ElsieD

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!

I wonder how they will deal with warranty issues. When I had a problem with mine, I returned it to them in person and they gave me a new one on the way out.

Bacon, tomato, chicken (real chicken, none of that processed deli stuff), lettuce, mayo on toasted white. That's for my husband. For me, hold the mayo. Both are real BLTs in this household.

They are all gone. There is a waitlist.

Can you steer me towards a recipe for the salad? I did some googling but the results were all over the place.

Amazon. They'll probably sell out by the time eGulleteers have finished ordering their quadruple back-ups. (I'm looking at you, @Shelby !)

That's because I never got a definitive answer. Sure do love that little oven.

Just ordered a back-up.

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.