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I'm wanting to put up a 4 to 8 camera security system and wanted to know what you guys and gals are happy with. Thanks for any info. Just to add a KK comment, I'm cooking some pork belly as we speak!

I have 4 HIK Vision cameras hooked to 24 hour recording hard drive. Let's me see all the critters who are messing with my bird feeders, etc. It is quite entertaining. Bear Yoga Trim.mp4

Amazon prime day(s) are 7/12/2022 - 7/13/2022 and they're supposed to have a lot of home automation and electronics stuff on sale so this might be good timing on your part! I don't have a full security system but I do have several Google Nest cams and doorbells that I'm reasonably happy with other than the one watching my driveway is prone to interpret heavy rain as a vehicle. One nice feature of the newest models is that they're battery powered but you can plug 'em in full time; even if plugged in, they call back to battery power so they keep recording when there's a power outage. They also have a decent amount of internal memory so they also keep recording when your WiFi is down; you can access those recordings once WiFi is restored.

Can't remember the brand offhand, but I've also spent most of a year total in Italy, much of it various summers on islands off of Sicily. Italian and Japanese are my two best languages and favorite destinations. My last external clamp machine was an Italian brand, much higher quality than a FoodSaver. Never looking back after going to chamber (get a small one?) but it was a good purchase. Heads up for a new category of chamber machine use: Hydrating doughs, more generally speeding up long processes with a few minutes of vacuum. This is a vast generalization of the idea of vacuum marinades, any situation where popping microscopic air pockets could help. Pasta dough is different, one needs to adjust but might prefer the effect. Tonight we made Chinese dumplings, and after I salted the minced cabbage I exposed it to several minutes of vacuum. Then wringing in a cooking towel, the process released a stunning amount of liquid.

Just wanted to let you know that I'm back from my MUCH needed family holiday.. First time out of Indonesia since COVID started. DId four days in Paris, four days in Provence, four days in Venice and four days in Rome.. A great trip, my 16 year old daughter and wife's first time. Over booked the trip and ran myself ragged but lived. Produce was spectacular, but sadly most of the restaurant food was underwhelming.. I did not realize how good both the food in Bali and my house was.. Qatar airways was amazing and DOHA airport mind blowing.. the business class lounge was over 100,000 sq'.

Galette des Rois (King’s Cake) using Inverted Puff Pastry For the best possible result, follow these recipes exactly. Inverted Puff Pastry Recipe https://www.youtube.com/watch?v=rcSOGffhU0Y&t=7s In order to roll inverted puff pastry, you must work in a room temperature of 21C or less. If this cannot be achieved with your AC on high, a chilled marble board will help. Recommended Special Tools Food Processor (I used thermomix) 2mm metal guides for rolling pastry I used a manual dough sheeter https://kneader.jp/en/product/doughsheeter_rs101/ Frangipane and Construction https://www.youtube.com/watch?v=Y1sY752loTo Recommended special tools: Food processor (I used thermomix) Pastry bag and round tip Perforated Silicon Mat Perforated Sheet Pan Pie Weights 12x 1cm Steel Nuts (or any support that is heat safe and 3cm tall) If you follow tradition, you need a fève or a small porcelain trinket to place inside the cake.

I've tried that, Bill, nothing ever arrives.

It was stuffed pasta shells night here, stuffed with fresh spinach and ricotta. Added a few more things, mushrooms, olives, German Butter Cheese, aged cheddar, tomatoes and some marinara sauce. Once baked added some chives and parmesan cheese.

Got some nice shorties and gave them some Grill mates steak rub and a bit of melted butter at the end .it always amazes me how these shrink and rise . They were falling of the bone gotta love how the KK keeps things moist. Sent from my SM-T835 using Tapatalk

homemade falafel homemade pita bread homemade tzatziki homemade hummus homemade pon de ring. this is a japanese donut…

I have the Vacmaster VP120 in two locations. Not an oil pump, and chosen so I could lift it alone. I've certainly gotten my money's worth out of each one and the chest freezers they feed. Freezing great ingredients is central to how we've come to think about cooking, and sous vide is often a useful step. For example, nothing beats the freshest wild salmon cooked sous vide to 120 F. The trouble with fancy cooking is that some people think they're geniuses, when even the collective intelligence of an entire culture can't always improve on mother nature. I'd get an oil pump now, and the JVR Vac100 looks like a nice choice to me.