Vapre

Not a lot out there. Dave Arnold is a good resource. Here's a primer he wrote up: http://www.cookingissues.com/index.html%3Fp=78.html

I'm in C'ville more than Richmond but I will let you know next time I'm over your way.

It's not cheap (nothing by Vitamix is) but I recently got their scraper after tearing up a few spatulas on the blades trying to get the last bits scraped out. It won't get everything but it works pretty well, better than regular spatulas. https://www.vitamix.com/us/en_us/shop/blade-scraper

While we're talking preserved lemons, I have little to no experience with them and want to start. I've read in various places where some folks use just the preserved skin while others use the whole preserved wedge. Pretty much everyone agrees that it's best to rinse it off first due to saltiness. What's everyone's experience with this?

Very nice, and if you have an immersion circulator/bath setup you can put small jars (SV egg bites, custard), etc in the mesh basket for easy in-and-out.

I've had pretty good luck w/the Serious Eats Pork Belly recipe https://www.seriouseats.com/recipes/2013/10/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe.html

Maybe it's the same joke. The physical copy (it's at home, I am not) is 240 pp. and the index references something close to p.665.

Nope, keep looking.

If it hasn’t come up yet, check the ‘s’ section of the index.

Absolutely. I love putting it on keep warm and setting the temp between 160 - 175, setting the timer for 99.5 hours, and putting on the glass lid for a multi-day slow-cooker.

Try scanning the QR code in the upper left corner, some phones have this built into the camera app, others need a QR scanner app installed. I tried scanning the pic but didn't have any luck.

I'm looking forward to that episode.

This is a pretty entertaining Christmas album: https://www.discogs.com/Justin-Wilson-Christmas-Cajun-Style/release/2858996

TV Guide listings: 8/25 10PM EST : Chicken Parm 10:30: Ancient grains (Amaranth, Chia, Quinoa) 9/1 10 PM EST: Sauces (sequel to 'Hittin' the Sauce') 10:30: Immersion Circulators Edit: Food Network

He did an 'Ask Me Anything' on Reddit today and some upcoming show topics include immersion circulators, steak tartare, and wild sourdough.

The first episode of Season 15 is streaming on the Food Network app prior to its airdate of 8/25. It's about Chicken Parm and it's in the classic GE Format. I have seriously missed this show. Edit: found a FN link here: https://watch.foodnetwork.com/tv-shows/good-eats/full-episodes/american-classic-chicken-parm Edit 2: YouTube link: https://youtu.be/5kg6regArFY

I am genuinely surprised there aren't more appliances like this - Induction with temperature feedback. There's the Control Freak, the Cuisinart Tasty One, Hestan Cue, and Paragon (I might have forgotten some). Maybe it's too niche a market?

Yup, I have a backup. I got an early backer deal on indie gogo back in '16 I think for the burner/probe @ 199. A year later they emailed backers with an opportunity to buy the upgraded mat/probe/disconnectable BT unit for $99, jumped on that, sold v1 probe on ebay. So when I saw the whole kit-and-caboodle for $99, you bet I jumped.

This was another major factor in my liking this device. This is why I don't own a Joule. I cannot always depend on an app coder/manufacturer to keep the software updated throughout the life of the product. I like devices that have physical controls, even if the controls are just a backup.

No but I did do buffalo wings via this recipe: https://www.seriouseats.com/2019/04/how-to-make-sous-vide-chicken-wings.html They called for 400F oil but I just set the probe to the 375 max. Was pretty happy with the recovery time.

That is a bit of a bummer for frying purposes. I do enjoy the feedback aspect of it though as opposed to a standard induction burner. Yeah it's kind of a ghost town over at FirstBuild for the Paragon. I think the Six Pack was an option to order 6 of them.

Not home at the moment but I recall both the probe and mat topping off at 375F. But if you don't use them you can go higher. A couple winters ago I had it running for hours boiling down maple sap for syrup in the carport.

Hope you like it! I'm a fan. Also, hope things look up.

It's at $99.

His description of this book is definitely worth a listen. It was on my to-do to seek it out. Thanks for saving me the trouble!