scubadoo97

The new one did not come with a new sealing bar. Obviously the manufacturers don’t think that could be one of the issues

New one arrived and not able to produce a reliable seal. Just trying to seal a bag of shelled walnuts that occupy 1/3 of the bag. It shouldn’t be that difficult

Just became the owner of a VP112S. New one in route. No setting would produce a complete seal. Either not enough and air intrusion or so deep of a burn it leaked. Spent the afternoon on the phone with a nice fellow at Vacmaster but in the end no resolution. Sure hope the replacement has a long life with the minimal use it will see

Expectations are everything

Looks amazing Paul

None here. Sounds like a good combination

Corn was always a treat as a kid. Eaten off the cob in a bathing suit in the yard not a big fan of canned but frozen is ok by me. Not like fresh where to kennels are plump and bursting with juice and flavor but in many cooking applications more than adequate

You sure know how to feed a craving Ann_T. Looks fabulous

I always put a little oil in a cast iron pan no matter what else is going in even if it’s just a thin film

@shain the lima beans look delicious but those potatoes look amazing.

Flip’em

It’s interesting that one can come close to duplicating something that took years to make in the lab Call me old fashion but there is something I like about the time honored process of distilling and aging in wood and the chemical reactions that occur in the barrel. Two barrels lying next to each other in the rickhouse with the same distillate barreled at the same time can be so different. Yet the position in a rickhouse can in itself create a significant difference if it’s a multilevel structure due to temperature differences. Just like people, I like diversity

I grew up with both sides of my family living in Macon Ga and Jacksonville before moving to Tampa. Grandparents immigrated from Syria and Turkey Cornbread I grew up with was a tad on the sweet side.

My kinda breakfast. The toast is the Achilles heal for me. A weakness for sure

From one carb lover to another 💓

Simple roast chicken is always a treat. Like to add potatoes in the roasting pan to cook in the chicken fat. Here a shot of a chicken from last Mother’s Day.

Stopped of at Jakes in Bardstown Ky before doing barrel picking back in March. Known for their sausage biscuits Evidently Food and Wine likes them too https://www.foodandwine.com/travel/gas-station-sausage-kentucky

Old post for an old poster I've moved into the world of IR grilling. Purchased a used TEC Sterling II grill with ceramic burners. Having some fun with a really hot grill Was not in the best of shape. Needed a lot of clean up but new ignitor and pilot tube along with new knobs has it working and looking quite well

Yes it does. Interesting technique and must have taken a few trials and errors to get it to stay together. Looks delicious

No Trader Joes by me and after being in a few I don’t feel the draw back. Just not much for me to buy that I can’t get closer

You read my mind as I scrolled down to post the same. Very Mexican to hit fruit with chile’ and lime

That’s not a picture of mine but the closest pic of one like mine. Mine is a vollrath. Must have picked it at a resale shop.

The Benriners are my go to as well. I think I put my big stainless steal device in an out of the way cupboard

I use a stainless container like this. No lid

Nearly took the tip of my right index finger off with the Benriner. My fault. No glove and had a drink or two before prepping dinner and was slicing cooked beets paper thin. Still have reduced feeling in that finger tip and some phantom soreness. I do wear a glove every time I use a mandolin these days. Not full proof but reduces the odds when drinking full proof spirits 🤣