DesertTinker

Definitely not normal. I have the same unit as your old one. It sounds like you may have either blocked, or undersized, venting to the outside. That would cause the blower motor to overheat and shut down. I remember when we installed the stove, the directions were very specific about the length of the run, number of turns, and size of the vent pipe and the outside damper/cover. Frank

If you "...keep thinking about it..." you really should get it. If you don't you'll always regret it. (Remembering a silverplate and pressed glass butter dish I found 25 years ago and didn't get when I saw it, still kicking myself.)

Avocados, as a second generation SoCal guy that grew up loving a good avocado, it was a big blow, and it's still really hard to say no. :sad: Edited to add extreme sadness. LOL

Ditto on Nibor. Just remember, everything will be okay.

Not exotic, but, still better than a lamb castrater...

According to C I April 2006 p.3, it's a melon baller. Push into melon with handles together, then spread handles to cut and remove melon ball.

It's beautiful, love the Nickel Pearl.... Green with KA envy!!

I've made a couple of these, they do work well. Found this online guide, it's a very well written and illustrated guide to building your own unit. Edited to add: You can only use these with basic slow cookers, none of the smart-pot type cookers.

According to the USDA Agricultural Research Service What's In The Foods You Eat Search Tool 1 medium tomato is 123 grams 1 medium onion is 110 grams Still working on the garlic and rosemary... Edited to fix hyperlink.

Hmm... my experience exactly. maybe it's a Friday thing. Finally chucked mine into a dutch oven and cooked them down on the stovetop. Oh, and I did add sugar, didn't seem to help that much... Will have to try again....

Just pay attention to what you are doing and you won't have any trouble with countertops. Distraction is the enemy, turn away to talk to someone, the flame drifts off the Brulee.... Edited to add: I have laminate countertops, and use the hardware store torch. My boo boo killed a plastic measuring cup, so no great loss.

Sandra Lee's "kwanzaa cake" takes the cake for me in that department. ←

Maybe about keeping odors in? Saving other foods from the marinade odors? I'd cover, cost of a foot of plastic wrap vs. cost of ruined food = no contest.

I'll play. I've got three sets of spoons. Someone needs to explain what the standard is, and how to "measure the measure".

Mmmmmm.... Brisket.... e_monster, I have the same setup, Nesco instead of Hamilton Beach roaster. Just wondering what settings you're using for your P, I and D. If I remember correctly,you have the "old style" Auber controller (blue case)? Using the numbers Auber provides, mine seems to overshoot 5+ degrees on the initial heat up, and when I add the cold food, I'm getting closer, but not there yet. Thanx

Only a little better, 12 of 20... But it was fun.

A Short Guide to Sous-Vide Cooking

I've successfully used the "oxygen bleach" found on the laundry aisle. Not OxyClean, it has added brighteners and scent. You want the cheap stuff, I think the last one I got was Sun brand, comes in a smaller tub. Just put a teaspoon or so in your container, put it in the sink (it will foam), then fill with boiling water (or as hot as your container will take) cover loosely, let stand for an hour or so, rinse thoroughly, and you should have an odor and stain free container. Have used this on glass, plastic and stainless with no problems.

My big TJ's sin... They make me happy....

I have the Auber sous vide controller and an 18qt Nesco roaster. Loving it so far, holds steady temp-wise, seems to be well insulated (the nesco, that is). So far I've done short ribs, salmon, a steak (don't remember the cut right now), and last night did the eggs at 150F, they were intriguing... Guess that makes this a "thumbs up"

Oh my, feeling up bread.... I've heard of this but never tried it. There's an aging baguette waiting for me when I get home.

I'm a washer, too. Just the handling it gets in the store after it's gone on display makes me want to clean it.

Gee, didn't expect to have to learn all about PID controllers when I bought a "Plug and Play" unit. No it doesn't have any autotune capability. Comes with a chart of recommended settings for different types of cookers. Made the "P" adjustment about 8pm, and it has been stable since 9pm last night, holding right on 141F no variation as long as I leave it alone (Quit peeking, there's nothing to see!). Nice to know that someone here understands all this stuff. eGulleteers are the best.... Edited to add: Of course, I could have just waited til Monday and called for tech support from the manufacturer. But, what fun would that be?

I just got the Auber Sous Vide controller yesterday. I'm using it with a Nesco roaster. Used the recomended settings and the temps were too high, then too low, then too high... Googled and read anything PID 'til i was ! But it did seem that the "P" was the one to play with. After I lowered that setting it settled right down. Hope this helps. Frank

Thanks, I think it's just a matter of getting the "feel" of the pans, then. They are bonded to copper, heavy and solid feeling. Also I'm cooking on electric coils, so there's that too. Love BKF, it can get almost anything off.