lindag

I bought one of these from Amazon a couple months ago. It was priced, as I recall, around $79.99. Used it once for fried chicken but I prepared the chicken the wrong way (with a flour coating) and the chicken was not good. I haven't had the courage to try again yet. Now that I see your success with French fries I will get it back out and try again. I wait eagerly for others' reports on their successes as well. (I have to admit to being a sucker for gadgets and small appliances.)

Speaking of cocktails, I made bourbon/lemonade drink for the first time and it was great! Mason Jar Bourbonade 1 lemon 3 Tbs sugar 1/2 cup water 1/4 cup bourbon Crushed ice Club soda Halve lemon. Cut lemon half into quarters; reserve remaining lemon half for another use. Place lemon quarters and sugar in a pint-size jar. Using the handle of a wooden spoon, muddle lemon wedges. Add water, bourbon, and ice. Cover and shake for about 20 seconds or until sugar is dissolved. Top with club soda. I used Jack Danials since it was handy, tonight it's Maker's Mark. Edited to add: I should have mentioned that I found 3 Tbsps. sugar was too much for me. I decreased the amt first by 1/2 Tbsps. And then by 1 Tbsp. which I liked better.

I did my steelhead in the CSO on steam/broil for about five mins. then turned, added glaze and cooked for a couple more minutes on the second side. Delicious and easy.

cyalexa, what kind(s) of ryes do you make? I'm currently working on a sourdough starter so I can make KAF's Jewish Rye Bread.

I've baked a couple batches of cookies in my CSO and find that the conv bake setting bakes foo fast and it appears there's no bake without convection. The cookies I baked yesterday just spread way too much. I may have to check against my own oven to see if the fault is really the oven or if it's the recipe. I'm also working on a Jewish Rye recipe and am eager to bake in the CSO with the 'bread' setting to see how it differs.

The price right now at Amazon is $258 but if you keep checking you may find it for a good bit less. I got mine about a month ago for $218 with free (Prime) shipping. That was the lowest price I've seen.

What I'd like to see you do is to mix up all the ingredients in the breadmaker and set it for dough only. Then remove the loaf after it's fully risen and bake it in your own oven. I think you may find that you will finally get a satisfactory loaf. In my experience (and I've owned at least a half dozen breamakers, they just don't bake to my satisfaction). Even with my Zo, I always bake in my own oven, that way I get to control color, final temperature and doneness.

The corn flavor is definitely up front! The combination of ingredients is a wonderful blend. And I didn't use the corn bowl either, I'd much rather have the bread on the side (which I did).

Now that there's so much great corn available it's time for Corn Chowder! I made this last night and it is incredibly good! http://thepioneerwoman.com/cooking/corn-cheese-chowder/?printable_recipe=10380

IMO the only bread machine to own is the Zojirushi...perfect loaves every single time...many, many satsfied owners. i am sorry about your experience with the Cusinart, they make great appliances but maybe you just got a lemon. i wish you had returned when you still had a window to do that.

rotuts, thanks for posting this, I apparently missed in the manual. I'll definitely try this setting on my next loaf.

I do something similar in the crock pot. It's shredded barbecue beef and makes sensational sandwiches.

I'm jealous that you have red snapper available where you are. When I lived in Portland it was plentiful; not so in Montana. I've never seen red snapper here, even at Costco which has an abundance of fish at all times. I wonder why.

Thanks, Shelby.

I'm away from my CSO right now but I'm wondering what the lowest temperature that can be set. When I use my proofing box I generally set the temp for around 75ºF and I'm hoping I can set a similar temp in the oven.

I've found so far) with my new oven that I'm using the '3' setting for my bagels, breads and hamburger buns. Sometimes , though, my artisan breads require a reset for another minute or so. I agree that the sugar content is a big factor.

Thanks for the lovely 'evidence', your loaves look wonderful!!!

I had a similar issue with leaking. I moved the oven over to the spot where I had previously placed the BSO. After I moved it there was a big puddle on the counter. Slid it out, wiped up the water and pushed it back. Came back later to another puddle! Then I checked the stopper in the reservoir, tightened it, and checked the black plug on the back and tightened it. No more leaks (and I do store water in the reservoir). On another note: I'm wondering if anyone is using their oven as a proofing box.

rotuts, Of course I l-o-v-e dark meat ckn. the whole chicken I cooked yesterday turned out very nicely; very tasty and nicely browned. I tried steam/bake for 50 mins. at 425º to start out and then added another five minutes when that time was done - using the recipe in the CSO manual. Then rested it for about 10 mins. Chicken was slightly overdone but still delicious! Also my chicken was a bit large, 4.3 lbs. but it fit nicely inside. Worth raving about. And the cleanup wasn't too bad. I'm really liking my new CSO.

That oven is remarkably clean!!! (I tend to notice things like that.)

I'm a bit confused about how the Cusinart preheats. I expected it to start heating and then chirp when the set temperatures is achieved. It doesn't seem to do this. Can someone explain, please?

Of course! I never thought of that!

As I mentioned earlier, I've put my BSO into storage to replace it with my ne Cuisinart Steam Oven. I am puzzled about a couple of things with the CSO though:. Why, since it contains water, does it no have a three prong plug? why is there no 'bage' setting to only toast tops? I've used this feature several times with my BSO although I wouldn't say it's necessarily essential.