rotuts

went to my Local this AM they are changing out all their refrigerated units to new ones. but noticed this ; its interesting. took forever to figure out how to open it. there is a little plastic tap you pull off at the top'side its thick , a little sweet , and tart w a deep flavor. quite some time ago I had one small bottle of Balsamic , the real stuff , in the square frosted bottle. used a few drops at a tie etc this is not that. I was thinking what I might use this for . Steamed new bliss potatoes came to mind for some reason . the humidity here is 98 % so won't be trying that anytime soon then I thought about a thin glaze on Salmon , grilled or broiled pleased I got this . worth a try . for something .

' any toaster generally will make better toast than will a toaster oven ' simply not true . CSO makes the best toast ive ever made . taste in toast differ it also does variable thicknesses its not perfect . I think # 7 is the highest setting . some toast need a bit longer it beats out the revile two ways , for my taste : The Breville used some sort of program to vary the intensity of the heating elements CSO does not . shy turn down the heating elements ? leave them on high ]and then time the toast to your doneness liking. and I prefer the results of a sealed toaster to and open toaster before the CSO , never knew there would be such a difference. on the other hand , some don't care for the results in a sealed over. toast in an actual toaster might e better that breville toast simply because the heating elements dont adjust in a stand alone toaster . but ion the end , you have to like the results of any toaster based on your toasty preferences.

@Laurentius I grew up w that toaster. made fie toast for me , the CSO makes better toast. its the fluffy innards that make it better for me and : CSO take various thickness's , w no jamming of the bread. Ive had two Breville's . mediocre toast at best.

@KennethT what sort of advance order selection do you get ? is there a web site to gp to ? or do you have to have booked a seat ? enjoy your trip . looking forward to your reports.

@Maison Rustique pretend the SW's are croutons. they are mighty fine for that. then you are half way there .

there does not seem to be a ' plain ' dessert thread. just as well : ill call this an after dinner snack : TJ's semi-sweet chocolate bits. MarketBasket mini-shredded wheat ( TJ's has 'em too ) just a bit off salt. a nice ratio would be 3+ Choc. to one SW. you'll stop rolling your eyes . once you try it.

@FrogPrincesse Ive read Tender at the Bone and Garlic and Sapphires missed this one thanks for the reminder.

growing up we had a walnut tree and an almond tree . my father planted them in 1948 before my time I rememv=ber walnuts and almonds , still in their covers , over the shells underneath. eventually , the squirrels beat my father to most of them

te ones from TX came in the shells ,in burlap sacks. my sister had to send me a 'pecan nut cracker ' I still have it interesting contraption, adjustable for eacj pecan alas m no fresh pecans. this one : came w no tools

@OlyveOyl correct my sister lived in a part of TX in a smaller town N.of Austin towns in that era had pecan trees in the public areas , some quite old. come Pecan season 'you picked up a few , freshly grounded and enjoyed them it seems there are several varieties. TJ's for the longest time , had pecans much fryer then any supermarket at some point , the Chinese , in China , developed a taste for them prices went way yp , and the local orchard sold most of their crop in that direction about 3 to 4 x the local going rate, prices went up everywhere , inv TJ's. about 10 years ago or so and the bags got smaller , still a certain most // lbs. excellent for the growers my sister knew well.

Walnuts are fine. I use a lot od TJ's walnuts. Pecan's >>>> walnuts..in the final analysis. My sister used to snd me , in the fall 5 +++ pound , still in the shell from a Pecan orchard in TX a few mils from where she lived. delicious they were 2 - 4 different trees it seems.

@OlyveOyl I pretend your PistachXXX's are Pecans. Ive never developed a taste for pistachio's I get the Morta w/o Pistach. no idea which version God prefers.

@pervis wow lucky you we are a more Cuisinart Steam Oven sort of group however , a few years back , someone installed a Rational in their home. unless a restaurant owner or worker see this here ... I went to the Unox site and could not get any information on their product , the links did not work would you consider attaching pics of yours ? and how they work out ? if you unit 220V and plumed in ? do they have 220v single phase units ? you are a lucky pervis enjoy

@OlyveOyl What a perfect sandwich. Id love to have one right now. for me , Mortadella ( God's Bologna ) bypasses ' ultra-processed-meat ' Ill have to consider having some soon w that sort of baguette. congratulations on Fine Work.

indeed . always plenty @ My Local

@Kim Shook Id make those desserts Ive forgotten how jello pudding are mixed up 'so you add cool whip to the made up fellow pudding , mix and then use that mixture for your layering ?

@Miss K hoe ;ing and at the temp did you bake those meat valls ? then did you simmer in sauce , for how long ? I might have to give this a try , using the CSO for the baking. and making some sauce from a can of no added salt tomatoes. just tomatoes , then I add my seasoning to that3. might even make a Marcella sauce from that no-saolt can w a stick uf butter ! been thinking about that for chute a while,

@Dante Why not contact H.B. himself ? https://thefatduck.co.uk/contact email them you story , after all , it might be interesting to at least someone there pls. report back

second half of the bag from frozen fried squid : green tabasco and window green onions. might have benefited w a minute or two more for more crispyness bit tasty. these have a chew to them , that's fine.

Scrapple cooks up easily in there AF : Ive used the parchment paper as its easier removing the scrapple this way. its true the underside is not ss crisp as the top but still very tasty this way , and Low Fuss.

CSO toast have the doneness and crispy surface you would expect from a quality toaster but s the oven is sealed , unlike the Breville ovens the CSO toast does not dry out completely the center is ' fluffy ' w surfaces crispy. best toast ever I think

slow:

looking over the manual pp 25 is slow cooking . I was looking for an ability to set the slow cook temp and was unable to find one. there seems to be a low and a high setting for slow cooking I could not find what temps those were . pp 19 has a warm function and the low on that is 160F , no lower thats a real shame . slow cooking at 140F , vern 135 F , if reasonably accurate would be a mighty fine feature : SV like temps , but in a pan , covered w foil , avoiding vac equipment , circulator and container for occational SB up to 72 hours. Im sure this temp would be easily to program into the machine but the vendor has terrors of cooking < 160 g too bad.

@blue_dolphin Its a deep fried egg , on the shallow depth for the oil. but there has to be a notible amount of oil in the pan and the oil is at the right temp for those crispy edges etc

@blue_dolphin there are many ways to cook a breakfast egg for the ' fryer ' category crispy fried is the finest . more or less shallow deepish enough too rapidly crisp those edges ! 'your looks perfect.