Raamo

MC Meatloaf and Fried Pickles (the sandwich that I just do as a loaf alone) I battered it with the same thing the pickles are in and used the same oil. Tasty!

Fried Catfish and Succotash, something of a staple now and then for us. We got new plates recently - so here it is on new stoneware:

It appears to be fixed, the control board was replaced and now it doesn't claim it's empty.

Welcome to EGullet, interesting 1st post. Seems very suspect - convection ovens are not new, it's just a fan that circulates the air more then it does without a fan (just natural heat flows)

Finally made the Caramelized Carrot Soup from MC Used stem on carrots from our better local grocery store, I ate a few bits while cutting it up, and they were really top end carrots so the soup was amazing. Floating is tarragon, we also put in ginger and ajwain seeds, yummy!

Tonight, Beer battered cod and really good hybrid corn. (some sweet x white corn I guess)

We're on city water (not Minneapolis, out in the burbs) - it goes down the drain. We get the Hot Water flushed 2x a year. Though it'll be 3x this year - I flushed to replace the anode rod.

http://www.lifeionizers.com/blog/reverse-osmosis-water-alkaline/ I fully understand what RO water is and how it's made (I'm an engineer)... It made no sense to me either, but above is one explanation I found and the only rational explanation I could get. Doesn't' mean I believe it - I do have a TDS meter and RO water is WAY lower TDS then Tap water. I now have 2 tanks for this Steam Oven, now that I know Thermador's fear of RO has to do with the tanks and not the plumbing - If they make the thing work again, and the old tank continues to work - I could just put RO water in it for the next n years and see if it ever gets gummed up. But I'm waiting until it's fixed and we fully understand why it broke. But even the above explanation I don't fully buy - the biggest city here puts it's water through what is basically RO for the entire city. (http://www.minneapolismn.gov/publicworks/water/water_waterfacts) So would that really be a ph of 5.5? I'm skeptical. Just tested TDS at our kitchen sink and one bathroom sink: Unsoftened cold tap water: 300 ppm Hot softened water: 435 ppm Cold softened water: 280 ppm RO Water: 16 ppm

This is very valid and an interesting point. We have a water softener and we have fairly hard water. We used to have a filter under the sink - 5 years ago or so I changed it to an reverse osmosis filter in the basement and run lines both to the ice maker and to the faucet that was filtered water. Interestingly enough in the steam oven book it says not to use RO water . The reason they replaced the tank is they claim using RO water will gum up the track and make the magnets not travel or not work (this is per Thermador), Needless to say this did not fix our problem. I switched to using hot softened water in the Steam Oven when I learned that it said not to use RO water and if we use cold water from our tap it's not softened and we will get a lot of build up on the appliance. The problem I seemed to find with RO water is that it can change the acidity of the water and make it more corrosive. This is why newer Irons say not to use RO water - it will corrode the inner piping. I have not run a PH test on my RO water, it doesn't seem to taste differently (which if the ph drops a lot it should?). So maybe all RO water is not the same?

The sensor was already replaced, the tank was also replaced. Next up it's the control unit. I have used it not in steam in the past but rarely - we mostly use it for the steam mode, often many times a week.

Here's what the front looks like - this icon means the oven thinks there's water in the tank, not supposed to leave water in here, and after 48 hours this turns on. But there is no water in the tank, I can even pull it out and it doesn't turn off. (which is what it used to do). Anyway hopefully replacing the logic board fixes this.

I've seen this done with olives before, no thanks myself. To get the cheese to curl like that I used a normal grater but went back and forth quickly, it was at first not on purpose but I liked it so much I kept doing it. We never made this with Fatali sauce before this year. We made the sauce and then tried to figure out what it would work on, it's SUPER hot by it self. I've done it on tacos and also taco salad.

It is very odd, considering this cost around $4,000, it is the most expensive appliance in our kitchen, the ones that are plumbed in seem to start even higher. You also can't set a specific level of humidity it's binary steam or no steam. It has a number of "program modes" for various things, I don't use them for cooking any meat or fish, but it works as well as manually controlling the modes to replicate bread instructions in Modernist Bread. It's clearly built for a home cook who does not own Modernist Cuisine, that being said I've been able to bend it to my will Also this model is made in France, the model number contains VERY few digits so it doesn't seem they make many - thus the high price.

Water from the tank goes into the bottom of the stainless steel convection oven and it boils this water to create steam (and technically fog as well). It works great because you can steam eggs and vegetables, as well as anything else you want to cook at a specific temp (kinda like sous vide). We use it all the time to bake bread as you can use steam to delay crust formation and thus create artisan bread (with the crackly crust). The steam oven right now thinks the water tank is always empty so it won't steam. It has a fan and a heating element so it can work as a convection oven - though not as good as a normal convection oven - but it's also able to run in a combo mode and steam / convection heat - this is great for reheating leftovers like rice.

Any one else own Thermador products and had an issue? We're "lucky" I had an extended warranty in place so I'm not financially involved, just time involved. Our Stem oven stopped working with steam which kinda defeats the entire point of this oven. Basically it doesn't recognize the presences of water in the tank, except for when it's off - it now complains about there being water when there very much is not. Luckily our local service people have a clue but they've been jerked around to by Thermador, it's very frustrating as each ship a new part / schedule a tech takes 10 days or so (Thermador seem to be the ones driving this at the direction of the warranty service). It took almost 3 months to figure out the fix for the cracked top was in fact a bad replacement top. They replaced everything inside the cook top and our service folks even had the unit in their shop (which they managed to reverse the left and right wiring) and didn't solve it until they came back out with a replacement top (and parts to replace everything inside) On the bright side our Cook top is all new except for the shell... The Steam oven is still broken. The replacement main board should show up this week, tbd when we can get the tech out to replace it.

Lunch today, it's a "taco dip", the base is sour cream and cream cheese + alton browns taco power 19 + powered onion and garlic. Then 2/3 is a fatali mango pineapple sauce (Homemade) and the rest is boring ortega sauce (To keep the total heat down to something my wife can enjoy). Then lettuce, tomatoes and cheese round out the top. I grew up eating something like this as a kid. Anyone else?

1st Green Beans of the season from our garden, along with Red Pepper and potatoes with a spicy Indian curry sauce, over basmati rice. Wine is a dry Riesling from Hagafen.

Mango Salsa! We made this last week without any heat and I thought this might be good with addition of a Fatalii pepper! It is! It's a very small Fatalii Pepper, Mango, Red Pepper, Red Onion, Cilantro, Lime Juice, Salt. It's very hot but the Mango tempers the heat.

It's Salmon season! Sockeye Salmon with fried beets. Salmon was cooked Sous Vide to 109F, Beats were fried due to limited time. Quite tasty this way.

It's chocolate - no it's bread. It's the french lean loaf from MBread with ~10% of the flour replaced with cocoa powder. In Japan we found a bakery that had savory chocolate bread, it was REALLY good, I want to figure out how to make it, this was my first attempt.

Anniversary dinner for one, my wife is 3 states away.... Pork Chop and Potatoes. It's some fancy bread pork, cuz it's GOOD. I cooked to 140F via sous vide, potatoes were steamed in steam oven and then mixed with some cream. Not pictures, 2012 syrah

There are hot pepper flakes and cilantro - not exactly Indian. Also Garam masala (which we mix our selves), ajwain seeds (coarsely ground), and a serrano pepper. Not quite the long list I use for curry.

Nice and straightforward - cauliflower was cut up, and battered, and fried for a few mins around 330-350F, If you use bigger pieces (the recipe actually calls for 2" florets) it has you smash the 1st fried florets with your hand and fry again. We've made this before and found we prefer to just cut into smaller pieces to start.

Fried cauliflower with indian spices. The batter is made from chickpea flour and spices.

Chicken tikka Masala, key to makeing this taste authentic is fried onion paste and lots of spices!