Martin Fisher

Unlike an immersion circulator, a chamber sealer involves high pressures and several potential fail points. I don't see much of a future for cheap chamber sealers in households but only time will tell.

$250.00? Hopefully never. I wouldn't want a chamber sealer with the same dependability and longevity of the junky ubiquitous clamp machines!!!

Unbleached cotton muslin. You can get it at any fabric store in various thicknesses. It's reusable over and over again....a great bargain!

"......the server applied Bacardi 151 rum to the entree and it flared up." DUH!!!!!

A Kill-A-Watt meter...... http://www.homedepot.com/p/P3-International-Kill-A-Watt-EZ-Meter-P4460/202196388

Host Note: This post and replies were moved from the general Anova SV discussion Serious Eats reviews Anova, Sansaire, and Nomiku circulators..... http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

It wasn't long ago that many folks in this area were reluctant to try a farmer's market tomato that wasn't either a red beefsteak, red oblate salad tomato or a red cherry tomato. Some are still stubborn that way. I've also had folks turn their noses up at brown eggs in favor of white.

I think it's safe to say that folks, well, not just any folks, even the "sophisticated," don't like transfers.

Use a reasonable percentage of salt (and sugar if desired) and cure until the salt, sugar and cure #1 have distributed well throughout the belly. 2% salt is a good place to start. I cure for 7 days per inch of total thickness. Here's a calculator on my website that makes it easy....the salt in the cure#1 is accounted for in the total salt percentage.

Of course it's possible, we did it for years (seasonally)...what I said is "it's not easy" for several reasons not just climate and there's much more to fluid milk marketing (of any type) than meets the eyes...there are a lot of federal laws involved....not just quality and safety laws but price, marketing and distribution laws as well......it's very complex.

It really depends on what and how much you're cooking as well as how you like to prepare things. There's only two of us here. I find a small saucepan useful because an immersion blender works efficiently with it.

Zip bags are permeable and not great for long term storage. If you can vacuum pack it to exclude as much air as possible in a serious bag it'll keep well for many months. Is there a deli or butcher and the like near you who can seal it properly?

Soybeans are technically a legume, of course, but the beans themselves are almost always referred to as a "grain." How straw would affect the nutritional value of the milk would depend on how much is fed...even so, there isn't a heck of a lot of nutritional value in straw...it's usually fed for roughage and as a fiber supplement. As far as supplements go It's hard to tell for sure what and how much they're really fed. What's more important than meeting some special definition is that pastured dairy cows are properly fed and supplemented to meet their very special nutritional needs. In general and not related to any particular brand, entity or product: I don't trust labels. There's a lot of of money involved and consequently some shady goings-on in "specialty" milk production....I know that for a fact because I've seen it with my own eyes. You may or may not get what you think you're getting.

Well, hay (or dried forage) isn't necessarily "grass" in the preferred sense. It could mean a LOT of different things. It may even mean grain straw (oat, wheat, rye, triticale), a common pastured dairy cattle feed/supplement. Supplements that aren't grain could also mean a lot of different things.....including but not limited to vitamins and minerals, obviously...but pasture fed cows are often also supplemented with fiber because fiber can be converted to butterfat by cattle and butterfat commands a premium.....beet pulp, citrus peels, soy hulls, cottonseed hulls, etc.. etc. etc.

Okay...here's their definition and as I suspected, the cows are not truly "100% grass-fed".... "100% grass-fed animals receive only fresh pasture and dried forages, like hay. They may consume supplements as needed, but never receive grain rations."

I'm not buying it, there aren't any deep south dairies listed on their website......even in the deep south there's drought and occasional (and not so occasional) winter weather to deal with....dairy cattle need premium pasture in order to produce milk solely on pasture....their nutritional requirements FAR exceed beef cattle and the like. I'd like to know specifically what farms contribute to the "Grassmilk". Even in New Zealand where pasture milk production is a big deal....cows are fed ensilage from clamps as well as other stored feed in the off-season and during drought. The ensilage is technically made from "grass" so I would suppose that would fit into the "100% "grass"-fed cows." definition, but the benefits of "grass" fed milk come for milk produced from grazing pasture-fed cows. ???

"100% grass-fed cows." I would like to know how they define 100% grass-fed cows. I've been in dairying all my life which has included a seasonal pasture-based dairy for several years. 100% grass-fed (pasture-fed really, cows eat more than grass) isn't easily possible in the dairying areas of this country....far from it! It's marketing BS!

I don't use any special protection when using a mandoline and I've never...."knock on wood".... had a serious cut and rarely a minor nick. Just pay close attention to what you're doing, keep your palm convex and SLOW DONE when whatever you're slicing reaches 3/4" or less in thickness. I use a mandoline almost every day.

And that brings me to a question. One of the reasons I'm considering a mandoline is for slicing potatoes. When I slice raw potatoes with a knife, the slices often stick to the blade, and that is very annoying and slows my slicing considerably. How does one prevent the potato slices from sticking to a knife blade? It doesn't seem that potato slices would stick to a mandoline blade ... With a knife you can rapidly flick your wrist to the side and the slice will usually pop off. I like to use a Chinese cleaver because it's easy to prevent sticking by cutting with the tip. Martin Yan demonstrates in the following video starting at about 3:25......

Commercially canned chicken is vile!!! The phosphates they add to it make taste absolutely horrible....all for the sake of water retention! It's so easy and a much better deal to 'can' it at home.....without the phosphates!

There's nothing wrong with storing it that way but I personally feel more comfortable storing in glass rather than plastic.

Thanks for taking the time to make and post the video Alan, it's excellent and by far the best I've seen.

A few phone calls or emails.

Yes, you can use two circulators in one container........ One Container, Two Immersion Circulators?

Looks great Franci....I love grilled sardines!!!!