ElsieD

On the Canadian site, the CSO is still listed although at a reduced price. I was told by someone in the business that the oven had a 20% return rate, and that would include mine. A bit off-topic but what is no longer listed on .ca is the ice cream maker, model ICE 100. I went into a kitchen store on the weekend to ask about it and they said it had been discontinued but it still shows up on the Cuisinart.com site. I was told that it too had a very high return rate.

@Smithy people wax poetic about toast made in the CSO. I'm not one of them.

CSO is on sale for $153.29 on Amazon.ca

Last weekend we were in a store called Denninger's which has, to my eyes at least, an amazing cheese counter. There we tasted some Graskaas, translates from the Dutch as Grass cheese, made from the first milk produced by the cows when they first are released to pasture after being kept indoors all winter. This was made by Beemster and we bought a honking big piece of it. We've been eating it ever since and loving every bite.

Corn! Yum!

That's a great article, but I take exception to #12.

I was about to write that you are dining late but then I remembered the three hour time difference.

Or as my late FIL used to say "two visits in one".

I just made the custard. I am using two recipes, the strawberry part is from the NYT Cooking site. I pureed the berries with corn syrup instead of sugar and added balsamic vinegar. The custard has some balsamic as well. I was going to put some stabilizer in it but it needs to be mixed with the sugar to avoid clumping and I forgot. I wanted the stabilizer in there because I'm worried about the ice cream turning out rock hard. The corn syrup apparently helps with that and tomorrow when it goes into the machine I'll add some liquor of some sort, probably Chambord. If you are interested, ii'll report back.

I join @chileheadmike in wishing you well. Fortunately, I am not allergic to alopurinal and carry it with me whenever we go away. Mine gets me in my big toe. Strangely, I was never told what not to ingest. If you see a book on Amazon you are interested in, and post a question about it, my experience is that folks who have bought whatever you want to buy are good at answering.

@lindag is the recipe you used on page 6 of the manual? If yes, what was the texture like?

Has anyone ever dehydrated strawberries? If you have, can you share how you prepped them and the temperature and length of time you dehydrated them?

I hope you are okay today.

Shucks, for a minute there I thought you responded to my post.🙂

I took pork cheeks out of the freezer today intending to cook them sous vide. Not having done them before, I did some googling and the instructions are all over the map. Can anyone tell me the time and temperature they have used? Thank you.

Too bad it's Heinz, not Hunt's. Love the mini bottle though.

I'm a little late to this but I like Miracle Whip and ketchup with scrambled eggs. The ketchup must be Hunt's.

Thank you. I don't know how I missed that. I must have been too excited about @Anna N 's post beneath it about the dried fruit. Which I have used twice now.

I wonder if it will work on tomatoes.

What temperature did you set the CF to?

I bought the lower fat Lauhhing Cow cheese when I was working on losing a few pounds. It's actually not bad.

I'm really intrigued by your method and would like to try it. Is it just regular homogenized milk (not low fat) milk that you use?

Avacream ice cream stabilizer mix. Composition: Guar gum Mono diglycerides Carrageenan Suggested usage is 7 - 8 ounces per 15 gallons of ice cream.

I found a place that sells it on-line in Canada. Cost is $12 plus $3 postage. Is that reasonable?

This is the recipe: 1 3/4 cups heavy cream (35%) 3/4 cup 1% milk 1/2 cup sugar mixed with 1 teaspoon commercial stabilizer 1/4 tsp. Kosher salt 6 egg yolks 2 teaspoons vanilla paste I have never had this happen before with any ice cream I have made.