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Ramathorn

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  1. That said, I don't use it more than the recommended amount so I can't speak to that issue There is a recommended amount of time for use? I dont really read directions very often so I guess I missed that part! I'm referring to my original post which said: "Polyscience bills it as for "casual use", which I understand (in their definition of the term) to mean 2-3 times per week."
  2. Wow, great house warming gift! I've been very happy with my Creative. That said, I don't use it more than the recommended amount so I can't speak to that issue (not because I'm concerned, just because I still cook conventionally quite often and I'm only cooking at home). It seems very well constructed, however, and notwithstanding that I haven't compared it to the pro version I'm not all that worried about its build quality. All in all, would recommend.
  3. Apologies, you're right. I found that thread here: http://forums.egullet.org/topic/142898-books-about-vegetables/ Please disregard this thread, the other conversation is much further along.
  4. "You cannot run away from weakness; you must some time fight it out or perish; and if that be so, why not now, and where you stand?" Maybe a bit dramatic, but I've been thinking critically, lately, about my development as a cook. I'll note here an amateur, though enthusiastic, cook. I've come to the conclusion that my weakness now is a lack of creativity with respect to vegetables, both as sides and mains. And sides generally. I've become so immersed in cooking the perfect, moist, flavourful chicken breast; mastering a med-rare rib eye, or cedar smoking a fillet of salmon so it's flakey but not overcooked; etc.--not to mention my latest experiments with cooking sous vide--that vegetables/sides have become kind of an afterthought. Carelessly steamed or sautéed and tossed on the plate next to the "true prize". I know there's lots to learn. Any recommendations for books/resources that might help me both with ideas and technique for improving this area? Thanks!
  5. Through a confluence of circumstances I've found myself in possession of a Sipromac 350 vacuum chamber sealer with an MC-40 panel. I understand it is also sold as the Berkel 350. I have the manual which isn't much use when it comes to using this thing for sous vide applications. Does anyone here have any experience with this machine (or one similar)? I basically just need a little help actually operating it, I have no idea right now and so haven't gone further than manipulating the keys a bit. Thanks for any help!
  6. Thanks all. I've also ordered the Creative, will try to remember to check back here after a while with my impressions in case anyone with similar dilemma comes across this.
  7. Thanks for all the input everyone. For those that have had a chance to compare both, is there a comparable difference in build quality?
  8. Hey all, I'm about to take the plunge and buy an immersion rig. I've given it a lot of thought and decided it's down to either of Chef or Creative Polyscience units. I want a unit with a pump, a high degree of precision, and to basically be self-contained (not a controller and a rice cooker, for example). It seems like those two fit the bill and are (relatively) reasonably priced. Based on the discounts, shipping, etc. it's essentially going to be a $217 difference between the two. I can't decide if the Chef series is worth it. I'm not sure how often I'll use the rig, it could be 5 nights a week with some 24-48 hours cooking times, or maybe I won't use it that much. Anything is in the cards at this point. I'm most concerned about the durability of the Creative. Polyscience bills it as for "casual use", which I understand (in their definition of the term) to mean 2-3 times per week. Does anyone have any experience, positive or negative, that might guide me here? Thanks for any assistance.
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