lindag
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Posts posted by lindag
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4 hours ago, JoNorvelleWalker said:
The CSO has a "warm" function.
thank you, somehow I missed that.
Only had mine for a short time - at least that's my excuse.
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22 hours ago, MelissaH said:
I was in the same position recently; considering replacing my BSO with the CSO and decided it was worth it for the steam function although I was worried about losing the quarter sheet pan capability.
Well I went for it and I must say I haven't missed it at all. It's worth doing if only for the much improved toast!
In all fairness, though, I will admit I do miss the pre-settings for 'warm' and 'reheat', those were particularly handy for leftovers and cold pizza.
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I think most folk here will be taking a big pass on Labor Day cookouts/picnics, etc.
Forecast is for 59ºF (15C for youse Canadians) and possible thunderstorms.
More like soup-making weather. Fall came earlier than usual this year, it was 39ºF (3.8C) last night.
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They certainly LOOK tasty, though.
21 hours ago, Anna N said:
McCain straight cut frozen fries. 15 mins at 200C. They tasted ..... Healthy......virtuous BUT NOT DELICIOUS. I wanted to dip them in some seasoned duck fat.
Like drinking non-alcoholic wine or eating kale. Raher have real fries once a month than have these once a week! Fat = Flavour.
Edited to say:. Will give them another try tossed with a tablespoon of oil or fat.
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I ran across this recipe this morning and thought it could be ideal for the Air Fryer:
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I use this one. I like it much better than any Pam products, it leaves no residue.
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Inside. Was heating a plate of leftovers. When I opened the oven the (Potrmerion) plate was in two pieces.
should have posted in the 'I won't do that again thread.
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I saw her on one show where she tried to mount the cameraman! She thinks she's funny, I don't think she has any common sense anymore. No one want to see behavior like that.
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I have experience that when we've rented vacation homes. Always take a couple of good, sharp knives. Renters will abuse the knives without any regard at all.
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I made the mistake of heating of a plateful of food on a piece of very expensive dinnerware in my CSO...I did not know that it got so hot that it would crack in two.
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I cannot bear it if there's a fly in the house, they're disgusting and filthy and I don't want them landing on anything I'll be touching. As someone else mentioned above, I cannot cook in a kitchen if there's a fly around, I have to get rid of it. I have screens on the windows and doors and I use them!
And don't get me started on mosquitoes!
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Worst show is any featuring Paula Dean or her sons!!!
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Where I live the Cracker Barrel is actually pretty darned good. Of course we don't have many of the restaurants in big cities to compare it with. I like good comfort food and can find it there.
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12 hours ago, gfweb said:
You mean "no worse than when you brought it home"?
Have you never had a rotisserie chicken from Costco? The ones I get here at my store are amazingly good, no other can compare.
And, yes, refrigeration does take its toll. When served still warm the flavor is infinitely better. Of course that is not always possible. Good to know KerryB's trick to reheat.
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My 7-in-1 IP is arriving this afternoon. I need to go to the store and pick up a few items.
I'd like my first venture to be Borscht but I don't have a tried and true recipe on me.
Is there anyone who still makes this dish? I haven't had it in years but used to be able to get it a wonderful deli near my work.
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I own the Breville Smart Oven XL and have used for several years. It's really a great addition to any kitchen as it does many things so much faster than a standard oven. I replaced my BSO with a Cuisinart Steam Oven only because of the toast, the Breville does not do toast well. I also wanted to have the steam function.
If you don't care much about toast, the BSO is great to have.
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I did cave in and order the IP (latest version without Bluetooth - $119 at Amazon US).
The next morning I woke up to no water in the house! The pump for my well had died in the night -$1500 for a replacement!
My IP should be here tomorrow morning and will all the commotion haven't had time to decide yet what my first recipe will be.
Someone mentioned a KFC knock-off but I can't find a recipe. Anyone?
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21 hours ago, rotuts said:
wow
I take it you saute'd the onion first then added the green beans to the pot to sauté a bit.
Im assuming you left the onions in there w the GB's?
very very nice.
were the GB's cooked to your satisfaction ?
Im always surprised GB's take more time to cook, however you cook them , than they seem to need at first glance.
Yes, I agree. But I also find that it's easy to go from underdone to overcooked in no time.
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I am being sorely tempted to buy one of these hot pots! Do I want the Bluetooth version?
Or is there one model that is most useful?
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On 8/17/2016 at 9:59 AM, FauxPas said:
@ElsieD, we adore chicken wings cooked in the CSO. I'm not sure they are the same as fried wings, but the skin does crisp and the meat stays moist. It's our favourite way of cooking wings now and I make them fairly often. I rub a little bit of olive oil on the wings, spread them out on a foil-lined baking sheet and sprinkle them with salt and pepper. I steam-bake them for about 50 mins at 325 or 350, turning them halfway. I don't usually bother cooking them on a rack, as the oil they release is an enhancement, ha. If there is too much liquid, I remove some at the half way point when I turn them.
This is not the best picture, but they usually do brown nicely and have crisp skin. it's a very simple way of cooking them and my husband raves about them every time. (Usually, the skin looks browner and crispier.)
Edited to add: If I'm in a hurry, I steam-bake at a slightly higher temp for a shorter cook time. Both methods work well, but for some reason I tend to prefer the longer cook time. Sometimes I add a sprinkle or other spices or blends, but the S&P on its own is really good.
FauxPas
your wings have totally inspired me! They look really wonderful. Yesterday while rooting around in my big freezer looking for some ground veal to add to my meatloaf mix, I saw a package of wings in the back. Now I know what to do with them!!!
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I went to the Dinner Bell recently (an Amish family farm run restaurant). Everything was memorable: a fantastic salad, fried chicken, mashed potatoes, gravy, green beans, dinner rolls, homemade jam, peach pie, coconut cream pie and homemade vanilla ice cream, coffee.
The food is just amazingly good! It's about an hour and a half trip from where I live but so worth it.
The family members (young adults) serve dinner in their hall every Thursday evening. First Thursday of the month it's meat loaf, then the rest of the time it's fried chicken. And, while all the food was really good, my friends and I couldn't figure out how they made the mashed potatoes taste so good - slightly different, like a slight gravy flavor was infused into them. Don't know but I'd like to.
They have published their own cookbook, so I really should look into that to see if I can find their secret.
BTW, the cost of the dinner is $13.50, what a bargain in today's world. Approximately 240 people attended.
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42 minutes ago, liuzhou said:
What's the difference between getting out the ricer and getting out the masher?
My ricer is way too big for my tool drawer so it is stored away in the pantry. The masher is right at my hands in my tool holder.-
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I ran across this recipe for corn chowder in my email the other day. I must try it while the wonderful fresh corn is still available.
Fresh Corn Chowder in the Pressure Cooker6 ears fresh corn
4 Tbs butter
1-½ cups chopped onion
3 cups water
2 medium potatoes, diced
2 Tbs cornstarch
2 Tbs water
3 cups half-and-half or milk*
1/8 tsp ground red pepper (cayenne)
4 slices bacon, cooked and diced
2 Tbs fresh parsley (can substitute dried)
Salt and freshly ground black pepperShuck the corn. Use a sharp knife to cut off the kernels.Select Sauté and add the butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes.Add the 3 cups water and corncobs to the pressure cooking pot. Lock lid in place, select High Pressure and 10 minutes cook time and start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove corncobs and discard them. Leave the corncob broth in the pressure cooking pot.Put the steamer basket in the pressure cooker pot. Add the diced potatoes and corn kernels. Lock lid in place, select High Pressure and 4 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove steamer basket, potatoes and corn from the pressure cooking pot.In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until soup thickens.Stir in milk, cayenne pepper, corn kernels, diced potatoes, bacon, and parsley. Add salt and pepper to taste. Heat through but do not bring to a boil.Yield: 6 - 8 servings
Source: Pressure Cooking Today-
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But most 'experts' say you must rice the potatoes to get the very best texture.
I don't because it's just an extra step to get out the damned ricer and it seems unnecessary.
What size loaf setting to use in bread maker?
in Pastry & Baking
Posted
You may want to try King Arthur Flour's recipe for 100% whole wheat bread, it is actually their most popular recipe so, clearly, it turns out well for most bakers.
It's here:
http://www.kingarthurflour.com/recipes/100-whole-wheat-bread-for-the-bread-machine-recipe