Martin Fisher

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!!!!

That's true, but I can't imagine a tiny pump drawing a lot.

That would certainly work but last I checked the most popular bucket heater was getting a lot of negative reviews.

ARY VacMaster SV-1 1500W Immersion Circulator $358.00 The alleged 1500Ws is interesting. Thoughts?

And you'll notice that the percentage of sodium can vary quite a bit from the accepted ~40%, hence my point.

Nutrition labels are notoriously inaccurate. The fact that kosher salt's comparable nutrition volume is a 1/4 tsp is ludicrous......it just doesn't measure well that way. Weight measurement is the best best way to go but because food manufacturers can round-off nutrition values don't expect a high degree of accuracy. As far as I know, sodium chloride is ~39%-40% sodium by weight.

Vacuum shaping sous vide sear surfaces.

From the Sansaire website...... "Is this project related to Modernist Cuisine? Nope. Although Scott works for Modernist Cuisine, this project was underway before he joined the team. He was generously given permission to continue work on the Sansaire as an after-hours project."

I don't agree and I don't disagree. Polyscience was granted a patent by the U.S. Patent Office with 24 claims and there is a lawsuit to defend that patent, those are facts. Seems to me that Sansaire could have avoided this situation by introducing something that's truly ground-breakingly innovative and unique....oh...and gotten their own patent(s.) Anyway, I wish them luck!

The claims are in the patent. As I understand it, you don't need to go to market to violate a patent. Regardless, they're headed for market.