rotuts

and one last thing : its fun !

I think lean meat in the iP contracts at the high temp involved , and then the Inner Juices are pressed out of the meat thus the dry feeling. this idea come to me from studying SV and protein contractions at different temps. fatty meat seemed to come out OK i.e. baby back ribs but not lean meat ground meat seems to do well. I can't say why the meat seems tough to you.

" crappy wine somehow drinkable "" is always going to be crappy. as menitoned , its to make decent table wine a bit fizzy. its the same thing bulk wine makes do to make ' champagne ' of note : the 750 cc version Mastrad A01900 Purefizz Soda Maker https://www.target.com/p/mastrad-purefizz-soda-maker/-/A-15645358 no longer seems available there is this : SodaPlus SP76327 Soda Carbonating Starter Kit I got one of these for a ' spare ' its not as nice as the 750 cc model as there is more dead space involved therefore you need more cartridges / trial Im mongering if there was a liability issue. you do have to carefully rfelease the pressure before you open the carafe and the top etc on the larger one is exactly the same as the one on the smaller one

@andiesenji interesting what you say about lefties and the model you presented. Ive never handled one , so I defer to you however , the mirror image of the item would put the handle on the L ( or R depending on your starting ref. ) and the crank on the other side so as usual Im missing sorting.

" Grand Marnier + Flaky Pie Crust " would make any filling taste good ! well , maybe not cat food ....

nobody else did either this side of The Pond. my mothers had the handle on the top. and once one got the hang of it , it worked very well and very fast for whipped cream and the like you would have to be an idiot to use it for anything heavier whisks like this put AngelFood cake right on the plate.

wow nice I used to have my mothers very old egg beater. it had something at the bottom that protected the blades from getting damaged by the bottom some sort of guard. I can not envision the issue w R or L handed that you mention it might be real the old Beater could be used ether handed as far as I can recall. I also have my mothers very old electric ' mix-master ' this was mentioned a fair while ago here. those beaters were not ' wire . beaters , but had a scalloped if you will inner indentation to them now days its just a wire but I have not looked at them in a while what you are showing here does look pretty nice ! it was pretty much lie this one w some sort of hard on the bottom : hard to see here , but the blades are not simple wires and as far as I can see , would work L or R handed

@gfweb interesting points. I can't recall if there was any garlic nor if any thyme involved. I do recall there was a very hight end chain where I lived when I was back visiting my father where I grew up : Andrinico's https://en.wikipedia.org/wiki/Andronico's it seems to be having Hard Times. but this was 1990 - 2007 they had the best fresh produce and a very large collection of fresh mushrooms. ' pick your own ' from the bins and no Vibe a la WF'd its dangerous to think one might go back in time and do certain things that one never got to : for me : Espalier trees ( there was a lace on long island that had them for N.E. with 4 branches each side but for me , being a member of Long Standing at the https://nysaes.cals.cornell.edu it was about Pears , FR. pears the kind that were small and only fruited every other year .... and having a Mushroom log system outside. a big one . now I fiddle and faddle and pouch Return this is not a complaint

this lip suggests it designed to sit snugly in something specific : then also something larger which the two prong item accommodates

On EBay this cup : "" From handle to handle the cup measures 4 1/2 inches, and is 1 1/4 inches deep and 2 1/8 inches in diameter. its pretty small.

however this suggests to me that it might sit in something larger than its diameter : so it doesn't wobble interesting .

it might be on EBay as a sommelier cup but I really doubt that's what it is. its completely different from all the rest. the S.C. was carried by the sommelier this sits on something

not only that it looks like the same one : http://www.ebay.ie/itm/FABULOUS-VINTAGE-STERLING-SILVER-SOMMELIER-TASTING-CUP-N7-B-/381417944730?hash=item58ce47f69a:m:mtcb_EK-ccFYuCHEeJlqXzg

well I have one on oder from its initial ofering at I think that same price 149 any idea when Id get mine ?

@Anna N congratulations ! Pork w SV will be very tender and no Old Time Worries e the result Pork at 130.1 might be Sooooooo Tasty well, its right there

I think the logs need to be outside as its cooler etc for indoor i can think of 'Srooms but they are not for dinner just saying

Yep mushroom logs are one of the Soooo Fine gardening things I didn't get my Dairy-Air off to do but maybe next year ? not for everybody but Soooo Fine I think.

from the second site : I have easy access to fresh logs the logs need to be fresh so that indigenous fungi are not already Enjoying that Log.

has anyone ' home cultivated ' mushrooms in freshly harvested trees ? you can buy ' plugs ' that fit the holes you drill out you add the mushroom-plugs and then seal. you keep the stack of wood so it gets air , but shade and you keep it moist then : mushrooms ! goggling get me this : mushroom plugs http://www.fungi.com/plug-spawn/articles/plug-spawn.html https://mushroommountain.com/t/plug-spawn

for me , a collection of fresh mushrooms of many types from a good and reliable market cleaned , roughly chopped , sautéed for a bit until reduced in size a decent splash of dry red or white wine , reduced then heavy cream , so it wouldn't split , simmered briefly then as a topping for fresh linguine. same wine of course as a Person Beverage. crusty good-crumb bread. Heaven

good idea I too have the Grigson book Ill have to dust it off. there was a woodsy place very near me where I sued to walk my dog (s ) in the fall there were many mushrooms here and there even what were clearly brown ' button ' mushrooms through out a shady grassy area but Im not trained so did not pick that's one of the many things I wish I were trained to do. several families would defend on the area in the fall and clean the place out. looked pretty tasty to me.

@mm84321 a big WoW to you ! love that tartar sauce I used to make it my self from scratch back When I had Soooo fresh fish including wiggling soft shell crabs Nice ! a kudos your way !

I like them. lots of Beef and Testosterone no matter they do some very interesting comparisons and I feel they are honest about it : Butter ? no Butter ? and they do Fish. one town over there is a Brazilian population lucky me two meat stores I plan eventually to go to both and look for just the right sized Picahna thanks to them.

I too have an old SVMagic. bit of rust on it no matter I use that for Very Big SV'd in an upstairs bathroom the large Coleman Cooler fits 25 - 30 individual ++ bags I only max out on it when CornedBeef goes on sale before St.P's day in my area I run that 2 + times. and freeze.

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