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The resurrection of this thread is perfect timing. I'm planning on a six burner 36 inch Culinarian range, and had been up in the air about an additional oven. DW and I were in an appliance store in Tampa yesterday, and since we don't do a tremendous amount of baking, the Miele Speed Oven and a warming drawer seem to be a good complement for us to the large gas oven of the range (whether an additional full size wall oven, in addition or instead of the Speed Oven, would be better or resale purposes at some point down the road is another matter). In comparing the two, my bride much preferred the more conventional controls of the Chef series SO. Even though she's still likely to want a dedicated microwave oven (doesn't trust that the SO will do that and hold up over time), she didn't like having to push the Master Chef menu buttons through about three levels to get to the point where she could enter the numbers for a straight microwave task. OTOH, the combination of different modes one can use is so staggering to an untutored barbarian such as me that I have to wonder whether the Master Chef would ultimately show me how to get that much more value/use from the SO. For example, DW likes to take a frozen filet of salmon and nuke it. To me, it's hot and edible, but that's about all I can say for it. I can imagine the Master Chef first defrosting, then roasting that same block of salmon in a much more appealing fashion than straight nuking. I just wonder how many pieces of fish I'd ruin if experimenting with the Chef oven before breaking the code for times and modes of cooking. :-) I grill 90% of the fish I prepare (gas grill or over hardwood charcoal on the back porch), so the oven roasting would definitely be a new experience for me.

Ann T. I don't have a steamer, but anytime I've been served steamed vegetables they were just about warm, and always hard and crunchy. Sometimes they aren't even warmed through the middle. "crisp tender", I'm told. If I want raw vegetables I'll eat them raw and then they're supposed to be cold. I don't want things cooked to a mush, but I do want them tender. Oh, except green beans and collard greens, I want those cooked a long time, for some reason. Probably because my grandmother was taught to cook by her stepmother, who came from Kentucky. So, since I've never had a seamed vegetable tht I thought was worth eating, in a restaurant or otherwise, I've never bothered to buy a steamer or use one. One more reason to cook at home and stay out of restaurants, I suppose, but I really do not need one more single kitchen device to have to store, so I guess I'll keep on boiling vegetables in Julia Child memory... LindaC, we didn't pour the vitamins and minerals down the drain, we cooked the vegetables until the water was gone. LOL No, that's not true, Grandma used it as a base for soup stock. Nothing that had any food value or use ever got discarded. And that waterless cookware is till around, Amanda had some woman come to the house, she said you got a free dinner "cooked by a chef" to demonstrate their cookware. The stuff was $1500.00 for a set and the lovely dinner "cooked by a chef" was a plain chicken breast, some broccoli with no seasoning at all, and boiled potatoes. Yup. I found the same set on Amazon for $139 and the supper was absolutely terrible. I gave the "chef" a verbal explanation of seasoning and asked about her culinary training while Amanda melted some cheese so that the broccoli was at least edible. The potatoes were saved with a bit of salt and pepper but the chicken was a total loss, even brushed with BBQ sauce. They became dog food. Then I had a rousing discussion with the "chef" over why Amanda shouldn't toss out her nice Calphalon that I'd gotten her, although the "chef" busily explained how we were all going to get Alzheimer's and Cancer by using those Calphalon pans. (grin) Anyway, you can still get waterless cookware, if you want some. And so, again, to each their own tastes. Annie

There is something about a good Jamie Oliver recipe, they are just so easily repeatable. I feel like they are less recipes than inspirations. But honestly I dont have cable and so dont hink i Have seen his show in a very long time. I do see his stuff online though, and I think he is very good with fish and veg. I think Ina's recipes are very rich. I like a few of them, her oven shrimp scampi is a standard, but I think of her mostly as holiday and entertaining. I love Jacques, Alton Brown. Someone should give Mark Bittman a TV Show. Used to love Ming Tsai and but less now as I feel he has gotten more commercial. I like Carla, dont know her last name, she is very tall, she won Top Chef and is now on The Chow. I think she is home food, healthy, vegetable centric, fairly no-nonsense.