weinoo

Yep - a turkey club! This I agree with.

Salad dressing ?!

Uova in brodetto. Home fries. Finished product...

I'm worried that link is gonna cost me $$.

Probably - but you have to pay for the web site!

But where will you put the ML?

Beard is emphatic, nay apoplectic, about 2 pieces of toast, buttered and a little mayo, no turkey - chicken! And Joy says 3 - and chicken.

And The Good Cook book on Snacks & Sandwiches says: No crust. 2 layers, filling each with lettuce, tomato, sliced turkey, and bacon.

Thanks for clearing that up.

I'm with Mr. Tuts. They pretty much publish the same cookbook over and over. I've been a subscriber for literally as long as they've been around (mid 90s?). That's all they're getting from me, as I like reading a mag without any ads - other that the ones to buy more stuff from them.

What about the mayo - where does that go?

That's really not what Hassouni is asking. He already has a high-powered blender. But for anyone looking to spend time poring over videos, I would suggest this web site for all your high-powered blending "needs." Blender Babes

My thought is that the OP isn't baking clams; sounds like FeChef wants to do a roast or two.

You mean this? Cause it's here, from Walton's, and it looks pretty reasonable priced.

My Blendtec does a good job of grinding berry seeds. Maybe run it for a little longer?

It's on my list. But these are books that I just like for reading and looking at the pix, more than cooking from them. I haven't made a single recipe from NOMA, but I enjoy owning it!

Anyone else see this sous vide "map?" Click.

Here's a recipe for Shirred Eggs w/Spinach and Bacon, pictured over in the Breakfast thread. 6 oz. spinach 4 strips bacon 2 large eggs (please feel free to substitute even bigger eggs) 2 T heavy cream 1 T butter Salt & pepper to taste Blanch, shock and squeeze spinach dry. Cook bacon. Drain. Crumble bacon and mix with spinach. Butter 2 heatproof ramekins. Cover bottoms of ramekin with spinach/bacon mixture. Crack an egg carefully and place on top. Pour 1 T heavy cream over each. Grind some pepper over all. Cook in combi, at 325°F on steam/bake, for 8-10 minutes, or until done to your liking.

I do like the fact that there's rice in their risotto.

Here's a recipe for "Rice & Vegetable Risotto," from Viking, no less. Let me know how it turns out... 1 1/4 cup aborio rice 1 onion, diced finely 2 tablespoons olive oil 4 cups heated vegetable broth 1 cup steamed spring vegetables 1/2 cup grated parmesan cheese Follow recipe for spring vegetables. Heat oil in small saucepan. In a large skillet, saute onion until tender. Stir in aborio rice and sauté until rice is warm. Turn mixture into 2 quart glass bowl. Add broth and place the bowl on the rack. Cook using STEAM, 210˚F (100˚C), 30 minutes. Allow the mixture to set for 10 minutes in the oven. Stir in vegetables and parmesan cheese. Serve immediately. makes 4 servings They should be ashamed.

You have to be kidding with some of those recipes...when the links actually work, that is. As I said, look in the Cuisinart Combi Oven thread - you'll be much better off.

I think you need to read this thread, as there are people here who cook in combis all the time, be it via recipes, reheating or just playing around with their combi to make some shirred eggs. I'm wondering why you need specific recipes for a combi, as if it's some equipment from outer space? It's just another tool in your arsenal.