weedy

those prices are about the same as ordering from D'Artagnan, which is also very high quality, and reliable either way, cheaper than good tuna! http://www.dartagnan.com/Boneless-Leg-of-Lamb/FLALE004-1,default,pd.html?dwvar_FLALE004-1_freshFrozenWeight=Fresh%20%2f%204%2e5-5%2e5%20lbs%20avg%2e&cgid=Shoulder_Shanks_Leg_of_Lamb#start=3

anybody try the Chef's Choice metal grinder kit for the Kitchen Aid? http://www.amazon.com/Chefs-Choice-7965001-Attachment-KitchenAid/dp/B00BVC0LC8/ref=sr_1_3?ie=UTF8&qid=1396414670&sr=8-3&keywords=kitchen+aid+grinder

I'm going to add one other thing that may or may not be popular... and that is that I think maintaining the $200 price point is crucial

that's plenty "hot" but, as you found out with the 'mealy-ness', way too LONG

I do it at 140F

contact them and ask! but it's not like you'd be disappointed in the current model

If you can eat rare (or raw?) tuna, you can eat cooked but not technically "pasteurised" lobster "safely". If you're immuno-compromised then you shouldn't, probably, be eating either. I've been very happy with a quick par boil to facilitate removal from the shells, and then butter 'poaching' in the bag SV for 20 mins or so. There's nothing wrong with a 'conventional' broiled lobster, but that butter poached version gets a texture that's hard to beat. straight steamed or boiled lobster bores me to tears... I always think it's something New Englanders think they have to say they prefer... like the Red Socks.

that sums it up nicely

I like the LCD screen and I love that it's touch screen (no buttons, so: no moving parts, no leak points) I don't find the Sansaire LED display anywhere near as easy to read, for example. More info = better I agree that a 'count UP' timer option would be nice... as would a loud alarm. As far as the durability of the LCD screen... I'm not going to assume ahead of time it's a problem. I will agree that I'd probably rather the screen stay on, but a quick touch to view it is really not that big a deal.

I certainly do "nicer" cuts, or for that matter hamburgers, that long. but some cuts simply benefit from longer cooking times. for me, a large part of the total 'flavour' profile comes from searing (with whatever crusting) and saucing. what sous vide allows is to keep the whole thing perfectly med-rare and juicy, and to not lose flavour to the outside world

seems to be, still

I said exactly the same thing in the other part of the thread. despite the naysayers, I predict it's a year or two away (maybe not 80% less, but under $300) they said the same about immersion circulators

It does not, in that regard... it comes apart and goes back together quite easily. i rinse it and dry it (taken apart) after each use)

Why does the amount of vacuum matter? The liquid in the bag will conduct the heat to the protein just fine. pockets of air (in addition to making bags float) heat unevenly relative to the liquid but in any case, if your feeling is that air in the bag 'doesn't matter', then why not just squeeze a ziplock? what's the advantage then of using a sealer at all?

call me crazy but I want neither a bag with only a weak 'vacuum' (displacement would be more evacuated than a race to the sealer switch partial evacuation) NOR to do a sous vide cook with a paper towel in the bag (and whatever chemicals treat said paper towel)

if you don't have a chamber vacuum sealer, the best methods are either to seal via displacement with a zip top bag, or try to freeze the liquids in the bag before sealing you WILL eventually ruin a clamp type sealer by sucking liquids into the system.

I think one needs to make decisions on single case bases in a given scenario bottled water might be 'better' water, or more practical than the local alternative. and in many cases it isn't. I know Penn for a long time. and he's an inveterate 'skeptic' sometimes to a point where it's silly...

and... looks like it's back! bu at a (very) slight premium, (probably to offset amazon's fees to Anova) http://www.amazon.com/Anova-Sous-Immersion-Circulator-Black/dp/B00GT753W8/ref=sr_1_1?ie=UTF8&qid=1392967351&sr=8-1&keywords=anova+sous+vide i think being on amazon is well worth it for most companies. (we're just getting on there with my food product) Stats say a lot of people look there first for almost anything!

I stand corrected... interesting again I bought mine, through Amazon, but directly sold from Anova I did notice it was unavailable on Amazon after a while, so maybe they stopped selling through them

the cambro "doesn't work as well..." as the carlisle. I've got both and use both. to summarize again: the carlisle is less expensive than the cambro.the carlisle has straight front and back sides which gives more clearance for the anova so it doesn't press against the back of the container, and might give slightly better waterflow by not having some of the inlets blocked by the back wall.the carlisle has an easier to trim lid so that you can make a nice notch to fit the anova.in my opinion I think we've covered this, you clearly prefer the carlisle. maybe it's even 'better' objectively, beyond just your opinion. that's not the same as some other people saying "don't get the cambro because it doesn't work with the Anova' it does. that's all mine's in the kitchen working right now <g>

because anybody can put anything on amazon for any price, just like on ebay, check the buying options: someone just trying to cash in. no, the 'seller' is listed as Anova... not a third party I bought mine via Amazon, at the $199, months ago

Yes, I understand. I was responding more to the few posts that said the 12qt Cambro "doesn't work"... very different than "I prefer..." interestingly, I notice that the Anova is back on amazon.com, but at $349, even though it's still $199 on Anova's own site. wonder why

if I'm going to expose it to heat, and drive a probe through it and into the food I'm going to eat, then I want it to be "food safe" it might not "equal" 'dangerous', but it's clearly not certified as 'safe'

NY. Westchester, specifically. but online is acceptable as well if it's reliable and not crazy expensive to ship

Anyone have reliable sources? I have a great (relatively) local fish store that can usually order it for me with about a week's notice... but anyone have reliable, steady sources online or otherwise?