ElsieD

I'll try that. Corn is cheap around here right now too. We love corn.

The Chart by @Okanagancook says cook corn on the cob in the husk in the CSO on steam at 400 for 30 minutes. You do yours for the same amount of time at 140, on the steam setting?

Y I want some.

Does the rice cooker you have @Anna N and @Tri2Cook only cook white rice or does it do others as well?

I may look for one at T & T. Can. Tire has the Black and Decker one for $24.99.

Where did you find this and, if you have no objection, can you tell us what it cost? I'm intrigued.

No I didn't. Does that make a difference? What do you poke it with?

Sausage pizza

This is why I have a bread machine - for those nights when you realize you are out of plain white bread and you need some in the morning. Put it on the night before using the delay timer and voilà! A fresh baked loaf ready and waiting for you when you get up.

We had a Bradley also, but it developed trouble with that puck dropping mechanism. I had to go out and manually drop the pucks. Other than that, it was a great machine. I did a lot of bacon in it. Edited to add: everything is better with bacon.

Love the write-up!

Found these today at a thrift store. I paid $5.85 for the lot which I thought was a pretty good deal.

@andiesenji I received my machine and the refillable cups and after playing without a few times finally made my first cup of coffee today. I filled the cup as you instructed, I used 3 of those little scoops and tamped the grounds lightly with that little cup. Seems I put the thing in backwards, because the coffee was missing the cup. Corrected that about halfway through. The only thing I didn't like was the sediment in the cup. That sent me back to Amazon to look at filter papers. Have you ever used them, and if you have, which ones do/did you use? I'm thinking that would solve the sediment problem. The coffee I am using is ground for a Thechnivorm Moccamaster, an electric drip coffee maker and I would rather not have to buy coffee of another grind just for my new machine as I drink coffee only occasionally.

I just re-heated some pelemini. Super steam 400 for 5 minutes, then changed the dial to convection 400 for 2 minutes. Left the tray in during the preheat. John said they had reheated really well.

First loaf baked in the CSO, a muesli loaf. 325, bread setting for 45 minutes. The bread is more moist than I am used too. The recipe said to bake it at 350 but I reduced it to 325 due to convection. Maybe if I had left it at 350 it wouldn't have been so moist?

Thanks. I have a big fridge.

I finally got around to making this bread, a muesli loaf. I added some haskap berries and extra sunflower seeds to the mix. It is a very moist loaf, to the point where I wondered if it was completely baked but my thermopen read 208 so out of the oven it came. The taste is very good and it is even better toasted. I'm going to look and some more muesli bread recipes to see if they are all this hydrated. I could not shape the loaf so it was "poured" into the loaf pan. Anyone else ever use muesli this way? It called for 3/4 cup.

While I buy my eggs locally, they have been cleaned, so I assume the bloom has been washed from them. If the bloom is no longer there, refrigeration extends their shelf life. Or so I've been told.

I dunno. Mine was in the middle.

Well, not to take away from your use of the IP for doing eggs, but this is a total non-brainer Take egg from fridge and place on oven rack. Close door. Set time to steam, temp 210, time 10. Close door. Cone back 10 minutes later Peel and eat egg No pot to clean, either.🙂

Well, if you ever want to sell yours, keep me in mind. I could well be interested.

Did an egg today on steam, 210, for 10 minutes. No slimy white, for me the egg was perfect. As you can see, the outer edges of the yolk are very slightly set. I did take it take it out of the oven and put it in an ice bath, but only briefly. It wasn't long enough to make the peeling easier so some of the white did come off with the shell. That said, it was a lovely egg. Oh, the egg weighed 66 grams.

Would it work for deep frying? I keep looking at them as I would like to have something I can deep fry in on my balcony. They wouldn't take as much oil and it's not like I want to deep fry whole turkeys. Just some chicken wings, donuts, fries, that sort of thing.

My parents too were in the "you'll sit there until it's gone" camp. To this day I detest most sandwiches.

Tell me more......