weinoo

I'd say 11.5" x 11". I have a 12.5" sizzle platter that fits in on the diagonal, and a large 11 3/4" round cazuela that fits in. A quarter sheet pan does not. ETA: I think not on the 3 ribeyes. 2 maybe.

Rather than delve into analysis paralysis (and mind you, I'm working with one arm here, since I'm not allowed to use my surgically repaired shoulder just yet)...this arrived yesterday... And it got tested and then this morning it got turned on... To make shirred eggs over leftover duck confit with a hash made from blood sausage and Yukon gold potatoes (thanks, Cafe Katja!)... Quite tasty. The toast was excellent too. So, it works. It's big - for my small kitchen and a good 30% bigger thann my old, Made in Italy DeLonghi toaster oven. I'll keep using it for a while; if I like it, great. If not, I'll donate it somewhere and move on to the Breville.

King Arthur uses 4.25 oz. for 1 cup A/P. Cook's Illustrated uses 5.0 oz. for 1 cup A/P I use 4.75 oz. for 1 cup A/P Since it falls approximately in the middle. Measurements are much more important (imo) for pastry baking than they are for bread baking, where you can compensate based upon how the dough feels, once you gain the experience of working with bread doughs.

This one? "Mama" Salha Bobo.

Here's a good thread.

I prefer to mince parsley, as I was taught in cooking school, with a knife.

It took me a few days to think about it, and t here's still no doubt that I'm the "best cook" in the family, in this generation and in plenty of generations past. There might be a dish or two (my maternal grandmother's latkes and chicken fricassee I happen to remember being pretty good), but overall we're not even talking in the same ballpark. My mom probably could've been a decent cook, but much of her life was spent with various ailments (back injury, etc.) so she didn't spend a hell of a lot of time in the kitchen. And my father once told me (perhaps some 20 years ago) that my brisket was the best he'd ever had, so...

Boy, talk about turning something that's fairly simple into something that's fairly complicated.

Your mother? Your father, perhaps? Grandma or grandpa? You? Tell the truth. And why.

I recently bought a 12-pack, highly rated, from Amazon. One wash and they're the size of a cocktail napkin. Folded!

Isn't an English muffin by definition a muffin, not a bread?

Here's a tip if you use a compressor machine. I do this with my old Lello, and find it helps a bit. I always pre-cool the machine with the removable bowl inserted for at least 5 minutes so when I pour the (also pre-chilled overnight in the fridge) base in, the bowl is already frosty.

I don't worry about calcium in NYC water. As for real world, I could see it keeping roasted items nice and moist. And anything that might need to be done in a bain-marie...

Williams Sonoma has a pretty excellent return policy, no? And - $80 cheaper w/free shipping.

FWIW, full review from cnet.com.

Wonder if they'll match Williams Sonoma's price. That set from Chicago Metallic looks pretty cool, actually.

Doesn't steam generally help with clean-up?

Does anyone really base their thought process about buying a product bases on any single review?

What with all the talk about toaster ovens, it got me thinking. About bread, that is. And toast. What is the best bread for toast? Is it home made? White? Wheat? Rye? Please, tell us your experiences. And - thanks.

Refrigerate it? Use some flour?

I know, I know - everyone who has one raves about the Breville. Owners are convinced it's the best thing since, well, sliced bread. But what about this Cuisinart? The price is gentle, it gets good reviews - including this rave in Food & Wine. Anyone have one? Thoughts?

I've quintupled it without a problem, so I'd say go ahead. Do let us know what you find out!

That's very interesting. Are they battery operated? If so, what type of batteries?

The hand-soap dispenser I've used in my kitchen for years has finally bought the farm . Admittedly, it had been clogging for years - but now it's a total nightmare to even get it to squirt the tiniest bit of soap out. What's the best soap dispenser out there? And - it has to be refillable, otherwise what's the point? Thanks in advance.

The Ginsu bread knife. Under $9.