Okanagancook

Not dinner yet but I scored some Beef AAA Rib Eye Roasts on sale for $4.69/lb. Managed to find the loin end roasts, mostly. I boned out the ribs (they went into the IP for stock.) and sorted the fatty bits and ended up with six 1 lb, 10 oz Bistecca Steaks, one 14 oz rib eye steak and 1 lb of trimmings for Bulgogi. Such a great deal. It was a lost leader. "While quantities last. Today only." Everyone I saw at the checkout had two roasts. They probably sold out by noon.

Mushroom lasagna from D. Madison. A lot of work but it was worth it.

I too am enjoying the travels story and pictures. Thank you for sharing.

Had the Tom Colin's for the first time. Wonderful even though it is fall.

Slow down

Potatoes warmed and crispened in the air fryer.

Did an experiment with chicken drumsticks. First two pictures are the drumsticks done in the air fryer and the third picture show the CSO baked (steam bake at 424F for 25 minutes)drumsticks. The air fryer won. Crisper skin and much juicier. To be fair I think I over cooked the CSO drumsticks in an effort to get the skin crisp. The air fryer won on the clean up also.

I agree, the plastic looks stressed in various places on my new cuisineart. It will probably cost a fortune for parts so my advice is to be very, very careful with this machine's parts when cleaning.

My CSO is newer than my friend's and my pan is like what Thanksforthecrepes described. I have had no issue with it warping. My friend has the info and the phone number for the Canadian Cuisineart customer support. I will post what happens. Thanks everyone.

In the past two years , the IP for sure and then probably the air fryer I got a month ago. Used it to show off to my visiting friend: crispy potato chunks included in last night's dinner and to cook the sausage patties for breakfast leaving such an easy clean up both times.

Thanks to blue_dolphin and rotuts for your replies. I will pass this information on to my friend who is having the problem. She bought it due to my recommendation so I kinda feel a little responsible. cheers

I have tried to find the discussion about how flimsy the main tray was in these ovens. I recall that someone got a replacement from the manufacturer.?? A friend has a CSO with a tray that warps when used at higher tempturers. Help.

That's the recipe I use too. May as well make two jowels while you are at it.

BACON and tomato bun slathered with homemade mayo and a naughty amount of bacon.

Love the glass vessel.

I am not sure I am allowed to post Rick's recipe? Help moderator.

Well Kim, parts look ok, for instance the bun!

Sounds like you need to make them a cocktail!

I love that recipe. Just like what we ate in Mazatlan.

This how I make my eggs now. They ARE perfect.

Make some other components of the meal. Everything worked out well. I used my double boiler and the potatoes were perfect after being in there for 1 1/2 hours. I delayed mashing them by an hour...just left them whole in the IP with the lid on but not plugged in.

Thanks for the link and the information Anna N I have cooked them and peeled them. They are resting in the IP with the lid on. I think I will go with my trusted method which is putting them in a double boiler over very gently simmering water and I will mash them 1/2 hour before everyone arrives so they will only be there for about an hour. I am afraid the IP will dry them out looking at the temperatures. cheers.

Dang.

I want to keep my mashed potatoes warm in the IP ready for dinner. If I make them two and a half hours ahead and keep them will they be ok or will they get dried out and/or scorched??? Thanks

Thanks for blogging Shelby. Always interesting and entertaining.