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  1. Damn - I just took delivery of a "backup" CSO, but this looks more interesting (and more expensive...).
  2. Amazon.ca has the Cuisinart Steam-Convection Oven for $198.99 +tax. LINK
  3. OK, here is the result. The CSO was set to 500 steam broil. The rack was set to its highest position. The first pic is before they went into the CSO. The second pic is at the end of 10-12 min. (Sorry, I didn't keep proper track of time.) In the middle, I transferred them all to the oil/salt/pepper bowl and drained the liquid from the CSO tray. When I put them back in the tray, I made sure that the pieces were flipped so that any browning was on the bottom. The carrots were fine: firm in parts, but cooked. The parsnips could probably have done with a minute or two longer. They were OK, but a li
  4. Gonna try this tonight with carrots and parsnips
  5. I like the hybrid method. Mine's similar but differs in the details: smallish skin-on bone-in thighs steam-baked at 275 for 25 min (probably a bit too long), then broiled (rather than steam-broiled) for however long it took. Result was crispy skin, flesh fairly moist (but red near the bone on one). Method and times need perfecting. Chicken thighs vary in size, so ideally the instructions would say steam bake at X temp until the internal temp is Y, then broil.
  6. My wife and I were doing the annual freezer inventory when she came upon a too-familiar piece of pork belly. This time she tossed it at me, "Do something with this, will you?" (Her recollection of the interaction differs.) So I looked up this thread as well as looking for other ideas on the net. I decided to basically follow this recipe for crispy Chinese pork belly. The basic steps are as follows: Prick many holes in the skin without piercing the meat. This is not as easy as it sounds. Pork skin is tough! I ended up using my electric drill, which worked well. Cover the mea
  7. Brisket. Mainly following this recipe. I didn't start until after dinner one night, so it went into the spa @133 F after 10 p.m. I wasn't sure whether I would smoke it afterwards, but in the end I decided not to; so it was in the water for 66 hr. total. The recipe says 48 is enough & I think that's probably true. After half an hour rest in the bag it came out & looked like this: Then I grilled it on high for 5 min (BBQ lid open) on the meaty side side & a minute or so on the fatty side (Yes, there was a fire). The recipe says longer, but everything else was clos
  8. Don't cook pappadums in your air fryer! They are light and if the air circulates from below, it blows them up onto the element.
  9. No, not at all, as I drained off all the liquid. I also forgot to mention in my original post that I was meticulous about getting the cooked pulp out without any ash or burnt bits of skin. So the acrid flavour wasn't through contamination. @kayb Thanks for the suggestion. Will try that. I actually put the eggplant in the glowing coals, which is what I've done with the bbq and had good results. Our fireplace has a grate - I can make sure all the ash is down below and the coals are not touching the eggplant; so no need for a special contraption. I'm thinking it might b
  10. I like to make roasted eggplant/aubergine for baba gahanouj, bharta (etc.) on coals that impart a wonderful smoky flavour. I've had good success doing it in a barbecue (actually a Big Green Egg). So, now that it's winter, I thought "why not try it in the fireplace, after the fire has burnt down to glowing coals?" I cut a few slits in the eggplant so that it wouldn't explode, did NOT wrap it in foil, thinking that would just seal out the smoky flavour, and popped it into the fireplace (with glass doors) for 15 min. It came out looking good, perhaps a little under-cooked, but basically OK. T
  11. The gourds are snake gourds, I think. I don't know what the little green things are. My wife and I lived in Sri Lanka in the early seventies, when the country was economically depressed, and no foreign products were available. We were students and living on a shoestring. We did splurge on a jar of Polish cherries at Xmas. They weren't very good, but they seemed like something special. I remember going to the market one day and seeing a barrow piled high with huge green things, not quite the size of unhusked coconuts, but getting there. I asked the vendor what they were, and received the un
  12. I would say the one above is betel nuts. Cf. http://www.specialtyproduce.com/produce/Betel_Nut_10564.php
  13. Done, but I'm not sure my answers will be helpful. I never have a membership with any cooking sites (Egullet excepted!). I use the net to find recipe ideas for ingredients that I found at the market or have on hand (e.g., I would google "chicken, mushrooms recipe," or "lamb leg recipe"), or occasionally to find recipes for something I want to make (e.g., I would google "chicken confit"). I do like to see what the finished recipe looks like and to see the ingredients and method quickly, and the rest I don't care about much. I definitely don't have time (or patience) for videos. Often I combi
  14. The article Anna linked to suggests buying a second, different coloured, gasket, using one for savoury, the other for sweet.
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