Here are some ideas for herb vinegar, but don't limit yourself to these - use what appeals to you: Herb Vinegars Fill pretty bottles with wine vinegar or cider vinegar, add a large sprig of herb, seal and leave on a sunny windowsill for about 2 weeks. Remove the herb and replace it with a fresh sprig. Use the vinegar as desired in cooking or for hair rinses etc. To make vinaigrette, add oil. Try some of the following combinations: Coriander leaf, garlic, and rice vinegar Borage, dill, shallots, and white wine vinegar Sage, parsley, shallots, and red wine vinegar Mint, honey, cardamom seed, and white vinegar Rosemary, raisins, orange peel, garlic, and white wine vinegar Chillies or capsicum, garlic, oregano, and cider vinegar Savory, chive blossom, and cider vinegar Dill, nasturtiums, garlic, and cider vinegar Fennel leaf, garlic, parsley, and white wine vinegar Rose petals, violet petals, and rice vinegar Tarragon and white wine vinegar Tarragon, rose petals and white wine vinegar Thyme and white wine vinegar Raspberry leaves and white wine vinegar Flower Vinegar Many different flowers may be used to make a vinegar that is delicious and delicately tinted. Roses, violets, primroses, nasturtiums, lavender, clover, elder flowers, rosemary, or thyme flowers are all good choices. Remove the stems and the green and white heels from the flowers or petals. If using large flowers, fill a wide-mouthed jar half or two-thirds full with the flowers, then pour either a good white wine vinegar or cider vinegar over the flowers to fill the jar, making sure the flowers are completely covered. The blossoms will sink to the bottom of the jar within a few days. When this occurs, you can add more flowers if you wish. Taste the vinegar regularly until it achieves the strength you want. Rebottle in clean, smaller bottles, adding fresh smaller food flowers to the liquid for decoration. If using small flowers, simply insert them into the bottle of vinegar without decanting it. A cup of flowers to 600ml of vinegar serves well. If possible, leave the jar or bottle of vinegar with the flowers added in the sun - it will help draw out the flavour of the blooms while they steep. Best if kept refrigerated. You could add this if you printed it out prettily: Uses for Herb Vinegars Basil Vinegar: Stir-fried vegetables; tomato salad; tomato soup; "overnight" pickles of marinated slices of carrot, cucumber, peppers, etc. Chives Vinegar: Whenever onion flavour is desired; egg salad; cooked broccoli or Brussels sprouts; marinades. Dill Vinegar: Cooked beetrrot or cabbage; three-bean salad; coleslaw; potato salad; poaching eggs or fish; cucumber salad. Garlic Vinegar: Green salads; vegetable salads; spinach; marinade for sauerbraten. Lemon Thyme Vinegar: Mayonnaise; fish and fish salads; stirfry vegetables. Mint Vinegar: Stir into mayonnaise or whipped cream for fruit salad; sauce for lamb; fruit gelatin; fruit punch. Nasturtium Vinegar: Whenever peppery flavour is desired; pickled eggs; meats before grilling; green bean salad. Oregano Vinegar: Scrambled eggs; salads; pizza Raspberry Vinegar: Spinach salad; baked pears or apples; hot chicken; meat marinade; add to yoghurt for fruit salad; add to soda or tonic water for a refreshing drink (1 tablespoon per glass). Rosemary Vinegar: Pork or lamb marinade; tomato and cucumber salad; orange and onion salad; fried potatoes; fruits. Tarragon or Winter Tarragon Vinegar: Chicken; crabmeat and tuna salads; vegetable juice cocktail; chicken gravy; hollandaise and bearnaise sauces; peas and;onions combined; green salads. Salad Burnet Vinegar: Cucumber flavor without indigestion; salads; clear or potato soup. Mixed Herb Vinegar: Crisp green salads; bean soup; cooked green beans. Consider herbal oils for external use only: Pack a jar with fresh herb and pour in enough olive oil to completely cover. Leave on a sunny window sill for 2-6 weeks. Strain liquid into another jar through a fine cloth or coffee filter, seal and label bottles. Use as a massage oil or add to creams and lotions. OR Heat about 280g dried herb or 840g fresh herb in about 700ml oil in a double boiler for 2-3 hours. Strain off the solid matter. Or for culinary use, try doing the oil this way. Use olive or canola oil for best results. Hot Infused Oil Place a ratio of 2 cups oil to 1 cup of dried herbs/ 2 cups fresh herbs, in a glass bowl over a pot of simmering water. Slowly heat on low for approximately 3 hours, and strain into a bowl. Transfer liquid into dark bottles, cap, and place in a cool, dark place. Sniff it occasionally, and if it smells rancid, toss it out.

I love hearing about others experiences with kefir! I've been "doing" kefir for about three years now. Grainlady has consistently been my best source of info. Thank you Grainlady! Our temps have been in the 100's (F) and I have found that 12-15 hours gives me the tartnesss I enjoy without being TOO sour. DH hates it, so I don't have to share. In this heat, the cycle goes like this: take the pint jar with kefir (including the grains) out of the fridge in the morning, put a solid lid on the jar and give it a good shake, fish out the grains with a plastic fork and put them in a clean pint jar and fill with whole milk. I bought plastic lids for Ball jars, heated a knife and cut most of the top out, got some large square plastic canvas mesh (the kind used for coasters and such), cut it to fit over the top of the jar, then add my holey lid. It sets on the shelf over my sink, not anywhere near a window, until I put the jar in the fridge before I go to bed. The kefir I separated goes into my travel cup to enjoy on my way to work, usually with a little agave nectar, but sometimes plain. In what we Californians laughingly call winter, I'll give the milk and grains a full 24 hours to ferment.

Actually if you use a proper cut for long slow roasting with ot without a BBQ type sauce, it's pretty well impossible to cook it too long...those cuts include things like Boston Butt and shoulder roasts. A lean roast like a loin or fresh ham roast will be way too lean and get stringy and tough like you said. When doing the long slow roast of things like a shoulder, I don't marinate at all, I just rub with a little salt and maybe some garlicm slice some onions and a lemon and cover with those slices, add about a cup of "something" apple juice, coke, 7 up, wine, broth,,,whatever....even water....and pop on the lid, set the temperature for 275 and cook for as long as I can....5 to 6 hours depending on the size, Then use 2 forks to shred it and if you think it needs it add some BBQ sauce....there aare all sorts of BBQ sauces to add....I make my own with onion, garlic, tomato paste vinegar brown sugar hatch chilis....and orten some Coleman's mustard powder as well.

That thread seems more like complaining about lack of recipes than cooking. :) I found this while looking. It looks interesting, but it's not Miele specific: https://www.thecombisteamqueen.com/combisteamrecipes/tag/miele Here's a Miele book: https://m.miele.ee/media/ex/ee/PDF/Steam_ovens_DG_6000.pdf I did do a search here, but also couldn't find recipe threads. My Gaggenau came with a good reference for various kinds of foods for either straight steaming or combi-steam/roast (convection). It's very useful! I can usually make a good approximation for things that aren't on the list. Examples: I lay washed and trimmed green beans or asparagus in neat single layer rows in a perforated pan (or two) and steam at 210°-215° F 100% steam for 3-6 minutes depending on thickness and quantity. That's to cooked but still pretty crisp. Corn on the cob, in the husk, 215° F 100% steam for 20 minutes. Artichokes rinsed and drained but not dry, 215° F 100% steam for 50 minutes. Five minutes more or less for particularly large or small ones. Boneless skinless chicken breasts for chicken salad 300° F 60% steam for 30 minutes. I don't make "recipes" in the combi-steam. I LOVE it, but mostly cook individual things since I have a full sized regular oven that's more convenient for a lot of things. Here's my basic steam roasted chicken, which is a family favorite: Start with a very good chicken, preferably not more than 4.25 lbs., but if more than 4.75 lbs. add to the time. Preheat combi-steam to 360° F 60% steam (or medium, or whatever you have). 1 whole chicken, spine cut out and reserved with the giblets for making stock (or what you will). Sauce (any flavor you like, salad dressing, marinade, etc., so long as there's some oil and sugar in it) Optional herbs or seasonings 1 large onion, sliced 1/4" thick 3-4 scrubbed carrots cut slightly less than 1" chunks, or about 3/4 lbs. of snacking baby carrots Any other veg that need using. Some tender ones on the fruit side, like pea pods or strips of bell pepper will get soft and/or char, but still taste good. Sweet potatoes or squash will fall apart. Harder roots work well. Just try whatever sounds good to you. Even hearty greens like collards or chard can work. Lay the onion slices flat in the bottom of the pan. Distribute the carrots and other veg to make a nice bed for the chicken. Open out the chicken and lay it flat on the veg. Dribble sauce on the chicken and use a brush to spread it around all over the skin. The oil and sugar help the skin to crisp up. Usually, there's sufficient seasoning in the sauce, but you can goose it up with things like garlic pepper, fines herbs, etc. Steam roast for one and a half (1.5) hours. You can serve the veg with the chicken or save it for another use. Save the pan juice. It makes a good seasoned stock to add to other cooking.