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dscheidt

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  1. dscheidt

    Breakfast 2020!

    Sure. I soak the toast as usual. Then it's bagged and sealed (don't pull too hard a vaccum, you'll squash the slices). The first time I did this, I did not have a vacuum sealer, so I used zipper bags and sealed them with an impulse sealer. Six slices from my pullman pans fit in the 10x15 bags I use. I get 13 1" slices from each loaf, so it works out well. It's also what we eat for breakfast. I think if I had bags that held two slices without horrible waste, I'd use that, because it's more flexible. When I'm doing it for a group, I will put more slices into a bag
  2. dscheidt

    Breakfast 2020!

    French toast from the cinnamon bread I made the other day. I make this in bulk and cook it sous vide, so we have three more batches in the freezer.
  3. Baked a couple loaves of my cinnamon bread yesterday. I had some timing problems with other stuff, and it got over proofed on the first rise, and the second wasn't quite enough to fill the pullman pans. Still turned out okay. It almost all got turned into meal prep french toast, cooked sous vide, and into the freezer. (well, one batch is in the fridge for tomorrow....)
  4. I doubt the cans used by a given canner are different based on what's going in them. Tomato canning is a "get it done now" operation, where the tomatoes come in, and processed, and canned as fast as possible to preserve freshness. many canners don't put the labels on cans until they ship them, because the same cans get sold under different brands. I use Escalon 6-in-1 tomatoes for pizza sauce. I have had several cans, which the canning machine labeled organic along with the lot and datestamp. The label was the normal one, as were the can and its contents.
  5. My take on that is that the realtor wants a turnkey. They're easier to sell, they sell faster and at a higher price. The realtor does not care that you paid 100K in renovations so you could sell the house for 50K more. they care that you make their job easier, and they make more money at it. In most markets, renovations for sale do not make financial sense. Unless you can do the work cheaply, you will not make back what it costs to do the work. (Flippers can make money in three ways. If the market is rising, they benefit from buying low and selling high. Two, they usually buy hou
  6. Yeah, the only thing I find limiting with the the 215 is the width of bags it can seal. It's got a 10" bar. Also: you can use bags longer than the chamber. if you put anything with girth to it (a hunk of meat, say) you will use up some of the length of the bag going around it.
  7. Better, just get a set of bits for your drill. Not only is cutting the bit in half a pain (do you think people have hacksaws and vises handy?), but most bits that come with furniture are made of cheese, and there's always one fastener which requres using the short side of the L key, because of clearance. I'd also recommend spending $20 and buying a set of decent allen wrenches (these are very good, made in the USA, and fairly cheap https://smile.amazon.com/Bondhus-20199-Balldriver-L-Wrench-1-5-10mm/dp/B00012Y38W/ Currently $18 for a set of both metric and SAE sizes.)
  8. I figured it was too late for you, but I figured it could help someone in the future. No one seems to know about these boxes. They're not stocked by big box stores. Mine cam,e from a plumbing supply place, which had it in stock, but the counter guys had no idea they existed. (I called to check stock, guy asked what it was after saying thye had one. Guy who sold it to me also commented about never having seen one.) If you know what stove is going in, they're a great solution.
  9. dscheidt

    Can racks?

    Most of the storage solutions are going to be for the person who has ten cans of the same thing, because that's the common and easy situation. Random access to small objects on shelves or in cabinets is hard problem to solve, that's why drawers are so much nicer. I did tour a house with a two million dollar kitchen[1], which had pull out shelves for cans, each shelf being two small (15oz) cans wide, and six or eight cans deep, with a little lip to keep things from flying around. I'm sure they were custom made. Failing that, the best solution I've come up with is stepped shelves, so you can
  10. I heartily recommend an ox box gas valve box, like https://smile.amazon.com/Sioux-Chief-696-1031GF-Box-Outlet/dp/B003QSPUJO/ I installed one for my range, which greatly simplified installation, and got rid of the pipe coming through the floor. Plaster was the next step...
  11. Buddy of mine bought a milling machine, about 3500 pounds, at an auction. He hired a rigging company to move it and install it in his basement. He was a little surprised when the truck showed up, and the only one on it was the driver. Dude had a collection of pretty impressive jacks, air bags, rollers, and big levers. (and a forklift to get it to the door.).
  12. spec sheet says "Dry rocker vaccum pump". Rocker is a manufacturer (or maybe just a branding) of vacuum pumps, they're conventional piston pumps, and sucking stuff through them will cause damage. They work fine until they wear out, and for many applications that's pretty much never. That's probably the case for most home chamber vacuum sealers. When I bought my machine, the cost difference between the oil pump and dry pump version was only thirty or fifty bucks, pretty negligible compared to the cost of the machine. There are vacuum pumps that can ingest water, and which are oil free
  13. seems to be https://www.lemproducts.com/product/maxvac-pro-chamber-sealer/all-vacuum-sealer-products this model. has an oil pump, which is a good feature. don't have a clear sense about how tall the chamber is, but it might be short. That's a limiation on my vp215 (not most of the time, but there's stuff I can't see I'd like to because of the height, particularly near the sealing bar.). it's probably a good buy for $600, given what tarriffs have done to prices. (I paid not much more than $600 for my vp215 about four years ago. )
  14. I've never gotten a bucket from a food service operation with a lid worth a damn. No problem with the buckets, but the lids aren't good. They're not designed to be reused, so not really a surprise. Spending 6 bucks on a good screw on lid that will last years and years is worth it in my book.
  15. White flours keep better than whole wheat. I've had bread flour last a year, not rancid, stored in a bucket in my (coolish) basement. I use regular 5 gallon buckets, with a 'gamma seal lid". Much cheaper than the thing Chris linked to (which may just be an amazon crazy price?) 50 lbs of flour is about 8 gallons, so you could use a 7.5 gallon bucket, and get most of it in the bucket. Of course, your bucket would weigh 50 pounds, which may be a problem.
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