ElsieD

That's the one.

This product was recently advertised in a flyer from The Bay, a department store in Canada. This oven has some new features, compared to previous Smart Ovens, mainly dehydrator and air fry functions. It comes with two racks and an air fryer rack. It also claims to be 30% larger than the Smart Oven Pro. This oven got a passing mention on the Cuisinart Steam Oven topic, but I could not find any mention of it elsewhere on this site. Does anyone here have one?

This is my final meatball. It is a recipe I got from The Washington Post called Sesame Noodles and Asian Meatballs. Into a food processor go the sauce ingredients:. Water, green onions, hoisin sauce, lemon juice, soy sauce, sesame oil, hot sauce (it called for 1 teaspoon, I used a tablespoon of sambal oelek), natural peanut butter and a bit of salt. Process til smooth. Next up are the meatballs:. Into a bowl goes minced green onions, 1 egg, Napa cabbage, cilantro (or basil, or mint), soy sauce, fresh ginger, garlic, sesame oil and salt. Mix this up and add ground pork. Mix and shape into meatballs. Meatballs are browned, sauce is thinned with 1 cup chicken broth, and tossed with cooked linguini noodles. Serve up and garnish with cilantro. This was very good. For the two of us, it made two meals. @David Ross Thanks for starting this thread. I have probably made more meatballs in the last few weeks than I have the last ten years. I've enjoyed it.

More info on the soup, please. I just checked my freezer and counted 12 servings for two people of squash. I could use an idea or two.

I was going to corn my own beef but saw some nice ones at the grocery store yesterday so ended up buying one. The brand I bought is Maple Leaf. The other brand they had was Rachel's which, the few times I've tried it, was terrible. A LOT of gristle and fat, well hidden until you open the package. I now stay away from that brand unless I see it at 50% off which makes trimming it worthwhile.

I had never heard of adjika until now. I did some googling and found various recipes. I think I'll make up a batch this summer when tomatoes are in season. I assume, @Smithy that yours contained the ingredients you listed? Sounds delicious.

I'm with IowaDee. I'll have the sliders, please.

I haven't noticed bangers at my Costco but then I haven't looked too closely. The few times I did try their sausages I thought I was having a salt lick. I'll be curious to hear the reports on these. I used to love them and would likely get some depending on how salty they are.

I made them using the NY Times recipe and used baking soda and cream of tartar. I compared that recipe to Joanne Chang's and they are almost the same. The differences are that my recipe was halved, it called for a bit more flour and butter, did not mention beating the butter and sugar beyond mixing it, did not call for flattening the cookie before baking and called for an oven temp of 375 not 350. It also did not call for chilling the dough. I'll try the Joanne one next time. I just had one and they are delicious, soft in the middle and sort of crispy around the edges. Quick to make too, which is a bonus. Edited to add that my recipe also called for vanilla.

Thank you. I'll go ahead and make the recipe as written with the cream of tartar.

@Anna N I was inspired by your snickerdoodles to make some for John's board meeting tomorrow. The recipe I planned to use was from the NY Times cooking site. However, it says they make a soft cookie and I always thought they were crisp. Subsequent googling confirms this. Was yours a soft cookie also? If they are, do you think leaving the cream of tartar out make them crispier?

Thank you, but not really. I never make meatballs but this thread for some reason got me going. I have one more to make and then, I promise, I'll quit. The final one is a recipe I saw in The Washington Post for Sesame Noodles and Asian Meatballs. It has what I think of as a satay type sauce. Yum.

Yesterday I made these curry meatballs for dinner. There used to be a little cafe in the back of a convenience store called Sam's cafe where they made various Thai curry sauces, from scratch. They sold them frozen and they are, or more correctly, were delicious. I pulled my last yellow curry sauce out of the freezer and added green onions, garlic, ginger, red curry paste (Blue Dragon brand), panko, cilantro and basil to ground pork. This was formed into meatballs and baked. When done, they were added to the curry sauce and simmered for a few minutes. Served over soba noodles and garnished with sliced green onions and cilantro. The meatball recipe came from the "kitchn" site. Sure wish these people still made their curry sauces.

They are delicious.

I had purchased some lean ground pork the other day and opted to make Hoisin Glazed Cocktail Meatballs from the Serious Eats site. It called for 1/2 pound each of beef and pork but I used all pork. The meat was combined with hoisin sauce, soy sauce, ginger, garlic, minced green onion, sesame oil, honey, panko, an egg and some black pepper. They were baked until done. The sauce consisted of hoisin, ketchup, honey, unseasoned rice vinegar, sesame oil and soy sauce. Garnish is green onion and sesame seed. Another bunch of meatballs made with the other pound of pork is bubbling away for our dinner. I'll post it later.

When you say all meat, are you referring to just beef or also pork, lamb etc.?

I'd never heard of this, but that is true of a lot of things. It says it can be used as a substitute for sugar in dough preparations. Is it sweet?

Here is my little system, such as it is. It does not contain a full inventory. Rather, it is a mix of new stuff going in such as the pork back ribs and chicken wings and Stuff That Is Part Of The Freezer Clear Out Challenge. As I come across FCO items, I add them to the list. I have tried keeping paper lists before and that worked for about a week. These little white boards are stuck to the freezer so I try to enter the ins and outs as they happen. They have been up for about a month and so far so good. For you fellow Canadians, I bought these at Lee Valley and I bought a magnetic plastic cup sort of thing that is on the side of the freezer and contains my three little pens and an eraser. That I got at Staples.

Chicken thighs and drumsticks came out of the freezer and into the Instant Pot for Dakdoritang aka Korean spicy chicken stew. I believe that is the last of the drumsticks although there are still more thighs but of the skinless boneless variety. This topic has been really great for forcing me to use up what is in the freezer rather than buying new stuff although I am still a little bit guilty of that. However, there is actually some space in there now.

This is the first time I used the slow cooker function. This would have worked better in my regular slow cooker as the surface area is bigger. As the ingredients were not totally submerged in the sauce, I tried to turn the chicken (and potatoes and carrots) over to sauce them and the chicken wanted to fall apart. This is Dakdoritang, or Korean spicy chicken stew. Despite the two tablespoons of gochugaru and the two tablespoons of gochujang it wasn't particularly spicy.

@HungryChris. Oh, Lordy, that is one of my favourite meals. Looks delicious.

That little experiment didn't work out too well. The low setting was clocking in at 203F while the normal and high both registered at 216F. That is when John reminded me that water doesn't get above 212F (duh!) so I then pulled out my Taylor to see what it was registering. Long story short, the battery was dead. I will try again tomorrow and test both of my pots. They are different models and I will use both the Thermapen and the Taylor to see what I get.

The slow cook function has three setting - less, normal and more. I just put some water in the pot and set it to slow cooker "less". When the temperature stabilizes, I will repeat this little exercise on the "normal" and "more" settings. I'll post the results.

Good question. I was wondering about this as well. I have not yet used the IP as a slow cooker but am planning on doing so today as I am making Dakdoritang (Korean Spicy Chicken Stew) from the koreanbapsang.com site. It calls for cooking the stuff for 4 hours on high or 6 hours on low.

@rarerollingobject You are amazing!