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Type: Posts; User: Zwiefel

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    I get the regular sodium variety, but this is my...

    I get the regular sodium variety, but this is my fave as well.
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    Great tips MB!

    Great tips MB!
  3. Excellent! Thanks Dave! Re Invitation: It's...

    Excellent! Thanks Dave!

    Re Invitation: It's always open brother...just gimme 48 hours notice. :)
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    I don't know a ton about it...but I believe that...

    I don't know a ton about it...but I believe that for Japanese soy sauce you want to get something labeled "Tamari." That's all I got :)
  5. Any recco for wild duck? Sous vide? hot smoke? Both?

    Recently became friends with an avid hunter who is eager to try new things with his game. Right now, he has lots of wild duck (some of it is already frozen).

    Any ideas for preparation? Whole?...
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    :detective: That particular offering is about...

    :detective:

    That particular offering is about $.15/ea (maybe these are for the edge sealers?, it talks a lot about mesh)...the site K recommended ran right at $.05/ea. I got about 2,000 bags of...
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    Thanks! appreciate the follow-up. It seems their...

    Thanks! appreciate the follow-up. It seems their search function isn't much better than the one here :)
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    Dennis, You should think about getting into this...

    Dennis, You should think about getting into this a bit more enthusiastically/seriously.


    :justkidding:
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    Sweet! Just ordered a few thousand bags with an...

    Sweet! Just ordered a few thousand bags with an average price of $0.05!



    I couldn't find bags here, just the vacs themselves.
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    Thanks K! This is exactly what I've been trying...

    Thanks K! This is exactly what I've been trying to find.
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    Excellent! Always awesome to hear about this kind...

    Excellent! Always awesome to hear about this kind of experience with forum members. Definitely echoes my experience at KnyfeKnerd's restaurant.
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    Where do you get your vac bags?

    I got a vp-112, and I'm thrilled with the performance--though I must say that liquids are trickier than I expected. However, I'm now in need of bags. I've been able to find 8X12 3mil bags for about...
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    hellz jah.

    hellz jah.
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    I only do this with salad dressing and wing...

    I only do this with salad dressing and wing sauce. For salads, it's about controlling how much dressing in each bite as well as how much total. For wings, it's about keeping them crisp.

    I'd guess...
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    Great article!

    Great article!
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    I'll setup a side-by-side and report back...great...

    I'll setup a side-by-side and report back...great idea!
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    MB: I keep the jus, but add stock/wine and...

    MB: I keep the jus, but add stock/wine and reduce... Has a nice meaty flavor after that.

    I assume you've tried this?
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    ChefCosta, could you elaborate on that a bit? A...

    ChefCosta, could you elaborate on that a bit? A link perhaps?
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    Not yet. Time ran short, and it dropped from my...

    Not yet. Time ran short, and it dropped from my thoughts. I was thinking about it again last week though.

    I need to call her.
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    Texture with Sous Vide is different from other...

    Texture with Sous Vide is different from other methods. I'm still learning, have only done this kind of thing 6-10 times.

    I would compare the texture of this to mid-rare prime rib. There were a...
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    More good advice Rick :)

    More good advice Rick :)
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    Heh....that was my original plan...then decided...

    Heh....that was my original plan...then decided to go PC on it instead. Good advice Theory. :)
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    Never tried it before...that photo makes me want...

    Never tried it before...that photo makes me want to though!
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    Thanks guys, great feedback!

    Thanks guys, great feedback!
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    Deconstructed Pot Roast, Sous Vide....

    ~4 lbs of English chuck roast in ~8oz pieces, vacuum bagged with a marinade of Worcestershire, Coleman's mustard, Rubbed Thyme, Red Pepper Flakes, chicken stock, liquid smoke, and A1 sauce....
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