KennethT

It's not too late for me to cancel my Ebay order if you're willing to part with yours!

It'd be even funnier if that's who I was buying it from!!! She doesn't happen to live in California?

Thanks. It's amazing how we can become attached to devices like this. I'll probably keep it even if the pan doesn't fit - I barely use it with that pan anymore anyway so it's not a huge loss. If it is only a fraction of an inch different, I can always shave down the cast iron pan a bit! Always fun to break out the angle grinder....

Also, I find it a little funny that I paid considerably more for the replacement than I did for the original!

Screw it... I bought it. I figure that they have a 30 day return policy in case it's not what I thought - I just pay the shipping back. Thanks for the help, y'all!

Interesting - the photo of the box shows the p/n as CSO-300N, but the image of the oven on the box shows the steam clean button. Personally, I don't really care about the steam clean button, I can always just set the oven to super steam at 250F but I'm more concerned about the difference in interior space.

Thanks - Google's AI also lined to @Ann_T site! I wonder if the older version will accommodate the cast iron plate that I use with the one I've got now - it just barely fits... granted, I don't use it much, but I'd like to still have the option.

Does anyone remember what the difference was between the N and N1 versions? The one for sale is an N, but the one I have that is dying is the N1.

That's an idea, buying one for parts - but it's really hard to access the fan area - I'd rather not drill out any rivets to get to it as that's what seems like would be necessary.

Thanks. I checked Ebay, but I'd prefer to not buy a used oven. I couldn't find any open box or new. I did find some other options like a new Panasonic 7-in-1 steam oven and a few others, but they don't have many reviews and the Panasonic doesn't even list interior dimensions!

hey Everybody - I know quite a few of those here who use their CSO a lot had bought spares, which may or may not be still sitting in a box in the garage (or bedroom) or somewhere.... So now I'm begging one of you to think about letting one go.... I'm pretty sure that @rotuts, @Shelby, @JoNorvelleWalker, @gfweb and maybe a few others have one. If you know of someone not listed, please add to the list. The fan (more likely a bearing) in my current CSO has been making a horrible squealing noise sporadically for some time now. Sometimes you can turn off the oven and turn it back on to solve the problem, sometimes it won't. I'd be happy to disable the fan but I'm pretty sure it's necessary for anything steam related. I tried taking the oven apart to access the fan, but there's a plastic piece in front of it (the part that's adjacent to the water tank) that seems like it's attached to the entire outer case and I don't really see how to get it off without drilling out some rivets. Plus, once I get it off, who knows if I can even replace the fan assembly or the faulty bearing. So, I'm humbly imploring this group to take pity on a wayward CSO owner who didn't have the foresight to buy an extra one and sell me one of yours. I can furnish a UPS call tag and have UPS come to you to pick up, and I can make payment through Zelle, check, wire transfer, envelope full o' cash or any other way you'd prefer. Please PM me if you are willing to help!!! Thank you!!!

maybe, maybe not. Now, with AI, it's easier to check to see if what you have written was plagiarized - publishers can run text through it (even Grammarly has an AI function that checks for plagiarism now) and refuse to publish something if they find a high enough percentage of similarity to previous works.

I dont' understand this either. By definition, camembert (the cheese) is made from cow's milk in the village of Camembert, in Normandy - France. Are they just calling it camembert but it's made in Mexico, or was this french camembert exported to Mexico?

I don't understand - are they hard because they haven't been aged at all or because they've dehydrated through sitting around? I've never seen a hard camembert, but all the ones I've seen were either in a well known NYC cheese shop that does its own affinage or in France.

When I used to do a lot of Thai cooking, HTK was the first go-to. I'm a big fan. I'm not a huge fan of the Huy Fong "rooster" sauce, but I get the Shark brand (made in Si Racha in Thailand) in the Thai store in Chinatown - it's as close as what I had in Thailand as I've found.

Sriracha is named for the area near Pattaya, in Thailand south of Bangkok, from which it originates. I don't know where you're located, but most versions available in the US are very different from what you get in Thailand. Hot Thai Kitchen has a recipe so you can make your own which is more closely related to the original than that which we get in the US.

Lunch that day was held on the beach as it didn't look like it was going to rain (for a change - they were saying that the weather was really weird this year. July is usually the start of the dry season there, but it was starting later this year). This is interesting - while most of Indonesia is Muslim, and therefore doesn't eat pork, North Sulawesi is predominantly Christian so pork is popular. In fact, on some of the surrounding small islands, there are tiny villages next to a beach but the main building is a huge Christian church that dominates the landscape. The setting... Pork with local herbs along with 3 different sambal. On the left is a local sambal called dabu-dabu. Typically, dabu-dabu is blow-your-head-off spicy - like eye-watering, nose-running, hiccup-inducing spicy. It's made from a lot of chillies, shallots, garlic, unripened tomato and lime juice. All the ingredients are sliced rather than pounded. Hot coconut oil is then poured over the top which just slightly wilts the ingredients. This version was more like a really tasty tomato salad. Over the time we were there, I ate tons of this stuff. The staff kept worrying that it would be too spicy for us, but we assured them that it actually was barely spicy at all and we tried our best to clean them out of it! They also started making separate dishes of it for us so they could make it spicier (they said that most of their guests complained if things got too spicy) but even then it wasn't close to what it would normally be for locals. Anyway, next to the dabu-dabu is more sambal bakar, and next to that is sambal matah, which is typical in Bali. The side station was making sauteed squid to order. They called it squid with galangal, but I thought it was only reminiscent of galangal - it was more turmeric foreward. Very tasty, especially with the various sambal. The pineapple on this trip ranged from fantastic to amazing. We couldn't get enough.

Breakfast the next morning. Pancake (with slices of coconut within) with rambutan honey, and cinnamon roll More fantastic pineapple Chocolate chip muffin

Diving interlude..... this is the first time I've used any kind of camera while diving. Since I didn't want it to be too distracting, I decided to use a GoPro in video mode. Visibility was typically around 45 to 60 feet, although sometimes less if it had rained the night before. For reference, this is a map of the area: The large land mass to the East is the mainland of North Sulawesi, the Manado area. Our hotel was located at the white dot on the west side of the island closest to the mainland. Most of the diving in this area is focused around the island of Bunaken, which is known for being home to tons of turtles (both green sea turtles and hawksbill turtles) and also lots of macro life - which basically means small critters like sea horses, shrimp of various kinds, nudibranches, etc. One of the green sea turtles we saw - this one was probably around 4-5 feet long. I finally got to see a spotted eagle ray!!!! I've been dying to see these for years. At the time I was filming, I was actually focused on a turtle, but our guide started shouting (underwater) to get my attention so I wouldn't miss it. It was pretty far away but it looked to have a wingspan of maybe 8-10 feet. One thing you may notice is at the beginning of the video - Bunaken is known for having a sheer wall that drops straight down into the abyss. Cold water from the deep, with tons of nutrients, hits the wall and rises to the surface which attracts tons of marine life. We were really happy to see that all of the coral reefs that we saw were in really great shape. I still have to go through a ton of footage but I've got to make space on my phone first - hopefully I can do that over the weekend.

Dinner that night: Some kind of generic beef curry with western style potatoes In addition to the buffet, they had a live station that changed every meal - this type was some kind of Chinese stir fry with chicken, seafood, etc. or an Italian pasta of some kind. I didn't want the whole stir fry, but I did get some stir fried vegetables. Peanut caramel cake and more amazing pineapple.

The next morning, we were in a bit of a rush to eat breakfast (starts at 7), go back to the room to get our equipment, then get back to the dive center by 7:30 so we didn't take any breakfast photos. We had more time the next few days since the dive center held all of our equipment, and we didn't have to get there until 7:45. Lunch that day: Chicken curry, kangkong and sambal bakar. The curry was tasty, but nothing out of the ordinary - a standard turmeric heavy coconut curry. The sambal bakar is interesting though as I had never heard of it before. Evidently, it's something only done in North Sulawesi. It's a typical fried sambal made from chillies, shallots, garlic, etc, but once finished, it's put in a bowl and a piece of charred, smoking coconut husk is dropped on top and the whole thing is covered so that the smoke aroma gets into the sambal. I'm thinking about how I could do this at home - I have a Cameron's stovetop smoker and I have a lot of coconut coir that I use in my garden that's already ground up (looks like coffee grounds) so I might be able to smoke a dish of sambal. It would be quite a bit of effort to do, so I'd like to do a big batch, and freeze most of it, but I don't know if the smoke aroma would get lost once frozen.

Just for reference, this is a partial map of the region showing where we were (Jakarta on the island of Java) and where we were going (North Sulawesi): To the North-West of Jakarta is the island of Sumatra, home of the wonderful padang food we had been enjoying for the past few days. After landing on time around 1:45 in Manado, the main city of North Sulawesi, our hotel picked us up at the airport. We were told it would be about a 45 minute drive to the "marina" to get the boat to the island, but midway through the drive through the city, it started pouring rain. Like biblical torrential downpour kind of rain. Localized flooding kind of rain. Anyway, by the time we got to the marina, which really isn't much more than a concrete space for a small boat to dock to, the ocean had at least 6 foot swells and we were told that it wouldn't be safe to either board the boat, or be in it on the way to the island. So, they were sending a larger boat to a different pier - so another 45 or so minute drive and by the time we got there, it had pretty much stopped raining. The swells weren't nearly as bad in this area so we had no trouble boarding and it wasn't too rough going once we were underway. About midway through the trip from Manado to the island, we encountered a pod of dolphins!!!!! There were probably 20-30 of them! Some of them were porpoising in the distance, others were swimming along side the boat having fun swimming in our wake. Dolphin swimming alongside the boat Dolphins, dolphins everywhere!! If you turn on the sound, you can hear our (and the people we were on the boat with - other guests who were on our flight) excitement. Once we got to the hotel - much later than expected due to the weather delays and the fact that the boat stopped in the middle for us to hang out with the dolphins for a bit so it was probably around 4:30 in the afternoon by the time the boat "docked" at the beach. The hotel doesn't really have a dock for the boats - the boat pulls up to the beach. Normally when used for diving, you just walk in knee deep water to get to the boat, but since we were coming from the airport, they put down a maybe 8 inch wide plank of wood for us to walk on to get to the dry part of the beach. Like the other dive hotel we stayed in a couple years ago (scroll down quite a bit to get to the island portion), there's really nothing on this island other than the hotel and a small village that has no restaurants or stores - just a collection of small homes, most of the residents of which work at the hotel, so all meals are included in the hotel rate. Meals are at set times, and our arrival was in between those times. But unlike the previous hotel, where we arrived around 3:30 and had to wait until 7 to get something to eat, here, once we got to the main building for check-in and orientation, they provided us with a choice of "snacks" - either some kind of sandwich with french fries, fried rice or fried noodles. My wife and I got the noodles and it was like a main lunch portion, complete with sambal on the side. Unfortunately, I didn't take any photos of it since they were also talking to us about the hotel at the same time. After getting settled in our room, we headed to dinner as soon as they opened at 7. Like the other hotel, this hotel provided both Western food as well as local Indonesian dishes (as well as other Asian things) but unlike the other hotel which varied by meal time (lunch was Western, dinner was local), this hotel provided both options at every meal which I was happy about. All meals are buffet style. Since we had a pretty big snack just a few hours before, we weren't that hungry. Fantastic pineapple and dragonfruit. Dragonfruit is relatively flavorless, but it is really juicy and great for hydration - and tastes great with a small squeeze of lime juice! Although I found out a few days later what happens when you eat a lot of the purple dragonfruit. Hint, it doesn't stain just your clothes! Cumin lamb. This isn't really Indonesian, but it was pretty tasty. Passionfruit mousse

Nice campfire grill!!! Also, where did you get the anti-gravity grill for the chicken? I didn't know they were invented yet. Do they work any better than standard grills?

We were leaving early the next morning - our flight to Manado left around 9AM, so with Jakarta's traffic, we needed to leave the hotel around 6, all of which means that we wanted to have an early and fast dinner... so back to the food court at the mall! This place makes mostly grilled or fried chicken or duck. Fried duck with sambal hitam (the dark brown paste on top), with a side of sambal terasi. Sambal hitam is not spicy at all, and comes from the island of Madura, just off the coast of Surabaya in east Java. Most recipes I can find for sambal hitam say that it contains kluwak, which would definitely help in turning it such a dark brown, almost black color (hitam means black in Indonesian). This would also make sense since the other dish that I know of from that area, rawon, the beef soup, also uses kluwak. The sambal terasi is quite spicy and contains shrimp paste, for which it is named. Grilled chicken with sambal matah. Sambal matah is the most common sambal in Bali. It is one of the few sambal in the Indonesian canon that are "raw" and not fried. I put raw in quotes because the finishing step is to pour hot oil over the sliced mixture which does cook it slightly. It's also a sliced sambal, as opposed to most others that are pounded or ground. It is made up of mainly shallots, lemongrass, chillies, kaffir lime leaves, garlic, shrimp paste and lime juice. Both duck and chicken were cooked well and both really good. It's so nice to have a mall with a huge food court attached to the hotel!! In the airport the next morning, we had plenty of time to sit down at a restaurant after checking our bags. A location of Sate Khas Senayan is in Terminal 3, so, sate it is! Ginger tea Stir fried kangkong (water spinach) with shrimp paste Chicken sate lilit. Sate lilit is common in Bali - it uses minced meat and seasonings but not in a casing. Many times it is made from fish. This one is served with sambal matah, again from Bali. Chicken sausage sate, in casing, sitting in sweet soy sauce with crushed chillies and sliced shallots. Lamb sate - both cubed lamb (with that delicious piece of lamb fat) and lamb sausage. So that's it for the Jakarta portion of this trip! Up next, an island off the coast of Manado, in North Sulawesi.

After view the mosque, we went to lunch at the last padang restaurant of the trip. This one is a large chain of padang restaurants - they have probably around 20 locations, if not more... Restoran Sederhana Our table once we were seated... Of course, we had to order more paru goreng - fried beef lung: This one wasn't as crispy and light as the one in the other place. Classic beef rendang. This is supposedly how the original rendang is supposed to be - everything else, with more sauce, etc are regional variations. The flavor of this was so deep, spiced with cinnamon, clove and nutmeg. True rendang should also not be made with any sugar - although Malaysian versions typically use palm sugar. Also, it's one of the few things that don't use any MSG - instead, it uses a serundeng of toasted coconut that is pounded into a paste. Gallons of coconut milk are boiled down to this dry paste over about 8 hours. The beef was so tender you cut it with a spoon. Singkong in mild turmeric curry Dendeng balado - this didn't have the smokiness of the first place and their balado had more shallots - I think this is the most typical version and the smoky version was a delicious outlier. Lamb gulai. Gulai uses spices similar to rendang but not cooked that long so it stays thin. Sambal ijo.