weinoo

Of course you can. Just steam roast for 20 minutes then roast for 10. All on the same shelf (bottom). Of course it's a good idea to toss the veggies at this point - but I imagine you do that in a regular oven too, no?

Oh yeah, this too. You don't always have to use the steam function! Believe me, if I had your kitchen and the egg, I'd be cooking on the egg most of the time! And making toast in the cuisi.

I would steam roast for the first 20, then regular roast or broil for the last 10 - and watch them like a hawk. I think salt, pepper, and a good olive oil are your best bet...maybe drop the temp by 50 too.

Commercial or consumer? I own a Lello Gelato machine; it makes gelato, ice cream and sorbet. I didn't realize the difference was in the machine vs. the recipe.

Yep - I threw out my old toaster oven to make room. My big thing now is between the Sous Vide Supreme and my Lello Gelato machine, which weighs so much I can't currently move it from where it is on a regular basis due to my shoulder recovery. Oh, to get that new Anova and not have to make the decision!

By the way, that loaf of bread looks pretty good. For the Cuisi, that is.

Yep - like a $20 bottle of El Jimador or Sauza.

Yes, that's the real name. That's what happens when I post after dinner. Good drink as well.

That price has to be for stoneware, not enameled cast iron; it's the same price at B B & B. I hope you don't shop at W/S, Soba...they're like the Whole Foods of Kitchenware stores.

The best Cuervo is the most expensive Cuervo. What's your budget?

But really, their prices are certainly on par with, say, the Dupont Circle farmer's market on Sundays. This happens at the WF I shop at as well; as well as giving small start-ups the opportunity to sell their products...we have a guy in our building who started selling ice cream, and WF carried his brand from the start. Bottom line: they're not the miserable bastards some like to paint them as.

Yes, it was a cocktail created by Audrey Saunders, at Pegu Club, to specifically break newbies into the world of Aperol/Campari. It's a great drink. The other night, at Cherche Midi, I had a drink called Julia's Crush. Quite similar to the Intro to Aperol, with Campari subbed for the Aperol, and if I'm not mistaken, Grand Marnier for the simple?

I don't really know what is meant by strong coffee. I like coffee brewed properly, with freshly roasted beans, freshly ground, made with good water at the proper temperature. No matter the method.

Nor Florence, around the corner.

I use approximately 2 T per 8 oz. water. 2 T should weigh around 14 grams...7 grams per T of coffee.

For Eater, this is a good piece: NYC - 8 Old Fashioned Butchers

Yes - coarser. Yes - same ratio by weight. http://coffeegeek.com/guides/presspot/

Actually, what I stated is not opinion, it's fact. I have no problem with you not wanting to shop there or not wanting anyone to shop there; I understand your reasons...there are plenty of places I don't go into for my own reasons, that I would just as soon have disappear. But please don't conflate the two - the Whole Paycheck thing is just a bunch of malarkey.

Or Julia .

I don't think it's quite as simple as that, but for another time. I also continuously argue that, for many items here in NYC, Whole Foods is cheaper than my local "supermarket." And it's certainly cheaper, for a lot of items, that the green markets tend to be. It's all caveat emptor.

Re: angel food cake - remember what Julia Child said - cake presentation is the art of camouflage.

So how do you think these would be in a standard waffle iron, not a Belgian one?

I think the tomats (sic) are under those crumbs.

No, no - please - argue away! I made the same point about baking stones in the thread linked above. I don't think any toaster oven is going to be as good as a real oven when it comes to baking on a baking stone. I mean, I preheat my baking stone (when I use it in my regular oven) for an hour; I just don't think that's what I want to use a toaster oven for, be it the Breville or the Cuisi-girl. As far as quarter sheet pans, there are plenty of 1/4 sheet pans that are not sturdy - Ecko, for instance. But that's neither here nor there. The pan that comes with the Cuisi-girl is undoubtedly crap, but I've worked around that by buying the Chicago metallic set, and using things like cazuelas and Le Crueset gratin dishes to work in the Cuisi. I don't think you've done enough testing of the Cuisi yet to make a definitive statement. Shir some eggs. Roast some chicken parts. Cook some rice (oh wait, someone did upthread). Test it for 6 months, as I have. It's already making better toast and reheating better than 2 other appliances. Maybe you'll find you like it even more!

My "trick" for pre-heating the combi is simply to add 5 minutes to the first cooking time, so if I want to cook asparagus for 10 minutes, I set the oven to 15 and put the asparagus in when it reads 10. These small ovens pre-heat rather quickly - and are more accurate than you might think (at least mine is, and I posted about it in the thread linked above). I know of no recipe that specifically calls for a 1/4 sheet pan, the way a recipe for a loaf calls for a specific size loaf pan or a pie calls for a specific sized pie pan. At this point, I think the size difference between the large Breville and the Cuisi-girl is being overblown.