weinoo

There are a number of units on the market that are wall ovens. Seems to me that a nice combo of a gas range and an electric combi wall oven would be perfect. Now, if I can just move to that house in the country...or that apartment on Park Ave...

Wow - that's more impressive than I imagined. Now I have to do some pork chops in there.

That Sharp is still on their website. I don't see how that Sharp looks more "decent" and more "amazing" than the Cuisinart. As a matter of fact, I've always thought Sharp should've stuck to TVs.

Of course.

Yes you could. For $25, you ought to be able to . Check out this post, from the blog that johnder, slkinsey and I did a few years ago. The 2nd picture down is johnder's stove - the garnish tray to the right of the stove holds just 4 salts...a perfect setup, imo. As for me, I just keep a few salts in their original containers wherever I can find a space to stick them .

I think transferring it to a jar will keep it in decent shape. Whenever we travel, I bring back salt from wherever we go and I just keep it in its original container. Just don't stick your wet hands in that jar.

No - I think you're b etter off with an Electrolux combi.

Yes - the tuna is quite good.

I reheated a rice casserole and it's amazing how well things reheat with steam. I also did about 6 chicken thighs, simply seasoned with S & P and herbs d'Provence - they came out juicy and delicious. With a 10% off coupon and Williams & Sonoma's price of $219 including free shipping, so far I am quite happy with the purchase. Oh, it makes good toast, too.

Do you want crushed ice, or mini ice-cubes? If you want crushed, then either the Ice-o-Mat mentioned above or hand crushing with a mallet will work fine with regular sized ice-cubes.

At this price point, that is. Miele, Sub-Zero, Thermador and others make wall units for thousands of dollars. Here's a review by someone who has put the oven through its paces.

I think this Cuisinart is the first home consumer product of its ilk

Yeah until I stopped answering the phone !

I'm surprised that you don't give weights. Surely you know how much 1 cup varies depending on who is doing the scooping.

Well, I think it's the total footprint they were concerned with; after all, the steam function and water reservoir add to the overall dimensions.

C'mon - if Ottolenghi can do it...

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.