ElsieD

This is the rack position, in the middle. When I went to take the picture I discovered the crumb collector was in place. The bread was thawed commercial sourdough between 1/2" and 3/4" thick. It had been frozen for maybe a month. That was the last of it so I can't measure it. I will thaw a piece of Dave's killer bread, toast it, and see what happens. I'll report back.

Thank you @Anna N and @rotuts The sugar thing makes sense. I will try it again with commercially made bread. I'll also try to remember to put the crumb collector in place.😳

I used the toast setting for the first time today to toast sourdough. I set it to #5, and in went three pieces of bread. At the end of the cycle, the smaller piece was close to burnt, the other two pieces had hardly any color to them and required further toasting which I did in the CSO. When I asked my husband about the texture of the toast, he said it was dry almost all of the way through as opposed to having a moist centre when done in the toaster. I know from reading this thread that people love CSO toast. Based on this initial test, I fail to see why.

I have the Breville Air as well and love it. I used the air dryer function last night for (frozen) sweet potato fries and they came out nice and crispy. Because of it's size, I rarely use my full size oven. I have also used it as a dehydrator and it works well for that also. It is a great piece of equipment and if it ever quits on me, I'd replaced it with another. I use it at least once a day.

They must have been a real treat. Looks like I'll have to wait til next year.

Thank you. The link got me to the shrimp part but I did not see a recipe for the grits. Was there supposed to be one? Referencing @Katie Meadow are there supposed to be tomatoes in there somewhere? If so, we only have terrible fresh tomatoes, the good local ones aren't ripe yet. Will canned ones do?

When are spot prawns in season? I have only ever seen one store selling them but in the past I've been too cheap to get any, maybe I'll splurge and get some next time around.

Someone upthread had cooked their shrimp soups vide so I figured why not? Maybe that way I won't overcook them. We in the great white north don't cook a lot of shrimp and grits which is why I was hoping someone might share their recipe.

One thing about Canada, change happens v-e-r-y s-l-o-w-l-y at the Costcos here. I have been a member for maybe 8 years and have seen 2 changes, that I can recall. They dropped a very good salad with cranberries and to make room for a disgusting chicken caesar one and added a turkey provolone sandwich which isn't half bad. I can't remember what it replaced. Other than the salad and sandwich, there is the hot dog, chicken wings and pizza. I try to avoid the place except for the 25 cents bottles of water.

I'm trying to find an actaul recipe for shrimp and grits. I have not tried to make it before. I would like to sous vide the shrimp and use the juices and the shrimp shells to make the stock for the grits. There were a few links in this thread but they don't work. I can get shrimp here from the Gulf of Mexico, which I prefer to the Asian varieties.

I am not a clam fan, but I surely would like some of those tomatoes. They look delicious.

If you like corn chowder, I'd suggest making corn stock.

@Duvel Amazing meal. Love the marbeling on the meat.

Nacho is the much better part of Flay.

I used the setting on your chart to re-heat pizza. Genius. Your chart has a place of honour in my kitchen.

I went to worthy liners and they do ship to Canada for a not unreasonable charge. Since I had to go to the dentist today, I decided to stop by the dollar store to see what they had in the way of foil sheets. I ended up buying a package of 30 foil sheets for $1.25, they are a bit larger than 10 ' 10 but I just crumple them up a bit on the long side. For dinner, I decided to just do some burgers in the CSO. I had printed out @Okanagancook 's spreadsheet and saw 1 hour at 130 on steam. I did a search and found that @rotuts was the author of that post. I also saw that someone had done them on supersteam at 150. The question was asked of that person as to how long they cooked them for but as far as I can tell, this question was not answered. My question is: what is the difference between super steam and steam? Has anyone else done their burgs at 130 for an hour? We like our burgs fairly well done, so should I use maybe 150 for a shorter time? Are they cooked on the tray or on a rack?

That is a good thing, is it not?

Beautiful.

Me too.

Amazon.ca does not carry 10 x 10 parchment paper.😕

Tonight was my second time using the CSO. I had skin on chicken thighs that I had marinated in a liquid jerk seasoning. I cooked them at steam bake 425F for 30 minutes. The skin while "crispyish" was not what I call "crisp". Was that because the thighs had been marinated and were still wet when they went in? Also, do you clean the baking tray and rack in the dishwasher? Thanks!

We are home, landing on time in the heat. It is 33C here, with the humidex it is 45C. It seldom gets this hot and is quite a change. I thought I would pass on a few of the quaint names we saw in our travels. Jumper's Brook Tickle Point Toogood arm Squid jigging road Seldom Little Seldom Little Heart's Ease Come by chance Dildo Butter Pot provincial park I did get my puffin prints, a picture is below. I'll get them framed and hang them in our foyer next to the loon. My overall impression having been there three times in four years is that if we went again I would concentrate on the east side of the island. There is lots to see on that side. I found on the western side there was a lot of driving through a lot of empty spaces which wasn't very interesting. Mind you, there are some spaces on the west side that are best avoided for the same reason so it pays to do your homework. If you have never been, I'd encourage you to go. The scenery is spectacular (I know, there's that word again, but that is the only word that does it justice), and the people are amazing. The food is good, some of it very good, but most of the time is not fancy. Should you ever decide to go, I'll be happy to answer any questions. Elsie

Lucky you to have access to wild strawberries!

We are now at the St. John's airport waiting to board. It is 10C here this morning and when we woke up it was to a thick fog. Thankfully, it has burned off. It will be odd to get home to sweltering heat, but we are looking forward to getting home. We have enjoyed our trip and thank you all for following along.

We have just come back from dinner at Oliver's and had a much happier experience. I had the seafood platter and John had the seafood fettuccine. We were given some bread with molasses butter and the butter was addictive. Everything was really good. We looked st the dessert menu but decided we were too stuffed. We did have a nice pinot grigio with our meal. We have done a lot more eating than we are accustomed to and in a way it will be good to get back to our normal eating habits. I guess.😕