gfweb

So fill the carrot bag with water. This is not difficult especially since NathanM has already done the work for you...right here in this site. Did you ever look up his posts? I love it when a poster gets an attitude and then says "no need to be snide".

If you thought about it, you'd probably realize that a test of the tape does not require a brisket. You are on your own now, my friend.

One cannot make the world perfect, but one can make damn sure that olives are pitted if they might hide in a salad. I mean at least give a shit about your customers and use pitted olives.

Easy enough to test. Im sure Nathanm bought something already extant. Id be surprised if he hasnt named it somewhere on eG

Its not being made solely for sous vide. I bet it exists cheaper under another name...like weather stripping? Bingo! https://www.google.com/search?client=firefox-b-1-e&q=Closed-cell+foam+tape+with+adhesive+backing

https://www.thermoworks.com/ths-600-470/ Here you go

There are self sealing tapes that can be pierced and will seal. The older SV threads here mention them. I'll poke around. The alternative is to put it in an unsealed bag that is suspended from the top and just open the bag to add your stuff

If boneless wings need not be boneless then what meaning do words have? The court is an ass.

Pimenton seasoned pork tenderloin with a confit of peaches, bacon and onions

Ebay has plenty of fissler parts/gaskets. I'm in the minority re instant pot. I gave mine away and am happy with my old school Kuhn.

You can use the lower temp for 2 days and approach pull-apart texture. I routinely do pulled pork at 150 for 2days

Isnt that a big GI problem?

Thanks so much. Really helpful. I think it might work.

Or Me. Consider tartiflette?

I went out to harvest my first tomatoes and found Henry in the garden eating all the ripe ones. VERMIN!