ojisan

My last contact with them was on Mar. 8, when they sent me a replacement. I haven't heard from them since then. There may be a production problem - the beeper didn't work on the last 3 replacements they sent, and the timers were off on the last two. I hope they get things sorted out soon and get back in the saddle. Meanwhile, I'm content to use it w/out beeper or timer.

What was your outcome?

Keep in mind that the thermometer is right next to the heating coil - I assume the coil is overly affecting the temp readout when it is bringing the water up to final temp.

I've never heard of a 12" nakiri. Can you post a photo?

Gumbo.

[Where is the "Like" button?] Some years ago, I was given a Xmas gift of assorted RG beans, and have been an advocate ever since.

Ask your questions on this forum: http://knifeforums.com/forums/showforum.php?fid/26/ I would personally recommend the Hiromoto AS series of knives - not expensive, but very well regarded. Koki-san at Japanese Chefs Knives can help you in your selection: http://www.japanesechefsknife.com/default.html

FYI - Costco sells the organic/lower sodium version of Better Than Boullion, both chicken and vegetable. The chicken has no unusual ingredients except maltodextrin.

Iwatani Millser -

Received my "open box" yellow Thermapen - it appears to be new/unused, so I assume it's overstock. It's bigger than I imagined, and the "yellow" is more like a school-bus yellow. Looks like a Fisher-Price™ banana slug.

I was thinking some of them might be new overstock in colors that aren't selling.

How does your "open box" unit differ from New? (I ordered a yellow one).

Voice of experience here - using a wok as intended generates smoke. Even with a good hood, the family has learned to avoid chile fumes in the kitchen when I am cooking Sichuan or Hunan recipes. You may find that seasoning the wok is the least of your worries. Bruce's comment is spot on. With that in mind, if you can't use the wok over high heat as intended, you may as well be using a non-stick Joyce Chen Peking pan instead.

Victory Garden Cookbook by Marian Morash. Out of print, but well worth searching for.

See if your library has a copy of Merle Ellis' book

Does anyone use pink slime or mechanically separated chicken? Or are they only used in commercially made meatballs?

I prefer free range, organic stones.

Would Luhr-Jensen chips work, or are they too coarse? I've been using hickory sawdust from Butcher Packer for hot smoking in a Luhr Jensen Big Chief. http://www.butcher-packer.com/index.php?main_page=index&cPath=31_132

I just bought a Rubbermaid 10 qt. cooler, which, if filled to overflowing would hold 9 quarts. When used w/ the SideKIC, the usable volume is barely 8 quarts.

Mostly because I have just started cooking sous vide only a couple months ago, so am having fun experimenting. My wife asks me the same question about sous vide soft-boiled eggs :-) As a recent owner of the ICA SideKIC, I am reminded of the saying: "Give a monkey a hammer, and everything looks like a nail".

Jacques Pépin published a recipe for cooking store bought corned beef in the cryovac bag.

Does meat cooked sous vide benefit from resting before cutting into, the same way as conventionally cooked?

You might check your local supermercado. Up here in Watsonville, the Mi Pueblo chain sells bulk fresh (not dried) soy beans.

Chris - Are you using only your 24 qt. cooler for all your SV?

Annoyingly, most cookbooks do not measure their ingredients by weight.