GlowingGhoul

Grinding immediatly prior to brewing as suggested above results in a much higher quality of the finished brew than can be achieved with even high quality preground coffee. Get a grinder that allows you to set a fixed coarseness level, and use a kitchen scale so you use the same amount each time. Once you've fiddled with various grinds and amounts, you'll be able to repeat your "perfect" pot of coffee each time. Filtered water, from something as basic as a water pitcher filter will also result in a tangible improvement. A pourover commercial / semi-commercial coffee machine, like units made by Bunn, heat water to a temperature well below boiling, which prevents most of the unpleasent compounds from being extracted from the beans. I'm been an avid coffee drinker for 25 years, and freshly ground coffee brewed with a Bunn A10 makes the best coffee I've had anywhere. Unlike espresso, making an excellent cup of ordinary coffee is neither expensive nor complicated. Bunn machines are available in Australia, and I believe the A10 can be had for under $250 US.

Short ribs are $3.59/lb near me (BJ's Warehouse Club), and bone in chuck steak is $3.69/lb. I guess I know which one I'll be stocking the freezer with.... Lately, my favorite low and slow dish has been red wine braised beef shank. It's an inexpensive cut, flavorful, but hard to find.

A quality induction stovetop can be an excellent alternative to gas, providing there isn't a large investment in non-induction compatable cookware.

That's an excellent price. I would change the oil and filter if you haven't already, just in case they've been contaminated, it's very easy to do.

I just bought a Henkelman Boxer 35 from vacuum-packer.com and also found Trey Rios to be very knowledgable and accomodating. It seems as though Henkelman is the best in regards to tabletop chamber vacuum quality, and they are certainly the technological leaders in the field. I had mine configured with Soft Air, Gas Flush, and the H20 sensor so vacuum stops as soon as boiling is detected. I was going to get the seal bar with two 3.5mm seal wires, but based on another post from someone with a Boxer 42, I got the bar with one 3.5mm seal wire and one 1mm cut off wire. Cutting off the food splattered excess from the bag is nice for keeping the freezer and Sous Vide vessel clean. The end where the excess is cut off acts as a second, albeit narrower, seal. Just to be safe regarding the second seal, I also ordered the "1-2 Cut" option, which allows you to program different times for the 3.5mm seal wire and 1mm cut off wire, instead of both having to heat for the same amount of time. This gives me the control to ensure the cut off wire makes an effective seal. This forum was invaluable in helping me make my choice.