rotuts

Ive been using my CSO ( original unit w plenty of patina ) as a small oven that's sealed . on conventional bake . the seal keeps the moisture in the oven from various frozen items , and allows longer cooking times , if not an increase in temp so that the items get to be quite crisp , yet still moist . indeed the CSO tray holds about one package of the various fz items ive tried including the various battered fish offering , etc this is the famous Orange Chicken : right out of the freezer bakes and given a shake plated. the package has two plastic packets of orange sauce , included but its not very good. TJ's has a jared General Tsu sauce , which is better and can be improved. the amount of crispness is up to you . a nice feature of the CSO

@AlaMoi you betcha: scrapple its hard to find. and would be cooked in a certain way where each surface is dark brown , , and crunchy w a creamy porky - corn mush inside. next up for sure .

I had two cans of SPAM 25 % less salt . recent ( compared to the Basement Archives ) purchase @ MarketBasket for unknown reasons well, why not use one can . I liked the idea of SPAM Dogs. thank you @Margaret Pilgrim and for me supermarket hot dogs all have similar nutritional concerns took one can ( forgot how pink this stuff is ) and in the 12 " fond-less , after a dusting off : I cut the tranche into what I though was thin-ish w some ' fill ' they all fit into the Pan ! side one flipped re=flipped , for good measure took them to , let them cool , and refrigerated them ' for later ' I diced one up , cold , and added it to my BeanwBacon soup + amendments it was fine . Tj's had a chicken andouille sausage that I used to use , crisped up in a smaller fond-less . of course , they D/C's it. I do not think one would seek out SPAM but it might wiser something to you , as it did @MarketBasket to me after all , the stuff is near the end cap , with other canned mystery items when I make my first left turn @ MB.

the ATK Casbal seems to recommend what's popular. always a bit late to very late very recently : N.B.: note the watermelon . @Shelby has been doing vac'd watermelon for 10 ? 15 ? 7 tears ?

@Tropicalsenior those look delicious Im betting the edge is the best.

SPAM appreciates something a bit tart to cut the fatty flavours

i do not think the SPAM is anything other than what it is. having around is part of it. n I might have a can or two 20 + years old. . I ought look . the tree cans are down stairs. w the 25 % reduced salt cans I have two . and sliced thin-ish , and crispy each side its there waiting . maybe not 20 years for these to cans

w Anova now don't ask if the want the oven back and they pay fo shipping send into them the stuff this'd d not the oven .... I can't imagine they have any interest in looking into a mistake they already know about.

@weinoo ''' Breville panini press/griddle '' which one ? I can't imagine a reason Breville doesn't have something that would slip in there , with what you have .......................................................... unless they have something , on its own . that was quite beguiling

@weinoo R.I.P. what sorts of replacements have you looked into so fa ?

@weinoo looks delicious. I remember those ' bricks ' well.

@Duvel I hope you have a safe , tasty , jpg-ey trip !

@Pete Fred thank you ! and indeed that was the chocolate Rx unfortunately , the marmalade pudding link from the ref. did not work. I like the idea of a marmalade pudding. would be easy to make the glaze from more marmalade and Whisky . and thank you for reminding me I better take a stroll over to Total Wine and get some whisky , just in case.

@Pete Fred absolutely mouth watering stuff . any favorite reference*s) for seemed puddings ? I like the idea of trying something in the Micro. did this 30 + years ago w some sort of chocolate Rx , cake like outer layer , creamy dark chocolate interior.

@dtremit excellent points I can't imagine machines that similar are being made by two different companies and Anova was purchased by a much larger company , and I suspect that has a lot to do w all aspects of Anova II products.

@ElsieD that makes sense . Anova in the past , is not Anova now. there are other chamber vac's should you get one you will very much enjoy it. so ' look around '

@dtremit a v3ry interesting question . my take is you want to curl up a longer bag , than layer out , flat in your Vac. Id guess the real limiting size is your seal bar and then , maybe your head room. for the Vac . I am interested your ideas about th9is . what do you plan to do w the ' Vac"D curl ?'

@RWood absolutely outstanding . and tasty Id bet .

many cookbooks theses days are about fancier pictures.

@Anna N fancier pictures ?

@andrewk512 it this is something you will enjoy using , and look at it this way as something special get the V2 , if you are looking for something more utilitarian get the V1 . you don't want to be disappointed w either purchase.

@mgaretz what was your source for the orange chicken ? Tj's has a decent version , but yours looks like it involves significantly larger chunks. TJ's is mostly dark meat , which I enjoy cooking them in the CSO.

@weinoo BTW : how long do let the ramp ' pickle ' before ' service ? '

Itallian Wedding for me ( lower salt : why not add your own version ? )

Nice ! and some Penzie's spices I recognize three there , and the one on the R is ' something ' of flavor. enjoy it all .