gfweb

🙂 132F x 30-40 min. Shrimps are ziploc bagged with enough melted butter to cover them, a tsp or 2 of sherry vinegar (don't leave this out) and half a tsp of sweet pimenton. Served on toasted baguette.

Ouch. Bad marketing advice, I think. I'm on the edge of being offended. Although you can get away with this stuff in NYC perhaps. Maybe consider it to be a club?

Tapas-ish dinner on NYE Tinned octopus with lemon and olive oil Deviled egg with candied bacon, bacon-wrapped dates with chorizo inside Butter-poached (SV) pimenton shrimp

They could maybe wash it?

Tenderloin with port sauce, sprouts, roasted root vegetables

What does a new sealer cost?

I'd do "A4 box induction" on google and ebay. You'll get irrelevant stuff, but you'll catch what you want.

Try setting up an ebay alert and a google alert

Things went smoothly except food pix. Table and Nativity with Airedale After filet with onion sauce, braised greens and au gratin pots (not photo'd) There was sticky toffee pudding No complaints 😉

Tree decorating dinner. Baked potato w Mexican chorizo And what's left of a flancocho for dessert

All off the top of my head.. Salmon is "done" to me at 120F. I'll usually do that in the steam oven ~8 min at 300F Halibut and cod take more heat....135 F x 20 min or so in the SV (I need to check the temp)

Agreed. For a long cooked meat you can throw it in frozen...what's a half hour either way? But lobster isn't at all a long cook...easy to overcook it. So I'd thaw first for sure

Rain is going to clean out the frigging snow, so no white Xmas. Which is fine.

It depends on what day it is

No sauce? Maybe blend anchovies into some butter?