rotuts

to my eye , the video on soft seal , the scallops look the same with each method. its been Buzz'd around various decent food sites , that high vacuum i.e. the almost max you can get w the VP-215 , w the dial indicator between the last mark and the second to the last mark on the dial , might damage delicate foods , i.e. soft fish , maybe scallops can say myself , but some feel a bit less vacuum might benefit items like these @horseflesh makes some interesting points on bags vs jars BTW @EsaK why do you want to use jars ? and I think the Vacuum-Jar thing might only work w jars that have two part lids : ie canning jars. you same the screw on part year to year , and use a fresh flat contact lid each time you ' Can '

@EsaK Im not sure what ' soft air release ' is can you elaborate ? and what do you hope that to do for you ?

a P.S. on the jars ; the bottom of the chamber in the VP-215 is sloped. so unless you make something for the jars to sit on so they are perfectly vertical the jar will be sloped a little. I took a pic w the 5.25 " jar : its hard to see the slope but its not as pronounced as I though. make sure you know exactly what bags come with the Henkelman. 100 EU's is signifinact and how many thou get and what they cost viz the ones that you might get for the VP-215 they probably are the same bags. 3 MIL are fine. Ive never tried a 4 MIL bag

Im extremely happy with my VP215. it has an oil pump , which is important to get viz water vapor damaging non-oil pumps I had nopt thought of jars. I took out the one ploy board I use all the time in the VP it decreases volume in the machine , thus makes Vac-ing a little faster. the jar I used that cleared the top closed ( I didn't have the machine plugged in for obvious reasons ) was 5.25 inches = 13.335 cm. something a tiny bit taller might have worked , but I didn't have anything incremental at hand to check. bags are o course far less expensive for chamber vacs than the textured kind for regular vac's I get mine at https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/ I have 8" x 10 " and 10 " x 13 " I sometimes cut the larger bag in 2 , to make narrower bags for ground herbs which I then freeze I open the narrow long bag , take out what i need and reseal that same bag and pop it back in the freezer keeps everything ' fresh ' in terms of sealing w/o a vac , there may be an official way to do this but you might just be able to push the ' stop ' button as soon as you start , which creates a seal I have 30 seconds set as my seal time , but I watch the pump and seal just after the second to the last ' tick ' on the pressure gauge. I have no issues w the time it takes to seal my bags , re: pump ' pull ' if I really wanted something faster mine seal in about 20 seconds , depending on size , I could put a piece of wood or something in the chanmber to take up ' dead space ' but I don't ming 20 second seals. if I had to seal 100 bags in a session , one at a time , that might be different. I can't say how much bags are gong to cost you , or how many bags you might use in a year shipping on bags is relatively expensive as they are heavy 500 and 1000 bags are the optionns ive used. so look into where you can get bags for your VP-215 before you buy, I don't know anything about the Henkelman Mini Jumbo I assume it has an oil pump. look into actual bag costs , for both machines , size , number / box etc Id also look into guarantee's and servicing . Iva had no problems a the VP-215 so far. good luck and please report back when you get the machine of your choice.

isn't today Friday ? or just down under so one more week ? I sure hope so. BTW : a bit OT are cabs in the GTA Orange ? just asking as Im viewing a show called Private Eyes in the GTA i like it as I get to see the GTA way after the few vists I had they didn't have dirt roads then but not so many skyscrapers i see on the P.E. show I do like the red brick building. it shows up a lot :

@Shelby Im missing a few things as usual how did the fish get back from the trip "" fresh "" and re: the scales : on the fish you grilled ? is so, did you enjoy grilled scales ? just asking

@blue_dolphin thanks I might not have that or , as the trends are here it might be in a box Im letting mature for a while until i open it.

@blue_dolphin nice chicken ! which skillet is that ? thanks

they seem to have sold out many of their pans , esp the paella

@ElsieD thank you for the menu. looks very interesting Ive always though that the small tough bit on the scallop was the tendon , and the scallop itself the muscle. maybe Ive been wrong Earthquake , the gray Fuzz-Ball you see on the upper L loved the tendons , if they came w the scallops. Id peel them off , and give them to him raw he was beside himself with joy . took him some time to chew, and he'd sing all the while.

@JoNorvelleWalker I have the P 27 , from the last shipment

I was thinking of getting the P 25 and P 20 for the CSO. my browser is a bit dated , and the new computer is still in the box , maturing. I couldn't get to to the check-out to see the shipping cost because of this. just as well , I might have gotten them , and rarely used them. there are far less expensive oven safe ceramic items for the CSO for baking and broiling Saved by Sloth , Id say i was.

@haresfur have you had Lamb say 130 or 55 C ? its delicious , and with SV , you can have tender Lamb @ 55 C

as above. SAF instant yeast is sold vacuum'd I add the sealed original ti a new bag and vacuum that , as sometimes the initial bag has a leak.

how hard can it be to put a ' sticker ' on the container of food that can't be pealed off ? but has to be cut to open the container maybe a ? idiots .

@weinoo " I never put them out or platter them in the first place "" very sneaky. Nice ! I didn't think their could possibly be leftovers Ill keep that ion mind the next time I stop over.

@HungryChris as I thought. unloaded V1 at an attractive price for everyone. saved me a trip. Hot Hot Hot here anyway. Ill figure out some other excuse to get more of those Chcolate-w orange bars ...

sometimes I use dried cranberries , TJ's has a large supply

of note , if not humor https://www.good.is/articles/mcdonalds-burger-king-beef

of note , if not humor https://www.good.is/articles/mcdonalds-burger-king-beef

leftovers ? never heard of them. I lived in Spain for two years long ago prices were different then. Im all set on the various Spanish Hams , and chorizo but there are some types of chorizo i wouldn't mind having right now.

i also don't understand theses clocks at 00:00:00 it all vanishes ?

@weinoo yes , I tried my best not to stare at the Sable. my favorite. not locally available And I Thank God Every Day , as does my Bank Manager !

too ' good ' to be true. even if well made , and accurate , and reliable its a gimmick , taking it on a Picnic ? with a long extension cord ? Dorm cooks sound like something but i don't think there is a lot of dorm cooking really going on. heating hot water : yes dried noodle 'bowl' yes Steak Dinner : no Stir fry : No weird round Japanese Balls : No E.R. ' Closet Cooking ' : One Unit.

@Anna N if you de-salted the SPAM, Ill give you a Pass +