rotuts

Yikes : http://www.thermoworks.com/CK-Signature-Timer

I have the VacMaster 215 and it really suits me well however , anything new in this type of Vac ? i hope to recumbent this to a friend but Id like to mentions what's the next upgrade to this ? for completeness stake i know that after the is Price Point it become Exponential no matter to me Im very fine with my VM 215

makes no diff. where you get it. save up , splurge is need be and get the 4.5 lbs edition. Strong Bodies are Built in Many Ways. this is the Most Important Way.

@Smithy nice , reads much better at 2078 grams or 4.581206 lbs just saying this is the kind of book your hold and feel as you read.

@mgaretz that looks very interesting , the plastic have you sued it ? Ill look for it. BB&B has this : https://www.bedbathandbeyond.com/store/product/4-piece-flexible-cutting-mat-set/1013615004?Keyword=flexible+cutting+mats its on my list ! many thanks !

f@KennethT thanks that's what Ill use until I can find what Im sure comes and goes and is tossed out. the SV Everythihng channel on YouTube has some nice Fish SV'd they use Aluminum foil which Im reluctant to use. Id like something , eventually , re-usable so tonight : parchment paper it will be . Im going to be Tossing and Turning All Night until it come to me what Ive tossed out over the years that was the plastic Im having Visions Of

Ive started to SV fish. I know Im very late to this game , because fish in my area is very expensive if they claim it to be fresh. salmon at a ' good ' Fmonger might be 20 $$ and its not the freshness I like ie has no aroma what so ever , or smell of the Deep Blue Sea not the Cr*py Sea Shore I know this as for some time going back to visit my family where I grew up S of SF , there was Cooks Seafoods in MenloPark. the fish was still wiggling or it eventually went into their small SeaFood bistro. no matter I have had OK fish Fz from TJ's , paying careful attention to make sure the plastic casing is not punctured. many are and that's bad for flavor Im looking for s thin , semi flexible plastic I can cut to place the filet on w seasoning , butter and then slide that into the SV bag to keep everything flat. what Driving me to Drink ( MR of coruse ) is its the thing that shows up from time to time that you toss out as it came in something else !

this book is the most excellent read of any cookbook Ive ever seen.

@gfweb any issues w the Asp. floating at those temps ? I mention this as the YouTube " sousvide everything " just did alaskan cod ( bag 1 ) and asp. ( bag 2 ) and the asp. floated. ↵ Use original player Sous Vide ALASKAN COD FISH with Sous Vide Asparagus! Health Eating Always By Sous Vide Everything YouTube 720p 360p ← Replay X i click the blue link to see their issues w Asp.

Im pleased soooo many people don't appreciate Scapple the stores won't run out , the price won't go up and soooo much more for me !

@gfweb nice w the Asp's its a bit late to study this now it would be worthwhile to know if : Asp's treated carefully A) blanched or not B) Bagged before cooking after the above A then Fz'n in an optimal state for SV reheating in the Winter ? Nicew Id say

@Shelby Yep. those CB's look Perfect +++ and CSB'd no less !

@HungryChris good question i have indeed had Zuuuks , even home grown for me the issue is " wetness " as in all summer squash. there are ways to remove the water w salt , etc but thats a PITA I do enjoy summer squash via the Cuisinart w the match-stick blade : Cuisinart DLC-833TXAMZ 3-by-3mm Medium Square Julienne Disc perhaps this one ? not so sure if this is the exact one I use I process the summer squash just before serving as a salad. that I like as its still firm. but cooked .................... consider this : with this type of blade based on you Cuisi or othet cut the ends off the Zuuks create the match- sticks at the last moment as then then weep add some sort of minimal Breakfast Dressing and try that w your Scrapple Breakfast clearly you are looking for some Crunch add some roasted nuts to the matchstick item may be some dried cranberries from Tj ? you won't look back !

@HungryChris Scrapple and eggs look good ....................

@Anna N """ wanting something I don't need! "" = Life's delema

@gfweb Yikes ! fantastic Stuff ! however Im sure there were reason for the TenderLoin yours looks tasty RibCap might have been better Soooooo the TL was a Gift ? that just explains it cjeers

@Norm Matthews I really like the idea of Mexican Stuffed Shells ! yours look delicious.

@liuzhou why were the ginger and garlic fried separately ? is this an issue w one or the other burning ?

I asked about the engraving indeed it is a signature : " The engraving is my signature. "Shin Ichi Saku" means made by Shinichi. " @Smithy the handles are wood , probably chestnut. " octagonal shaped Enju handle with horn hilt " from the web page I asked for light colored wood that matched as best as possible Im delighted w the result. Im keen on the two smaller Nakkiri but the have a plastic hilt if the plastic doesn't bother me , I might get them both w a light colored handle similar to the two I have. we are exchanging emails. as Ive said , more knives I don't need. however , the two I now have have the most extraordinary feel in my hand and cutting with them feel very different than the knives i have. and my knives are very sharp and have thin steel both the globals and the ones from Granton in GB http://www.granton-knives.co.uk Grantons I have that I use frequently , to compare :

Best ever for me !

@Beebs take some time to discover the iP's strengths there are many but don't look at it as Faster Cooking for everything. its not. it can do 18 eggs pressure-steamed , then rabidly chilled to what ever ' doneness ' your like. it can pressure-steam ' hard ' vegetables : potatoes , beets , etc very fast then you cool them and use them in all sorts of things later. Ive made Turkey ( from fresh ground turkey ) ragu easily many many times then chilled and frozen. the iP does not do everyting but once you find the things it excels at for you done!

@Beebs my point is pony that meat at these high temps contract and the jusice and fat move out of the meat into the "" broth "" the meat itself then is dry. but maybe for a braise it might suit you if you then let it sit in the juice over night braise is always better the next day because of this. there are better wye to cook meat where you leave the juice and fat in the meat initially. the iP is still a fantastic unit for pressure steaming various vegetables , potatoes , beets etc where all the flavor states in the veregables. and for Soup Id not look at PC or oven the iP as a way to cook everything quicker many things : you betcha.

i almost can't stop enjoying these knives here is a magnification of the cared in ' words ' : i have a huber of knives. Some Globals , from BB&B and they did give me 20 % off and because of the Globals which are hard to sharpen , I got the EdgePro. I have a even larger number of knives from Granton , in GB I recommend these knives. you have to email them and they will send you a catalogue. then you pick what you want and Id call them w you CC info. they are wonderful for boning knives and slicing knives. I had a very modest collection which I accumulated over time but they were ' removed ' from my home during an extended stay w my father in the later years of his life. Henchels etc only three were price-less to me : My mothers American made chef;s knife , walnut handle then smooth w use and high carbon steel and two very inexpensive knives from my grandmother who I remember seeing her use when i was 3 04 so. scalloped from sharpening , w cheep small handles . no matter if you enjoy a fine knife , enjoy caring for it , and lets not forget Your Knife's best Friend : the cutting board i.e. https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-21-inch-x-15-inch-carving-and-cutting-board/1014949216?categoryId=12070 take some time to look over Japanese knives I look some time to find these and I don't regret it in any ay.

I tried to get a picture of the markings on the knives : they are carved into the knives. Ill ask for a transliteration

for me , most meat does not do that well in the iPot. ground meat in a sauce and baby back ribs are exceptions