Shelby

These trees are "wild" out at the perimeters of our farm ground. Poison ivy etc. is every where around there and I am super allergic. It sucks, but the older I get, the worse it is.

Probably are. I can't go with him due to all the damn poison ivy around there.

Thank you for the fast answer! We have apple, mulberry, hackberry and plum--all green. Gonna try it then--well, really, Ronnie used to use that years and years ago. Will report back

Bumping this topic--and I haven't read through it --but need to ask really quick and hopefully get a quick answer. Is there any reason why one shouldn't use green wood (meaning not dried) to smoke meats with?

Woooo hooooo!!!!! You will love that table. It's perfect. I'm so happy for those that are getting one of these wonderful machines! This YouTube video is helpful to watch before starting up There are also a couple YouTube vids made by the Vacmaster people that I watched. Your machine will come with a manual that you should read first--but don't be intimidated Any questions you have can be googled or asked here and answered I'm sure. The very first thing you need to do is make sure the sealing bar is placed over the two "knobs" correctly. I think that first YouTube video that I listed will show you that. Second, make sure you fill your pump half way to 3/4's full of oil (the oil comes with your machine). I could swear that my machine came with oil in it, but my brain is old so I could be delusional. You'll be able to see in the oil window if it has oil or not. This video show how to fill the oil. This video show how to drain the oil which you should do after about 100 uses initially. The oil will look cloudy and dark when you need to change it. The only setting I ever mess with is the Vacuum setting. Here is my chart that I use: Soup obviously meaning any liquid (broth, spag. sauce etc.) I always leave the other two at: Sealing-1.2 Cooling-2.0 Not that you can't fool around with it, I just haven't found the need to. Remember to open the lid up before you turn the machine on. And, after you have all of your settings set you need to use the set button to scroll through until the time screen looks like this or else it won't work. The manual says to start with 40 as the vacuum time--that's super long. The settings that I've listed above work best. I jumped in the deep end of the pool because I was amazed that I could vac pac liquids. The first thing I did was water. It was amazing Then, I moved on to broth. Oh, and be sure that anything liquid is nice and cool before packing it---hot doesn't work. This should get you started ok We're all here if/when you need us PS--also, warn your cats. Mine freaked out at first when it made the hissing sound and the lid opened on it's own 🤣

Weird. I don't have the non-stick. I wish I could help more but I just don't know.

Do you heat your pot up on saute before putting the meatballs in? I get mine super hot (I also add some sort of oil) and then add whatever I'm browning. Doesn't stick for me that way--using just the regular insert that comes with the IP.

I tell ya what, you guys are so lucky to experience this and we are lucky you take us with you! Thanks so much!

Looks good to me. And I love your plate.

I'm set for a bit on pickled jalapeños

Look at it this way, she saves a lot on tea.

We had something profoundly good last night. We purchased these beef ribs from Whole Foods a couple weeks ago. I don't remember the price, but it had to have been a decent deal for Ronnie to spring for it lol. We sawed them to make a little rack of short ribs and were left with these which we cold smoked at 185 F for 4 hours. Then I vac packed them and put them in the water bath on Saturday for 24 hours at 155 F. Ohhhhhh they were melty and tender, but not totally falling apart. Perfect.

Smoked and then sous vide beef ribs with more late corn from the garden

Wow. I don't get out much these days. They really short you on ketchup.

Barely enough milk

Yeah, there were so many inappropriate jokes there....'twas hard for me, but I refrained.

Party pooper

I'm repeating to myself: "Thou shalt not covet thy EGullet's friends' food"

Made spicy Italian sausage, pepperoni and spinach calzones and sauce last night

Roasted chicken with truffle mac and cheese Chicken enchiladas with Hatch chile sauce, RG beans and cilantro lime rice

Well thanks for letting us all know 🙄 KIDDING! Nice score!

This picture at the link will show you how mine was delivered--it came on a pallet. It was shipped on a huge semi truck that I met out on the main road because he couldn't get down my road and turn around.

I bought this stand to keep mine on in the kitchen. It's handy because it's on rollers--makes it super easy to change the oil.

Vacmaster 215's for everyone! 😁

Good grief that is an amazing price. Excellent find @fledflew