ElsieD

That's quite the toy!

Me too.

Question: how do you clean the inside top of the thing? I can clean the racks, sides and back, but is there a good way to clean the inside top? I have cooked a lot of bacon in there recently and it needs cleaning.

@CanadianHomeChef Thanks for the link. That's a great web site.

I don't know about your Dutch oven, but on mine, I can take the knob off.

Spicy stir fried noodles is the name of the dish but nothing was stir fried.

I have the BSO Air. I just filled my biggest Le Crueset with water and it held 6 quarts to the top, so smaller than yours. In the bottom it says 26 which I assume to be cm. The pot across the top is 10". This one fits easily into this oven with lots of room to spare on all sides and the top. I hope this is of some help.

@Kerry Beal I am in awe of people who make such beautiful chocolates. Stunning.

A review of the newest iteration of the Instant Pot, available in August. https://www.pressurecookingtoday.com/instant-pot-max-pressure-cooker-review/

And you?

At what temperature and for how long please?

Gee, and they sounded so good!

That curry dish looks amazing. Is there a recipe you can point me to?

This is the brioche I made today using the recipe in the CSO booklet. Given my mistakes, I'm surprised it turned out as well as it did. I had made the dough and put it in the fridge for it's 3 1/2 hour rest when I noticed I had used the wrong measuring cup and was 1/4 cup flour short. I hauled it out, put it back in the bowl and added the flour. Let the machine do it's work for a few minutes and put it back in the fridge. A couple of hours in I went to have a peak and discovered that while I had greased the top of the dough the first time, I had forgotten to do so the second time so the surface of the dough, rather than being supple, was, shall we say, a bit firm. I did check on the baking halfway through and had to tent it with foil. It is a lovely loaf, although not very large which is not surprising either as it called for only 1 1/3 cups of flour. Should toast up nicely for breakfast.

A small 6" x 6" wacky cake baked in the CSO. 25 minutes at 325 convection.

Canadian Tire has the 3 quart mini on sale for $69.99

That is the point I was trying to make. Anna said it so much better. The liquid conversions don't bother me.

I'm going to make the brioche recipe from the CSO booklet today. One thing I found odd is their measurement of the butter. It calls for 6 tablespoons or 90 ml of cold unsalted butter. Just how do you measure 90 ml of cold butter? I think I'll just use 85 gm.

Me neither. I'm in the running for "Happy to be Canadian" contest. You?

The Kindle version is $20.03 in Canada.

I think the light affected the picture. They were more blue-purple looking, not brownish. The colour was very nice.

That would be me. We wanted to see whales, icebergs, moose and puffins. We saw whales and a moose, 🙂 but no icebergs nor puffins.😕

It's what happens when you don't know much about shrimp and grits. Bob's Red Mill blue cornmeal, cooked in chicken broth, parmesan added. Sauce of fresh tomatoes, chicken broth, shrimp, served garnished with bacon and chives. The recipe called for no further spices, which I found odd. Also, I didn't care for the parm in there, even tho it was the good stuff, freshly grated by DH. So I dunno, we much preferred the recipe @kayb had linked to earlier. That was delicious.

Think it's a take on "out of here"? I can't remember what veer is in Dutch but oude means old.

Tried this tonight. Keeping in mind @chromedome 's comment about the larger pieces, I sifted them out. Got about a tablespoon of bigger ones from 1 cup grits and these I did not use. We found this a bit bland, and thought it could use some spices.