weinoo

I did the brussels sprouts per the recipe in the booklet that came with the machine. They cook fast -- I would lower the temp by 25°F next time, and stir after 10 minutes.

I wonder if it's possible you had a defective unit. I played around with the oven yesterday; on the steam function and set at 210°F, in 30 minutes the unit produced a ton of steam. When I use it on the Bake/Steam function, it doesn't use as much steam, but I don't expect it to. That said, after I filled up the tank 2 days ago and used it for various reheating purposes, cooking brussels sprouts with bacon (the bacon was crisp and cooked nicer than I expected), and the test I did above, the tank is practically empty. As to your unit injecting water into the oven that it turns into steam, that is not what happens with my unit at all. There is some condensate that forms around the steam injection hole which drips into the oven, but that was it. I am thinking of playing around with a bread recipe from the booklet.

I don't know exactly how much steam is "expected" to be generated, but every time I use it on one of the steam settings, it sure seems moist to me. The interior of the oven is wet, the drip pan has condensate in it, etc. It's not like cooking a steamer full of broccoli in a lidded pot over boiling water if that's what you mean - but it's an oven, with a steam injection feature. Sometimes, like for bread, all you really want is a touch of steam anyway. And there is a setting for super steam, which i have yet to try.

I didn't eat any of this because I'm heading out for dinner (well, I tasted the chicken), but the skin on the potatoes felt nice and crisp too. I don't have a microwave, and I always put a few fork holes in any potatoes I'm baking, but I imagine a little head start wouldn't hurt. In any event, they won't take more than an hour in this oven.

I did a little experimenting with chicken thighs (kosher Empire) today. Four large, meaty thighs, sprinkled with salt, pepper and a bit of pimenton, along with a couple of Idaho potatoes... Cooked on Steam/Bake 425°F, for 40 minutes... The potatoes needed a bit more time (they were huge) but the chicken came out nice and moist, and amazingly, the skin was as crisp as it could possibly be.

Leftover Gaspe Nova and wild salmon eggs from Russ & Daughters comes in handy for this One-Armed Breakfast of Eggs on Eggs...

Yeah, you might have to go online for it. I remember seeing one of Lidia's PBS shows where she made fregola...I seem to remember her only using 1 type of semolina, but that was probably the easy method.

That's what I get with a water boiler and my trusty Melitta or Hario cone filter.

Check DiPalos, SOS Chefs, Buon Italia in Chelsea Market.

While I don't have experience with the unit you've acquired, Norm, I generally find that machines that do more than one thing don't usually do either of the things they do better than a single purpose unit. That said, it will be interesting to hear from you how this thing works out over the next couple of months. As to the Brazen, while I haven't seen a full-blown review on the product yet, Sweet Maria's has a video review - they like it but with a few caveats. Even with the temperature on the unit set to 205°F, the temperature at the brew head was actually 196°F. They also don't love the flat-basket design. As to the ability to control temperature of water, many people like to play around with brew temperatures. A quick search here through some of the coffee threads will point that out easily.

Mini bagel, pickled herring, ikura, Gaspe Nova, smoked sable, whitefish salad. Yes, Russ & Daughter's.

The hardest part for me was parting with my old Made-in-Italy DeLonghi - must've made us thousands of toasted bagels, bialys, etc. I also ordered that Chicago Metallic non-stick set for toaster ovens from Sur...it was on sale for a little more than the Amazon price, but with free shipping.

Yeah - me too. Always feels good to get something at a steep discount. Maybe they'll do Vitamix next!

Wow - that's quite a price increase...and a whole different ballgame.

No - more likely the result of being picked too unripe or the disease that threatens the orange industry, called citrus greening.

Yep - the stock hardware on those is some pretty high quality stuff. When I was referring to spending more on hardware, that was about handles and things.

How much did that bad boy cost you?

But isn't one of the problems with (at least) seedless grapes and watermelons that they don't taste quite as delicious as their older counterparts? Maybe since not many people actually eat lemons (certainly not like they eat grapes, oranges and watermelons) out of hand, the cost/benefit isn't worth it.

Re:IKEA. My wife and I did a gut kitchen remodel of an apartment we have in DC. The kitchen is tiny (like under 100 square feet) and weirdly shaped. IIRC, the IKEA website lets you practically design your own kitchen, which I did. They were running a sale, so by buying some of our appliances at the same time, we got 20% off the whole package. We bought the sink, dishwasher, range and microwave from IKEA, and I got the fridge (which I needed to be a certain size to fit into the space) via Home Depot. The IKEA cabinet bases are very nice quality for the dough, and of course it's up to you what you spend on the doors and drawers and hardware for those cabinets. Before: After:

One of the features of fleur de sel is its moisture content. I wouldn't be putting grains of rice in there to basically turn it into another dry salt.

I don't think it's too small - for a toaster oven.

IKEA.

What's also nice about this size pan is that it's a perfect fit for a C Fold paper towel that's only half unfolded. They're great prep pans.

An 11" pizza pan should fit, since my 11.5" round cazuela fits with a little room to spare. Check this out... Polar Ware Or this... http://www.webstaurantstore.com/chicago-metallic-41800-eighth-size-aluminum-sheet-pan-6-1-2-x-9-1-2/32641800.html

I could see the focaccia being the case where something like an 11" pizza pan comes into play. I also have a couple of 1/8 sheet pans that might be perfect.