WJConrad

Sorry to resurrect this topic two months after it died, but I have a serious bone to pick with your site with posting tons of great looking baking recipes but only by volume instead of by weight. I mean surely there is no way that Thomas Keller--of all chefs--gave you his recipe by volume: http://www.gilttaste.com/stories/4960-tko-recipe-thomas-keller-s-take-on-the-oreo Please, I beg you, make a commitment to baking quality by posting all baking recipes with dry measures by weight <i>and</i> by volume. And while you're at it, why not sell kitchen scales and thermometers? Many of the recipes could really be by temperature instead of by cook time. (You've already got temperature on the poached chicken, actually) I'm skeptical of sticking temperature probes into baked goods, but everything else seems fair game.

I've got a Polyscience coming this week, hopefully. A few small questions: I know I can use up to 30 quarts, should I just go buy a big stockpot at the local restaurant supply place, or would a cooler work better? My current shopping list is some sort of food sealer, the aforementioned vessel to cook in, and a ton of ping pong balls for insulation thanks to PedroG. I've got water tight silicone gloves to use in the hot water, and a cast iron pan for searing. Anything else I really need to get started? I want my first sous vide run to be 72 hour short ribs, which is pretty much the reason I bought the thing.

Black's has amazing turkey and beef rib too. They're very very nice about letting people take pictures of their smoker, and the owner even found and commented on our blog post when we got back from our road trip and posted them.

I emailed the publisher of the US edition a few months back asking them if they were going to post a PDF errata of all the measurement conversion errors, but they never responded. If the UK version actually has weight measures, and isn't off by several orders of magnitude in about 1/3rd of the recipes, I may have to track that down and order it. Hopefully Amazon UK can deliver to the US.

Have you considered switching to whisky stones for most of your chilled liquid needs? They're basically small cubes of soapstone that are too soft to scratch glass and retain a decent amount of thermal energy. I've never given them a try, but I've long been curious. The Japanese chain Muji also sells a silicone mold for making spherical ice. At $11.75 each they're pretty expensive, but I'd imagine you'd only need one sphere per glass: http://www.muji.us/store/silicon-ice-ball-maker.html No clue if this would require less dexterity but it might be worth a shot since you don't have to break the ice up to get it out. Moma's spherical trays look somewhat easy too: http://www.momastore.org/museum/moma/ProductDisplay_Spherical%20Ice%20Tray%20Set_10451_10001_57253_-1_26669_26669_57254

As it turns out, Cabela's is actually running a $70 off sale on the $500 unit, and a $50 off the $330 unit. Unfortunately, they probably don't qualify for the "Your ENTIRE order ships for one cent when including clothing or footwear in your cart" deal since large and heavy items aren't included.