Martin Fisher

The only difference is probably durability. The metal aspirators should be more durable. But, I haven't had a durability problem with the "Brand." So—a faucet aspirator, powered by very cold water—and a vacuum leak check of the system. That should get you off to a good start.

It can be—I created a recirculating set-up to solve that problem and to make the water extremely cold! But, It's been a long time since I've messed with any of it! I've turned extremely lazy! If one gardens, the "waste water" could also be diverted to that—or the washing machine. I've done both.

In a nutshell, the result is similar to that of a very expensive rotovap.

FWIW, faucet powered aspirators and medical aspirators are generally considered the safest. But medical aspirators can be quite expensive! In the following post I PROVE that a $25 faucet aspirator is just as good at compressing as an $850 chamber vacuum sealer—AFTER someone told me is wasn't possible!.. https://forums.egullet.org/topic/150195-compressedmarinated-fruit-sans-chamber-sealer/?do=findComment&comment=1999100

The process is detailed in Modernist Cuisine. Here, Chris Young answered one of my questions a few years ago... https://www.chefsteps.com/forum/posts/vacuum-reduction-3

Yes, bite-size 'salt potatoes' are a big deal in this region. The best are home-grown.

So true! When I was growing potatoes—Chieftain was our work-horse potato and the cultivar we grew most. Perfect for our terroir. One droughty year when I had to regularly carry water, by hand, to the plants—a LOT of water over nearly the entire summer—we harvested many tubers that were well over 6 inches long (with excellent flavor.) Chieftains aren't usually that HUGE! Some folks say that Chieftains aren't suitable for fries—but it's all in the technique. They can produce excellent fries via the double-fry method.

"Starting a vegetable garden doesn't mean replicating the entire veggie section at the grocery store. Pick and choose to grow what you eat the most of, what's expensive to buy at the store, and what grows well in your area." Good advice. Common sense, really. "Thinking About Starting A Vegetable Garden? Read This First." By Michael Weishan.

You may want to try a faucet powered aspirator for better consistency.

Wow! I miss Spain! I love it—and, of course, the food!

Well, I have used 'seam butchery' to remove the best parts for 'steak*' and such. But that's a lot of work. I almost always grind it. The older I get, the lazier I get! *sort of like chicken-fried steak.

Folks prepare them in many different ways. I grew up on deer! I don't mess with whole shoulder. It's a big challenge as there's a lot of connective tissue, toughness, and such there. I grind it. I really love Swedish meatballs made with venison—rådjur köttbullen (or something like that...LOL!) It's one of my favorite foods!

Some pans are thin metal! The thicker the metal, the more the 'juice!'

Spot welding can work well if it's done right. A LOT of spot welding work occurred in this county (Chemung [sheh-mung] County, NY) years ago when MANY fire engines (trucks), fire aerials, and emergency rigs such as ambulance and rescue vehicles were being built by both American LaFrance and Ward LaFrance. Obviously NOT the type of vehicle one would want to see fall apart—if any! FWIW, A spot welding demonstration....

I've noticed something very interesting about the meal threads—all of them! I can scan the photos—without looking at who posted them—and almost ALWAYS guess who the poster it!!! Keep up the good work folks! You make me crave stuff—you enablers! LOL

And design. They should offer both the old and new designs. I personally have NO interest in ordering the new design!

My maternal grandmother's Foxfire books—back in the '70s—started my Appalachian obsession! Most folks don't realize that life was/is, in many ways, similar, for some, here in northern Appalachia. My paternal grandparents lived a very simple life—as did their ancestors. It's still a thing. I've been in hollows, fairly recently, here in the southern tier of New York state and northern tier of Pennsylvania that aren't much different than hollows in the south.

Yeah! Yeah! Yeah! Rivets are a P.I.T A. But they are strong. On stainless, I use 'Bar Keepers Friend' and a denture brush—not a real big deal. On 'seasoned' stuff, I don't worry much about them beyond a basic scrubbing if necessary.

FWIW, Frozen whipped cream is consumed by some as a treat. Especially low-carbers.

Hmmm!!! It says "Limited Quantity Available" but when you click on "Add To Cart" you get "Sorry, the following item is currently out of stock: Dalton - Ruhlman Kitchen Essentials Essential Offset Spoons - Small, Medium & Large."

The shop is supposed to reopen at some point, until then... https://www.westonsupply.com/Ruhlman-Offset-Spoons-p/58-4213.htm

And here...

FWIW, Harold McGee and Long-Cooked Eggs

My guess: Par-cooked and held in the fridge. Finished, to order, via a dual-plate griddle.

@JoNorvelleWalker, What anchovies do you recommend? Thanks!