Norm Matthews

Very nice. I will look into it if there are any concerns that arise with the GE before I buy it.

Five is Defcon 1, stand by the smoke alarm on mine. I just did Texas toast on 2 and it was almost over done. See the picture.

@rotuts I don't have an issue with the griddle. I doubt I will use it much. I expect I will replace it with a regular grate like on the other two sides. @lindag I just got a C Steam Oven and am not impressed with it so far. It's so small for one thing. I also have a B Smart Oven which is very nice and I use it all the time but both take up limited counter space in my small kitchen.

@lindag Just because. No real reason except once in a blue moon I may need two. I like the smaller one for most of the cooking I may do.

@lindag Thanks for the mention. I had an electric GE stove top and and an electric GE oven recently. Both were good. The guy at the appliance store said GE is doing some good things now days. @Smithy That looks nice but I notice it's a slide-in and because I may put in new counters in the future, I think I need a free standing model now.

It looks like the same. I have it with one letter different : JGB890SEJSS

I think this might turn out to be long and hesitated to even start but I'll try to keep it short. I cooked on gas stoves in my 20's and 30's. I had a 36 residential one at home and a Garland at the restaurant we had for about 7 years. For the last 40 plus years, I have cooked indoors on electric ranges. The latest one is a glass top and although it was OK for the first couple of years, the cooktop is constantly needing cleaning and the main burner won't always turn down when I want it down. I have decided to put in a gas stove in the next few months, maybe sooner. The first one I looked at was Blue Star. Then I looked at some others. Technology has changed quite a bit since the 1970's. I don't really need a tank in my kitchen. I rarely cook for more that two and most frequently, just use the stove to make an omelet or two. I cook whole meals a couple times a week. My turn at Thanksgiving meals comes once every three or four years. I think I have settled on a GE double oven range with a 18,000 btu main burner and varying lesser heat on the other ones. I welcome any comments on my thinking. I have not made a final final decision but I like what I see in the GE.

Corning sold Corningware in 2000 and the new company made them out of a stoneware based clay which did not have the traditional characteristics of the older stuff. I had some, not knowing it was different and one chipped and cracked within a couple months. I read that in 2008 a similar type ceramic used in the original ware was reintroduced.

I mentioned in the baking thread that I made bread for the first time in the CSO. It tasted fine the day it was made but not so good a couple days later. It was dry-ish. I cut the crust off, cubed it and put it in the freezer. Maybe I will put it in some meatloaf. I made some more of my regular recipe (sourdough) in my regular oven like I usually do to the temperature I always use and it came out sooo much better. I am not inclined to try to mess around with the CSO to see if I can do better. After 4 or 5 tries, I finally got a slice of toast to come out edible. The others were overcooked. First one came out black and smoking.

I didn't take a picture of dinner tonight but it was Colorado Sauce Enchiladas.

There was a Corningware one piece handle with a twist end that tightened it on to the short handle end so it could be used like a stove top pan handle. I don't recall if it was oven safe.

I apologize for being unclear. I did not mean to imply that this gadget predated the ice cream scoop. I meant that I supposed it was a precursor to the cookie sized scoop many people use today.

On the first page of this thread, I mentioned my take on the writing (in the first issue) with two analogies : "One by Johnny Carson " You buy the premise, you buy the bit" and the other by Ernest Hemingway, about a "crap detector" in his head, something related to faulty logic principles. " Most of the time, the intro to an article -the premise- didn't sell the rest of the article. l like the term 'crap detector'

I was too late to chime in. I have two gadgets that serve the same function: grabbing hot things from the oven. The shinier one is for pizza pans, the other for more general grabbing of hot things.

Yes. Cookie dough portioner. Squeeze the handle so that the protrusion is on the other side of the slot, scoop the dough on to it then hold over a cookie sheet and release. I suppose you could say it is a precursor of the (ice cream scoop-type) portioner.

I also have a squarae tempered glass bacon press. I could not figure out what this was until I saw one at an antique store in original packaging with directions. I regret not getting it now.

Has anyone used http://www.foodily.com ? It lets you type in a list of things you want to use and a place to type what you don't want then gives you a list of choices available on other sites and includes the % of match it has to your input.

If I make it again, it will be because I want to use up some more of the powdered milk I got just for the recipe.

We liked it and gave some to the neighbors and they said very nice things about it.

I baked Kindred's Milk Bread from a NC restaurant in June.

I baked it at 400º for 25 min. in the steam oven. Always before, in the regular oven I bake it at 450 for 10 minutes (with hot steaming water in a pan under it) until the crust is set, then insert a probe with the alarm set for 190º and take it out when the alarm goes off, usually in less than 10 more minutes. The crust is lighter at those times than it was this time. This time when taking out, the temp was around 210 but the bread was not dry or tough and the crust was darker, but not burnt.

For the first time using the steam oven, I didn't do anything except cook it according to directions. Next time I will shorten the time by a few minutes. I am used to baking this kind of bread to 190º and 25 minutes baked it to a little over 200. It was almost too brown so fewer minutes should make it a little lighter too. One other thing, the sourdough starter didn't work this time so after 4 hours, i kneaded in some rapid rise yeast and that probably affected the 'crumb' or whatever you call the texture of the bread. It usually turns out with a smaller and more uniformly formed holes.

First attempt at bread in the steam oven. I think the next try will be better. This is the first time in years that I baked bread by time and temp. alone... without a temp. probe.

Here is the first attempt at using the Cuisinart convection oven with steam. Well first attempt not counting an English Muffin for breakfast. It is a learning curve not as present as the Breville Smart Oven which is just a small oven which also toasts. I tried to do chicken wings with Korean seasoning. The Korean recipe is fried in oil and comes out crisp. The Cuisinart didn't do crispy. I should say I didn't do crispy this time. I need to experiment some more to get the best results with it but the chicken was moist, tasty and tender.

Son is at a clinic for a few days so I am alone for lunch and dinner. Lunch was SV Mahi Mahi and a salad