Martin Fisher

I don't know, that's why I'm asking questions, it'd be nice to know some facts instead of just making a bunch of assumptions,

Frivolous? Who has read the lawsuit? Who has seen detailed drawings of Sansaire's design? Looks like Polyscience has 24 patent claims.

I use the bottom of a springform pan...4", 5", 6", whatever size is needed....I seal it right in the bag....it works great.

Ugh!!! I'm going to stick with the SVM for now!

I have Nesco, LEM and a solar dehydrator. The Nesco does an excellent job of drying but the plastic racks are a MAJOR pain-in-the-butt to clean! The LEM and the solar dryer have stainless steel racks which is all I recommend.

What dehydrator do you have in mind?

When I was losing weight I did much better weighing-in just once a month....I found it too easy to get discouraged weighing every day. Have someone hide the scale.

I should have said "effective" carbohydrate in any form..... the 40-50 grams of carbohydrate doesn't include fiber which isn't effective because it isn't digested.

I think I'm going to skip the Kickstarter launch. I'll wait for the reviews after it becomes commercially available. It isn't clear that it'll fit my preferred torch, the Bernzomatic JT680 Jumbo, if not, that's a real bummer!

I care more about functionality than looks. What good is something that looks good if it doesn't function well? I'm concerned that it'll be cumbersome to use.

I do think that trussing has its place. It's not purely for looks. Trussing works good with rotisserie birds (to keep legs and wings from turning into cinders) and when browning a whole bird in a skillet or the like (trussing makes the bird much easier to handle.)

Does the 10 piece set have lids that are all stainless or are they glass with stainless trim and handle? Are there any trouble spots....like between the handle and the rim....that are a pain in the butt to clean? I need a good utilitarian cookware set. Thanks!

Some very sad news.... http://www.davidlebovitz.com/2013/12/judy-rodgers/

I ate a McRib in 1984 and I still haven't fully recovered from the dreadful experience!!!!

Yes, I bought a blow dryer specifically for that purpose.

Thank you! I tried 75°C for 8 hours. The chicken certainly wasn't dry just not as moist as expected. It was as tender as expected and flavor was great! I did French the leg and debone the thigh and then I formed the whole into a pear shape. I think I'll try 7 hours next time.

What is the recommended time and temp for chicken leg/thigh 'confit' prepared via sous vide?

Douglas Baldwin on pasteurizing from frozen...... http://forums.egullet.org/topic/144300-sous-vide-recipes-techniques-equipment-2011/page-11#entry1802737

What type of cheese do you want to make?

Cuisinart stick blenders have a serious weakness...a cheap plastic splined chuck...they won't last. The Waring light-commercial stick blender works good.

If "cookbooks" includes all food related books with recipes I have in the neighborhood of 3,500....give or take a couple hundred. I don't have many newer books like most folks in this thread (I buy maybe 15-20 new cookbooks per year), most of mine are older, some very old. I inherited about 300 cookbooks from my grandmother when she passed 7 years ago. About 2000 of the books are digitized....I've added many out-of-print/out-of-copyright cookbooks to my digital collection in the past couple years since I built a DIY book scanner.

Absurd!!!! They should leave that area!

The chicken feet should work just fine. I think the gelatin is intended for use by folks who are using store-bought stock.

I highly recommend The Fannie Farmer Junior Cookbook, it's a great beginner's book that does a good job with definitions of terms and such. You should be able to find it dirt cheap.

My grandfather woke up one morning with a mouse on his forehead! LOL