Recent content by Baketech

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: