dscheidt

2 3/8" holesaw is the correct size, though your gasket is pretty nice.

Most places in the US, you simply cannot install a commercial stove in a residence, because the manufacturers do not list (certify they meet UL or other suitable national testing standards) them for that purpose, and the model fire code requires equipment to be listed for the use they're being used for. I did some network installation work at a lake mansion in Michigan about a decade ago. The owner had a giant commercial sectional range (10 feet long), a grill, and deep fryer installed. I asked the building dept inspector that was around about that, and he said the builder had paid for the equipment to be certified on-site, and had spent ~50K to do so. That didn't include the equipment, nor the hoods, fire suppression system, etc; just the engineering work and testing. The owner did not cook, the kitchen was for the staff brought in for parties. The previous mansion had a separate kitchen building, but he didn't want one there. (I also told the guy I was working for he should have charged more...)

They're about 100 bucks higher than the going rate for the 215, looks like. Didn't check other machines. I have had a 215 almost two years. Run a couple thousand bags through it. Works fine. I've changed the oil twice, and should probably do it again. Takes me about ten minutes, and the machine came with a decade's supply at my rate. the other difference between the 112 and 215 is the shape of the chamber. the 112 is not as deep, but it's wider, and use a 12" wide bag. (I think.) the 215 can take a 10".

The replacement product will have Chris Kimball's voice telling you it reached the point he thinks you should cook to, not what you programmed.

Features the vp215 doesn't have, that some other machines of the same physical size (but not price) do: 1) controls that let you pull a particular vacuum level (instead of just by time) 2) gas back filling 3) the ability to seal retort pouches After that, it's mostly size. I have a vp215. I want a bigger machine a lot more often that I want the others. (I also want my wife not to kill me in my sleep, so I have not looked at machines since I bought the vp215...)

I bought a Snap-wrap 7500 (or whatever it's actually called) a few years ago. When i brought it home, my wife yelled at me for buying something so stupid. Since then, we have given at least six as wedding presents, plus a few others to people who clearly needed one.

there are low temp models that use chemicals for sanitizing. Current ones even work well. There are also booster heaters that will heat the water from domestic temp to 180F.

The calculation for that is more complicated than you'd think. A lot depends on how much energy is used moving your water around. If you're in California, where water is pumped long distances and over mountains there's a lot of electricity in supplying your water (20% of all electricity used in California was used pumping water around, as of a few years ago.). Saving a few gallons of water can save more than the dishwasher takes to run. Temperature of hot water when it comes out of the tap maters, too. My hot water is 140 F, and the dishwasher doesn't heat it much if it all unless I run one of the sanitize cycles. If you wash dishes by hand in colder water, the dishwasher will use more electricity heating it up. Sewage disposal matters, as well.

wow, I'd buy it for that.

It's the day amazon has a garage sale, basically. Probably some good deals on stuff worth buying, good deals on crap you don't need, and lots of fake deals on stuff. The Anova BT cooker is currently on sale for $99, which isn't a bad deal, if you need one. It's about what it was around giftmas.

the pharmacy is open to all comers. there's a federal law or regulation that requires that.

I ate two, and gave the box away. They're good, and I can see why people like them. Not enough chocolate in the cookie to balance the very strong (and good) coffee in the filling. so far, the only joe-joes I actually like are the peppermint Christmas ones.

The mocha joe-joes are back in stock at my local TJs.

Mine showed up yesterday.

Grading is optional in Canada and the US. lower quality animals are not graded, and tend to get used for process stuff, as opposed to steaks, roasts, or (good quality) hamburger. people buying those animals know what they're getting before they whack 'em with a hammer, grading is an unnecessary expense. Your source says ' In 2012, the Canada A, AA and AAA grades together represented 97.1% of all graded beef from fed slaughter cattle in Canada.'. That's a very different statement from 97% of graded beefs. Cows sent to the feed lot should be in good shape before they get fed, and feeding them is going to improve them. 'D' grades represent 13% of all graded carcasses, and are older animals, mostly cows. (As opposed to steers, heifers, or bulls, not pigs...) So the Canadians do grade some lower quality animals.

I don't can. I put ball jars in my vacuum sealer (put the lid on, leave the ring loose, vacuum sucks the air out. The ring keeps the lid in place when air is let in, and you get a good vacuum in the jar.). I can get five or six cycles out of a lid before it won't hold a vacuum, if I'm gentle when prying the lids off. About 10 or 15% of the lids supplied with jars won't hold a vacuum when brand new. I don't think I've had a boxed replacement fail.

I used to run a convenience store with a very large cooler (20 something merchandising doors, plus about 5 feet behind that for back stock storage). There were thermometers around the cooler, with sensors to go with them. They were largely in air, but one was in a fluid filled capsule. The air temperature would drop pretty fast when a door was left open, at least near the door. When the door closed, a fan would come on, and circulate the air, and the temperature would go down again. The compressor only came on when the temperature didn't go back down, and it could run for a longish period.

and people who don't rearrange things when I'm not there.

There's lots of variation in granite counters, many of which aren't actually granite. How permeable they are, and how much they need to be sealed. depends on the particular rock they're made of. Some slabs get treated with epoxy, which makes them pretty much impervious, and unstainable. They're all pretty easy to clean, yes.

We used to have that butter dish. It had a disagreement with the tiles.

My mother gave me one of these https://www.amazon.com/gp/product/B00W7PJSGI for christmas. It appears to work, but I haven't tested thoroughly.

Not if there's good conductivity between the ceramic and the steel. The ceramic has a higher heat capacity (it requires more joules to raise it to a given temperature) than the steel does. The steel has a higher rate of heat transfer, which is why some people prefer it for some tasks. When you put someting on the steel to cook, it will transfer heat into the thing that's being cooked, and cool off. If there's a good conductive transfer between the steel and the stone, the stone will transfer heat into the steel, increasing the amount heat dumped into the food. When you take the food out, as long as the stone is still hotter than the steel, it will continue to transfer heat into the steel. That gets the steel up to temperature again faster. That's the theory. I doubt it makes much difference, because the bond bewteen the two is so poor.

Pasteurizing times and steak are not terribly compatible. Baldwin's time for a 1 inch steak at 131 F is two hours and 45 minutes, which I find well into texture ruining territory, and it gets worse when they get thicker. Since the whole problem can be avoided by not buying meat that's been ruined, I don't see what the problem is.

A hunk of meat that's handled in typical meat processing facilities can be assumed to be covered in pathogens. if you leave it as a hunk of meat, searing the outside of it does a good job of killing the pathogens. If, on the other hand, you stick a bunch of needles or small knives into the hunk of meat, you move the pathogens into the interior of the meat, where a sear doesn't reach. Of course, every hunk of meat that goes through the process isn't contaminated to start out with, but if you're doing this in a factory, when you jacquard a contaminated piece of meat, you contaminate everything after it until the next proper cleaning.

There is no such thing as free shipping. You either pay for it in the price of goods, or you pay for it as shipping. WebstaurantStore's shipping charges track pretty closely with what I expect their actual costs to ship stuff via fed ex ground are. I've run into some oddnesses, though, where I had something that when I added it to the order's shipping to go down. Find some other stuff you need (tongs? mixing bowls? cmabros? Conveyor toaster?), which will reduce the per item shipping cost.