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I love my halogen ovens. Have two, one for backup. I also have a large Breville Smart toaster/oven but can do much more the the HO. They are bulky and need more counter space than a toaster oven, but light enough to keep on shelf, take out and return when done. My Breville lives on the counter...

No water?

cold smoking salmon (lox) photo journey - BBQ Source Forums Shelly

Just a suggestion but try to always insert the plate the same way each time. Let the blade always face the same side of the plate or you will get uneven wear and it will lessen the grinding ability down the road. Been there, done that. Now have been using the same grinder for 15 years without...

Tonight I served grilled teriyaki tofu with a Chinese nectarine based duck sauce glaze on a bed a wilted fresh spinach, brown and wild rice pilaf with caramelized mushrooms and onions and dried cranberries, cole slaw with a rice wine, sweetener and salt marinade, and lightly grilled zucchini...

I use a pump up spritzer to spray some canola oil and did not use my 14" wok for this meal--just a 12" saute pan. Remember to spray only after the pan gets hot to prevent any sticking. It is simple. I didn't want a sauce this time to preserve the colors of the vegetables but I have at times...

Thanks for the comments. I try to cook extremely healthy for Alice especially. It's usually good enough for me to eat as well, although I like to feel flesh tear between my teeth at times. Alice is a poultry, fish and seafood and tofu kind of gal. This meal is in three parts. First cook the...

Oops. Sorry to assume that. As far as the OP, I always used one stick of butter placed in the pie plate and melted in the microwave. And then added one packet of graham cracker crumbs from the food processor, with 1/4 cup sugar sprinkled on top. Mix with a fork and press into shape. Never...

If you are referring to the fig/graham crust, it never crumbles and can be lifted from the pie plate in a single piece (if you would want to) after baking it. It is not necessary to refrigerate it at all. Just get it into the oven for 10 minutes or so and it's ready to fill. Shelly

Tonight we had pasta primavera with grilled pesto prawns. Fresh asparagus, broccoli, zucchini, onions, mushrooms, fresh garden basil and sweet red peppers, garlic and Miracle Sweet home dried tomatoes in white wine reduction. Shaved parmesan and mixed with linguini. Shelly

I'm fortunate to grow pluots as well as apriums. The pluot is 3/4 plum and 1/4 apricot. The tree bark, branches and leaves look just like a plum tree. The aprium is just the opposite, looking like an apricot tree and having 1/4 plum in it's genetic makeup. The fruits of each are extremely high...

We try to keep as fat free a household as possible without sacrificing gourmet taste. I make my graham cracker crust with one packet of crackers and about a cup of fig puree, all blended together in a food processor. Spray the pie plate with Pam, and spread the mixture with wet hands or...

I use my counter top 1.5 cu. ft. Franklin Chef convection over more than I use the oven on my commercial Wolf stove. I just love it and would replace it immediately should it ever break down. A 1.5 cu ft. over is large enough for a 1/2 sheet pan. Of course there is no benefit to convection...

I've had the older model for several years now. As some others, I find that about 1 in 10 or so bags lose their vacuum while in the freezer. But the canisters are another story. I have been using about a dozen of them and all but one now won't hold the seal. I've tried soaking the lids in very...

Pandora will continue to play as long as there is activity on the computer. I spend little time with my computer but have it running to listen to the music. So it usually is in screen saver mode. Before I subscribed, the music would stop after about an hour and a button "Are you still...

I'm another Pandora junkie, paying the $36 per year to have the extended play time (more than 5 hours instead of about 1 hour). I love to shuffle my stations so I get a great mix of jazz, vocal and classical. I have my computer hard wired to two stereo systems to take advantage of the music it...

I canned 6 cases of Warren pear sauce this summer. The Warren pear is so sweet that no sweetener is necessary. I just core, cook until somewhat softened (about 15 minutes) and put it through my food mill to remove the skin. We eat it most nights as a condiment with our dinner. Shelly

Tofu is a favorite in our home. Here are a few different ways to prepare he firm variety. Tofu Picatta Confetti--a basic picatta sauce with white wine, capers and fresh lemon juice, along with diced skins of different colors of vegetables to lend more interest and flavor to the dish. Grilled...

My favorite sun tea is made with Spice Island teas--6 bags Cinnamon Apple, 3 bags Orange Spice and 3 bags Raspberry Zinger, mixed with 1 gallon filtered water. Left outside (not necessarily in the sun) for 2 days and then kept in the refrigerator. Shelly

Using about 2 cups of left over mashed potatoes with caramelized onions, I added an egg and some more seasoning, and then enough white flour to make a soft dough (about 3/4-1 cup) and baked these potato knishes in 25 minutes at 350° in my counter top convection oven. (I cooked a teaspoon of the...

It's on my bbq forum. I guess that I should just take new pictures as I plan to smoke salmon again on Monday. I'll do that and enter them into this thread. Sorry. I've been informed that I cannot post url links until I have at least 20 posts so I tried. Shelly

Thanks for the warm welcome. I thought that I was active in my bbq forum with more than 1000 posts but you folks with many thousands and tens of thousands of posts are the glue of the forum, for sure. I posted elsewhere my technique for cold smoking salmon as well as my smokebox that I use...

I thought that I would share with everyone how I cold smoke salmon with my external smokebox. My first smoke box was a cardboard box. I cut a flap at the bottom for the door, inserted the hot plate, and used sheet metal fittings on top to attach the tubing. And lots and lots of duct tape. This...

I've been viewing several cooking/food forums and have a gut feeling about this one, seeing as how there are sub forums that are what my life is about. I'm a 64 year old man living in beautiful Carmel Valley, CA. My current profession is as an edible landscape consultant/garden coach. I also...