I got two beautiful pieces of red snapper at the Dean & DeLuca at 85th and Madison yesterday. The fish was exactly as you said it should be - fresh smelling and bright with streaks of light pink. I made this for dinner last night following your very easy direction explicitly. It was glorious. I’m waiting for the next recipe. Thanks.
POSTED ON Jun 11, 2008 AT 5:35 am
Yukari SAID...
I lived in Tokyo for several years where ovens are rare in home kitchens. I used my toaster oven all of the time and use it here in NYC much more than the big oven. There is no need for a toaster as you can crisp up bread and bagels, and on the nights when you are craving a warm dish of grain dauphinois the toaster oven is perfect.
POSTED ON Jun 15, 2008 AT 6:30 pm
Lauren SAID...
I live in Brooklyn and live these brutal New York summers without air conditioning in my kitchen. Let’s just say I end up eating a lot of raw food. Your lovely recipes give me hope for a more exciting summer of eating, without having to heat my kitchen to 150 degrees!
POSTED ON Jun 27, 2008 AT 2:53 pm
spamisthenewham SAID...
Which exact model do you use?
POSTED ON Aug 13, 2008 AT 12:45 pm
Lorena SAID...
Eric, My toaster oven died months ago. Watching your GET TOASTED videos make me realize how much I miss it. I’m going out tomorrow to buy a Cuisinart toaster oven and a roll of foil. I cannot wait to get it home and try my hand at the salmon…and more. Thank you!
POSTED ON Feb 5, 2009 AT 11:37 pm
florabella SAID...
My grandmother cooked in a toaster oven all the time. I hadn’t thought about that for so long. I live in very little cottage with a very small kitchen; I love the cozyness and the simplicity of the small space. However, my little oven isn’t the most reliable; I still haven’t learned what to expect from it… That said… I’m really excited about getting the brick oven! Does this mean I can make bread too? Or little pizzas? How exciting!
Victoria SAID...
I got two beautiful pieces of red snapper at the Dean & DeLuca at 85th and Madison yesterday. The fish was exactly as you said it should be - fresh smelling and bright with streaks of light pink. I made this for dinner last night following your very easy direction explicitly. It was glorious. I’m waiting for the next recipe. Thanks.
Yukari SAID...
I lived in Tokyo for several years where ovens are rare in home kitchens. I used my toaster oven all of the time and use it here in NYC much more than the big oven. There is no need for a toaster as you can crisp up bread and bagels, and on the nights when you are craving a warm dish of grain dauphinois the toaster oven is perfect.
Lauren SAID...
I live in Brooklyn and live these brutal New York summers without air conditioning in my kitchen. Let’s just say I end up eating a lot of raw food. Your lovely recipes give me hope for a more exciting summer of eating, without having to heat my kitchen to 150 degrees!
spamisthenewham SAID...
Which exact model do you use?
Lorena SAID...
Eric, My toaster oven died months ago. Watching your GET TOASTED videos make me realize how much I miss it. I’m going out tomorrow to buy a Cuisinart toaster oven and a roll of foil. I cannot wait to get it home and try my hand at the salmon…and more. Thank you!
florabella SAID...
My grandmother cooked in a toaster oven all the time. I hadn’t thought about that for so long. I live in very little cottage with a very small kitchen; I love the cozyness and the simplicity of the small space. However, my little oven isn’t the most reliable; I still haven’t learned what to expect from it… That said… I’m really excited about getting the brick oven! Does this mean I can make bread too? Or little pizzas? How exciting!
Toaster Oven Cusine « Manifolds SAID...
[…] It appears that I am not alone in appreciating the toaster oven. Comments […]
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