rotuts

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.

this review allows you to see all the hardware and is a fair assessment : ↵ Use original player Best SOUS VIDE Machine - Anova, Joule, Sansaire, PolyScience, Sous Vide Supreme By Sous Vide Everything YouTube 720p 360p ← Replay X i

the cheese doesn't taste bad , in anyway. it just doesn't ripen well and some of the ones at Tj's ( if you are a CheezeHead and pay attention to this ) do. some don't. you can tell if the Tranche ' bulges ' get the tranche that bulges the most ! three days on the shelf :

this brie , BTW is the kind that is not ' Runny ' they tend not to be as good and don't age well might be fine ' baked '

and sa quick P.S; I did spot the Brie and got one to ' home age ' Tj's has some excellent Brie/camembert that's ' a bit ooze ' that I get and Home Age nice stinky after the aging for Toasties !

Stadium Brats : 66 grams 2 grams sugars can't how that compares w others

I just happened to be fairly near ALDI so I thought id stock up on a few regular items Stadium Brats wanted 8 packs for the freezer , they had 3 8 of the dark chocolate w hazelnuts , they had none spotted this , might as well try i I though t: cloned Miracle Whip ? $ 1.87 this ALDI could be much better stocked I think. no beer bratts from Germany

looking forward to it

this ? http://www.ikea.com/us/en/catalog/products/70154800/ very interesting Ive found that w the extra insulation a cooler give you once the bath reaches equilibrium there are not going to be hot nor cool spots in the cooler but Il like to see a pic of your system after your get it set up w the IKEA thing-ey always something to learn on eG.

also consider your Sv container. regular pots are fine , but various sized ' beer cooler ' are inexpensive , light and might save a little wear and tear on the Anova's heating mechanism that can be covered in various ways for long SV's keeping the evaporated water in the cooler. and they have a nice handle to move them around after they are emptied and you can SV anywhere and save counter space and cook top space.

maybe its an advanced E-Booth ?

@HungryChris now that's a great breakfast !

on the ones Ive seen in LV , you don't even have to light-up. just inhale deeply.

Yes , your notes over time make all the difference. far more often than not , the SV method cook's a single item , w or w/o seasoning. Ive enjoyed SousVide Everything YOuTube vids https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos please remember these guys are Brazilian Meat-Eaters , but they do some interesting things w fish they also have compared butter or no butter etc and have a decent review of circulators where you can see them in action. if you wanted a book that has Rx's in it , w pictures to inspire you, consider :

I thought Id post a few .jpgs for review purposes : D.eggs are popular on eG just now. note the presentation again , simple but very interersting tomato soup not from Cambells. and a wonderful thing for a child to discover. Brats would be nice here simple. delicous a bit more complicated , but not really. I send Kudos to JP and those who might find this book just the right thing for their children