The Thermobaker was introduced with the model C Chambers and had to be purchased separately, so they are a little hard to come by. When we went to pick up a freebie Chambers cooktop (which is destined to one day be part of an outdoor cooking cart, aka the Great Outdoor Baconator), the guy asked me if I wanted "one of those pie baker thingies" that he had sitting in his garage. I had to restrain myself from galumphing into his arms like an overgrown puppy. I managed to mostly maintain my poker face and croaked out a subdued, "Yes," then screamed like a banshee when Farm Boy and I got back in the pickup.
Ahem. Perhaps I need to get out more.
Mostly I use the Thermobaker to bake small cakes or pies because it adds no noticeable heat to the kitchen, which makes a big difference in our Texas summers. However, I have been wanting to utilize it for more main dish or entire meal cooking. Enter Creole Fish with Vegetables:
|The writers of the Chambers literature were "really" into quotation marks
I used cod for the fish, because that is what we had in the freezer. I replaced the garlic salt and basil with Howie's Cajun Dust, which a local Cajun restaurant keeps on the tables to sprinkle on the free coleslaw. They sell the seasoning mix at the checkout, which I'm sure offsets the cost of the coleslaw!
|Before. All stacked up and ready to go.
|After. Although the sweet potatoes don't look that much different than before!
Both Farm Boy and I really liked this. I wasn't sure about fish cooked with such a large quantity of tomatoes, but it really worked. I might go a little lighter on the celery next time, but that's just my own anti-celeryite tendencies showing.