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f00b4r

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  1. Thanks for the info, exactly what i was looking for and more.
  2. Bit of a thread revival but about to order one of these and wondering if there any reason why people are not using stainless steel? Also why is it "mild" steel in particular that people appear to be using?
  3. For those of you with sous vide equipment you may want to check out this method which turns out preserved lemons in 8 hours start to finish: http://http://svkitchen.com/?p=614
  4. I use a squat plastic measuring jug that holds about 1.25 litres. It is lightweight, designed to pour easily, easy to scoop the liquid into and to handle once full.
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