really great place in Louisiana. No live crawfish yet, so I had to settle for frozen tails. I think I'll fry those up tomorrow night.....maybe some crawfish boudin to go with and some oysters.

Norm, your lasagna looks delicious--as does everything above me. I bought some hot Italian sausage so I made some ravioli and sauce a few days ago More roast beef on a pretzel bun this time with some onion soup to dip in and some fries Hot wings and more fries with a salad And last night I SV'd a pork loin