yimyammer

sounds awesome, I'd buy any idea why to was scrapped? I wish they'd come up with a residential induction cooktop with 4+ burners, I'd replace my gas cooktop if that were an option

I love it but dont feel like I use it as much as I should What are you favorite uses? Why do you have 2?

thats great, that was $800 each right?

The lowest I've seen them new in the box is $1,199 + tax. Thats what I paid, I've noticed they have sales a few times per year at this price, you just have to keep your eye out. I see them on eBay a lot but they're still proved high, sometimes higher than retail and I see no benefit to buying a used one to save a couple hundo

what did you pay for them? Are they performing as advertised? theyre having a sale for $199 I'm considering but am concerned about buying the first iteration of this concept

its still $1,500 on Amazon and WIlliams Sonoma when I checked a few minutes ago

thank you, thats where I started I'm being lazy, I'll start testing temps and see if I can find a sweet spot

I’m trying to do crispy fried garlic and crispy fried shallots on my Control Freak, any idea what temperature is best to accomplish this? Is it possible to set a temp that will fry and crisp and not burn if I got distracted?

more accurate temperature readings due to multiple places on the probe taking temps. I think it also predicts when the food will be ready based on temps per protein type

ha, not sure why that image got included but if mods cant delete it, please ignore. I use these on my rental properties and guess I accidentally pasted the screen shot from an order I was making Sorry for the duplicate thread, I thought I searched thoroughly before posting but obviously I failed

anyone looking to buy this? I'm a sucker for this kind of stuff, so I think I'll be a buyer

Do these prices pop up for only a short time? (None of the links I’ve tried so far have the book available for the price mentioned in the post, I’m in the US.) I how does everyone hear about these deals?

whats a CSO?

made another batch of Jeni's brown butter ice cream with butter baked slivered almonds & almond toffee on top. I went and bought a pint of it at the store to compare and while the recipe out of her book is damn good, there is a big difference in taste, almost like marzipan in the store bought and I cant figure out what it is, the label says it has tapioca syrup whereas the recipe in the book calls for white sugar and some corn syrup...... This image has been resized. Click this bar to view the full image. The original image is sized 652x748. my version is darker too, perhaps I was supposed to strain the caramelized milk solids or I cooked them too long This image has been resized. Click this bar to view the full image. The original image is sized 684x512. any ideas what the difference could be? Here's the recipe ingredients versus the label:

threw in a can of mandarin oranges and it was pretty tasty for a low cal sweet tooth fix and SUPER easy made Jenis Brown Butter Almond Praline and it was even better than store bought (because I can add more praline and almonds plus I sprinkled some Maldons seat salt on top to kick it up another notch) This device could turn out to be dangerous (to my diet)

bummer, it looks and sounds good

wow, thats good to hear, all the ones I saw were like $4K and up. How do you like the Vesta?

I'm going to answer my own question by attaching this video about the "Mix-in" setting: anyone tried this?

Thanks for the excellent reply! I covet a blast chiller but they seem incredibly expensive, Ninja needs to create a low cost Ninja Chiller™ to pair with its Creami I haven't been here long but every post I've seen of your work has been gorgeous, the above is no exception.

Thanks for all the great, informative posts everyone. I need to spend more time here (or perhaps I don't as I want to buy all the gadgets I read about), another thread here convinced me to make the plunge on a Control Freak and because of this thread I am considering a Creami as well. A couple of questions if y'all don't mind: * Has anyone determined the fastest a freezer set at approximately -6F to -7F can freeze a recipe so it can be spun into ice cream? * Looks like you can't add anything chunky like nuts, toffee chunks, pie crusts, etc, etc because the ninja will pulverize them so they'd have to be stirred in after the ice cream is created, is that right? Thanks!

already sold out, list price is now 169 too

wow, you're missing out, I'm not even a big fan of ice cream but Jeni's is off the charts imo and I've eaten several gallons since discovering it (to the dismay of may diet )

nice work!

How do you know you pulled 29.5 hg? I'm told that's as high as any machine can go and it truly does this, then the VP-112 may be the machine for me. I'm hesitating because I want to make sure that whichever machine I buy gives me the option to not only seal but compress fruits, do brine infusions, etc

Bingo, I added a ceramic bulb and its forcing the freezer to cycle more thus removing humidity from the freezer The chamber is at a place I work that is 20+ minutes from my house so I bought a Wireless Monitor System with dry probe that allows me to tie into the WIFI at the restaurant and it sends the data to a website I can login and view the current (& past) temperature & RH. It also charts the temperature & RH changes, its pretty cool, here's a screenshot: thanks for your reply