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The new model where? Auber or SousVideMagic? How can you tell which unit you are getting?

I was going to listen to your advice and pick one up but the price just went up $30!

Of course you can use this indoors. Have you guys ever been to a restaurant that used these?

I realize there's no difference but the SousVideMagic branding is kind of off-putting to me. I will wait another week or two to see if the Auber comes back in stock before I make a decision.

How does the roaster work? It looks like a giant crock pot or slow cooker to me from pictures. Are there exposed elements? Do you need the heavier duty Auber to handle the roaster? Also, everyone keeps mentioning calibrating the PID and setting parameters. How exactly is this done? Would the air pump be a simple circulating one to move the water around? Considering The French Laundry and Bouchon are cover price $50 a piece, this is not surprising.

Edit: question already answered.

Hi, I am interesting in using a PID with a rice cooker or steam table but have not seen specific product recommendations in the thread. Could anyone point me in the direction of some units you may have experience with?

My roommate, a PhD grad student, suggested the same thing. What shuold i look for in a secondhand heat plate/stirrer on ebay?

Thank you for the suggestion Katie Meadow. I just emailed her with a link!

I really like this show though there are some quirks about it. If you watch carefully, in almost every episode, he sort of has a seizure or outburst. In the carrot episode, he tried to make a sexual joke saying "I bet you know what sex this carrot is." Then a period of awkward silence, he fumbled and moved on. Another time he stared straight into the camera and smiled then quickly changed it into a grimace. Aside from that, I like how carefree and rustic he makes things except I think he pushes it too far. There are episodes where he just plops raw meat down on benches or wooden stumps or tosses hot grease into the grass. If I had a full time hippie farmer tending my grounds, maybe I could do that too. The worst though is how he treats his equipment. He throws knives into cutting boards like daggers and in one episode, he used one blade as a stiffener inside an piece of squid and used the other knife to score the meat, scratching up the first knife. I don't think people need to baby and oil their knives after each use but you also don't have to go out of your way to destroy them either.

Hi, Thanks for all th einput. It is definitely not made with azuki (or any other type of) beans. I also don't believe it to be influenced by Guam. I found a picture for you guys! Click here!

Carole, I was looking at that model too. Unfortuatenly, I am 5 days late for the $20 rebate so I want to wait til it comes around again. Do you think the wide mouth opening of the next model up (760) is worth the upgrade (cost)? Do you think your problems would be a non-issue had you bought a Cuisinart?

ditto, except it's a big clear plastic container that can hold 50 lbs of rice. ← So you have one type of rice and alot of it? I am not looking for large grain or flour storage solutions. I like some of the other ideas here and will check them out. Mason Jars might work. I don't have a Container Store or Big Lots in town so I'll have to wait til my next trip to LA.

Man, I don't know what to do now. I've read the same things as you. That Cuisinart FP's are not made the way they used to be. That the quality suffered and I should get a Kitchen Aid. But now you say your KA sucks too!

Definitely not Sriracha (aka Rooster) sauce. Not spicy at all.

Hi, I am not 100% sure, but I am pretty sure it's not Camargue red rice. It's a lighter color than in your pictures. Colorwise, it's between your picture and Mexican red rice.

I like rice and I have lots of it. Varieties I mean, not quantity. Usually just small bags that hold 2-3 cups. Anyway, rather than have random clipped bags strewn about my cupboard, I think it'd be cool to have some sort of clear plastic container that had multiple compartments to store the rice. It would be easy for me to distinguish among them so I can choose what I want to use for a particular meal. I don't have much room in my apartment but I'd still like to hear some ideas. Thanks.

As far as anyone knows, it isn't artificially flavored, only artifically colored. The source of the difference in flavor profile has not been conclusively determined. ← Hi Andy, Thank you for pointing that out.

I was born and raised in a suburb of Los Angeles and for years my family would eat at restaurant named Victory which was a French restaurant owned by Vietnamese. This is not at all unusual given the French occupation. Anyway, their specialty is this Cornish hen with red rice. The hen is delicious but not all that special. I believe it's deep fried because it's extremely crispy in a uniform fashion that roasting would not produce. The best part though is it is paired with the house red rice. For years I have been wondernig how they make it. I read some suggestions it's just ketchup, but I don't think it's that simple. It is not to be confused with Mexican red rice which my roommate easily makes by mixing in salsa. While this may not be authentic, it tastes pretty much the same as I get in Mexican restaurants. So I wondered what it could be. Then I read about French camargue rice and thought it might be that. But now I am starting to doubt that too. I cannot search for "red rice" because I come up with too many false positives. I'd suspect the recipe would involve garlic and tomato paste but past that I don't know. The rice also is reminiscent of traditional Chinese or Vietnamese rice. It's not as glutinous as sticky rice, dessert rice, or sushi rice. But it is also not dry like American "Uncle Ben's" rice either. Any help would be appreciated.

Unfortunately, I only got interested in Campari a few weeks ago adn when I went to BevMo in LA this past weekend to pick it up, all they had left was the artificially flavored one. I am all about authenticity but I doubt I'll put too much effort into hunting down a "legit" bottle.

Hi, Thanks for the info. I will get the 11 cup. Now my followup question is, do you know the difference between the Cuisinart lines? For example, they have like 3-5 different 7 cup versions all different price points. I was looking at the Pro Custom 11-Cup. Is that a good one?

My saffron came in a very sturdy circular metal container with a tight fitting slide-on metal top. I don't know how to explain the difference in our packaging experience. Jim ← My saffron came in a very cheap clear acrylic/plastic container with an ill fitting cap with a barely functional twist-locking mechanism. The container had fit and finish problems. Does that help explain things?

I'd like some advice on whether I should get the 7 or 11 cup Cuisinart? Any real world insight would be appreciated. I would be using it for meals for 4-6 people.

Please send me some chantrelles, stat!

I am not a mushroom expert but my favorites, by far, are chantrelles. I also like portabello but it's a distant second.