ElsieD

Aha! My mother used too make this but we called it stampot. She did this also with carrots and potatoes and kale and potatoes. Saurkraut, too. It was always served with smoked sausage. I loved that food

I don't know as I have had it for less than a week. I should hope not. I'll post the question on Amazon.

Do you run this through a food fill to get rid of the skins?

C A big Yum!

Did some jumbo chicken wings tonight. Took about 20 minutes. The skin was crispy, the flesh juicy.

Does anyone even eat those horrid green things?

@Anna N Those look great. Are they really crunchy?

Welcome to the forum. Can you tell us where you live?

@Kim Shook What is it with the Momofuko Ranch Dressing? I have read others referring to it.

@rotuts I think you need to take up the rotisserie issue with @lindag She seems to be the most interested. I definitely am not. The s/s grill is supposedly for more delicate items and they suggest chicken and fish. I can't see it, myself. But I do think vegetables would work nicely on it, the quick cooking kind like asparagus and maybe stuffed tomatoes or peppers. My stove top is induction so I can't roast peppers but I'm pretty sure the grill could do that handily. I'll be making a roasted red pepper soup one of these days so we'll see how that works out.

For John's lunch today I made Dutch meatloaf sandwiches on brioche buns. I used the grill. What was nice was I could toast the buns on the grill and put the sandwich meat on the grill to heat through at the same time. The whole thing took 5 minutes which is great because he directs a duplicate bridge game Monday mornings and is a very hungry lad when he gets home.

It's a cleaner used on glass stovetops.

@PositiveMD have you tried a ceramic cleaner?

Tonight I tried bone-in, skin-on chicken thighs. First I cooked them sous vide for 2 hours at 165f. The plan was to have them finish by just after 6, then I would take them out, dry them, and put them on the s/s grill as recommended by Phillip's. As they were turning golden brown with a nice crispy skin, I would finish prepping the rest of the dinner. The time was 6:10 and oops, the power went off. I left the dinner thighs in the hot water for about 1/2 hour but then put them in an ice bath until the power came back on, an hour later. The thighs are now, of course, ice cold which meant if we wanted hot food they would have to stay on the grill longer than planned. I sprayed the s/s grill with some oil and on they went. As expected, the skin stuck to the grill. Almost all of the best part of the chicken, the skin, was lost. Also as expected, the thighs suffered from being too long on the heat. The flavour of the chicken was excellent and I would cook them this way again but I would use the non-stick grill. One piece of chicken has a bit of the skin, the other is the reverse side of another piece.

If @rotuts, @Smithy, @lindag and @KennethT all got together, maybe Amazon would let them do a discounted bulk buy.

You're killing me!

@rotuts Talking ourselves into it, are we, and roping in @lindag too?

Yes, I remembered you saying that which is why I am going the sous vide/then grill route.

I have had the Xmart oven and currently gave the BSOA. I prefer the BSOA. I use the air frying function although I wasn't sure I would when I bought it. I also use the proof function when I make bread. It's also better for reasons others have stated. I know you didn't ask, BUT, if i could only have one oven it would be the Cuisinart Steam Oven.

Yet.😂

It says that the wire one is for delicate food like fish or chicken while the other one is for tougher meats such as steaks and burgs. The spacing on the wire grill is wider than the non-stick one. Guess I'll try the wire one tonight.

Last night I set the grill up under the hood over the stove and cooked some burgs. No smoke. I didn't need the fan. Keener that I am, I decided to cook some hot dogs for lunch. This time, the grill was on the counter, under some cupboards. Nary a wisp of smoke. I live in a condo apartment and nothing was open. I love this thing. I am going to do some chicken thighs tonight if I have time. Sous vide, then grilled. We'll see how it goes. I'm wondering if I should brush the thighs with oil post sous vide, pre-grill in case they stick?

The rotisserie sells for just under $150 Cdn. on Amazon.ca. @Norm Matthews Are you still using yours?

Last night's burgs. They had bacon and cheese mixed in with the meat. The buns were toasted on the grill and those are onion slices cooked along with the burgs. Best burgs I've had in ages, with a nice crunchy exterior. I'm thinking I might sous vide some chicken thighs and finish them on this grill. Has anyone tried this? BTW the thing cleaned up easily and quickly.

Me neither.😃