weinoo

The potato chips look good!

Certainly not cheap - I actually had looked at Dekton during my search, and it's expensive! People who installed Corian countertops 15 or more years ago say they hold up amazingly well.

This is on the menu at a fun Hawaiian restaurant, which happens to have an incredible wine list, here in Manhattan's east village: kimchi fried rice...spam, fried egg I think they used to do a spam tortelloni.

That's the major complaint about the Caesarstone we installed. Raw concrete and certain other finishes evidently show stains, streaks, fingerprints, etc. much more readily than polished stuff. Personally, I don't hyper examine the countertop too frequently, and my kitchen is a pretty busy, small, working kitchen, so that stuff doesn't bother me too much. Chips on the edges, on the other hand, are annoying.

You know, for about 15 years I had IKEA wooden countertops (back when they were made better, I think)... As a matter of fact, I had almost IKEA everything! Point being, those wooden countertops served me really well. They held up just fine - I really babied them when I first installed it, but as the years went on, they took on a lovely patina with very little care. It's not always about the most expensive, or the best countertop (as if there really is one best). ETA: It's really about whatever works best within one's budget. Hence, IKEA for 14 years!

That's CSO #2 to you!

First, I don't think that putting a hot pot directly on stone is a great idea. If your's hasn't cracked, you're just lucky, because it's always a possibility. Our fairly new Caesarstone is nice, but I've already nicked an edge or two by the sink, by knocking pans or whatever into the side, which pisses me off, but it's my fault. And the concrete matte finish on ours can sometimes be annoying to clean, but everything comes out eventually. Remember, you pick the stone/wood whatever, but the person fabricating and installing it can be more important than the product. We wanted a little wood as well, to go with the wood floor.

A couple of thoughts, not that anyone asked... Here, my CSO sits under stainless steel shelves, so not a problem there. Never have had to put anything under it, and it's on a well-oiled wooden counter top. But it can get warm above it; I mean, it doesn't seem to be too big a deal to pull it out from directly under the cabinets when it's gonna be on for an hour or more, and any time you're using steam...those cabinets look like wood, and wood and steam and glue don't all get along well together. I'm also pretty sure that the one thing invading the most space is the paper towel holder!

I wonder whatever happened to this? An Oven With Steam - in 1987!! https://www.nytimes.com/1987/08/26/garden/an-oven-with-steam.html Where's @andiesenji - she probably has like 4 of them!!!

In that case, why not just wait until you move so it's out of the way, you won't have to move it, etc. etc. I'm sure there are plenty of new, unsold units floating around on various web sites.

Tell it to the defunct New York American newspaper 😂 !

You mean the ham and cheese sandwich could be called a club? Healthy, too!

Kimball has no trouble reaching around to pat himself on the back. I've been using a lot of parsley lately; nothing wrong with a parsley heavy salad, and I go through it and mint when making tabbouleh.

I promise I only bought one of them! Big difference for sure - maybe that 3 year guarantee, on a brand new product, is why Cuisinart decided it wasn't worth the hassle to keep producing the oven. If you're getting product back after 2.5 years, I'm guessing your profits are going up in smoke. Or, in this case, steam. I'm still taking my chances on the refurb, based on stuff said here previously about refurbs and the testing/renewing process, as well as a longer guarantee (2x the standard) from my credit card company. The refurb/new unit I have really toasts (on 2) much more than my old unit; this will take some getting used to.

I did get the larger (ever so slightly) new broiler pan that's ridged. Strangely, the size of the broiler pan rack is the same as the old one! And the two buttons including steam clean, which was I think basically release 2. I don't know yet about the pre-heating function.

Ooh, lookie here... If that's a refurb, I don't think it was ever used by anyone who previously owned it... It says refurbished right on the manual! Now here's the real difference. She makes steam, instead of spitting out droplets of hot water! My first love, my old Steam Girl, now sleeps with the fishes.

1,000,000%! I've felt this way for, well, at least the last 50 years (see my reference above to the "burger.")

A Rachel can be made, I believe, with either turkey or pastrami, substituting cole slaw for the kraut, and this is where your cheese belongs - Swiss cheese, that is! Martha says!

You ...and James Beard! Of course, that's from his tome, Beard on Food - written over 45 years ago! And he was so damn opinionated; come to think of it, he might've been great on eGullet!

I don't think it's a new model; it appears to be CSO-300C (I'm assuming Canada for the C), bundled with a few tchachkas.

They probably really didn't work that well, or people had no idea how to use them properly. Water and returns don't necessarily go that well together, especially if Cuisinart itself was getting the returns. In any event, it was probably not making them enough money to continue the line. But it was cutting edge, at that price point, for the home cook.

You know, people also call that thing made of out vegetable matter, and shown in Anna and Kerry's current thread, a burger... But... It's not.

But evidently, not a Cuisinart Steam Oven! (yet)

The preponderance of evidence leads me to believe your definition is incorrect.