blue_dolphin

The differences I see are: Smaller footprint achieved by moving controls to the top. The addition of an air fryer function that uses a higher fan speed (or maybe 2 fans?) which is also used for the turbo roast function. Addition of a steam-assist function that adds steam just at the beginning of the bake. No more steam broil function. My CSO is still chugging along but I always keep an eye out for replacement options for when the time comes. This sounded like a good one.

How long does the recipe specify standing around and watching? Simmering but not boiling is a fine line and the exact temp will depend on the composition of the material (boiling point elevation and all that) Similar sounding recipes I’ve made have required occasional stirring and usually have an endpoint like thickening and both of those things require access so would be even more tedious if I had to open an oven over and over but best of luck!

Dendê marinated prawns with burnt lime from Mezcla by Ixta Belfrage. I served the shrimp over polenta and seared some snap peas in the same pan to go alongside The flavors of the marinade (red palm oil, ghee, garlic, ginger, lime juice, chiles - I used habanero and Fresno plus chipotle flakes - onion, tomato paste and a pinch of sugar) plus the burnt lime are stellar together.

I had the novelty kind. That’s a 750 ml bottle of wine in the glass.

While swooning over @Ann_T's glorious biscuits, I made the buttery porcini fried eggs from Mezcla by Ixta Belfrage. There’s a generous half ounce of porcini/serving here so it’s rather indulgent. One of those flaky biscuits would have been perfect with this but I made do with sourdough toast.

In the video description, it says: But it’s behind a paywall for me.

I don’t usually snack in the evening, but I’m currently nibbling on some aged Gouda (Trader Joe’s 1000 day) and sipping a small glass of wine. This came about due to my new Apple watch which buzzed and told me to stand up and move around for a little while. I didn’t have any little tasks I wanted to embark on at this hour but it occurred to me that I could go get myself a little snack. Probably not the intended result of this “fitness reminder” 🙃 When I finish nibbling, I’ll look up how to turn this function off!

Also, camelcamelcamel shows this price history for the CSO-500C on Amazon.ca. While currently unavailable, it looks like it was in stock as recently as the end of June.

The Amazon.ca listing for the CSO-500C: https://www.amazon.ca/Cuisinart-Gourmet-Stainless-Countertop-CSO-500C/dp/B0DD11K3DS has more detailed photos than I saw on the Costco or Cuisinart pages, though it’s currently unavailable from them.

Yes, 100% on that. Sorry you had to chase pirates to protect your own work!

When I replied above, I assumed “hard enough to grate” was a bit of hyperbole but I agree with @rotuts that fromage fort may indeed be the best use if this is truly the case.

I’ve had decent success coaxing a bit of ooze from a firm cheese, assuming it’s whole, not a wedge. I’d go with a cool-ish room temp, if possible. Cave temp, if you will.

If you want to collect ideas from eG peeps, here's a topic you might peruse: Keeping Feta Fresh

Seared scallops with curried onions and lime from Mezcla by Ixta Belfrage served on polenta with a slaw dressed with lime vinaigrette. I made the curried onions, basically finely chopped, slow caramelized onions with the addition of curry powder for another dish so this was quick and easy.

I checked my books and don’t find any straight up root beer pops. I've got a few recipes for root beer float pops that loosely fill the molds with little bits of vanilla ice cream and then pour in flat, cold root beer. Eat Your Books tells me there's a root beer sorbet in The Modern Café by Francisco Migoya and the CIA that uses both root beer and root beer extract, sugar, sorbet stabilizer and glucose powder. I don’t have the book, but an approach like this (root beer + extract) sounds like the best route 🤣 for a good root beer flavor in a frozen treat.

Prima Taste Singapore Curry Lamian Noodles (eG-friendly Amazon.com link) with various additions. A guilty pleasure.

Kimchi dog: Aldi brat on a scallion pancake with sriracha mayo, kimchi and arugula I was planning to make the egg sandwich on a scallion pancake aka the Double Awesome from Double Awesome Chinese Food. While listening to the local news, I heard that today is National Hot Dog Day, then I turned the page in the cookbook to find this kimchi dog. The rest was breakfast!

🤯

Great article! Don’t forget to review the slightly newer Salt Cod Diary topic for more ideas!

If you search eG for “garlic scapes” you’ll find some good ideas, including pickling them, if you have an abundance. Like @Ddanno, they’re not all that easy for me to come by so when called for in a recipe, I often have to use garlic chives instead.

This is kind of TJ's adjacent. I was quite enamored with the TJ's Yuzu hot sauce. It was citrusy, vinegary and a bit spicy. Perfect to mix with a little mayo to make a quick dressing for a slaw, a dipping sauce for calamari or a sandwich spread. Alas, as is the case with many TJ's products, it vanished 😢 and I’m told is no longer available. I’ve been hoarding my last bottle for tasting purposes in an attempt to engineer a DIY dupe when, lo and behold, I found something very close (eG-friendly Amazon.com link) on Amazon. It’s a little more than twice the price of the TJ's stuff but looks, smells and tastes the same so I’m pretty happy and figured I’d share in case anyone else misses the stuff.

I think they’re common on TikTok, Instagram, etc

Cheesy polenta with curried onions from Mezcla by Ixta Belfrage with grilled asparagus. Per the recipe, the habanero went into the pan along with the onions as they caramelized and was to be discarded. I didn’t eat it. Yet.

I picked up my weekly fish share around lunchtime and was in the mood for a fish sandwich so this is what happened. Blackened white seabass sando with yuzu kosho slaw. From my weekly email, I learned the name of the fisher who caught my lunch and the name of their boat and that White Seabass is not a true bass but a member of the Croaker family. The largest on record was 78 pounds. Most years they reach their northern limit in Santa Barbara, but some years they venture as far as Monterey or farther north. They are highly mobile and swim hundreds of miles throughout the year, only passing through our waters for a few weeks or months in the summer. Monterey Bay Seafood Watch recommends California White Seabass as a best choice. And I say they taste good!

Breakfast sando: Avocado, kimchi, fried egg and a drizzle of kimchi mayo on toasted focaccia aka leftover pan pizza dough.