1807

I used to have a hand held Salton heat sealer years ago. It looked remarkably like the one they still sell.

1808

I also use a basic vacuum sealer for both storing individual portions (like getting a tray of ground meat and making 1-pound vacuum sealed pouches, or chopping up a pork loin into smaller roasts and chops) and for sous vide.

For around $25-30 (the online price below is $30 but my local Costco carries this same box for like $25), you can get multiple rolls (three rolls of 8in×20ft and four rolls of 11in×16ft) AND 50 pre-cut bags:

https://www.costco.com/kirkland-signature-vacuum-sealing-bags%2C-assortment-pack.product.100796371.html

1809

Please leave your genitalia out of this discussion. Perv. :)

1810

They didn’t call me Nasty McGasket on a whim, boyo.

1811

I was not aware that gas stoves were polluting to that degree. I was never very happy cooking with the radiant glass cooktops but my wife was adamant about not having a gas stove because it might explode or something. Induction, on the other hand works well.

1812

I got my mom a new range recently, a fancy induction one.

I gotta say, that shit is NICE. Like, I kind of want to replace my own stove now. I want to real bad.

1813

Find an excuse and do it. We had some initial pain because almost all our cookware did not work with induction. But after that, it is a lot nicer cooking with induction. In addition to the more responsive heat control, I no longer need to slather Ceramabryte on the cooktop to clean it.

1814

Yeah, everything about my mom’s stove is awesome.

Also, the fact that it can boil water in an insanely short amount of time.

1815

We’re still enjoying our induction stove. The biggest negative to ours is that we chose a GE model with soft touch controls on the front. They are sensitive, which means you brush up against the stove and hear it try to turn on when you do so. But, we wanted the controls up front so the back of the stove was open and allowed room for stuff above it. I guess it isn’t horrible, since the stove won’t actually turn on if there isn’t a pan on it, it will flash a few seconds and then turn off. Again, one of the benefits of induction.

But for speed, ease of use, ease to clean, etc, it has been a game changer in the kitchen. The best early COVID gift to ourselves by far.

1816

New house has a fancy Kitchen-Aid range that has inner and outer outlets for the burners that it fires independently or in combination depending on how high you set the heat.

It is xxxtremely fancy. I loves it. Also an actual vented (microwave) hood.

1817

I recently got a Ninja Dual Air Fryer as a gift, and I love it.

Yeah, it’s really a convection oven, but it’s so much faster and more efficient than a regular convection oven. If I want to bake up my little pork sausages I gotta spend 10 minutes warming up my oven, then I put the sausages on a tray and bake them for about 12 minutes.

Or I dump them in the air fryer and they’re done in about 8 minutes.

1818

Ha, this. It drives me crazy, my mostly-deaf father will constantly lean on the induction stove and set off some alarm that he can’t hear. They’re cool and I prefer ferrous/metal pans vs. nonstick, but I do kinda dislike the whole “If the power’s out, you can’t do anything” aspect.

1819

We had that before with an electric stove so not much different in that regard. But I also have a gas grill outside with a side burner. I hate to think of a scenario where we lost power and weren’t able to get somewhere else with it and I absolutely HAD to pull my grill out, but it’s an option, I guess. Not to mention, power here is run underground, and the nuclear power plant is within 2 miles of where I live. We’re gonna have some other problems on that day, I’m sure. What was the Fallout 4 food that didn’t get too radiated? Sugar bombs? I think I should stock up on those.

1820

image

1821

The best way to start the day!

image

1822

Hello old thread…

I was given this as a Christmas gift.

Used it today. It’s great at grating cheese. :-) Not so great for onions, which I will still be doing by hand in the future. If you don’t mind the price tag, and of course if you have a KitchenAid mixer, I’d recommend it. It beats shredding your fingers on a box grater.

1823

Speaking of Kitchen Aids, the pasta attachment is pretty great. I should make pasta this weekend.

I don’t think I shred enough stuff that I would need an attachment. I have the meat grinder, and used it like half a dozen times. I didn’t notice enough of a difference from just buying ground meat.

1824

Yeah I have to make ravioli again.

Quick note. There is a space between the grater/slicer barrel and the outer sheath. So food can get jammed in there. But it’s a matter of seconds to UNPLUG THE MIXER and pop the barrel out to clear it.

Edit: As for the meat grinder, if you grind your own you can cook burgers to various temps, as opposed to near well done for ground beef of unknown provenance.

1825

Yeah, the pasta attachment for KitchenAid is great. We’re using it today to make some pappardelle.

1826

I never worry about that. I know I should…