entrtaner

I'm in upstate NY, about an hour above the city. Close enough to the CIA that we have some awesome restaurants...chefs come for school, get attached to the area and end up staying. Much to our benefit.

I have a Vacmaster VP112 and I was curious if anyone has found local service/repair available on their chamber vacuum sealer? If so, how did you go about locating sed service? I'm located in the Hudson Valley of NY, near the CIA, so I have to assume they have someone who they use for service. I just don't relish the idea of sending this thing out to Missouri to get it looked over if all I needed was a new lid. I have called Gary in the past, though I may call him back to see what he thinks of the pressure it is currently pulling. Am I alone in having a lid that seems to be attached more loosely than I really feel comfortable with? Matt

Deryn, Good to know I'm not alone. As for the elevated part, I knew that was the wrong phrasing, but couldn't come up with a better word. (Though the tree house kitchen would be fun) I just meant a kitchen with some of the more fun appliances making their way from commercial use to home use, say a vacuum chamber, an immersion circulator, that sort of thing. A craigslist bought copy of MC...toss in some ingredients that my parents would never have seen, much less used, that's all I was getting at. This is not meant to downplay the cooking of the non-modernist nature. A roast chicken done right is still going to draw people to the table. And that's why I cook, honestly. I love to eat, love to prepare food for others, and love to share what things I've learned. Matt

Things have gotten to the point where lurking in the forum just doesn't cut it. The need to participate in the conversations is too great, so here I am! Looking forward to learning even more than I already have...interested in cooking techniques, both classic and modern, and certainly have questions regarding the outfitting of an elevated home kitchen. The respect and input I've seen on the boards makes me believe that this is a place where learning and sharing can really take precedence over everything else, something of a rarity on the internet these days. Thank you for having me as a member. Matt