rotuts

@m61376 excellent points but : the 220 dry pump , at some point , w the moisture etc will fail it is maintenance free, but not replacement free no need to change the oil. that's ' maintenance ' until it fails then Big Maintenance ! this year ? next year ? I had a Weston way back when when I was starting out w SV i realized the Foodsavers were junk so I tried the Weston , at about 350 not a oil pump but that was my budget then and im a fan of Vac;d SV after a period of time I ahd to send the Weston back , s the pump had failed I paid the shipping , and i paid the refirmising fee that returned Item never works well , s they chose to put in new pads for thew seal no mater then I learned the difference between and Oil pis and a non oil pup I differ and dithers and got a Vac 215 I do not great it now more for the future. I your chose to go w the Vac 220 currently $ 1,049 @ vacmaster fine. but at some point , the oilers pump will fail not this year nor the next but last some point best up luck sending it back for a new files pump I did that w the Weston this may not happen to you in Your Life Tine ' and that's good but for a few bucks more I you are going w the VM 220 the VP 230, has thew oil pump and is $ 150 more I think that's a bargan forever , as gook luck putting a 100 lbs back in that original container and shipping it for a repai just me I did this w the Weston not gaping to happen again for Just Me.

i happend to call my buds at " https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/ as I ordered some more bags. not need the , but odder them. they have bags that are not currently on their site ,in various sizes , but are out of stock some sizes coming back soon. I ordered 8 x 12 , a new size for me anyway , the point of my post is I finally asked about the VP-220 . w : " The VP220 has a 12" seal bar and a maintenance free dry rocker piston pump for years of dependable service. " I wondered if there was new VacPump tech that didn't need an oil pump but had an oil pumps longevity re moisture. the answer is no. an oil pump takes care of moisture , and its superior to a dry pump over time. thanks it.

the 4 channel has 4 volume settings the loudest is well , loud but IO cant give you db numbers, I use setting 1. 4 is loudest

thanks ! that knife could use a few minutes w the EdgePro !

@Kerry Beal for the chicken , 420 F was that steam-bake ?

a P.S. : it has no WiFi , nor Bluetooth ! does not send any info to FB ! if I yell in the kitchen , I don't get stuff shipped from Amazon ! wow Nice !

@Kim Shook Happy B.D. ay ! you had some Killer fantastic take out ! Ive noted all those dipping receptacles ! now on o the Cake : its what its about ! I noted there was plenty of frosting : esp between the layers Seasoned Cake aficionados know its about the frosting esp between the layers Good Job ! then I thought , all the food had dipping small containers why not a medium container , for each slice of Cake w extra frosting ? Seen here on eG for the first time !

no garlic in Bangers. still , might be a fight fine sausage

@btbyrd please consider posting that Vid in URL form ? thanks

since food migrates from here to there so readily this days Im surprised British Banger have not come to my area I love them. its the mild taste , the finely ground filling , and that Cardboard je ne sais pas. even though I know its rusk WF had some Irish Banger , ans so did Tj's they were awful , and may or may not have resembled a banger from Ireland N or S.

a lot of fruit is bred for appearance think store tomatoes. maybe that bug has gotten to cherry trees , or they were picked very early for shipment . that's also very common.

apparently you can record what ever you want for each timer you can set the volume. Im not hard of hearing , and the kitchen is not far away. Im trying to figure out how to lower the volume and the beeping number. one very nice thing , it remembers the time set / channel so if you use that time interval over and over , all you do is start that channel. Im e joying it. and Im pleased the magnets are so strong its not coming off the refrigerator. Im pleased w the purchase ,esp when on sale !!

@Kerry Beal I dont have one [ed.: yet ? ] as noted earlier , it might be unrealistic to expect this item to rival the CSO for toast to large a volume over all compared to the volume of the toast.

@kayb looking forward to your pics I have that same waffle iron. n my father used it a few times , then it came here I never used it but I know where it is Im thinking , for me , Tot's grilled Ham and Cheese good quality ' boiled ham ' , deli or not and good quality swiss , that would melt. wow. I know Ill be dreaming about the possibilities for sure.

@blue_dolphin Oh Yea ! esp very crispy generics are so close to brand name , It doesnt matter too much once crispy and seasonings adjusted. Ill try to remember next time at TJ's for my less than 8 min Lightning Round Grab Grab Grab out in 8 min . No Seniors Run Over , Nor damaged. My goal.

well my USA Taxes are done; #)RY#(RY( Q#ORY{#)RY#{RY){@#Y Q#ORY#{)RUY$RU_#$UT U@$)}#U@R)}@$#@#TU . so taking a page from the LunchLadies , N of the Border and , for me , on sale some " Click-Return " retail therapy Thermaworks has great stuff I went to ThermaWorks https://www.thermoworks.com on sale , but that sale might have changed ; these two items , I love timers , and for the longest time , i thought I might enjoy one of those Laser Temp thing-ies but although i know a lot about emissivity I have no interest in fitddling around with it I do not need the exact temp of anything my wood stove is ( Hot Hot Hot ) etc good enough so I got these two : https://www.thermoworks.com/TimeStack and https://www.thermoworks.com/IR-Pocket-20 the timer was larger than I though no big deal , I like it as i might be challenged doing two timings at time these days ......... but I went for it : and I like the idea that it seems easy to operate I did one timing w no sweat ! [ ed. : 82 F 85 % humidity ] it had this very cool ( i wish i wee so cool ) thing were you pull a tab from the back battery area and you are set to go. No more fuss . the instructions , middle pic are laminated , and will go in the drawer directly below the pic ! the IR : it came w two connectors : a cloth one , your could carry it around on your neck and a SS connection , and a keyring thing both well made if you wanted in you pocket say , to check them Temps at , @ TJ.s its small , and i need my reading gaffas to see it but it looks like a great deal of fun ! these days , well there it is did i mention that Red is Best ? and the 4 channel timer has two serious magnets on the back and is now on my refrigerator ? its not going to fall off nice

@robirdstx Wow I could not select both " Trophy " and " Chef's Hat " at the same time I would have if I could have . Outstanding Ribs !

in my local Mall various things happened over the years \ its on the way to Tj's , so I keep an eye on it way back when , when Crunch 1 happened and money then was cheap before that the local mall expanded by at least 1 - 2 x. it bedcame a Destination . Wieman-Markus , ( fancy bilbao look ) Sacks 5th and in side , lot of serious expensive stores : Bespoke London shoes , etc etc. then *** crash *** those smaller sores stayed closed for some time, then reopened etc. S laT had a store 2 -3 x William Sonoma a cooking class area , decent sized , and Chop that carrot right now right here as noted. I only go to the Mall to gander a Apple, right next to Microsoft , that never had any people in it ans now those MS are closeing but S la T contracted from the second floor to the first ( APPl ) and was a bit smaller than W-S cant say if you could Slice and dice but no more cooking school stuff at WS was very similar to S laT without careful inspectin so this makes sense over time.

@chefmd excellent thank your for your report my 2 cents : some tome ago I was up and here and there I went into a place , and they had an aged steak I bought it , to try my local RocheBro's at about this time , installed a soup to nuts refrigerated case large , ans starter selling "" Aged Steaks " when they started , 25 $$ /lbs in the service counter I tried the steak i had gotten as above , very carefully grilled and I was not impressed at all : maybe some interning flavors that but well , dry what I took away from this : if you put Choice in , you will get choice out and , independent of your grading are now by the USDS its just not worth it. now good luck finding Prime these days but your might that the old choice , lets day 1975 but the idea is a good one wonder what cheaper cuts shoulder , etc might do in that gizzimo then SV pleased you are doing this thanks for your posts P.S. there is ahead here , using RedBoat 40 in the refrtigd to mimic '' Dry aged " thank you for taking Us ( ie me ) along.

@scamhi I just can't stand it ! Ive never eaten : ' live king crab served 3 ways' is that like sashimi ? Ha Ha , so hot here. Wu's W seems to have done a fine job. but Id probably , due to the heat ( as good as an excuse as any these days ) have just drunk the Chablis , my favorite wine then raded your cellar for others , or sent out to your external Cave for what ever was there.

A long time ago , my mother used to make a Finish drink called Sima https://www.thespruceeats.com/finnish-spring-mead-sima-2952646 I thought it was called Simi , but that didn't come up we had it in Finland and its easy to make she used Safeway's brand BrowbDerby beer bottles , w a screw top that's what my father drank. its a lightly fermented ted lemonade , w a hint of raisins to make ke it , you needed a tight container so the CO2 generated by the yeast made it slightly bubbly . she made a case full at a time ( Brown Derby 1 qt bottles ) it fermented in the pantry for s certain period at room temp you chilled it in the refrigerator , the drank it it was nice then one day a bottle , in the evening , exploded in the pantry no more Simi or Sima was made fermentation releases CO2 thus champagne you want bubbles , get a sturdy container that's shy champaign bottle are thicker than regular wine if you dont want bubbles , vent the container simple

@mgaretz thank you for the URL mighty fine video and those look like mighty fine ribs !

I had told a friend of mine about Watanabe knives : http://www.kitchen-knife.jp professional : http://www.kitchen-knife.jp/pro/ his first was a Gyuto : http://www.kitchen-knife.jp/pro/gyuto.htm I of course then talked him into a Nakkiiri : http://www.kitchen-knife.jp/pro/smallnakkiri.htm he got the 150 mm blade . the 120 mm blade currently is sold out. so I piggybacked on his order , as he uses PayPal , I do not. I got the smaller Gyuto : http://www.kitchen-knife.jp/pro/petite.htm I now have both the 180 mm and the 150 mm. you see them both above , along w a catalog they now send , and you get one of those Japanese Bandanas' sorry , dopant know what you call them : its a very indulgent purchase . but it came here on the day i sent in all my US Taxes , w payment. got me back to a neutral keel. the smaller Gyuto is a delight ! P.S.: I wonder what there second knife from the R in the pic from the brochure My friend would enjoy this has he has a place @ Woods Hole ( to the R of Cape Cod MA ) and they have an outstanding Fishmonger near by. just saying .....he lurks here but has only posted one time P.P.S.: my two Gyuto's , one more time :

@mgaretz would you consider posting the URL for some reason I cant view embedded vids here on eG thanks

@liamsaunt outstanding T.O. ! when I saw that ' tomato ' pasta dish I thought I saw ' S.V. egg yolks !' what an outstanding TO service you must have ! then I realized there isn't a TO service that could get you the SV Yolks whole like that so they were tomatoes . it broke my heart it did.