JoNorvelleWalker

I'm with you, sister! Fortunately the fan in mine made that horrible whine just once. I used convection bake to put another layer of polymerization on my L-CSO last night, no problems. (Unlike with my wretched computer case fans...but the CSO incident prompted me to order replacement fans for those!)

Not the same as a rotisserie but for small birds a CSO gives great results.

I have Farberware so I don't have to make my own. Actually I have two Farberware rotisseries. I bought the second for spare parts. The motor of the original unit failed to rotate a large off center turkey. Well maybe a small turkey, but it was heavy. (It may be obvious but the weight of food on a rotisserie should be centered.) The Farberware uses too much counter space to leave in the kitchen all the time. But except for the motor, heating element, and power cord it all goes in the dishwasher -- even the frame. The shell, racks, clamps, and rod are stainless steel. The drip tray is aluminum. Why, Farberware? Fortunately if I want to collect the juices I have a Corning Pyroceram dish that fits perfectly. Besides the rotisserie parts the Farberware units have a rack for grilling. Remove the rack and one has an open grill, suitable for kebabs as @heidih mentioned. True, the Farberware take up a lot of space in the bedroom, but they are sturdy and you can pile a lot of stuff on top of them! I use mine mostly for whole birds, such as chicken mechoui. I'd rotisserie a lot more except for the difficulty of trussing. To that end I just ordered a package of elastic chicken ties...something I never knew existed. Lastly the Farberware roasts in the open air. If your rotisserie is an enclosed unit I would argue it is a different form of cooking.

Anna I am confused what you mean. Are you saying the sourdough loaf you just made was "country-style bread with a sturdy texture" or were you saying the sourdough you were accustomed to was "country-style bread with a sturdy texture"?

@Duvel -- help me to understand -- you bought a bottle of rum with a funny pirate on the cover?

Rereading my post by the cold light of day...the chicken and the sauce were wonderful. It was the fries that were "not the best". The remains of the Ore-Ida bag had been in the freezer a very long time. The peppers did a job on my hands even though I was wearing gloves. And my arm got a good workout with the mortar.

Does that mean I am in trouble?

I've had my CSO just over a year and a half (though it seems much longer). I was surprised when I just checked, the warranty is three years.

Peruvian chicken... Fries courtesy of Ore-Ida. Not the best. More my fault than Ore-Ida. Maybe two layers of latex gloves next time.

It's clear I must install an Echo in the kitchen. Now it's 1:30 and I am finally sitting down to my evening mai tai, after grueling dinner prep. But this brings to mind the incident last night. I was about to start shaking my mai tai when I remembered my precision timer traceable to NIST was in by the computer at the other end of the apartment. In desperation I called out: "Alexa, start a forty five second timer!" The Echo in the bathroom reached out and heard me.

Brigade-Major Thomas Unett 1850 version, via @Splificator. I know it well. My dear son asked why I had five bottles of arrack.

Mississippi punch!

Here is @feste's order page... http://smallhandfoods.com/shop/syrups/orgeat/ (She also makes two different types of tonic.)

I read The Baker's Appendix but I wasn't drawn to buy a copy for myself. Most useful though was the conversion for different size pans.

My CSO may be not long for this world. The fan sounds like the bearing's gone.

Tonight... Umamimart curry recipe: https://umamimart.com/blogs/main/japanese-curry-scratch Dinner almost came to a screeching stop when I couldn't get the lid off my pressure canned jar of bone broth. I finally got it but I deformed the metal lid. Served with

Check out this topic if you have not already: https://forums.egullet.org/topic/72687-rhum-agricole-the-topic/

I lied. One can snack on pistachios. One can snack while eGulleting. One cannot do both.

I recently took possession of a new 1000 ml Yukiwa Baron Shaker. Now my mai tai's can be that much bigger with considerable savings of ice! Sadly the 1000 ml Baron is not silver. While the silver plating of my smaller Baron's is beautiful to behold (professor Jerry would be so proud!) after years of daily use the silver has worn through in spots. Yukiwa promotes this finely hand polished Baron as producing finer bubbles than machine finished shakers. Thoughts? I cannot complain so far. (Except of course that it isn't silver.)

A company called Onelink just announced a smoke and carbon monoxide detector with Alexa. Since my range hood does not have external exhaust I admit there have been times I've spoken to the smoke detector.

The current issue of The Economist has a study of wine glass size. With the assistance of Oxford, Cambridge, and the Royal Family, The Economist determined British wine glasses have increased in size from 1700 to the present almost exponentially: from 66 ml to 450 ml. This is particularly helpful when the doctor inquires how many glasses you have with dinner. And as for here, nothing but Baccarat touches my lips.

Baguette, rib lamb chops, 30 second green beans -- beans that were on their way over the hill. Sat down to eat about 3:30 am EST. Dessert a bottle of Pusser's 15 year. Also baked a boule but the boule is a present for a friend.

I shall never again be in the least surprised when the contents of my hydrator liquefy and decompose. Necessitating much bleach and rum.

@Ann_T have you tried the Modernist Bread CSO method of steam baking the boule at 450 deg F. for the entire thirty minutes? In my hands at least it gives better results than the CSO "bread" setting. I have a boule baking as we speak.

Years ago I had a boss, otherwise a really nice person, who at lunchtime would put a big piece of tongue in his mouth and wag it around at people.