rotuts

the beef is a bit ' pasty ' the roasted chicken ( which i prefer to the reg lowe salt chicken , but I haven't had the reg lower salt chicken in a while ) and the turkey and Ham are lumps that are soft enough to chisel out easily what you need w a heavy spoon. if you choose to go low salt , there seem to be two version : the no MSG has more salt than the other similar so look at the salt content before you consider one or the other I prefer the lowest salt as I can add more of the base to get to the ' salt point ' Im looking for thus more flavor. if salt is not an issue for you , there is a wider selection of the regular stuff. Ive been getting this stuff for years and am very happy with it. they seem to have sales several times a year , so give them your email and that's how i know about it.

soup base if having a shipping sale ; https://www.soupbase.com/Low-Reduced-Sodium-Bases-Gels/products/6/ i use the lower salt versions they are fine and i keep them in the freezer """ A NOTE TO OUR CUSTOMERS... We have reduced our staff to a minimum, to deal with Covid-19. That said, delivery of products for this shipping deal will take longer than usual, possibly up to 10 days but actual time "in transit" will only be 2-3 days.. THIS SHIPPING OFFER WILL END ON SUNDAY, APRIL 26 2020 $5.00 SHIPPING - ALL ORDERS OVER $40.00 """

ask the folks at vaccumsealers about your concerns. they are not going to make anything up to sell you a slightly more expensive machine maybe the pumps in these machines are very different then they used to be. vacuum are not going to sell you a 220 that is not going to do all the things a 215 does and more. I dont work for them , either.

I know nothing about it. the people at vaccuumsealers are very knowledgeable their prices for bags and etc are very attractive. just make sure that the pump in the 220 will not be affected by water or water vapor if they see this as a significant improvement over the VP 215 and you can or choose to afford it : go for it. it comes by truck. make sure you can get the machine off the truck and into your home. good luck

@m61376 that's 1/2 the price of a VP215 @ https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp215-chamber-vacuum-sealing-machine/ tough decision . personal economics are important here. if you can afford a new machine , Id do that. make sure you understand the different types of pumps these machines have and get one that is not affected by water and humidity fro the bag. good luck

@Shelby did you make stock , iPot or not from the shells ? might hav e made the house a bit " Aromatique " for days.

as I think I mentioned on ATK a long time ago , the OXO was the second choice and best buy the more expensive one , possibly from switzerland or in that neighborhood was more expensive , but you only needed to go around once. saving a lot of time id guess over the Millennia

@Jacksoup its a decent start and may be all you need. be careful w water and water vapor , as that will ruin the pump.

my CVS is worth its weight in Gold and its pretty heavy.

if its the OXO ' side-biter ' go around twice.

never thought to get some SPAM a month ago or so when i started using target.Com rats.

@Anna N do you have ' access ' to Progresso Soups in the GTA ? https://www.progresso.com/products/?Soups=All_Soups they are not condensed. the ' thicker ' soups are a bit pasty IMHO like clam chowder Italian Wedding is a favorite of mine that being said , Campbells Bean w Bacon is one of my favorite of all time I mash it up to make a smoother soup sometimes . guessing beans are not one of your favorite items. Progresso Lentil soups are nice . all benefit from small adjustments.

@Kim Shook w SV the selected temp is " doneness " rare , med , WellDone overcooking w SV is time in the bath : at some point meat sometimes gets "" mealy "" and has an un-plesant mouth feel. if you like 120 f for a thicker steak , you will like it for the thinner steak. the issue on the thinner steak is "" Sear Time "" some people might chill that thinner steak so you get the sear you are used to but do not over heat the steak , and change the " doneness "

Aaron Franklin is indeed The Master he has several books , PBS series , and MasterClass series. somewhere he has a similar episode on Pork Shoulder https://www.youtube.com/watch?v=LbzEa_juegs&frags=pl%2Cwn https://www.youtube.com/watch?v=knOwrUrMbaY&frags=pl%2Cwn enjoy

Broadbent has another sale : Im all stocked up. too bad they don'e do smoked vegetables , vac's and shipped at room temp.

@lindag if you have parchment paper buttered or not try it on the bottom of your pan next time. the brown PP is far better than the white Ive found more anti-stick ?

there are now distressing reports of Meat processing plants closing due to the corona virus. a Pork processing plant in the mid-west has 1/2 of the states corona cases and has closed. this pant processes % 5 of the USA pork. the Swells need to look into this toot sweet.

I have the OXO ' edge ' opener. it was mentioned on ATK some time ago as the # 2 favorite. it was cheaper by 50 % over the # 1 cant remember what was #1 I have to go around the can twice , thus it was # 2 but think of the FineMotor exercise Ive gotten over the years : Ive noted some cans only have the ' lid ' on the top these days the bottom is ' molded ' for some reason , w no edge. then there are cans w ' pop tops ' etc.

@Anna N your cooking link did not work for me. Im enjoying watching PBS Chef Vivian Howard : https://www.pbs.org/food/shows/somewhere-south/ mentioned before by me

@BKEats it happens I know the feeling.

some ploy boards have the anti slip features on the ends. mine do but are not ' commercial ' 3/4 " use a towel under the board if the board itself seems prone to slip. the towel trick works w almost every thing.

poly easy too clean , and sanitize easier on your knives the dough wont slide at least it hasn't for me if you lightly flour.

@TdeV May You Live Forever OK that's really too old , and creaky but your thoughtfulness put many smiles on many faces nice these days I am , and used to be a Student of Zinfandels nice you had two years Kudos Your Way are Coming !

missed that . did seem odd to have skin whereas the collar does not : best of luck with this. looks potentially very delicious.

Ive never had this cut but this Rx , from D'a looks delicious : https://center-of-the-plate.com/2018/03/17/the-ultimate-dish-to-impress-your-easter-guests/ Id of course SV first , then brown second. seems iike its going to be easy to dry out. love to see pics of what its like before and after .