Okanagancook

@Shelby You gotta be in the mood!

It is big and should be run on its own circuit which why I have it on a trolley...to move to a dedicated circuit. It is also extremely noisy. The blast of air coming at you when you open door can take your breath away 😟 But it can really cook fast. I don’t use it much for us but do when we have company..it’s my second oven..or was purchased as my second oven that is until I got the CSO. I should sell it.

@TdeV that is an awesome Cadco convection oven on a trolley.

It is a very sweet space. Six feet by 17 ft so most of my food and spices are back there along with an upright freezer and an all-fridge. Plus the microwave. Thanks.

An almost totally brown dinner: Mexican tomato rice, refried beans topped with cheddar cheese that look terrible but were so delicious, CSO 450F x 10 Min asparagus with smoked paprika Aioli, and Schniztel-style fried pork with Mexican spices. Everything was great except the rice was not properly reheated and we were too lazy to get up and re-nuke them. Sheesh 😆 Tonight....more rice..that should be the end of it....please Lord, let that be the end of it.😬

This is an interesting topic...need to go back and explore. Today I put back my Pantry items into the newly painted pantry. I was a fairly large job but not too bad. I just had to go through 'stuff' that needed to be chucked. Very happy with the result. I have a bank of cabinets on the right side where I put most of my spices. One whole shelf dedicated to Mexican peppers and spices.

I like making nibbles that are rolled into small spring roll wrappers which are frozen. We take a few out and throw them in the air fryer for 8 or so minutes. The stuffing can be what ever you like...a little Chinese, some Mexican spices on meat, etc. nuts are a favourite as well as gourmet potato chips...especially pairs well with bubbly. Those pita chips are a keeper too. Can’t wait for the cocktail hour to roll around now.🤪

Last night was air fryer small chicken leg; Julia's stuffed tomatoes done in the CSO and from M. Clark's Dinner cookbook pasta and asparagus. It was too much food...leftover pasta for lunch.

That looks very interesting. Thanks for taking the time to document the process....yes a day well spent.

I have an Excalibur their guidelines have worked well for me so far..I use the manual but here is their on-line info https://www.excaliburdehydrator-recipes.com

This is a very good book. Salads are classified in the T of C...main course meat, seafood salads, light leafy greens. Lots of information about technique. The dressings section make it easy to get a quick one the go. With summer coming, it will stay out in the kitchen.

Excellent. I will add these and include a link to the recipe. I will send the updated spread sheet to @Smithy. They look so good...one could make them in the pm for breakfast in the am😘

Hi @curls I am just updating the CSO Spreadsheet and wanted to add your Yorkies. The Food52 recipe calls for baking at 450F for 20 minutes. Do you happen to remember what you baked these at? Possibly Convection Bake at 425F for 20 minutes??? Thanks.

Canned sardines scream out for fresh cracked pepper. I like mine on crunchy toast.

I had an excellent experience with Anson Mills. Very high quality product and the recipes on the website are thoroughly tested by a former Cooks Illustrated test kitchen chef.

The dish looks to be very evenly cooked and browned. Love potatoes. BA recipes tend to have a ton of ingredients which I am not fond of.

I buy the Anson Mills polenta which when shipped across the continent on a northerly angle they are quite costly. This I will be very careful with but, yes I agree run of the mill polenta being tossed due to lack deliciousness is ok with me. Thanks.

I find polenta and grits hard dishes to reheat. They never really come back together in the same delicious way. Same with risotto. I wonder If the CSO on steam would work...right now my aim is to make the right amount so there are no leftovers. your artichokes look really nice. It is hard to find good artichokes...ones that have been treated properly so they are not dried out. Sigh.

Oh, vegetarian...that does reduce the usefulness alright. As @curls mentioned...firm vegetables, especially potatoes for scalloped potatoes (that's hard to do with the food processor). Maybe firm tofu could be added to that list if you need consistent thickness.

If your food processor doesn't work I think a good quality deli slicer like Chef's Choice would do the trick...you can get a smooth or serrated blades. Besides CC deli slicers are so useful for so many other things and they aren't that expensive...it's just kitchen space!

If this is close to that delicious looking chili oil then I will be making it soon: https://www.allrecipes.com/recipe/277194/turkish-eggs-cilbir/

@Shelby I too had a wetter than ideal pasta dough to deal with recently. I find if I roll out the dough with a hand rolling pin to about six inches, generously flour and fold into itself to create three layers, turn the dough 90 degrees and roll out to six inches, then crank it through the pasta roller a couple of times. This can be repeated until the dough is the way you want it. Your meals are always interesting and inspiring.

That's such a nice combo: polenta and mushroom stew. I made that recently with oyster mushrooms from the Farmer's Market. Have you tried the Anson Mills polenta? Outstanding corn flavour.

The veggie garden is slow this year...except the garlic which is about to send out scapes already. Lots of yellow onions. They are harvested early because they always get worms in them. Herbs are doing well. I made chive flower compound butter yesterday when the flowers were at their peak.

My condolences Kim. My mom had Alzheimers. Never easy but she is at rest.