Okanagancook

I am not sure, I got the picture from the website that Lisa linked for me. I liked the look of the crispy brown fries and yes, I think that's bacon now that I look more closely. At first I though it was very dry chili.

Shelby, what a lot of work boning out those doves. Your gumbo looks wonderful.....now I too have a hankering for gumbo. Not for a week though. My brother-in-law is arriving today and he can't tolerate spicy food. So tonight we have Les Halles Daube Provencale with lamb shoulder. That should be bland enough. He doesn't drink either so I will have to burn of as much of wine alcohol as possible. More wine for us

Potatoes, sausage and cherry tomatoes out of the Steam oven.

This morning: cubed potatoes in at 450 Bake Steam for 20 minutes total. The raw sausages were put in for the last 10 minutes with the potatoes. Then everything was Broiled for 2 minutes. The sausages were done perfectly and so were the potatoes.

I am unfamiliar with his dish..Canadian eh. After googling around for info I have a couple of questions. So, you make the fries, home made or frozen. Make sure they are thick cut and crispy on the outside. The chili is made with meat only..your fav recipe. heat it up The cheese is a sharp cheddar (this would be my preference), grate it. Once the fries are ready, top with the chili (but how much), maybe some crumbled bacon, grated cheese. Bake at 350 or is it 375 until the cheese is melted. Should it be put under the broiler for a short time for some browning. Serve with choices of white, red and/or spring onions, pickled jalapeños Sounds like something for the upcoming Gray Cup....Canadian Super Bowl Thanks

For those of you trying to resist buying one of these, look away, far far away Fresh centre cut pork loin chops, 6 oz each. Seasoned with a rub from Cook's Illustrated (it was in the cupboard); Pan seared briefly; Bake Steam at 425F for 7 minutes; centre was around 144F so for us it was just slightly over done. Next time I will put them in for 5 minutes and then check. They were still very juicy and ready so quickly. How much energy did that use compared to heating up one's oven. I updated my little spread sheet.

Nicolai: That burger! Wow and yum, yum. Big lunch as dinner will be light while watching the Baseball Wildcard Game. Bake-Steamed centre cut pork loin chops with Bon Appetite's cauliflower, arugula, pine nut, currant, feta salad and A Girl and Her Pig roasted peppers in sherry vinegar. The pork chop was only just slightly over cooked. I posted about it's journal over in the Steam Oven thread.

Cyclea, sounds like you have more than enough reasons to spring for one of these babies! It took me a year but finally got one and I am really enjoying cooking in it. A lot of control of cooking available and if you are cooking small batches of food it seems economical and definitely quick. Go for it.

My lord, that sauce looks so rich and sticky meaty if you know what I mean.

I have not had the opportunity of purchasing or eating cardoons so new to me. They look nice and I like the flavour of artichokes. Looked them up on wiki. Do you use them as noted below? "Cardoon leaf stalks, which look like large celery stalks, can be served steamed or braised, and have an artichoke-like flavour. They are harvested in winter and spring, being best just before the plant flowers.[13] In the Abruzzi region of Italy, Christmas lunch is traditionally started with a soup of cardoon cooked in chicken broth with little meatballs (lamb or, more rarely, beef), sometimes with the further addition of egg (which scrambles in the hot soup – called stracciatella) or fried chopped liver and heart.[citation needed] The cardoon stalks are considered a delicacy in Spain, particularly in the northern region of Navarre, where they are grown in large quantities.[17] Only the innermost, white stalks are considered edible, a reason for which in Spain cardoons are usually cultivated by protecting the leaf stalks from the sunlight, often by burying them underground; thus, cardoon plantations in Spain are often formed by characteristic earth mounds surrounding each plant, the earth covering the stalks.[18] In Spain, cardoons are typically cooked by first boiling the stalks to soften them, and then adding simple sauces such as almond sauce or small amounts of jamón; they are sometimes combined with clams, artichokes, or beans as well."

Reheated the pork ribs and yorkshire pud from dinner the other night. 15 minutes on Bake Steam at 300F then changed to broil on the first shelf at 300F for 5 minutes. Perfectly moist and crispy. Made some roasted jalapeños, done whole on Convection Bake at 450F for 15 minutes then on the middle shelf on Broil 500F for 5 minutes. Nicely cooked. I deseeded them and popped them in the freezer on a sheet pan for later use. Next up were one inch flowerettes of cauliflower, tossed in a little oil. Steam Bake at 350 for 10 minutes, then onto the top shelf and Broil 500F for 4 minutes. In retrospect, I would have cooked for only 8 minutes (they were a little bit over done for our tastes) and then broiled them a little longer to get some more brown on them.

Wheat Berry and roasted kale & onion salad from Bon Appetite. Very easy and the charred veggies make a nice flavour combo with the rustic wheat berries...just a little garlic/oil and lemon as a dressing.

We had the discussion about okra. Check out It's a Chef's Life, Season 3, Episode 5 It's a Prickly Business...all about okra, Here is the link: http://video.pbs.org/video/2365546844/

Paul, would be interested to learn/see more of your sausage making. It is getting to our sausage making season. Need it a little cooler during the day...we hang ours in the garage to cure and after smoking. Time to make bacon too

I have tried to make the charts larger and this is the best I can do. I think they are readable now. Thank you Rotuts for your help. If anyone wants the Mac Numbers spreadsheet or I can convert it to Excel then send me a personal email and would be happy to send it to you. Then you can update your chart as you go.

I reheated three thin slices of pizza and tried to use the leftover pizza note from my chart. Must be someone using the Breville because the CA steam function doesn't go to 450. I used Super Steam at 400F (the highest it goes) for five minutes then changed to Convection Bake at 450 for 5 minutes. The pieces were getting pretty brown mainly because it was thin. I think it would work well with our homemade thicker pizza. The crust was nice and crisp. Definitely the way to go to reheat pizza and quick too.

Me too, I don't think a probe would be good due to the seal problem. I will just check it more often.

A friend made the table cloth as well as 8 napkins to match! She sews and I cook.

The sandwich looks pretty decent too. Looking forward with interest. Safe travelling.

Rotuts' coaching job:

Rotuts, I couldn't get to the iPhoto part (I'm technically challenged) so this might work:

Don't need a baffle from my experience with cooking the chicken yesterday. The cupboard wasn't hot at all. But, it is a little cramped back in the pantry and I didn't take the chicken out earlier to test because of that so I think I will move the oven out into the kitchen when using for more than toast.

Nice, fresh looking meals! Can almost taste the crunchy veggies and the spiced broth. Thanks for sharing.

Dinner was two types of back ribs: both cooked with the spice rub on for 10.5 hours at 200F wrapped in foil. Then they were brushed with the sauce and broiled to add some texture (was going to BBQ them but a big storm came down the lake with big winds so "I'm not going out there to BBQ"). Served with bread, pickled beets, Convection/Steam oven chicken, and a salad.

Well, my chicken, which weighed 3 lb and 11 oz was set to be cooked on Bake-Steam at 450 for 50 min. After 40 minutes I checked it ( I turned it after 20 minutes) and the meat was 185 F+ all over.....too much! It looked moist and tasted pretty good but, it was over done. Lesson...test early and often.