lindag

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.

I actually just removed my Breville Smart Oven and replaced it with my brand new Cuisinart Steam Oven. The toast it makes it remarkably better and I love all the options it offers: steam, steam bake, convection, etc. Everything I've tried so far has been really good. The only con is that it can't take those lovely quarter sheet pans that are so darned handy. I made a simple recipe for Zucchini Onion Pie in it last night that was particularly good and ever so easy.

Thanks, that's just what I'll do - it sounds pretty good!

I plan to roast my first whole chicken in my brand new CSO tomorrow. Any suggestions or recipes to recommend would be greatly appreciated!

Speaking of parchment: I recently discovered that I could bake my bacon in the BSO of the CSO placing the bacon between a folded sheet of parchment. Last time I baked bacon in there the oven was splattered all over with grease. This time the parchment contained all of the grease and clean up was a snap.

I purchased an oven liner for my Breville which has worked great, the original crumb tray got really trashed over time. This liner is like magic, nothing sticks that can't be wiped away. I just ordered a second one for the CSO this time.

My first CSO toasted bagel was a bit of a disappointment though it was surely operator error. It was a tad too dark and somewhat unevenly toasted (I don't think I had it centered on the rack). I'll try again this morning with the other half. I'm really eager to steam bake some bone-in/skin-on chicken thighs later this week. I like to marinate in a little Yoshida sauce and then serve with rice and baby bok choy.

My CSO arrived a day earlier than promised! I made my first toast from a big round loaf of Parmesan Onion Bread....it was indeed delicious; much better than when toasted in my BSO. I'm so impressed. Now I'm on my way to toast a first bagel!!! On another note, has anyone else seen a big increase in deliveries made by the USPS instead of the usual UPS? I get a lot of deliveries and I'd say that about five of the last seven have been by the post office. Seems Odd.

Today's Amazon Prime Day offers the IPs at reduced prices.

I usually record this program for viewing at a later date so I just watched Friday's program. I'm just so in love with the show and these fascinating contestants! What wonderful, talented folk these are! I wish the show could go on forever!

Why do I, when I read these IP threads, think that I must need an IP when I already own at least a half dozen very modern stove top pressure cookers that I love?

Just ordered mine; couldn't resist the $218 Amazon price. It arrives Tuesday! I'm totally excited to toast my onion bagels!

Seems a really tough way to make a living.

Anyone watching this season? I'm loving how civilized this show is; not the nasty insults and tough competition I've gotten used to with the shows on the Food Network.

Okay, I'm coming over to the CSO side but before I order I need to know what pan and what size you have for cooking inside. The quarter-sheet pans don't fit, which is what I now have. I kinda need to know the inside dimensions, please.

Nice haul. You're all set for a while. Gotta admit that when you post about your cocktails it makes ME thirsty! I'm such a pushover!

Yes, I have a GE gas top/electric oven range. Been in use for over 10 years now. It does a nice job and has enough BTUs for anything I've ever done. It also has a small second oven on the bottom which I thought would be useful for my bread baking but turned out to be a total waste of space, it is useless as it takes forever to heat up and is to small in height for a bread pan's expansion. This was my first ever gas top and I do like how it cooks. It has the black enamel top with heavy cast iron grates; the enamel does require a bit of attention but I have a tip for those who have this: Buy some Sprayway Stainless Steel cleaner! I used this on my top and it came out looking brand new! Amazing. I also have the stupid ventless micro but have no other option. All in all, I'm quite satisfied with the range I have. I would not consider a gas oven.

Applebee's Classic Burger cooked med. rare is very good here. However, we have a little hometown burger place in a town just south of here where they make the best burgers ever. Great beef, cooked to order along with their grilled onions and onion rings! Hoo boy!

Me too, and yours look amazing!

Stop it! You're killing me! I love potatoes and you're making me really, really want a Cuisinart.

A small town just south of where I live has a new restaurant, it's called "Mineshaft Pasty Co.". Their Cornish pasties are absolutely some of the best I've ever had. I made a little trip there a couple days ago and picked up six frozen (unbaked) ones to stock my freezer. The sell breakfast pasties as well and have a couple other varieties I haven't yet tried...I'm hooked on the Cornish type. I keep thinking that the steam oven would be ideal to bake them in. (Or maybe I'm try to enable myself?)

Fresh dill in potato salad is very nice, but don't forget the celery seed and/or celery salt, it adds a lot of flavor.