ElsieD

We're they crispy?

That looks amazing.

That looks great, nice and creamy. Can you tell what you did?

I meant to ask you this before. Is the berry ice cream you made the same one as is in the NYT? It includes powdered milk and buttermilk.

Me too. My machine is a Zo also. The first bread machine I ever had was a Panasonic, in the early 80's. It too called for wet on the bottom, dry on top.

I don't know. I spent part of my childhood growing up on a farm. If we wanted chicken for supper, dad would grab one of the hens, chop it's head off, pluck it, clean it, and send it to my mother to cook. Those hens at least had better lives than factory chickens. They spent summer outside and while inside, they had room to roam. And they weren't killed off at a very young age. I eat chickens so I sound like a hypocrite but the sight of those tiny wings in the supermarket makes me want to weep. I just can't bring myself to buy them.

Not around here. We both prefer the larger wings which we finally found at the Costco business centre. When I'm in the grocery store and see the teeny tiny wings there I want to cry. The little birds those wings belonged to never had a life.

Whenever I buy a bag of onions, there always seems to be a bad one in the mix, especially the sweet onions I buy at Costco.

Incredible. Thank you.

I have one that size (pan only) and use it all the time. What I use even more are 1/8 size sheet pans. I have three of them and I use them pretty much every day.

I tried steaming the smoked meat in the CSO, with the steam 210F setting. A half hour later I went to check on it and while the top of the oven was hot, the inside was stone cold. I re-set it, placed an oven thermometer inside and turned it back on. 15 minutes later, same thing. The dial on the oven thermometer had not budged. I ended up steaming it on the stove. I guess that setting doesn't work on my CSO. I should mention that it is the first time in all the years I've had this oven that I tried that setting.

@Shelby is right - they are supposed to taste like a cross between a pineapple and a strawberry, they have a faint strawberry smell, but taste of nothing. They had the same texture as a ripe strawberry. I did eat the big ones first and if the small ones taste better, I'll let you know. This will not be a repeat purchase.

Picked these up at Costco yesterday. They are called pineberries and look like anemic strawberries. Ever had them?

These are baked? They look delicious.

Thanks. I "think" ketjap manis could replace the soy sauces and the rock sugar.

Picture # 2 reminded me of headless, tail-on shrimp. They sure all look good!

Can you elaborate on your grandma's version? I'm a big fan of ketjap manis.

I'm looking forward to your posts!

Thanks for the reminder about the drip pan. I hadn't given it a thought until you mentioned it.

I ended up phoning Schwarz in Montreal. They told me the meat is cooked, I need to steam it on the stove for 2 hours. They said to test for tenderness, stick a fork in it and if it comes out clean, it's done. If it doesn't give it a bit more time. Would steaming it in the CSO for 2 hours at 210F as @KennethT suggests work? I'm pretty sure I can also heat this sous vide but I have never used the steam only setting on the CSO and thought to try it.

I checked the chicken yesterday at a store where I do the bulk of my shopping and both turkey and chicken had no additives of any sort.

I have a 3 1/2 pound smoked meat brisket. The label suggests steaming it for 1 1/2 hours. I wondered if I could steam it in the CSO. If I can, what temperature would I set it at and do I steam it wrapped in foil (doesn't sound right) or totally unwrapped? Thanks!

Thanks. I figured that was probably the case. Good price, though.

Frozen or fresh?

Which supermarket is this?