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Just a few of the dishes we have cooked.

One thing you will run into when doing a quantity that large in the oven is the moisture factor. That many spuds release a lot of steam... You will need to crack your oven door open just a bit to allow all the steam out, or the potatoes will not get crispy...:chef:

A fresh fish taco is a wonderful thing...but like most classics, it must be kept simple...:wink: Save the capers for another project, your acid component should be a squirt of lime... If you must add other things, try a slice of avocado (or a spoon of guac) and maybe a little pico...:chef:

I don't regularly watch Giada's show, but if the recipe involves whisking, then I'll set the DVR....:lol:

We just picked up an NS-LC05, and really like it so far...:wink: Couple of quick questions though: 1. How does the rice bowl hold up to the dishwasher long term? 2. Has anyone successfully cooked lentils in it? Thanks

Oooh, turns out I'm an idiot, it does have a Porridge cycle...:neutral:

Thank you...:smile: We have the ghetto LAC05 that doesn't have a "Porridge" cycle...any thoughts on what to try?

Can you share this recipe...:brows: We just got a Zoji and have been really impressed so far. We should have purchased one years ago... :smile:

We like mashed potatoes several ways...from really decadent, to really frugal... For the frugal (healthier) version, we use some nice chicken broth instead of the milk/cream...and lots of cracked black pepper for punch...:smile:

How are you getting the soccarat? Do you return it too the stovetop?

I had this dish as an appetizer at a s****y cafe in Atlanta over the weekend, and it was truly amazing...:chef: *I have no idea why the auto-censor is bleeping out "s w a n k y"... LOL

Wrong thread I know...but I never got on with pizza stones. Too many issues...cracking, washing etc...:neutral: Picked up a few thick quarry tiles that I lay directly on the oven rack. They survive a 500 degree oven, hold far more heat than a porous, thin, "stone", and survive spilling without...

What, and miss out on a classic "big end vs little end" discussion...pish...:wink:

Andy, pmfji...but he is talking about "coush coush", not "cous cous"...they aren't the same thing...:wink:

Then it was polenta...:wink:

Lots of different kinds of rice, and even more ways to prepare it. One of the most foolproof ways (if you do not have a rice steamer) is to use the oven method. No watched pots, no simmering issues, just put it in and take it out...:smile: Once you get the hang of it, do yourself a favor and...

Grits are white....polenta is yeller....otherwise the same thing... Hominy grits are a whole differn't thang....:wink:

I gave up on them too...they are too hard to clean, and it takes far too many to make a meal. :dry: Just out of curiosity, how are you preparing them? :chef:

Ditto... Occasionally I will throw the grill grates into the oven when doing a self-clean too. Burns them off pretty well..:tongue:

"They drown 'em in that stuff, I saw 'em do it..." :lol:

I too recently took a Global for a spin...:chef: However, I came away with a new appreciation for my Wusthof "junk". Didn't care for the handle, as it just didn't work with my hand, and I quickly remembered that I prefer a full bolster. To top it off, I couldn't put an edge on the darned...

We do...it was a requirement when we built our kitchen...:smile:

Technically yes...but the distinction is generally in how they are baked. What you are calling "crusty" bread is in industry terms "hearth" bread. It is baked directly on the hearth, allowing nearly all of the bread to be exposed to the hot air of the oven. (Sometimes they are baked on a sheet...

Steam them til crispy tender, then blanch in cold water to set the color. Put them in the fridge til dinner time. About 5-10 mins before plating, toss them in a skillet or saute with a splash of olive oil. When the beans warm through, throw in some crumbled gorgonzola and toss to partially...

Once you start doing Indian, you'll want to create your own, but I'll echo what others have said, Penzey's for some good basic starters...