ElsieD

How much butter/oil do you use per pancake?

Flushed with success, I decided to use it today for sausages and eggs. I had a package of 6 square sausages (don't laugh, that's what they are called) that i picked up at the British Store that needed to be cooked. I used the grill pan - they fit perfectly. After they were cooked, I switched to the griddle pan for the eggs. What was handy about the griddle pan was that thanks to the rectangular shape, I could keep 2 of the sausages warm while cooking the scrambled eggs. My new CSO 500 made perfect toast and voilà breakfast was served. Clean-up was easy as nothing sticks. I've made room for it on my counter. Tonight I'll make the batter for yeast-raised pancakes which will make use of the pancake pan. I'm not sure what to do with the takoyaki pan other than to copy @lemniscate' use of it to make meatballs and egg bites. Time to re-read this topic.

Thanks to the above recent posts I was reminded to use my A4Box to make chili. Here it is - bubbling away. This thing works amazingly well. Clean-up looks to be relatively easy as nothing is sticking to the bottom. I'll be using it more in the future. My only quibble is that i wish the actual convection plate covered the whole bottom. But, there is something to be said for pushing, in this case, onions to the side while you brown the meat and not having them get frazzled.

I buy those containers at one of the dollar stores. Nice and cheap and they last for enough uses that I don't get upset when they get cracked. I used Tupperware at one time and almost all of them have cracked. Those of course, were considerably more expensive and I have replaced them with the cheap ones.

@chromedome You might be interested in this. https://archive.org/details/the-urban-peasant

@liuzhou Fascinating article. Thank you.

We had the extra large but since we're only 2 people, would have been happy with a smaller one.

One thing I have noticed it that the knobs can get quite hot.

@rotuts See the vent between the top of the oven and the bottom of the cupboard? I can confirm that it's the steam vent.

I made both corn ice cream and roasted strawberry ice cream the other day. Both were good, but the roasted strawberry one knocked our socks off. I had read somewhere that adding a teaspoon of strawberry balsamic vinegar really enhances the strawberry flavour. This particular recipe doesn't need enhancement but it piqued my interest enough to ask here if anyone has tried it? Or maybe another flavoured balsamic vinegar paired with the same fruit?

The only out-of-season tomatoes I'll buy are campari. Their taste at least resembles a tomato.

I can but frozen mango puree with nothing added. Do you think that would work?

I baked a couple of pastries this morning, 20 minutes, Convection Bake 325F. These were perfect, and somehow the texture seemed different from previous bakes in the APO. Lighter, as if they rose better. Hard to explain. Tried the air fryer - will report as soon as I use it again without operator error. Toast continues to amaze.

What a lovely spread!

From the Cuisinart site: Turbo RoastRoast a 5.5 lb (2.5 kg) chicken in 40 minutes with high-speed convection, steam, and air fry.