ElsieD

Someone on a thread mentioned putting bread in the CSO on super steam for a bit and then transferring the loaf to a regular oven rather than using the bread setting on the CSO. I have looked through this topic and the CSO topic and can't find it. Does anyone recall this?

@Anna N Wherever did you find those good looking tomatoes? Next to strawberries, they are my favourite summer food, but I have yet to see any around here that aren't either greenhouse grown or imported. Neither are worth buying.

I don't find my current CSO makes good toast, but I did try toast in my back-up. I started at #4, and I had to pull it before time was up as it was burning. Ended up toasting at #1, which was plenty dark.

I actually made something from The World Sauces Cookbook - the Gochujang "Seong" sauce. Had it with chicken wings. Highly recommended.

Well dang, if that isn't exactly what I was looking for. I will make my own tried and true custard base but it was the butterscotch swirl that had me flummoxed. Thank you!

No, I haven't tried that but I will. The vanilla recipe I use has 2 1/2 cups liquid and 6 egg yolks. Any idea how much butterscotch sauce to use? I guess my concern is that the sauce has to be "pourable" to mix in but not so warm as to melt the ice cream.

I will be doing that test today with my spare. I want to know that it works.

Hi @Freds and welcome to the forum.

Would anyone have a recipe for butterscotch ripple ice cream they would share? I have fond memories of it from my childhood and would like to make it. I am looking for a custard based ice-cream where the caramel is slowly poured into the base as the churning nears completion to make the butterscotch layers. I have checked my ice cream books and searched the internet but have come up empty-handed.

My Breville sits under a counter and I've never had a problem either with the cupboard above or the granite it sits on. The CSO sits on a cart away from cupboards and so there is nothing above it.

This quote stood out for me: "But as the industry increasingly bred for the appearance of perfection, the flesh of the apple beneath became more mushy and mealy." It's not just the apple. I was ecstatic when I found someone in the middle of the city selling his own tomatoes. They taste like tomatoes should. Unless you are buying heirloom tomatoes, even the tomatoes at the farmer's markets taste of not much. Yesterday I stopped in at a store to buy some strawberries. The nice juicy ones have given way to these huge flavorless bombs, tasting of nothing. These berries were from Quebec, not imports. I used to eat a lot of apples growing up, but not anymore. I look forward to trying these. Thanks for the article. Something to look forward to.

It would be interesting to know how many of us have had their unit replaced within the warranty period. Mine was replaced after 11 months. A person I know who owns a retail kitchen store told me the return rate on CSOs was 20%. Didn't stop me from buying a back-up, mind you. By the way, if your CSO is replaced within the warranty period, the original warranty applies. In my case, the warranty on the second unit is 3 years less the 11 months I used the original one.

The refurbished carry a 90 day guarantee. The new ones gave a 3 year guarantee. Just something to keep in mind.

You sure as heck wouldn't want to pre-heat a regular oven forgetting the CSO is stashed inside.

I use it in cooked spinach also. I see you have/had omas as have I. Maybe it is a Dutch thing? At least, that's my background.

I'm the only person I know who puts freshly grated nutmeg on green beans. It's wonderful. And, apple anything must, as a minimum, have cinnamon in it.

I don't know how I missed the North Bay reference when I first read your post. How much by weight of the dried strawberries would you use in a batch of ice cream? Here in Canada the only freeze dried fruit I've seen has been very expensive but ordering some from North Bay might be an option.

Zeus checking out his new house.

Brazilian cheese bread (Pão de Queijo) as per America's Test Kitchen

@Alex Thanks for that link, I didn't know that place existed. I'm going to order some cards from there.

Mine turned out really well, although a bit harder than I might have liked. In the end, I realized I had forgotten to add the liquor, which would have helped. Our local strawberries are really good right now and I pureed them and added the puree to the custard. So, there were no frozen bits of strawberries. And since the pure was not cooked, it the freshness of the berries came through. Since the recipe was a hybrid of two others, I have written it up to include the stabilizer so I don't forget next time.

I see it comes with a square baking pan and a 9" loaf pan. I wonder if it is a new model?

I bought this one. Thanks as always for pointing out these deals. I think.

You brought with you some caramalized sugar. Have you used it for anything and if you did, what did you think of it?

You did post these before. Just thought I would ease your mind!