onglet wrote in rec.food.cooking:

> On 4/2/2016 11:13 AM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >
> > Now, she's changed
> > pattern (not unusual for here) and it seems the main thing is she
> > wants a big unit. Some silly thing about bigger chickens tasting
> > better.
>
> Well they are a bit gameier, so if she likes that, so be it.

True, that or she wants a darker meat sort. Nothing wrong with that
but it changes the recommendations.

> > What she might actually mean is she wants a more aged chicken, aka
> > 'stewing hen'.
>
> Agreed.

I go for those too but for soups and stews.

> > > What do you think a review is if not "actual experience"?
> >
> > I just read a series of reviews on Amazon.
>
> You also just updated your own!
>
> > They lambasted a bread
> > machine for poor paddle design. Problem is, they were referring to
> > a different unit and one that had dual paddles, yet putting the
> > review on a single paddle unit and a company that doesnt make dual
> > paddle units.
>
> Non sequitur, totally.

Yes, their reviews were a non sequitur. Thats why I say you have to be
careful with reviews. Generally, read the ones with a 1 with a grain
of salt.

> > > > Why am I bothering to discuss this
> > > > with you?
> > >
> > > Because you enjoy argumentation.
> >
> > No actually I do not. I enjoy talking about cooking.
>
> You enjoy both, don't be disingenuous.

Seriously, I am not the sort who thrives on arguments. It's a big
group and quite a few of us are actually nice folks into cooking.


> > > > > > No longer sold but here is a link to it:
> > > > > > http://www.dvo.com/OldFiles/rotisserie-oven.html
> > > > >
> > > > > > > > The nice aspect of verticals besides less footspace, is
> > > > > > > > they often have a metal crock on top and you can cook a
> > > > > > > > second dish in it.
> > > > > > >
> > > > > > > I have not seen that in the units now on the market.
> > > > > >
> > > > > > Sad but i suspect they are there. It's a natural addition.
> > > > >
> > > > > I'm half a dozen in and no show.
> > > > >
> > > > > If I had to buy again I'd likely go vertical for space, so if
> > > > > there's one with warming dish I'd love to see it.
> > > >
> > > > Its a great addition to the unit. Olive oil, a bit of butter,
> > > > cut potatoes, mushrooms, and a few onions. Add spices (we used
> > > > to use lavendar off our bush but it finally died last year).
> > >
> > > Well you have a keeper.

Yes and I didnt find a single one with the top crock either.
> >
> > About to clean it up a little after I finish my messages, then do
> > some trout in there.
>
> Mmmm...trout are very tasty!
>
> Enjoy.

They came out great. Sorry, no pictures. They got eaten too fast ;-)

I used the 4 spike inner holder which has a basket that fits together
with kebab thingies to hold the food in place.

Recipe as follows:

I made a thin slurry of egg and fine ground corn meal with a little bit
of leftover mashed potato. Then added salt and pepper. Score the skin
fairly well then dip and let dry a bit. Dip and let dry again then
load in the basket. Timing will depend on size of fish but these went
at 400F for 20 minutes. I poured 1/4 cup of dashi in the bottom drip
pan and brought it all to temprature before adding the inner holder
with the fish to it.

--