MisterKrazee

Wrap the chicken and taco shells separately in multiple layers of aluminum foil. After a long drive the engine bay should have areas with plenty of residual heat to heat them up like an oven.

Why not experiment with fermentation? Something similar to sauerkraut or kimchi. Get creative with your favorite flavors.

I have not taken the test, but I have been following the certification since the beginning. For the first part is appears that if you have spent any time behind or even on the drinking side of a bar and take your beer seriously you will pass. In my opinion I feel that anyone who pours beer should have to pass the Certified Beer Server exam. It should be a requirement to be able to legally serve beer to have this certification. Too many time have I tried a new place which is supposedly a craft beer joint and have an uneducated bartender pour a nice beer in an american pint glass to continue to tilt the glass to pour off the head and fill to the brim. They even will serve without a quick wipe of the side of the glass with a bar towel. Have you subscribed to Cicerone.org? I think the hardest part will be learning all the beer styles. Apparently they have changed names and that could throw you off. I'm excited to follow your progress. When they started requiring experience for the higher levels I became discouraged. Can't exactly quit my day job to hang out with brew masters. That would be lovely though.

I have city water and it costs me money every time I turn on the tap. I use a 4-3/4 gallon Cambro. I can use the same water for quite some time before I feel it needs a change. I could scoop out a pot of water and put it on the stove, but when the ambient daytime temp in the house during the winter is 65F, it still takes a bit of time to heat up. It's just not worth the effort when I can press a couple buttons on my phone, walk in the door, throw something from the freezer in and go on with whatever else I feel like doing. This is especially important having a 12 year old with an 8:30 bed time and we're having steak. I cook 2.5 inch ribeyes from frozen. I need that water at temp when I walk in the door. Lazy mornings when I want some sous vide eggs I don't even have to get out of bed until the bath is ready.

I'd clench it, but that's just me. Reasoning is if I could afford it, why not just toss it in the fire? Maybe sear in a cast iron pan and deglaze with the '96 Cos d'estournel to make a sauce? Okay now to be serious... My favorite side for steak is simple blanched then sauteed fresh green beans. Sea salt, fresh ground pepper in the molcajete, garlic and butter. A nice crunch to compliment the juicy, tenderness of the beef. I'm really interested to see what others who have actually cooked a cut like this have to say.

No doubt the Anova Wi-Fi. The first time you're out and about then come home to a preheated water bath you'll fall in love. The first time you leave your Anova unplugged and have to wait for the water to heat one evening you'll then see why get the WiFi. It would be that feeling every time with the Vac-Star. The only reason I can see getting the Vac-Star is because of capacity, which you've already said you don't need. If you ever do need it I'd get another Anova, spending only $50 more than the Vac-Star. When not doing higher capacity you could cook multiple dishes at different temps.Win-Win.

HomeBrewTalk Forums is a really good place to start. Their search function is Google based so it's pretty user friendly. Brew In A Bag (BIAB) is a way to do all grain batches without having to use a mash tun. The difference between using a mash tun and BIAB is that a mash tun has a filter and spigot at the bottom of the container to drain the wort from the grains while BIAB is just what it sounds like, you have the grains in a mesh bag that you just pull out to separate the wort. You'll probably see a lot about sparging, most people with BIAB do not sparge and just squeeze the bag. Best bet is to get a ingredient kit from somewhere like Brooklyn Brew Shop. They have a good selection of 1 gallon batches. My biggest piece of advice when starting home brewing is to not worry about the small things as much as you think you should. Practice basic technique until you get the hang of it. Sanitization and temperature control is key.

What are you trying to accomplish with the dairy? I did a chicken and potato soup the other night using homemade chicken stock and made a flour slurry to thicken it. If you have an immersion blender you could throw in extra potatoes and blend them up too. Martha Stewart's recipe just puts boiled potatoes in a bowl and pours over buttermilk like it's cereal. My theory is that it's soup, just throw whatever sounds good in it until it tastes good.

After some more searching, a user on Reddit has contacted Booker and Dax directly. According to them, the Amazon store should have them back in stock the second week of January.

$7K? Really!?!? I'll give up mine for $6,995. Never been used. I'll even throw in the torch for free. Seriously, that is pretty ridiculous. I found a couple sellers on Amazon.co.jp for $150+. I'm not sure how ordering from there would work though or if the sellers are even legit. And another on Toronto's Craigslist for $70, but buy at your own risk. I just figured I'd help source possibilities since I have a knack for finding rare things on the internet. One day I'll get around to trying mine out.

Looks like one to me! Thanks! I've been trying to figure it out for days.

Any ideas what this happy thing might be?

The best rabbit I've ever made was marinated with a Jerk seasoning blend and grilled in pieces. I get the blend from a local shop that specializes in spices. Mix the spices with olive oil, soy sauce,vinegar, orange juice, and lime juice. So much acid. I usually let it sit around 8 hours. If grilling, use of a meat thermometer is highly recommended to prevent overcooking. I also take the belly skin flap and wrap each little loin. Helps keep the loin meat from cooking too fast. That's assuming you're deboning the midsection, which can be quite tricky. I've always found rabbit to be a rich meat that I can't eat too much of in one sitting. I've fed 3 people on a single rabbit several times, although there were always plenty of sides.

I typically just fold up the paper towel I used to dry my hands after washing them as my spoon rest, that is if I need one. I used one when I lived with my parents and it had to be hand washed so I really didn't like it. Mostly I use bamboo utensils so I usually just leave them across the top of the pot or on the food leaning on the edge of the pan.

Vacmaster VP112S, Anova Wifi, Oliso SmartHub, Tatung Induction HOB, Kitchenaid Pro 600 with stainless meat grinder attachment, Breville Smart Oven Pro, ThermoWorks Dot with submersible probe and I think that's about it. When working all together my belly sure is happy.

I use WiFi with my Anova all the time. Nothing better than getting home to an already preheated bath when you have a kid with a bed time. The time saved waiting for preheat really does make a difference.

I noticed the noise as well. I'm thinking some of it has to do with the vibration of the thin stainless of the bath. My dutch oven made very little vibration noise. The induction hub itself didn't seem terribly loud, but I only have the Tatung to compare to.

I've had a chance to play with mine a bit as well. Although, I haven't used it for sous vide yet. My first endeavor was mozzarella cheese. Certainly heated the milk to 90F fairly quick. I had to keep stirring because I was scared it may scorch the bottom. No problem there. The jump from 90F to 110F after the curds formed was a little tricky. Setting the hub directly to 110F did not gradually heat up to temp.I kind of figured that would happen since it's supposed to heat very quickly. I checked the temp of the whey and it had reached 140F at the bottom of the bath before I realized and turned the temp down. I'll give it another try sometime, stepping up the temp a degree or two at a time. My second test was using just the induction hub for deep frying. I had my 7.5 quart enameled cast iron dutch oven filled with 1 gallon of peanut oil. After over an hour the oil wouldn't go over 345F. That was pretty disappointing. Good thing my pressure cooker stock was finished on the $50 Tatung so I could use it to finish heating my oil to my desired temp. It actually will shoot over 380F if I don't keep an eye on it. I had to keep adjusting the power on the Tatung for the stock. I'll try it on the Oliso next batch. It seems like it has finer controls if you want to heat something that is not extremely temperature sensitive.

I was actually one of the original backers. It's still in the box in a cabinet next to the TS8000. Maybe I'll get a tank for it one of these days since I finally have an immersion circulator and chamber vacuum sealer.

The bag in this situation is a mesh bag that holds the grains so it is easy to drain them from the wort. The wort has a high sugar content and the Anova's coil could possibly scorch the sugars if it's running full blast at times trying to get get the wort from the 150's F up to the 170's F. This is not good for a hefeweizen or a blonde. I haven't found any info on what type of coil the Anova uses yet (high vs. low density.)

So I was doing some research on the Brew In A Bag (BIAB) method of home brewing beer. I had the thought that I could use my Anova for mashing one gallon batches. Although, the sugars possibly caramelizing on the heating element and the take apart for cleaning made me a little wary, plus bringing the mash up to 170F for mash out would take a while. This seems like a proper solution. I could hit precise mash temperatures, siphon to my induction safe pot, assuming I can't boil in the Precision Water Bath, and use the induction base for the boil. Performing a precise brew day (more like 3ish hours) with one MULTI-USE machine sounds pretty good to me.

So when cooking something in the water bath you only have 10 temperatures to choose from? That wouldn't make sense. It could possibly have something built in to the Smart attachments that interact with a built in PID in the hub to be able to choose precise temperatures. From what I've read so far it seems that the 10 power levels is if you're using your own equipment that's not 'calibrated' to the hub. From the video and pictures it appears to show actual temperatures with the water bath attached. As far as the griddle it's not exactly clear.

Glad to hear is has a decent sized coil. i'm assuming the Griddle Smart Top will be precisely controlled as well for cooking pancakes and such?

It's in the FAQ under "Any pan recommendations for searing in Induction mode?"

From the Kickstarter site: The best searing pans are cast iron for induction cooktops, but be aware that you must continually move the pan around during cooking to avoid performance problems, and it is always good to let the cooking surface cool between searing different items. Aluminum induction-ready pans with a stainless-steel bottom work in all cases, when heavy-duty cooking scenarios are needed. Does this mean that the induction unit uses a little 4" or so coil? My cheap 1500w Tatung unit has this issue where it only pushes the magnetic field in this small area. I can expect it from that, but for a potential $500 unit I would at least want something with a larger coil for more even heat distribution. Also, what is the top made of to be able to withstand a cast iron pan continuously being moved around on top of it without looking like a CD in a kid's book bag from the 90's? Or are we supposed to spare the cook top at the expense of our wrists?