scubadoo97

I have one of mine running. Very quite. Temp reading taken at 37C, 50C and 65C. The first was 0.1C off by my Thermapen and readings at 50C and 65C were dead on

True and the adjustable clamp was what really made me want the V2. For the most part my 8 qt Cambro is about as small as I go for most things which the V1 fits in nicely. I guess if doing a few eggs the adjustable clamp would come in handy to just use a small sauce pan. My units arrive tomorrow. Will have to play around with it over the next month or so

And that's before discounts and coupons on the V1 that have been offeredI really like my V1 and really hope the V2 is not a step down as far as performance goes. Rotating the unit instead of a removable directional cap is already a compromise.

I do the same. Cooks treat

Old whiskey is in demand. Blended not so much but there are still those that like to collect old intact bottles.

$

Not big into cookbooks. What has advanced my cooking skills and repertoire has been food forums starting with eGullet

Tonight, Moros y Christianos with shrimp and bay scallops. A shrimp shell reduction and mangos salsa added some nice flavors to the dish

Chicken livers are most often contaminated with campylobacter organisms and can be a source of food poisoning. When livers are cooked to acceptable temperatures they still retain a pink color.

A chicken sandwich. Made with SV BSCB

Beautiful squash Anna. Love the color

a putz with a chip on his shoulder

Just got an email from Amazon as well

Nice knife and yes that kinda sucks to see it at reg price for the same bills you paid at close out price

Don't know if it's been mentioned but a convex edge will reduce adhesions

Miso butter? You just blend white miso and butter? What ratio? Sounds interesting and I bet I could find a number of places to use it

Ann_T's photo is beautiful for sure and will have me searching my pantry for some canned salmon. Having some issues with eating crab I use scallops to make a suitable substitute for crab cakes. More often than not I use small less expensive Patagonian scallops to grind up for the cakes

A pastrami sandwich. Corned and smoked the brisket myself back around St. Paddy's. Had a chunk vac packed in the freezer and have been eating it over the last few days. May have to smoke a corned beef from the market to stock the freezer again

Another eggs and potatoes. With fresh tomatoes and Comte cheese

I would also think it adds more depth of flavor if aromatics are added at multiple points in the process

The lamb looks perfect Ann_T

I'm assuming on Amazon at some point

Ann, Shelby and Norm. You all have me drooling

Spinalis dorsi AKA rib cap is my favorite part of the cow. I never see a full one locally but have visited a few online butcher shops that sell it. It's quite pricy. A friend brought one to a get together and it was tossed on the grill briefly. It disappeared in record time. As fast as we could cut it into bit sized portions.

Shelby and Ann_T -beautiful color on your scallops and chicken