Martin Fisher

$104.97??? How did you find that? "LATEST MODEL Instant Pot IP-LUX60-ENW Stainless Steel 6-in-1 Pressure Cooker with Mini Mitts" $75.00 and "free" shipping as of 7:35PM, 11/30/2015. Source: http://www.walmart.com/ip/Instant-Pot-IP-LUX60-ENW-MM-Stainless-Steel-6-in-1-Multi-Functional-Pressure-Cooker-with-Mini-Mitts/46700672

Do you still have this up and running Chris? How is the DHT22 temperature/humidity sensor holding up?

I sure wouldn't describe it as warm and inviting, or the heart of the home, which is my idea of what a kitchen should be.

I thought the video was quite clear, it's just the setting of the temperature. The initial set-up of the machine and app is a different matter.

Quickly setting the temperature with Joule....

FWIW, pressure cooker PSI is an issue with much confusion. "Does Instant Pot have the same 15 psi max working pressure as common stove-top pressure cookers? Yes! It’s 15.23psi. Does Instant Pot cook your food constantly at 15psi? No, it’s in the range of 10.15~11.6 psi." "If your recipe specifies cooking at 15psi, you can adapted to Instant Pot by increasing the cooking time by 7~15%." Source: http://instantpot.com/which-electric-pressure-cooker-operates-at-15psi/

It doesn't appear that camelcamelcamel does a particularly good job. That IP model (B00FLYWNYQ) is currently $104.97 on Amazon.

I'd be very happy with a circulator that's the size of the Joule, as simple as the Sansaire (I don't need fancy connectivity or other bells and whistles), as reliable as the Anova and a ~$99.00 price point. I'd buy a few of them!

"Size 11.0 x 1.85 inches Weight 1.28 lbs (580 g)" Nice!!!

I am seriously considering it. According to the ad it'll be $79 online both Black Friday the 27th and Cyber Monday the 30th. With "bonus mitts" included on Cyber Monday. No item numbers so I'm not sure they're exactly the same model although both are advertised as 6 quart.

FWIW, Wal-Mart will allegedly have the Instant Pot, 6 qt., 6-in-1, for $79 on 11/27. Online only, IIRC.

I do this all the time in various forms. The shelf-stable stock in the following post is made from homemade stock added to bones, etc. to make a more concentrated stock... https://forums.egullet.org/topic/151584-pressure-cooker-as-food-autoclave-safety/#entry2022572

Here's some good introductory information.... https://www.chefsteps.com/activities/sous-vide-steak

Comments but NO ratings! As others have said, ratings are totally subjective and folks often don't follow recipes as written, use ingredients of different quality, use different volume measuring techniques (such as scooping rather than spooning and sweeping flour), etc. etc. etc. Folks changing a recipe in several ways (rather than rating it as written) and then complaining loudly about how bad it is and how much they hate it is one of my biggest pet-peeves!!!!

I agree! Very cool! I love the penny tile idea.

Check this out...pick your size...http://www.webstaurantstore.com/search/regency-wine-rack.html I'm VERY happy with the REGENCY, Metro-style shelving products I've bought.

FWIW, the ingredients in Karen Barnaby's dark chocolate bar recipe are ...pure cocoa butter, unsweetened chocolate (Callebaut, Valhrona, or Scharffen Berger,) whipping cream, Splenda and Canadian Sugar Twin*, sea salt, pure vanilla extract and some whey protein isolate. A different quantity of some of the ingredients for the "milk chocolate bar" variation. *I would be experimenting with various sweeteners in lieu of what's called for in the recipe.

I saw that product line (as well as others,) some time ago, at the Netrition website....it does look promising. I'm, mostly, keen on finding/creating a good, basic, homemade bar recipe/formula. There's a promising recipe in Karen Barnaby's book "Low-Carb Gourmet" which intend to try some time some, but, alas, I know almost nothing about "real" chocolatiering.

Any updates?

And ethnic differences, gender differences, age differences, socioeconomic differences, etc. etc. etc.

I read the article then nonchalantly waltzed into the kitchen and fried-up some bacon!!!

I'm not comfortable generalizing, I see all sorts of situations among friends and family....not my business really....to each his/her own. Anyway, in my immediate family, Christmas is the big family gathering holiday of the year. Food is just as big a part of Christmas as it is Thanksgiving or Easter.

Many folks (including myself) have come to that realization! https://www.chefsteps.com/forum/posts/your-thoughts-on-brining-9

FWIW.... "How much of the book is new content, and how much will feel familiar to long-time fans of the online column? The methodology and the concepts will obviously feel familiar, but as far as the actual content, it's about 75% new. I took some of the biggest hits from the column and included those, because they will be of interest to people who never read the site. But a book is a different format than a website, so my approach for what recipes to include and not include was different from how I think about what to include or not include online." Source: http://www.shelf-awareness.com/max-issue.html?issue=164#m337

Posted Today, 07:56 PM Today i froze the tail end of the green bean harvest and processed the last batch of tomato conserva of the season. FWIW, the process, quoted below from a post in another forum..... "I switched to this method long ago because I got tired of processing tomatoes in a super-hot late summer kitchen. Zero-heat tomato water and conserva. Wash tomatoes thoroughly (preferably a well flavored roma-type, like Martino's Roma or Opalka, but any tomato will work.) Place tomatoes on sheet pan and freeze solid. Remove tomatoes from freezer and run under a slow steady stream of cold water, the skins will easily slip off. Very coarsely chop the semi-frozen tomatoes (3/4" sized pieces) and place in a cheesecloth or muslim lined colander overnight or until they stop draining. The resulting tomato water will be quite clear. Run the tomato remains through a food mill to remove the seeds. This is a snap because the freezing does a very good job of breaking down the tomato flesh. The resulting conserva should be thick enough so that a wooden spoon will stand up in it. I then freeze the conserva or further process it. This requires some planning ahead, but it produces some very nice tomato water and conserva without a lot of fuss or heat!!!"