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Type: Posts; User: EdipisReks

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  1. Replies
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    13,459

    http://i.imgur.com/bIr5RnF.jpg Just got it...

    http://i.imgur.com/bIr5RnF.jpg

    Just got it yesterday: 2011 GTI (nav/sunroof) in Tornado Red. Sure is a lot sportier than the (now my wife's) Prius. Also, in a nod to the 2000 VR6 GTI I used to...
  2. Thread: Fighters

    by EdipisReks
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    2,622

    They get put on a shelf somewhere.

    They get put on a shelf somewhere.
  3. Nice looking knife. I like my Sheeps foot...

    Nice looking knife. I like my Sheeps foot carbon Herder parer. I wouldn't spend that on a knife so small.
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    Hendricks and agar clarified lime juice,...

    Hendricks and agar clarified lime juice, carbonated directly. Damn tasty.
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    Indeed, though that's something that is a problem...

    Indeed, though that's something that is a problem with any fixed jig/angle controlled device that I've ever seen.
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    That's art.

    That's art.
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    Awesome post! I've recently gotten into making...

    Awesome post! I've recently gotten into making sausage, and this is great.
  8. Dough and meat grinding/sausage stuffing, mostly....

    Dough and meat grinding/sausage stuffing, mostly. My wife does all kinds of stuff with it. I used to make mayo with it, but I use an immersion blender, these days.
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    I got a NIB VacMaster Pro 260 for $100 on eBay,...

    I got a NIB VacMaster Pro 260 for $100 on eBay, and I'm in love. How much better is the chamber? I had no problems with liquid in bags (using the "pulse mode" and some care, though I've had to...
  10. Sounds like a winner, for sure.

    Sounds like a winner, for sure.
  11. That was my first thought, too.

    That was my first thought, too.
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    That's interesting enough that I'd love to try...

    That's interesting enough that I'd love to try one (especially since my super thinned out Z-K is my go to knife most days). The low hamon at the heel suggests that it ain't gonna last 20 years,...
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    $450.

    $450.
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    oooh, that looks good!

    oooh, that looks good!
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    Looks great!

    Looks great!
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    You'll need to chamfer the edges as you use the...

    You'll need to chamfer the edges as you use the stone, and that's not a big deal at all.
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    I have a 2 year old Pro that handles bread dough...

    I have a 2 year old Pro that handles bread dough like a champ. There is, however, AFAIK, still a single nylon component in the mechanism. This is because, if you get your fingers stuck in it, it's...
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    I bet that was a fun box to open!

    I bet that was a fun box to open!
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    wow.

    wow.
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    I agree, it's what I use.

    I agree, it's what I use.
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    I see what you're trying to do, Theory: I've...

    I see what you're trying to do, Theory: I've seen some of your knives. Let's just leave it at that.
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    My question too. I've done it many times, and...

    My question too. I've done it many times, and seen it in many, many recipes. Almost any protein I cook in a water bath is going to be hit with an extremely hot pan (I'd rather braise things like...
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    I really want a thermapen. I currently have a...

    I really want a thermapen. I currently have a Rosele "instant," which takes about 5 seconds to come to temp, and which I got for free due to a gift card. It's good enough, but that 5 seconds is...
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    That makes sense, then. I just bought a...

    That makes sense, then.

    I just bought a PolyScience Sous Vide Creative from overstock.com. After reading a bunch of reviews, I think it's worth the extra $100, but we'll see. I'm happy with the...
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    For protein (and keep in mind that I've only done...

    For protein (and keep in mind that I've only done low temp water baths the old fashioned way, with a pot and ice cubes and a lot of time on my hands, or in coolers with pre-heated water), I prefer...
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