bonkboo

Would whole foods likely have trehalose? Thanks for the suggestion. Thinking after the ginger attempt I might try saffron carrot savory.

Tried my first ice cream recently and just discovered this. I made avocado sriracha ice cream. Worked okay. Was hoping for more savory then what resulted. Would using less sugar than called for, say half, be problematic? Thread has gotten me thinking ginger next.

From the Sansaire website....... "Is this project related to Modernist Cuisine? Nope. Although Scott works for Modernist Cuisine, this project was underway before he joined the team. He was generously given permission to continue work on the Sansaire as an after-hours project." ~Martin My point was that Nat M has quite the funding power and cred. Wouldn't that be a seal of approval if he was a principal backer? Maybe he is, just curious.

@Beusho helpful comments. I recall someone here commenting on the pumps of the SideKIC and competitors not being strong enough to last. Do the Anova and Sansaire have stronger pumps? And why does Sansaire need kick starter funding if it is part of Myrhvold-world?

Sounds interesting. Has anyone done a test with the newer sous vide entrants? I'm back in the market but feeling a little tentative having gone through two SideKICs.

I shop almost exclusively at WF, especially when farmers markets are done. We have TJ as well. Otherwise stop & shop or shop rite. The WF location opened 2 or so years ago. As I do most of our food shopping I went out of curiosity, expecting sticker shock. To my surprise, the strawberries were priced like the chains and much fresher quality. The organic milk and eggs are cheaper, particularly the milk. I can buy bulk as well. The chains are useful for paper goods and other items. I have issues with their CEO's politics but I also have a responsibility to give my kids the best quality food I can get them to eat.

I've had this happen twice in the last year. First one I used maybe12-15 time including a few multi days sessions. Very good customer service. Basically tell us where to send the new one. Second one bit the bullet after 3 uses. Will contact them again and report back. Worried about a long term solution so may try some of the various rigs I've seen here.

Wondering if someone knows a place I can purchase a pig for a roast at my church.

ThanksTtogull. With my first taste I assumed too long for the brine. As for time, etc i have relied on a very lazy timing approach which may have caught up to me. I guess a thermopen will have to be in my future. After a long commuting day I can really go for the "oh, that looks like 4mins per side" approach.

I grilled pork chops this evening in the way I've done them very successfully before and had not so good results. Problems: under cooked and too salty. Possible issues: brined them using brine from At Hoc at Home overnight. Way too salty and took much longer to cook. I did 4 mins per side as usual and way under done. Finally got them cooked through after more time only to have a very, very salty meal. Any thoughts on where I think the problems might be? Oh, I also should mention that I injected the brine and put the pork in a bag in the rest in the fridge. Thanks for any thoughts.

I too was unaware of the limited seasons. We don't consider ourselves dug out from a blizzards till the grill is freed. Okay the 35" this past February was an exception since I had to prioritize the roof!

My wife used to live across the street. Yum!

Thanks to hippressurecooking.com and Linda in particular but other egulleters, I had a successful day with mustard seeds, short ribs and chicken breasts. I really began to understand and appreciate this fast cooker.

Thank you all for the ideas. I think that for the that week stuff my wife can reheat. Longer term frozen stuff I'll do with my sidekick. A sous vide supreme would be easier for her. She's not into setting the rig up.

For how long? Though I'm thinking my would prefer a non sous vide option.

I want to sous vide some servings that I can freeze so my wife can pull them out firing the week and reheat for dinner. I am curious as to how best do this. Thoughts?

My wife and I has been soaking and cleaning plastic reusable decorating bottles since our daughter's cupcake war bday party on last weekend. We were wondering if in the end with all the water and electricity to heat it if the better environmental choice would have been the bags. Anyone have an idea?

Believe we will be heavily in the Beverly Hills, Santa Monica, and Hollywood area. Hoping that I cn find. Places for a foodie couple with some decidedly not adventurous kid eaters. Hope this helps.

Going to LA next month with wife and kids (12, 10, and9.). Wondering about some lunch spots that can satisfy my inner foodie and still feed less adventurous kids. We don't have a set itinerary so having places in various locations might let me find myself near one. Thanks.

Thanks for the advice. I try not to run it too hot but not sure how low I can go. How much sound should I be hearing to be sure it is still working?

I have used the PC a number of times for stocks, meets and veggies. Wondering if I'm using too high a temp as my wife suggested. Typically I start with the knob at 8 or so on my electric stove (knob has 9, 10, and High as well.). I turn down to 6 or so when the button pops up. This time I started on high and then moved down, for no particular reason.

I have used the PC a number of times for stocks, meets and veggies. Wondering if I'm using too high a temp as my wife suggested. Typically I start with the knob at 8 or so on my electric stove (knob has 9, 10, and High as well.). I turn down to 6 or so when the button pops up. This time I started on high and then moved down, for no particular reason.

I tried to do the mustard seeds and burned the whole mess. Looking for help. Have a Fagor. Blanched 50g of brown mustard seeds. Then put them in 250g of champagne vinegar. When steam and noise started out of the cooker began the timing. Plan was to do an hour. Brown stuff started to come out after about 30 minutes so I pulled it off and closed down the attempt. Any thoughts?

Thanks for the quick help. I'm now going to have to think about what I want to really do and which one best fits both needs and budget.

I would love to know the pros and cons of each. Can you explain, Martin? I've never used either but would like to expand from the propane grill to do other heat sources outdoors.