dscheidt

I went this morning. No signs about a change in policy on who gets to shop, but I didn't ask. Reasonable selection of frozen stuff, full stock of baking stuff, except no dry yeast (fresh in the cooler), canned tomatoes in stock, pasta in stock. Plenty of cheese, dairy, eggs. NO pork at all. had beef (but I think limited varieties) and chicken. Produce looked like it always does (poor, with random stuff out of stock).

I have a 20K btu burner on my range (a GE, couldn't quite convince my wife to spend the money on anything that expensive. The feature I found most attractive about the BS is fitting a full sized sheet pan in the oven.) The difference between 15 and 20K is substantial. It gets used for things that don't necessary require it, but it makes them faster -- a pan sauce, or similar reductions, for instance. It also makes boiling water faster. Not everyone cooks like this, my wife routinely puts water on to boil and sets the burner on medium. It's an effort to keep from turning the burner up, and putting a cover on the pot, let me tell you.

How strict the RD is at letting people depends very much on the store. The one I go to in Chicago has a reputation for not letting anyone in. Other places, they don't care. Some of it depends on the state, and what the sales tax rules are. Illinois wants to see the tax id of everyone sold tax exempt stuff, which is part of why they're strict. They're also very busy, and moron members of the public wandering around cause problems. (I can spot the people who are clearly not restaurant shoppers, not just because of what they're buying, but because how lost they look and how often they jump in front of a speeding forklift.) The last time I was there, a couple weeks ago, they had a bunch of weird out of stocks, but the baking stuff was pretty well covered. I don't think there was dry yeast, but plenty of flour in all the things they carry. Dairy was well stocked, plenty of eggs (have to buy 15 dozen, of course....). There were some unit level meats missing, but I think there were cases of everything. I need to go again in the next couple days, I'll report back.

Ok, sometimes things hang out for a while in the freezer. Baked these tonight, from December 2018. They were indistinguishable from freshly made.

My chamber vacuum hint is simple. Get it into your kitchen. Or at least get it kitchen adjacent. Mine had been down in the basement, I finally moved it to the back porch off of the kitchen a couple months ago. It's so much easier to use for a single bag of something. I'd been keeping bags in the pantry, so we could put stuff in a bag, and I walk down the stairs to seal it up. But it wouldn't happen for a little leftover; now it's much more likely to. And I've convinced my wife to use it, though I haven't convinced her she needs lo really learn how to anything more than seal a bag with whatever setting it's programmed with. That's a start. I figure it'll take her a year to train her.

International Fuel Gas code (which is the model code used in most, but not all, of the US) requires that gas appliances be listed for the purpose they're used. No one makes a commercial range that's listed for residential use. If you have sufficient piles of moolah, you can get an engineer to certify a particular installation. I did some work in a lake house a decade or so ago. the basement kitchen had a full on line of commercial equipment under a commercial hood, with fire suppression. One of the inspectors I talked to thought the engineering work had cost $50K. This, of course, was not the kitchen the owners would ever use, this was for the help. The previous palace had the caterer's kitchen in an out building, but there wasn't a place to put one on the new property. T'his is a relatively recent code chage (probably 20 years or so); it used to be possible to get away with this.

It's an abrasive cloth or paper. It's an iron oxie abrasive (usually fine, but in theory, it was available in a range of grits), loosely bound to the sheet. Because iron oxide is relatively soft, and the grains are not firmly attached to the backing, it will not cut well, and is used for finishing, the steps before a buffing compound is used. It's very much like (real) emery cloth, but using iron oxide instead of the aluminum oxide in emery. I rather expect you're not going to find it at your local hardware store, let alone a big box. It's pretty thoroughly obsolete for industrial use.

That text is from one of David Feldman's _imponderable_ books, I think. Probably _why do clocks run clockwise_.

Everytime I've been in, there's been a line of people, including industry people, getting their knives sharpened. I've had them do a few, when they required extensive rework. They did a good job, and it's cheap. They use a grinder or sander for normal stuff.

My store had both; they sold out of the dog ones the first day they were on offer.

PAO is 'polyalphaolefin', a variety of syntheic base oil. 32 is the ISO viscosity. I expect that any vacuum oil with that viscosity would be suitable. The big feature of oils specified for vacuum pumps is the low foaming, and low vapor pressure. from a lubrication stand point, it's not a terribly tough job.

my vp215 sits on a pair of 5/4 decking boards, running front to back. I can push the back off the edge of the filing cabinet its on far enough to reach the drain plug. When I'm done, I just push it back. I'm pretty sure I put some felt on the bottom to make it slide a bit easier. It makes changing the oil pretty easy. I do it once a year, I think the tun time suggsestons make no sense for low home usage. I'm due to do it again, I could take photos. Mine did not come with oil in it. It had some, presumably from the factory testing, but nowhere near enough to actually to run it.

That's the slaughter weight. Less the feathers, head, innards, etc, will be about 4 pounds. Cooking will lose some more weight.

About 20 years ago, I had a tour of an egg processing factory. They had, among other things, an hard boiled egg line. The eggs weren't actually boiled, it's just 180ish water. They get dunked twice, and then go into a very cold water bath. That cools them to 40 degrees or so iin very short order, which pulls the membrane away from the egg. Then they go through a peeling machine, which is a bunch of rollers, that crack the shells and squeeze the egg out. the other thing I saw was a machine for making loafs of hardboiled eggs. about a foot long, suitable for slicing for salad toppings, etc. same things as the pictures in the first post, but tubular.

If they're ETL certified, they won't be. ETL are a NRTL, same as UL. Little benefit, much expense, in getting a dual listing. (NRTL = nationally recognized testing laboratory. People who certify that stuff meets various safety standards. If you read a code, and it says something like "only listed appliances may be installed", they mean "appliances that one of the labs we recognize has certified to meet the appropriate standards." UL are the best known, but not the only one. ETL are another, there are few more, who do more limited stuff. )

I used to make myself potato chips in a two cup stainless steel measuring jug. it was nice and tall, but narrow. I used less than a cup of oil. Even the crappy electric stove I had in that apartment could keep that hot.

If the bag is going to fail, I'd want it to fail now, while I'm paying attention to it, and not when its in the freezer.

My thought is as long as you have an oil pump, you are fine. The vacuum pump is designed for uses where it pulls a hard vacuum and maintains the hard vacuum for quite some time. Intermittent use, like in a chamber sealer, isn't going to shorten the life of the pump. What will change is how fast you can vacuum out the air in your chamber, which impacts sealing cycle time. The VP215 has only a timer, so I end up setting the vacuum for a fairly long time (my machine is set for 33 seconds most of the time) so that my typical bag (6x9 is my most used size) gets a proper vacuum. With a big bag, that's longer than required, but I don't generally care. It's annoying if i am sealing 10 bags at the same time, and if were doing it all day, I might actually care. I'd buy based on price, size, availability of service, reviews, etc, with pump size being a small factor.

I vacuum seal mason jars all the time. The regular canning sort, with a two piece lid. Leave the band loose, and air goes out, and when the vacuum is released the lid is firmly held in place by atmospheric pressure. Jars that are too tall to stand up right can go in on their side. Obviously, that doesn't work if they're full of liquids, but for stuff that can take it works great.

My take is that if you read 'mutant rabbits from Mars' every where you see blockchain, you'll be just as accurate.

camelcamelcamel are great, but in past years, amazon has not made the prime day pricing available to third parties (there are other tracking sites, too). So they won't know if there's a prime day deal on what you're looking for. I see no reason they'd change that.

I have one of these. I bought it, according to Amazon, on September 27, 2007. It still works fine, and is accurate. The display has gotten hard to read, there's some thing in between layers of hte display. I also have a little scale by american weigh scales. 1Kg by 0.1 g. It sucks. switch doesn't work right, the tare switch sticks, and it's generally chinese crap. Amusingly, for a while after I I bought it, Amazon was convinced I needed very small zip lock bags.

I was, yes. I am sure the pro is much more flexible.

I don't remember exactly, but something like two or three inches from min to max, with basically no flexibility from the clamp. In fairness, I should say that I gave the thing to a friend, and he is pleased with it. It's his first 'meat Jacuzzi', as he calls it, and he doesn't do big cooks, so using it in a stock pot or whatever works fine for him.

There's no good reason to do anything more sophisticated with the controls. you are heating a mass of water, it reacts pretty slowly, so dumping 800 W (or whatever the ratings are) into it for a few seconds is fine grained enough. You could figure out about what the heat loss is, and adjust the output accordingly, but it changes all the time. Things get put in the bath, taken out, water evaporates, and there are a lot of phase transitions in cooking (which suck up heat without a change in temperature.). All of that means you have to adjust all the time, so coarse PWM works nearly as well, as much easier to get right. Yeah, the little one was the nano. I couldn't stand it. It has a fixed non removable clamp, which doesn't fit a cambro food storage box (WTF were they thinking?), and because it's fixed, you can't drill a hole in the lid and drop it in. And the range of water depths is small, so in a pot you might have to remove some water when you put food in it. Just a whole bunch of poorly thought out corner cutting.