mgaretz

@rotuts, I haven't sued them as I don't have any cause to, but I haven't used them either. I have used the spatula trick though and I have one of these: https://www.vacmasterfresh.com/vacmaster-vacuum-seal-tool-stainless-steel-construction-prep-plate/ but I hardly ever use it as these days the wife wants most everything unseasoned when I cook it. I usually buy my salmon from Sam's Club - I think their frozen filets are very good quality, not fishy and are already individually sealed. I just pop them in the SV and season afterwards. @kayb, the different colors are supposed to be for different food groups to avoid cross-contamination.

Get some of those thin, colored (or clear) cutting mats like these: Flexible Plastic Cutting Board Mats and cut them to size. Reusable. Or a long metal spatula - prepare the fish on it, slide into bag, hold the far end of the fish through the bag and pull out the spatula. Like these: Great Credentials new Long Grill Stainless Steel Spatulas...(Set of 2)

No pics for a while until I get around to deleting old pics from my phone, but tonight's dinner was tri-tip with corn on the cob for me, sweet potato for Ellen and salad. Dessert will be fresh cherries.

Sirloin, cooked SV then torch-seared, served with mashed orange cauliflower with chives, and salad.

Salmon, cooked SV then torch-seared, glazed with maple and bourbon. Served with broccoflower in butter with salad.

Stews, split pea soup, cabbage soup.

A couple of dinners: Just back from a trip, so something simple. Chicken apple sausage with eggs, spinach and green onions: Burgers, cooked SV then torch-seared, topped with sauteed crimini mushrooms and served with roasted carrots in EVO and honey and salad.

Sirloin, cooked SV then torch-seared, corn in butter cooked MV, salad and the last of the Oppolo Zin.

Dinner last night was wood-fired roasted chicken and red potatoes, salad and a nice '08 Oppolo Zin that was still excellent.

Chow mein made with leftover pulled pork, noodles, onion, mushrooms, carrots, snow peas and cabbage.

Pulled pork on the smoker, served with cole slaw and a 2005 Syrah that was past its prime, but still drinkable.

That fabric would be voile and you can get a yard relatively cheaply at any decent fabric store. Ideally you'd look for either a cotton or nylon, but polyester would be fine too. Joann's has some on sale right now for $4.19/yd

Forgot to take the picture until it was time for seconds, but tonight we had hash made with the leftover potatoes and tri-tip, onions and peas. Served with salad and toast with the leftover french bread.

Forgot to take pictures but last night I made French Toast with the leftover French Bread from Sunday's dinner. Topped with strawberries.

Last night we had some friends over for dinner. Made tri-tip SV, then torch-seared, accompanied by wood-fired roasted red potatoes, salad with sherry vinaigrette. Appetizer was fresh-baked french bread and flash-pickled watermelon rind made with balsamic vinegar. Dessert was compressed watermelon. They brought the wine, a nice Zin.