blue_dolphin

Excellent use of 2 of my current top 3 favorite small kitchen appliances: Cuisi steam oven, Instant Pot and Anova - eG-inspired purchases all 3 !

First cup of coffee with... Folowed by....toasties! La Brea bakery semolina cheese bread, whole grain mustard, sautéed mushrooms and onion, cherry tomatoes and McCadam "Wicked Sharp" Adirondack Cheddar. @Tere, my gracious! Whatever did you do to deserve the punishment of a year in Port Henry and Willsboro High School ??? Honestly, the area is blessed with natural beauty but I suspect a teenaged visitor would find it rather lacking in excitement (and interesting food, as you pointed out.)

I'm on the NY side of the lake, south of Plattsburgh. In my photo, you see the sun rising across the lake, over Grand Isle VT so North Hero would be not far out of the frame to the left. It's a beautiful area, I hope Johnnybird enjoys his weekend. I will confess that my first meal on arriving was a Michigan (local lingo for a hot dog with chili sauce) from Clare & Carl's and an ice cold Labatt's Blue. Of course that wasn't for breakfast so I should post it in another thread !

First course was this beautiful sunrise: The minute I took this photo, it started to rain. I appreciate that it waited until the sun was up. Second course was some plain yogurt with blueberries, raspberries, chia seeds and a bit of maple syrup to sweeten. It got uglier as I stirred in each addition so no photo of that course ! Third course isn't all that photogenic either. Leftover flatbread from last night's dinner out plus tomato, cuke and onion salad: The flatbread was billed as "Pan seared Cajun hangar steak, creamy garlic sauce, caramelized onions, blue cheese and fresh mozzarella." I confess to eating most of the steak chunks in between the kitchen and the porch and it was very tasty.

I tried this with the husk-on. The husk did slip off easily as with the microwave method but the corn was still quite raw. It had been in the fridge and after 12 minutes of steam at 140 deg, it was still less than room temp. I chalked it up to the cold start and leaving the husk on but I had to pop in in the MW for a couple of minutes. Maybe super steam would work better for me? Or the handy old MW !

Leftover flatbread topped with zucchini, mushrooms, onion, kalamata olives and feta. Tomato, cucumber onion salad. A little white wine and (mostly) seltzer water. The porch table and chairs may be plastic but I picked a pretty crystal glass for my wine .

Good morning, Friday! Scrambled eggs, leftover flatbread topped with zucchini, mushrooms, onions, kalamata olives and feta, fresh berries and coffee:

Indeed! Whenever I order from Fishing Vessel St. Jude, I always get at least a few cans of their canned tuna belly. It is lovely stuff. I always struggle to get enough into the recipe due to nibbling it right from the can!

Skype? ......or was it an audible smirk?

I have indeed done this. The whole milk alone makes a very nice ricotta but several times I've had some cream or half & half leftover and have added it to the pot. Unfortunately, I didn't measure or record anything in my laboratory notebook . I suspect it would have been less than one cup added to 1 or 2 quarts of whole milk. If there was a full cup of cream, I would likely have done something else with it. Sorry, not much help there.

No, I make sure to align the hole in the crumb tray with the drain to the tiny tiny tray and don't find any water beyond the small amount in the tray. However, I live in a fairly dry area so moisture doesn't tend to accumulate anywhere. Edited to add that yesterday was one of those 90 degree - feels like 96 days here in this no AC house in northern NY and I very much noticed the difference between this and a 90 degree/single digit humidity day in So Cal!

No, I make sure to align the hole in the crumb tray with the drain to the tiny tiny tray and don't find any water beyond the small amount in the tray. However, I live in a fairly dry area so moisture doesn't tend to accumulate anywhere.

That looks good. Since it says, "trim to fit," it sounds like it would be possible to poke a hole in the liner to align with the drain. Is that right? I leave the crumb tray in my CSO all the time because it's easier to pull it out and clean it rather that reaching in to clean the bottom of the oven.

Thursday sunrise over Lake Champlain: Thursday breakfast on the porch: Peanut butter & banana on English muffin, fresh local berries, coffee.

First cup of coffee down by the lake, waiting for the sunrise. Joined momentarily by some ducks: Main course was the same as yesterday but enjoyed out on the porch: and I didn't over cook the egg so much.

Ditto!

I suspect this has been discussed in previous iterations of "eG goes to Manitoulin" but I was wondering how your provision costs compare to prices you are familiar with in the Toronto area. Are prices higher across the board or does it vary for different categories or items? I was thinking about this yesterday when I went to the local liquor store here in small town northern NY and paid $33 for a 750 ml bottle of Campari vs $20.99 on special at Hi Time Wine back in So Cal - I really wanted a Negroni ! They were selling a handle of Beefeater's for $46.99 (vs $19.99 at my local Total Wine) but also had Laird's 100-proof at $23.99, less than my local price of $29.99. The 375 ml bottle of Carpano Antica was $15.99, about the same as at home.

I use the Fishing Vessel St. Jude tuna that @Dianabanana recommended in this post, upthread. Nice solid pieces of tuna, sustainably caught, cooked once (in the can). Looks just like the photo on their website. I usually order 27 cans to fill a box and get the 10% discount. Shipping adds 66 cents/can, to my address anyway. Last year, they offered a free shipping promotion around the holidays. I appreciate that the big brands are trying to maximize yields and minimize waste but the methods they have chosen (precooking and blasting every scrap of meat off the fish) seriously degrade the product and adding a salty, soy-containing vegetable broth does nothing to repair the damage.

Toasted English muffin, cheddar cheese, sautéed mushrooms, onion and zucchini topped with a too-poached egg:

Yes, same here. I also get quite a few Amazon deliveries via OnTrac, a regional delivery service. They're the only ones who leave stuff at my back door, rather than the front. Back on topic, I'm glad that you like the CSO toast, @lindag! I love my CSO but I don't have a Breville and I would have been wary of recommending the purchase of a second small-size oven. I'll be interested in hearing more as you get using the CSO more.

I have a smallish cast iron fry pan that fits in the CSO. I use it for chicken thighs (bone-in, skin-on), so I can transfer it to the stovetop and use the browned bits to make a pan sauce if I want.

I've never had a Slurpee and always meant to take advantage of the annual 7/11 freebie sometime. I'm away from home at the moment and the website tells me the nearest 7-Eleven is 143 miles away so alas, another 7/11 will pass without a Slurpee for me! Maybe I will swing by Stewart's for some Adirondack Bear Paw ice cream instead.

No light here. I've greatly amused my guests by strapping on a headlamp to go outside for fresh rosemary

I have this stainless mesh basket that I purchased to use as a steamer insert for the Instant Pot. If I put the CSO wire shelf in the lower position, that basket will fit. I assume this is for steam only as food in the bottom of the basket would be quite close to the lower heating elements.

The things one learns on eG !