rotuts

P.S.: @Kerry Beal remember this : your eye caught those two items above for a reason ! keep that in mind ! P.S.S. : of course if Amazon has them Ill get 2 of each having no idea what they do but I do know they do [ whatever ] very well.

gee wizz @Kerry Beal get right back to that shop and buy those white upside-down thing-ies if not 2 of each why ? your are going to have NightMares of a Phantasmagoric Nature for quite some time if you don't bring back (2) of each. the british beer mug not so much. I don't even know what those white things are but they are perfect and Speak to Me. just saying

@TicTac cheers if you are thinking : "" cheapest source "" take more time to look into Japanese Knives. aside from a significantly different upkeep on them , vs european knives which you should enjoy, as that's part of the knife culture for these knives don't think cheapest. I have several Globals as you mentioned them , and I bought the EdgePro as that was the only way I coul;d maintain them to my liking. if razor sharp they are very fine knives. ignore exchange rates. find a vendor in Japan that will accept US Postal order in US dollars and agree on the exchange of the day and send them that vis AirMail its a bit cheaper than PayPal when you look into the real final costs. interns of your hand feel : look at your Globals and go from there : length ? height ? i.e. clearance for you hand ? that all the info you need take your time. the Watanabe's I have were not cheap but very fairly prices for then end result : very very rewarding for me. every time i use them many times a day i.e. : better than sousVide ! now that says something !

@Norm Matthews that looks outstanding would you pass on the exact model as Id like to look it up interesting that the top oven looks larger than the bottom cheers

@Docrjm nice the SpZal does not do MC Beef or other meat " jus" so im not in the market however what is that pretty snappy Jug on the Left ? Nice ! that jug is Talking to Me !

@lindag points well taken from your view point for me no geeky at all ! of course , "" What's Geeky "" ? Im a bit technical myself ... but not over absorbed in it I always found his Eps had interesting insight and a lot of Tongue dans le(s) cheek

@mgaretz your stew looks delicious. would you pass on a few more details time etc how was the meat ? by that I mean : did it have a dry mouth feel .... the sort of thing you get w a braise that has not rested overnight so that some of the Jus can re-enter the meat ? I in no way imply it wasn't delicious and based on the time factor of prep ..... Im hoping some day I can get the energy to SV some top of the like chuck to tenderness then do the rest of the stew , including stock , veg etc and then thickening after the iPot does its magic then add the SV meat and let it get to know its neighbors then chow down/

the Vacuum itself should get you a good seal if the cover is seated correctly.

Rats! we will never know ..........

learned lots of stuff from the GoodEats show much of it entertaining to boot. just thinking about it Scrap Iron Chef stand out for me Odd , no ?

@Kerry Beal was there any mention during the talk on the discovery they found that set the time table back on publication so that they could include it ? Im very curious about that.

@Chris Hennes thank you for the detailed previews is there any mention ( anywhere ) what New Discovery they found that delayed the initial printing so that this might be included ? very curious about that and can't wait for my copy to arrive !

I do not have this model. but I recall there are issues in properly seating the cover to get a seal. this has something to do with the complicated hinge systemm work on that first. then does this machine allow you to set the ' seal time ' in seconds ? there might be a seal time and a cool-downj time of the seal mechanism that you can set. if you get that far , the textures bags might head a longer seal time on the hot bars as they might be thicker due to the texture on one side. good luck !

I too have B of F and its a fine book as are all of BC's books.

well ive been doing SV for years and years the CuisiSteamOven is far older than two years Sooo IntaPot and Watanabe Japanese knives I use the knives every day, several times a day 3d place would be DARTO pans but I don't use them every day.

Its very clear now : Beer and Pork Rolls do not mix. "" the fight early Saturday morning "" "" may have started over beer ""

I had this problem w my first CSB(O) i called them I was polite they sent me a replacement for free which back then was the same one no matter , I use both of them together and its an improvement the newer CSO's might have a pan that has dimples in it that makes it sturdier. call them politely and suggests its a burn hazard for your family.

Nice I canceled my Amazon Partners 20 buck deal : BLACK+DECKER Electric Knife, EK500W $13...47 Walnart is on the way to Tj's and they aver some very nice people working there so it PC for me.

Yes and Yes w a bit of No boiling is irrelevant for many things the iP excels at : Pressure-Steaming. those items that Foam Up : Beans ? Rice ? .... ? you take that into account when you set the the iPot. the push-button easy with unattended cooking make the iPot well worth the investment hopefully on sale.

its a shame I missed these. unfortunately there is no way for me to check before I go back to look for them the Stadium Brats are fairly finely ground, something I like. and the Queen of all Sausages [ed.: ] is of course the Weisswurst http://www.asausagehastwo.com/german-sausage-guide-weisswurst/ haven't had these in such a long time

@Ann_T Wow !

not a product bot a fine story : https://www.thedodo.com/close-to-home/trader-joes-lost-dog?utm_source=aol.com&utm_medium=referral&utm_campaign=pubexchange&utm_term=pubexchange-the_dodo-aol

I can't for the life of me find the NYTimes article in today's paper : Oct 3 the date on the web is Oct 2 can't find it there either Im wondering if its going to be published tomorrow , Oct 3 in their Food/dinning section. PS re electric knives :

Ive never understood how one can make dough so thin. congratulations @Franci