Joe Blowe

Scrub the scale's battery contacts with a pencil eraser or emery board. Clean the contacts on your new batteries, then pop 'em in and check for power.

High oleic safflower oil, when I want a neutral cooking oil or when I'm making mayo. But, I find ghee works with almost anything.

I'm in at $129. And it's my first Kickstarter to boot! I bought a SideKIC when it first came out. Luckily, I was able to dump it during Amazon's 30-day return period due to a faulty display. Glad I dodged that bullet. I've been a very satisfied Sous Vide Magic customer, but everyone knows it's a wee bit of a pain to set up. If I can keep the SVM in the garage on a permanent basis, I'll be happy to have a more compact unit around for use in the kitchen.

Now if people would only get a clue about Huy Fong's far superior Chili Garlic Sauce...

I agree about the taste -- first time I used it was to saute non-breaded fish filets, and the flavor really got to, uh, shine through. I plan on using the rest of my Nutiva in much heartier stews and such. You can read more about the health qualities and food applications over at Mark's Daily Apple.

I use scale , and this website for most conversions: http://www.onlineconversion.com/weight_volume_cooking.htm Of course, I also have legacy Pyrex and Oxo cups that get used when I need to measure quickly. The downside is that they both appear to be a bit inaccurate, or so says my scale...

I vote for petit salé aux lentilles, only because I made it last weekend. And, because, it was awesome. http://bit.ly/KUW4N7

http://forums.egullet.org/topic/136690-egg-storage-the-world-over/

First of all, you should've never been using MAPP gas to torch your food. See my old post here [click], and take note of the Nathan Myhrvold quote I included. I have had a Bernzomatic propane torch for quite a while, and a few months ago I bought an Iwatani. The Bernzo has a lot of horsepower, but it's bulky and the flame is non-adjustable (on mine). The Iwatani is a more kitchen-friendly size, and uses refills that I can pick up at my (very) local Asian grocery store (instead of driving to a hardware store); the refills can also be found at restaurant supply stores, survival-type stores, etc. More importantly, the flame is adjustable. This has turned out to be the best feature -- not everything needs to be blasted, and the Iwatani makes it easy to do gentle touch-ups. The Bernzo is back in my garage, and the Iwatani now has a permanent spot in my cupboard.

would be interested in this one aswell! There is a lot of interest for torch diffusers. It's just a matter of who will bring one to market first... http://www.cookingissues.com/2013/03/17/patent-pending/

A gentle bump, and asking if I should be focusing on anything in particular for a late November visit. Thanks in advance...

Do you eat in restaurants? If so, then most likely you've had SV (or variant) and were not aware of the fact. For example: How Sous Vide Went From Haute Cuisine To Casual Dining

Andie, not sure if you're familiar with Mark's Daily Apple, but West African palm oil seems to have less of an eco-impact. I've read a few disappointing mentions of off-flavors, however... MDA - The Definitive Guide to Oils I'm only keeping two olive oils in the house at any given time: Kirkland Organic EVOO, one of the only cheap/commodity-level olive oils to pass UC Davis' purity tests; and Frantoia Barbera out of habit. When I run out of Barbera, I try to sample other brands, but usually keep coming back due to its flavor profile... And, based on the MDA article, I'm trying to use more lard, ghee, and bacon fat where possible!

From Sandor Katz's website: "What kind of vessel should you use to hold your ferment? Avoid metal, as salt and the acids created by fermentation will corrode it. Heavy ceramic cylindrical crocks are the ideal fermentation vessels, though they can be hard to find and expensive. Glass containers work well, especially those with a cylindrical shape or with a wide mouth, and so do nesting bowls. Crock pots with ceramic interiors make effective fermentation vessels and can often be found in thrift stores. In a pinch, you can use plastic, but even food-grade plastics leach toxic chemicals."

1) Shorter pot = potentially less water volume. You should be looking for a greater volume of water for sous vide to smooth out temperature variances. 2) If someone really wants do this right, construct an articulating clamp that attaches to a tripod or wall mount

To quote myself: Today I received my factory-direct Unicorn Magnum. THIS THING KICKS ASS ALL OVER MY PEUGEOT PEPPER MILL!! The way this thing spews forth pepper is astounding. I'm talking like an 1/8th turn on the Magnum is like two full turns on the Peugeot. We've been using our Magnum everyday for over seven years now -- no regrets, everybody should own one, buy now!!1!

Anyone thinking of using an induction burner for SV would be wise to read the following (and other similar queries): eG: Portable induction burner for sous-vide? In short, even a Cooktek will not perform as well as a dedicated SV rig. But, it may get you close for short cooks...

Some additional data: An interesting dried-pasta tasting

Call your gas company -- *almost* all of them offer free inspection of residential gas appliances, and will adjust the air/fuel mixture (or provide other easy fixes) free of charge.

Yes, very dangerous. Send it my way.

From The Cook's Thesaurus: Beef Round Cuts:

Just reuse the ones come with the fruits and veggies when you shop. Save the gasoline not having to return them to the stores. They are not dirty and you are going to cook the food anyway from the freezer. Or buy them on eBay or Amazon. dcarch The bag in the video appeared to be new and unused. Which means only one thing: You steal produce bags

First of all, I am not a Jew. I just play one on TV I picked up a box of Holyland Matzo (made in Israel) from my local TJ's last week for 2 bucks. My favorite el cheapo matzo to date -- nicely browned all over, with nearly burnt edges. As with nearly all baked goods, I'm all about the burn!

Scallions can be green onions, but then they're not: www.foodsubs.com/Onionsgreen.html The best you can do is adopt the local vernacular, consult your local nurseryman for true identification (if you don't want to use the web), and shop accordingly.

Also check Wicked's list of retailers: http://www.wickedgoodcharcoal.com/retail_locations.htm