rotuts

@Mmmpomps there is a huge amount of stuff here on SV eggs its very easy to get a doz or more to your liking you will have to look that up yoursef as its TaxSeason here. hydration a Must. there is also a lot of info in iP's egs. cheers !

some time ago in a previous century while in H.S. I did a lot of Chemistry. not of course that kind and for two years I was paid for this and an employee of the Said School District on the shelf of the various reagents , not the ones that were under Lock and Key ie full strength HCL , Nitric Acid , K sticks and Na sticks there was 30 % hydrogen peroxide right there on the ordinary shelf. Rocket Fuel it was : two drops on the surface of the lab benches with a toss of KPermanginate ( two very small ones ) on those two drops you could clearly see why H2O2 at 30 % or more was used as Rocket Fuel Wooooosh ! always wearing those Cool Goggles of the time iof course !

there is a key ingredient in MRE's : hunger.

@chefmd let me k now that price when you find it !

Fix the stove follow the CSO price some how and then Punch the button some time ago the cheapest price was Costco for $ 250 based on what I paid that's a case of M.R. !

re: CSO look around for sales , and set your ' strike ' price and get as ssecond if your personal economics can manage it. Im so surprised that BV made the larger Air fryer which is not cheap at all and completely missed the Combi aspects of an oven Anova has it Wind-fall , and good for them but they seem to have lost all interest in their Anova Combi-Oven Bora-Bora will do that to you.

@Shelby I have a mid-lever gas GE ' range ' the igniter for the oven stopped working quite some time ago at that time , the replacement part was $ 14.95 , minimal shipping. I found a place near buy that would fix it , I gave them all the part numbers etc total bill $ 195. nope. I wasn't going to do that. I have minor back issues , but back in the day I would have easily fixed it w the part OK , some MR hydration might have been necessary , maybe a lot I see this now as a mistake of sorts. Id love to have a high quality electric range w and induction top and an oven that was a Combi of course , with reservoirs and not plumbed in P.I is a pain in the Darry Air Miele has a very high end induction top and electric oven , you can plumb it in for its auto bread Fx but its not a complete Combi. I can afford it , and it would be a Sl pain for getting an electrician to add more amps to the kitchen and the Miele why have I not done this ? the Nano-Second the project get completed I gar-rout-teeee M will have a complete Combi version. is you do not want to move to Induction and your range is not that old get it fixed. maybe you know someone that can fix the igniter ?

@blue_dolphin congratulations ! i also have a CSO back up a long time ago I posted a pic on top of the one I use I got the original CSO for 179 , free shipping from WS. ! then I noticed a sale somewhere for # 2 ( the newer model ) for 205 delivered I snapped it up. I have not run both at the same time. but if CSO #1 kicks the bucket , Im in good shape. fingers crossed !

I got the javelin today in the US Mail ordered thurs afternoon I like it. it has a button you push and it lights up my therapen is an older on and does not tested both is ice water that had equilibrated : thermapen 32.1 JavelinPro 32.3 thermapen is a bit faster to equilibrate , but not a significant difference for me

how much ' jus ' do you get in the lower pan ? I have a black pan that is the same size but deeper than the pan that came with it. Ill try to remember to use that one and line w parchment paper and I have to get more PC soon.

guess Im going to have to try one once the next sale chimes in what would be a good size Ck for the CSO ? and what times / temps have people found to be successful ?

I also don't buy rotisserie chicken. the place I might get one only have them sitting under heating lights and that can't be good. Im not a costco member , although I might be one for a brief time re getting a new cat. however , the time and cost of going to Costco would allow me to buy a FnacyPants chicken , not on sale then I might try that in the CSO. Im fond of Vertical chicken on the weber w added smoke from a pellet smoker

drain off the fat give the pan a like wash w soapy water to remove a little more fat and put it back in the CSO and Steam Clean it ! works like a charm

Well , good ! https://www.commercialappeal.com/story/money/business/development/2018/01/25/trader-joes-named-germantown-building-permit-application/1064848001/ https://www.bizjournals.com/memphis/news/2018/01/25/building-permit-filed-for-trader-joes.html

@IowaDee just to rub it in a little bit : it is Soooooo Good almost perfect in might need a day in the cabinet to be more perfect but well we do have are standards and they are hopefully High ! just to review for you: Sooooo Goooood cheers your way !

here is the cheese that came w the above label you can't really see the bulge-eyness w/o the wrapper delicious it is

Im a fan of TJ's cheese they don't have everything but what they have is at least 1/3'd less then elsewhere in my area and its the same stuff I love triple fat etc ' aged ' cheese this one sometimes gets 5 out of 5 stars : always select the trance that bulges the most. I carefully inwrap and put on a plate in the cabinet above the counter. I couldn't stand it and forgot to take a pic pre-unwrap. no mater how carefully I dissect the wrapper off , there are Good Lick'ns on the plastic that do not get wasted ! I carefully scrape them off. this one was at close to its peak. TJ's has 3 - 4 other Brie's a couple are made in such a way that they do not age and bulge. avoid those like you might The Plague. they are flavorless. there is another one that is quite good on flavor and bulge but this one Take the Cheese when its in the state it was when I purchased it.

@MetsFan5 9 - 5 your time zone ?

@paulraphael I have the Smoke. I like it. the display is large , its very easy to configure ( My chefTemps or what ever its called was difficult to use and see the display ) I got a free needle probe when it was on sale. get on their email list w a gmail account or so they go on sale from time to time. Im not a fan of the rounded bottom on the remote. Id like it to stand up on a desk Ill make a support for it some tme. Ive not used it a lot so I can't say anything about its longevity

then there is this :

@kayb nice I got a red-dish one as a spare " Chipotle " of course i mangled my email address so i have no idea when it will come and I can't fix it

@Shelby nice a big bad getting green See ? is yours early salmon ?

@weedy good points in my case I did an over night cook with out sufficient protection for evaporation. Ill correct that in the future. the inters in question were not sufficient to use my Big Rig up stairs w the SousVideMagic

well , that very much looks like a country ham this is their web pic : that looks like a ' ham ' are you sure your was cooked ? I think their may be lots for you to do w the E's ham but if you can't decide in a few days call them an suggest with them other options the ham you have to me does look like prosciutto that's an uncooked ham , of delicious proportions the ham on their web site looks like a cooked ham Im sure if you talk to E's they will make it right. and BTW congratulations for trying this stuff when it suits one , its the best , on its own rules. Ive got some Benton's bacon Huffing and Puffing in my iPot just now , making Turkey Ragu ! to die for in the end.

would you be willing to post a few pics of your ham ? Im very curious to see the difference. you got this one ? https://www.edwardsvaham.com/product/petite-country-ham/country-hams no matter what , Im sure Edwards will make it right