Recent content by SconnieQ

Haven't been around much for the last couple years. Things get busy and I get lured in a variety of directions. I have too many interests... I've noticed a few recent posts from some returning old-timers with similar stories. Still using and loving my #1 analog, a collector's model at this...

Does anyone have any experience with this brand? It is WebstaurantStore's store brand. Comparison between comparable VacPak-It and VacMaster models at link below. Same chamber size, but VacPak-It has a more compact overall size...

I'm ordering the base model Fireboard, and adding a couple more food probes. They do not specify which kind of food probe comes with the base model. For my additional food probes, I have to choose from the following, both are the same price. What are the differences between the Thermistor and...

I've seen a couple youtube videos by Sous Vide Everything where they used these svegg weights. They said they are prototypes sent to them by a subscriber. They look interesting. I wonder how much these golden eggs will cost. Normally I use stainless steel butter knives, either sealed in a...

For some reason, nobody has made a sous vide lid to fid the Anova and the Cambro container. This company, EVERIE, has been making lids for every combination of Rubbermaid and Lipavi containers for use with both Anova and Joule sous vide sticks for quite a while now, but nothing for Cambro...

Started a 60 day dry-aged bone-in Choice Black Angus whole prime rib roast yesterday in an Umai bag. Bones covered with parchment paper to prevent punctures. $6.77 per pound at Pick N Save. I'll let you know how it is end of February. Not sure if I will smoke or roast. Maybe both since it is...

$70 off. Plus possibly another $10 off with code HOLIDAY17...

Did a little variety fish smoking. I used the same cure for all. 4 parts brown sugar to 1 part kosher salt. Generously packed around fish for 12 hours (actually ended up being more like 18 hours). Rinsed and dried on rack in fridge overnight. Probed the thickest salmon filet, and smoked all with...

For anyone thinking about getting one of these, this is a great deal. It's the model I have, and it works great! I'm not even sure what the difference is between the 1st generation and the current 2nd generation. Both are 800 watts and look the same to me. Limited quantities. Only 324 remaining...

$50 off is about as good as it gets if you are thinking about buying one of these. Here's a code to use. I believe it will only work once, but others will probably also post their codes. ANOVA4-249e6a6s

We do like our useful gadgets around here, like the Searzall and the Anova, but I'm pretty sure I don't need a culinary centrifuge, at least not yet. ;D https://blog.modernistpantry.com/spinzall/

So I've had the UMAI bags for a while. This is my first try at dry-aging. I decided to start a Ribeye Roast after Thanksgiving, when I had room in my fridge for the monster. I bought a 20 pound Boneless Choice Ribeye Roast from Costco on Dec 3rd. I trimmed 3 pounds of steaks off of one end (to...

Makes the WiFi version $149 (best price for WiFi so far), and the Bluetooth version $129. EDIT: Amazon has better pricing, see posts below...

Kari’s White Chili (Chicken or Turkey) This is a “non-red” chili, using tomatillos (instead of tomatoes) and green chiles (instead of red). It is delicious with smoked chicken or turkey as well as unsmoked. A great way to use up leftovers. Ingredients 2 tablespoons olive oil 1 large yellow...

Kari’s Tortilla Soup (Chicken or Turkey) This is delicious with smoked chicken or turkey as well as unsmoked. A great way to use up leftovers. Ingredients 2 tablespoons olive oil 1 cup chopped onions 1 tablespoons chopped garlic 2 poblano peppers, seeded and chopped (roast/blacken and peel for...