KennethT

Dinner that night: Cake-bread. Very tasty with: Mild dabu-dabu. The hotel would usually provide a triple dish with dabu-dabu, sambal bakar and some olive oil but we would clean out the sambals in a couple bites so they always brought us more. That night was the night of the buffet sushi, but they also had a seafood barbeque: Grilled shrimp, tuna and squid, with red rice and dabu-dabu which is always great with fish. I can't remember when I've had as many desserts as on this trip. I kept telling myself that it was because of all of the exercise.... hehe....

Lunch that day was held "inside" - the restaurant had a roof but no walls - because was drizzling on and off: Chicken cutlet with garlic and kaffir lime rice, sambal bakar and dabu-dabu. From the side station - mackerel with coconut sauce. I really appreciated the fact that it was cooked to order - it was cooked perfectly, nicely flakey and juicy - not how the fish in the area is typically cooked which is "to death" since the fish at the market isn't refrigerated or on ice. I have to say that I was a little nervous that it wasn't thoroughly cooked knowing how fish is typically stored/treated in that area but there were no problems. One evening, the hotel even had a sushi display in the buffet but we were both too nervous to have any raw fish there. I assume that it would have been safe, but we didn't want to risk anything getting in the way of the diving, which is our whole reason for being there. Studded with slices of fresh coconut.

Breakfast the next morning: Beef sausage with sambal bakar. The sausage was simmered with onion - it kind of tasted like bologna or mortadella. Gotta have my pineapple and dragonfruit fix.... Sweet bread filled with chocolate: The chocolate interior was surprisingly not grainy like I typically see it in a chocolate croissant - pain au chocolat. More dive videos: I'd never seen this live before - a turtle at a cleaning station - several remora fish were stuck on the turtle eating whatever was stuck to its shell. Bigmouth mackerel - we saw a couple of schools of these over the few days we were there.

A couple dive videos from that day: This video shows a couple of turtles... The island of Bunaken is well known for lots of turtles but I was shocked at how many we saw over the 3 days. This is an interesting video - it shows the caretaker of the reef - the parrotfish, in action. In addition to being really colorful, they're interesting because they bite off a chunk of coral reef and then poop out sand... Dinner that night was not buffet, but plated for some reason. Menu Onion bread - like at the other hotel, the bread had a cake-like texture - this one was stuffed with sliced onion. Really tasty with a ton of the sambal dabu-dabu Amuse - a fish croquette Pork dumplings I neglected to take a photo of the main course - I got the chicken massaman curry which didn't really taste like massaman but it was tasty. Mango parfait.

I don't even see it listed at all at Cuisinart USA's website... If an enterprising Canadian were to send a friend in the USA a gift, do we have to pay duty?

@Duvel Your ability to put out so many dishes plus side dishes and not spend 4 days making it all never ceases to impress me. I'd love to see video of you working in the kitchen - must be like watching ballet...

I saw the NuWave earlier today but the footprint is significantly smaller than the CSO-500C. CSO: 20.80" x 19.10" x 18.30" NW: 13.88 x 14.75 x 14.88

I think your Google map needs updating.... St. Catharine's ON is about 450 miles away from NYC.... That's a long day trip!

Yes, I see it on Cuisinart Canada's website, but not on their US website.

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.