Martin Fisher

Call ARY and ask for Gary. I had to make an adjustment to the hinges on my VP215 for nearly the same reason...it works great now!!! Hopefully your machine is also adjustable.

All the time!!!! I try to live as minimalist as possible and buy the best that I can. That's all that I can do. Manufactures are only giving most "consumers" what they want...cheap stuff! Price sells! You can include food in this as well....there's a lot of crappy cheap food available!

I wouldn't want to move the VP215 around. I found a permanent place for it in my little 8' x 12' kitchen. It's footprint is 13" x 19." If you're not going to use a chamber sealer enough to keep it handy, it may not be the best choice for you.

My oven has a vent and does essentially the same thing in terms of making things on the stove top hot. Yes, gas ovens cycle....sometimes quite a bit. As far as the temperature being off....you should be able to adjust for that. Pull the oven knob off and see if there is an adjustment underneath....you should be able to loosen the screws and adjust the knob to be more inline with the correct temperature. Something like this....

Well, sort of, what you've got is the loin and the top part of the side meat or belly. See the following video at 1:30...it shows it in context pretty well....

I live in the USA and what's pictured isn't called Canadian bacon where I live....it's back bacon!!!! Canadian bacon is just the loin in this neck-of-the-woods. See this: http://englishbreakfastsociety.com/back-bacon.html

It's back bacon.

Chamber vacs with an oil pump start at about $869.00 with "free" shipping.

Very interesting! Comes with a "free" Camwear container too.

To clarify, It's used as both an egg replacer and breadcrumb replacement in some low-carb recipes.

Flaxseed meal is used a lot in low-carb meatloaves and meatballs....I don't like the texture.

That's an issue with everything in the freezer, though. Yep!

And the pH concern applies to canning (as noted above) and not to freezing.

It's always been safe to freeze tomatoes.

And nonsense gets repeated over and over and over until it becomes "fact."

C'mon! That's nonsense!!! Do you have a reference?

Yup, that is the answer!

Botulinum can't grow below 3°C (38°F.)

There are warnings against water bath canning tomatoes because the pH may not be low enough to prevent botulism.....adding lemon juice or citric acid to lower the pH is recommended...but that a whole other ball game!

That's nonsense!!! Reference???

Some say it's easier on the knives, but I have an end grain butcher block and I haven't noticed an appreciable difference.

Love wood cutting boards but HDPE is much easier to handle...that's what I've mostly used for the past 30+ years. I wash the board real good and them pour boiling water over it...I've never had one warp. Sam's Club has 15" x 20" HDPE cutting boards for $9.00....that's quite a deal!

I think so.

Yeah, closed-cell foam tape.

Yes.