rotuts

@Franci nice. do they scale the fish for you ? that's the only unpleasant part of a whole fish. guts , gills , no big deal scales : end up everywhere , even if you do it outside.

@kayb get a 3-qt for Rice , a few steamed potatoes , 6 pressure steamed ( LP ) eggs etc. make sure you get the bowl that fits above the water for the rice maybe on sale Amazon Prime day ? maybe Free Prime if you are lucky ! best purchase you ever made or very close to it.

I like SP's , but in the past rarely got them unless "" Turkey Dinner "" was on the menu. I baked in the CSO the other evening : 400 F Steam , 40 minutes skin was very crunchy , but I was way disappointed in the ' flesh " : it was watery and seemed way over cooked. the potato also ' leaked ' while baking even though I gave it several jabs w a knife to keep it from exploding this SP had a light skin , but deep yellow orange flesh. there are SP here that have darker skin , almost orange , but I cant say if the flesh is dark orange or a much lighter color. I know Ive gotten Sp's in the past the had lighter flesh , but prefer the darker flesh. so : I have two more SP's of the same variety . Im thinking 350 F steam , 30 min then check w a knife ? P.S.: here is a fair color rendition of the SP's involved. although the cutting board has a fair amout of orange/yellow in it , these are what the SP's look like : I was mistaken thinking the skin was lighter colored. the flesh is dark orange there might be a version in buy markets w lighter skin, but I cant recall and I rarely go to the market , and only on Blitz Speed , no warping or dilly dallying. P.P.S.: one last thought : what about slicing in 1/2, lengthwise and baking 350 ro 30 min , bake-steam CSO ? or even , scacre-blue ! conventi0onal bake ? looking for crisp skin , some firmness lest in the flesh , not watery . many thanks.

you can buy one of these for $ 9.99 : https://www.amazon.com/exec/obidos/ASIN/B07H1Y419L/egulletcom-20 or 4 of these for $ 12.99 : https://www.amazon.com/Clever-Tongs-Non-Stick-Resistant-Dishwasher/dp/B076MGGRQ9/ref=pd_bxgy_img_2/131-5570512-5638352?_encoding=UTF8&pd_rd_i=B076MGGRQ9&pd_rd_r=aa792fcb-c645-460b-a353-10cdeaa46139&pd_rd_w=jq1bf&pd_rd_wg=TEi0o&pf_rd_p=ce6c479b-ef53-49a6-845b-bbbf35c28dd3&pf_rd_r=A0H5AH6GZCFKYZ4X5DQA&psc=1&refRID=A0H5AH6GZCFKYZ4X5DQA 2 large , and two small ! they also have them w a perforated ' shovel : dont like Meconium Green ? they have Red ! of course , the last nail in their coffin : " As Seen on TV " [ed. : Its a slow morning here ] yet , if you get the 4 pack , that's 4 people you can ' gift to ' the ones you dont want to hear from again any time soon !

@Eatmywords I can't figure out what these are supposed to do. the connection between the tips : its flexible ?

in thinking a little more about my first ' Free ' month , and a 30 day extension also free Bezos must be trying to get a record for Prime Day as the stock is a bit depressed these days he's looking for a massive Prime Day , thus a boost on the AMZN stock price : so if you dont have prime , go to AMZN and see if you get a free offer for month or two , so you can be taken advantage of for Prime Day ! [ed.: Full Disclosure : the poster has a few shares of AMZN , and is also interested in a stock boost but will not be selling any of the few positions anytime soon. In the Bizz this is called " Window Dressing " traditionally done by companies near the end of the year to boost the stock price for that year . ]

@Shelby https://en.wikipedia.org/wiki/Gyro_(food) gyros does not involve ground lamb. it involves slices of your choice of meat and lamb is common in the areas that do thie stacked up vertigal the sliced w a crust. lots of fat in that meat helps im sure you will get this mastered

Bezos must be feeling some heat from Target where I now get a lot of y stuff. no membership fee 5 % off w their Red Card ( i know Bezos has tried his hand at an Amazon Card w 5 % back on Amazon purchases ) so i got a free 30 day trial a few says ago now I went to reconnoiter , and he wanted to extend my free membership another 30 days ! so Im covered for A.P.D. and no , I wont keep the membership. no way will I pay twice for stuff i dont really need. MC has plenty of boxes . although the Amazon boxes are sl better than Targets only a littler . Walmart boxes are an embarrassment . MC has never chosen to explore any of them.

isn't that the previously reported Ht. ? the other measurement , ie internal footprint or pan-print ; 16.9 x 12.4 ?

does that have 3 phase power ? be careful there .

@jbates very interning points the 95 has a flat ' top ' the other VP's have a domed top Im not sure what that might mean re : room in the 95 for .. 945 stuff I cant imagine that there is an item that makes the VP215 like this Two or You ? its all about your Frezers A , B , C ..., re SV'd

in the NE town I live in , on 'the Commons ' a NE thing : if way back when you didn't have pasture for your ' Milk Cow ' you walked her down to the Common , for pasture the farmers market over time has more crafts than veg , but i didn't mind then they had a person that sharpened knives : w a car battery etc it was not that expensive , and he seemed to know what he was doing but , any knife at or above a Henckels or above might have been ruined probably not the Henckels , as its SS no matter , people had sharp knives ! might be for the first time !

I saw the video , as noted above. should the VP 95 be as reliable and durable as my VP215 its a fine addition to any home that understands and uses SV . about 1/2 the weight , a smaller foot print and an oil pump you can get those 9 x 12 bags as mentioned above by making a call. do you need larger bags ? I really doubt it. use 2 9 x 12's somebody has done some fine thinking and made a fine machine for the Home SV'der I hope

I have two thin cheap chinese cleavers from Chinatown. probably the same sort of steel as the two Japanese knives you have centered they too take on a razors edge. doesnt last very long but as sharp as anything you can chjarpen.

@scubadoo97 nice. very nice . is that a circular magnifying glass in the box ? what are the two middle knives ? I dont really want to know that BIW how do the angle guides work ? I cant quite figure it out. I remember the Shapton stones came out a little after i got my EP I thought of getting a few finer grits , but they are thicker than the Ep stones so I put off , as it would have been a pain to re-set the EP jig. I did succumb to the newer diamond EP stones that replace the tap. I enjoy them. not truly needed if you use a fine touch on the 1.000 grit stone but very therapeutic. Much more therapeutic than Psychotherapy. "": talk therapy """ ie what do you think about that ? I think the knives are not quite there yet.

I finished the Doz. that I felt began to have a yolk-er taste and a little firmer yolk. todays eggs were in the same position in the refrig for probably the same time , but were brown eggs. in N.E. brown eggs are the more traditional eggs. I think they come from Rhode Island Reds. Brown eggs are more expensive : https://www.bestfoodfacts.org/food-facts-what-is-the-difference-between-white-and-brown-eggs/ I know that many people feel the color of the yolk has a lot to do w the flavor of the yolk. I(m skeptical of this personally these eggs ( index : #1 #2 ) had firmer yolks and had a bit more yolk-ey flavor. next blitz of the store Ill get 1 doz each , white and brown , and put them in the coldest part of the refrig and try to keep track of the time they spend there. I hope im on to something that's reproducible , as I love that yolk-ey flavor.

@dscheidt please clarify the part SV plays in the FT : Im guessing you saturate the Ff , bag it , then SV those bags we see in th pics ? 6 slices / bag ? then you brown the FF before serving ? interesting ideas

ive moved on to another doz. eggs. I can't say how long they have been in the refrig. as I did not keep track, I made sure the eggs were on the bottom shelf and closest to the refrigerators back wall. the initial 6 were not very impressive. but they have started to have firmer yolks , so sure and possible more of that egg-ey flavor. the second part hight be ' suggestion ' but the yolks have gotten firmer. I have another doz back there and will get to them soon. I have 2 doz I got a week ago and they will join their friends as far back on the bottom shelf as i can put them.

@JoNorvelleWalker well .... I do not think Any Pork Loin is well marbled maybe better marbled Porky is not Beefy , the Prime ++ so the flavor(u)r of the Berkie is or might be consistent in all His or her parts a loin of Berkie might have more flavor than ConAgra's pork but understating how to cook each and I recount SV so consider it.

one thing about SV : although the size / width of your item matters initially for temperature equilibrium , it does not matter for the final ' done-ness ' i.e. Rare , Medium , and god forbid it please , Well Done. therefore , you can get ' perfect ' done-ness on cuts that have a smaller diameter : consider cutting that large pork loin ( the loin , not the tenderloin ) in 1/2 , lengthwise and cooking several bags at the same time , rapid chill and freeze the extra few very little extra work , and they are cooked and ready to re-therm any time. you Freezer is you SV multiplier . keep that in mind.

Im glad you like this. "" Amazing "" coffee , completely determined by the drinker, is a delightful experience.

there is going to be an Aldi near me at some point re-consturction ( taking out what was already there and expanding the store size ) Ill look for that if I can remember repost the pic , just in case that's helpful to those who missed it Ill give the TJ's version some thought if I see it on a Lightning Blitz

it would be foolish to hand out candy in any fashion and even more foolish for adults [sic] to allow their children to congregate to collect the candy. just s stupid adea this year.

@Kim Shook take notes on that timing ! next time you get yolks just like that make deviled eggs. best deviled eggs ever I guarantee . dont know why , or chopped eggs for an egg salad sandwich.

@Kim Shook on my simplest generic machine the single paddle came out. over time , bits of bread got stuck on that area and it was difficult to reach in there and clean the water soak worked. from then on I put a drop go oil on the inner paddle area that sat open the post. the bread came out easily , w the paddle in the bread. Id look in your manual or call the machines 800 number is they have on , and ask them about this.