rotuts

that 6 qt iPot is a steal at that price as spare maybe ? nice !

@Kim Shook Congratulations ! what do you think made this less of a mighty fine success ? Time in SV will get you tenderness , and temp will get you done-ness Id only suggest if you like rare-med rare beef try the lower temps and think of it as ' beef ' if you like 140 Fine ! I don't care for lower temps for CkBr's nor turkeyBr's so to each their own I do love tender pork @ 130.1 though

well , I believe for sure !

Javlin Sale Lavatools Javelin PRO DUO Ambidextrous Backlit folding meat thermometer I have one of these as back up for my thermaPen 37 excellent price for a spare

Modernist Books : this is an email from MC

Wow ! no comments ? looks a bit tasty with doe mushrooms and some Horseradish ?

@blue_dolphin very nice on those glasses : look just right for a Nagroni Sampler do they ' sing ' when you move your finger around the rim ? I have not done this for a time so Ive forgotten the particulars : dry finger or Slightly moist ?

Im going to have to try the Brita two step w my strips. for fun Ive had no calcium issues on my CSO nor my Espresso machines. so for fun. I did a fair amount of chemistry a long long time ago and similar stuff called " Clinical Chemistry " still come time ago. your titration system is talking to me pleased its not Singing , or Id have to Rope Myself to the Mast. hard to study MR that way,

I have never had a problem w a 3 mil bag I get them from here : https://shop.vacuumsealersunlimited.com/3-MIL-Chamber-Bags_c67.htm of course I try to pay attention to the sealing area and keep it dry and clean before sealing. if there is food or etc along that edge , I wipe both sides down w a kleenex before sealing I have not done sharp bones.

@Anna N " there are smoky blues I like much more.' and those might be .... is the Smoked Benedictine on the L of that picture ?

What are the blues ? I love blue cheese however , Id take a creamy blue over a crumbly blue with equal intensity those do not look too crumbly the standard for crumbly might be real Roquefort

the measurement of interest is the maximum width of the clamp some beer-coolers might be too thick to use it.

three fiction books are good but can't make out the red book " The "

dust ?

someone was thinking about an Anova a first time user 89 at amazon https://www.amazon.com/Anova-Culinary-A2-2-120V-US-Precision-Circulator/dp/B00UKPBXM4 I can remember the thread though

I agree powder

there seem to be issues w VacPacking garlic , and keeping it in the refrigerator or freezer but if you cook it , it might be a different matter. I do not know if it is safe to seek cooked garlic in a vac pack other might chime in.

@lindag did you buy it ? if not , there is a video on the L farther down that might be interesting to see

@gfweb et. al.: " Vermin " => On the hoof w ticks and all " Tasty " => VacPacked in the freezer , ready for SV

@lindag I like it ! watch your fingers !

Negroni-ish deux : https://forums.egullet.org/topic/156071-drinks-2018/?page=6

Wow ! so many ticks en baggage.

well , one thing is For Sure : lots of knowledgeable people on eG even on the Drinks ! thread. here is Negroni-ish Deux : that's about a 100 cc drink ( mores bout this later ) + and ice cube taking @Quadriga advice on the " what did you buy ..... " thread this #2 is 1:1:1:1 the last 1 is one part cold refrigerator water " for the melt " this is a better drink , its still no yet fort me as noted above ; 2,200 cc to go ! and it still glows. noted other's advise so thanks

personally , Id go a little bit lower say 135 and a bit longer say 4 - 6 but keep track for yourself not as tender as you might like ? a little longer in the bath little over done < use a lower temp. pork does not have to be incinerated these day so its dry as shoe leather its going to be dafe to eat out of the bath and sooo much moister and tender v SV

try it you will be impressed. I think your times and temps are fine for a first attempt.