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  1. When I'm bagging liquids I load an 8" x 10" pouch in to a 22 ounce plastic pilsner glass, with the pouch reaching all the way to the bottom of the glass there's enough height left to fold over the rim by about 1". Makes it easy to pour int he liquid without getting any on the bag where the seal will be. When bagging thick liquids (like pizza sauce) that may have air incorporated from whisking/blending I'll usually put them in the chamber in a bowl first and run a cycle to pull out the air, makes it much less likely that the sauce will expand while bagging and spill out in the chamber. I'll do the same thing when I need flat beer for a recipe and don't want to wait around for it to happen naturally.
  2. I loved the original Nomiku, it was a workhorse and had such an easy to use interface that even my non tech-inclined parents could use it (it lives with them now). The WiFi model was not a good experience, had to send it back for replacement multiple times due to bad water level sensors that would just shut the circulator down with no warning or notice and once when the plastic housing cracked during a high-temp cook and steam got in to the electronics. Last time I sent it back to be replaced I ordered an Anova and ended up never even taking the Nomiku out for the box it was shipped back to me in. These days I primarily use a Joule with the Anova as a back-up, the WiFi Nomiku is still sitting in the box in case I need a back-up to the back-up.
  3. Nomiku just posted on their Facebook page that they're suspending operations effective immediately.
  4. The Woot deal is already sold out, must of just had a few.
  5. How large? Here is a 9.5" x 13" cast iron lasagna pan but it might be a little deeper (3") than you want... https://www.amazon.com/112010-01-Artisan-Preseasoned-Rectangular-Lasagna/dp/B072QGBNHG/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1550164844&sr=1-4&keywords=cast+iron+lasagna
  6. This is being offered on Woot.com... https://home.woot.com/offers/bruntmor-double-handle-cast-iron-skillet-pizza-pan-1?ref=w_cnt_wp_5_6
  7. Coogles

    Food recalls

    USDA Food Safety and Inspection Service does have an email notification list you can subscribe to here... https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts If you scroll down the page a bit it shows a list of current recalls.
  8. The vacuum removed some of the moisture but not enough to dehydrate the herbs, I don't think the volume of the Ball jar (1 quart) is big enough to allow enough of the water to boil off under vacuum. After repeating the vacuum procedure several times the leaves had shrunk significantly and gone limp but were still moist to the touch. Something like a vacuum degassing chamber would probably have a better chance of doing this successfully due to the larger chamber size and the ability to keep it under vacuum indefinitely.
  9. Never tried it before, but since I needed to prune the basil growing in my Aerogarden anyway I thought I'd give it a go. My chamber sealer doesn't have the option of holding at vacuum so I sealed up the basil in a Ball jar at high vacuum (45 sec, ~99.9% vacuum according to the gauge) along with a little rice to act as a desiccant. I'll open up the jar in a few hours to see how it looks and repeat the vacuum a few times if the herbs aren't dry enough.
  10. GE still makes the Advantium ovens, we have one of the older over-the-range oven/exhaust hoods in our kitchen. Only used the "cooking with light" feature a few times before it got old. Now its just used as a microwave and rather inefficient exhaust hood. Biggest issue we've had is that the plastic they chose to make the door out of became brittle over time, I've had to epoxy the handle back on several times when the plastic it was secured to gave way.
  11. It's a Chinese pancake rake. End of the dowel fits in to the hole where the zip tie is now. https://m.asia5b.com/goods.php?id=272128
  12. I saw an infomercial for this not long ago on one of those mornings that I woke up way to early, only stuck in my mind because it was hosted by people who had (or maybe still have) shows on Food Network. Thought it looked interesting, but not $179 interesting.
  13. Here's one on Ebay... https://www.ebay.com/itm/ALPHABET-Cookie-Mold/123271306371?hash=item1cb38adc83%3Ag%3Af5MAAOSwv~lawXds&_sacat=0&_nkw=alphabet+gelatin+mold&_from=R40&rt=nc&LH_TitleDesc=0|0 Not sure if they would ship to Sydney but might be worth asking them.
  14. I bought some smoke alarms, does that count as culinary? Also picked up a "DALSTRONG Kiritsuke Chef Knife - Shogun Series - VG10V - 8.5"" for myself and some Etee organic reusable food wraps for my stepdaughter.
  15. Woot.com has the Excalibur 3926TB Food Dehydrator up today for $170, same model on Amazon is $240. Their deals are up for one day (or less if they sell out their stock in under 24 hours). https://home.woot.com/offers/excalibur-food-dehydrator?ref=w_cnt_cdet_home_dly_img Edit: And it's gone...
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