JoNorvelleWalker

Why all the hate for people? I was served brains once on an eastbound crossing. Can't recall what species. Quite good, although I had some reservations with the thought. A Dalmatian friend once said she could never stomach brains after seeing them splattered on a train station wall after a bombing in the war.

Now that I posses a Paragon* -- an induction hotplate that can maintain a precise oil temperature, I have returned to tacos: *OK, actually two Paragons.

But why?

This morning's dinner. Beef tacos, guacamole and salsa. Previous night's Rancho Gordo beans, not shown. Using two zones of my DeLonghi griddle, 400F and 450F, I can pretty consistently get tortillas to puff properly. Tacos deep fried in pot of 375F peanut oil sitting on the Paragon.

$4.02 with next day shipping.

I just use Japanese fishbone tweezers.

Another week. Cheese is waiting.

I'm wondering how badly I need a third.

And then there's "egg rolls off the counter."

I was hoping someone would admit to this! I either use the curve of the sink or crack on a bowl rim.

@paynemj I have a US KitchenAid model similar to these. For my mixer the 4.7 liter/ 5 quart bowl was an extra cost accessory. It is the bowl I regularly use.

Rancho Gordo Silvia (Flor de Junio) beans. Dinner was supposed to have been beans and tacos but things happened and the tacos didn't. Silvia are very good.

If it helps I googled this: https://www.pinterest.com/pin/215891375865383931/ The recipe is not difficult at all, as long as you don't mind peeling apples.

Pretty sure I am not allowed to post the recipe. You can read about it here... https://www.amnh.org/explore/news-blogs/interviews/joy-of-cooking-family-history

I beg to help: Joy of Cooking Sour cream apple cake soufflé Cockaigne. It is served at room temperature. I have taken it to potlucks. Always been well received.

Pictures, or it didn't happen.

@Shelby what do you do with a 50 pound watermelon?

Has there been any scientific progress in the last nine years? Here are my fries from tonight: First fry. Second fry. If anything the second fry got too crispy. I followed the Potato Primer, except taking after Kenji I added vinegar to the boil. Still not bad at all. None remained uneaten.

If you are melting a kg or less a KitchenAid Precise Heat Mixing Bowl should do the trick. Edit: and if you ask it nicely it will temper the chocolate for you too.

I think it was user error. I remembered the low water indicator went off after water was added. No, that's not the way it works. The manual states to wait 30 seconds and then press the program button. I have read the manual, just not in the last few years. Anyhow I disassembled the CSO following the @Shelby method. She is a brave woman. No trace of algae but there was a bit of "stuff". I found an iSi brush and cleaned out the tube. Eventually I got everything back together and even cleaned the breadcrumbs from the counter beneath the oven. One problem I noted: the back right corner of the CSO looks bent. I can't quite tell if this is the way it is supposed to be. I know I never dropped it and there was no damage to the box. I still have the box. I'm tempted to take out my spare and compare the two. But not tonight. I even did @Shelby one better. In carrying the CSO to the sink to drain the internal reservoir, the full drip tray dropped out, drenching me and the kitchen floor. Tonight's entertainment was supposed to have been watching Endgame. Taking apart the CSO was more exciting.

@kayb, how about lightly frying the tortillas?

Thanks, I recalled someone had some place. Edit: and here's the link... https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/?do=findComment&comment=2193697

The odd thing is once the water starts flowing it will usually continue to flow. If I cancel the steam function and immediately restart I will get the low water alert. But if I let the unit sit for a few minutes I can get it to restart. I'm not sure where the channel in question is located. After the CSO cools down I will take a closer look.

I let a film of algae accumulate in the reservoir and now I fear my internal plumbing is blocked up. (That is, the internal plumbing of the CSO.) I use only decalcified water, so I doubt there is a calcium problem. This unit is still under warranty but eventually Cuisinart may get tired of replacing my CSO's. Any suggestions for unblocking?

Wouldn't it be easier to stay at home?