tony b

The FoodSaver is a great accessory if you want to Sous Vide. Not essential, but vacuum sealing is actually part of the process. By removing the air from the SV pouch, you improve the heat transfer to the contents (and the bags don't float!) You can use ziptop bags and force the air out by dunking them in water up to the zipper. Works OK, but not as well as the vacuum. The FoodSaver has special hard plastic. reusable containers for marinating, too. I use mine occasionally for a quick marinade. My machine has a "marinate" cycle, but I'm not sure if all models do? http://www.foodsaver.com/food-storage-bags-and-containers/vacuum-food-containers/vacuum-marinator/foodsaver-quick-marinator/FSFSAM0306-DTC.html FoodSaver vacuum pumps don't like a lot of liquid in the bags (they shut off as a protective measure when they sense too much liquid), so you have to do a 2 step process if you want to SV a marinaded protein. High end vacuum sealers don't have this problem, but they cost quite a bit more.

Those tiger prawns look awesome. We generally don't see those around here. Those Morton Bay bugs look so prehistoric, like a trilobite.

If you mean, will it just fall off under running water - not really (unless you're like pressure washing it - LOL!) But, just a simple wipe with a wet sponge is all that's needed. No elbow grease at all. If you want to get into all those nooks and crannies, like the hole in the top of the allen screw, you might want to use an old toothbrush. My philosophy is, if it doesn't come into contact with the food, then I can let it slide. @Bruce Pearson - Yes, they do. Like you said, just loosen the allen screw and slide them to that notched out section of the rod near the end and off they come - easy, peasy!

Had high hopes for you, MacKenzie, when I saw all that yummy gravy on the plate next to those fries and then - in snuck that ketchup! Gonna convert you to poutine, yet!!

Sweet!

Only difference it makes is in the measurement, since you're dissolving it in a sauce (i.e., the texture is moot.) The larger the grains, the less actual salt being added for the same measurement (1/2 TB).

FGTs look great, Charles! Wish that I had a plate full right now. Would give me a glimmer of hope that Spring really isn't 4 months away here.

Did a bit of a throwdown tonight. Wanted to try the new peach rub and sauce on some pork chops, so I decided to pair it up with my favorite cherry rub and sauce. Here's the setup. Onto the grill, direct heat with a chunk of apple wood (didn't want to bias the cook with either cherry or peach wood). At the end of the cook, I basted each side with their respective sauces (about 5 minutes on each side). And done. Plated with some SV mashed potatoes (Success - FINALLY!!) and roasted Brussels Sprouts w/a drizzle of good Balsamic. Cheap Trader Joes Syrah to go with. Money Shot. So, in the head to head, I'd give a very slight edge to the Peach rub/sauce combo over the Cherry. It wasn't a big difference, just tonight, I preferred the Peach. And, in the end, all I can say is - Damn, this is fun!!

Nice cook, but Jeez that knife is gorgeous! I'm having "knife envy."

If it's only the clamps that are the PITA to clean, just soak them in a 1 gal pail of PBW and clean the basket however works best for you. Just sayin'.

Hey, we broke freezing today - that should count for something, right?

In addition to what the others have suggested, get some of the resealable/ziptop bags and the adapter piece for the hose unit. I buy spices, herbs, BBQ rubs, etc. in bulk and portion them into these bags. When I need to refill my shaker jar, just pop it open, take out what I need and reseal the rest. Keeps them much fresher and they last for months. http://www.foodsaver.com/food-storage-bags-and-containers/specialty-vacuum-seal-bags-and-rolls/ http://www.foodsaver.com/accessories-and-parts/adapters/foodsaver-vacuum-zipper-bag-adapter/137207-000-000.html?interaction=product&source=igodigital Another specialty bag that I use a lot are the microwave cooking ones. Toss some veggies in, with some butter and seasoning, freeze them. When I need a quick side dish, grab one out of the freezer and pop into the micro. They work great on cut corn, green beans, broccoli, etc. http://www.foodsaver.com/food-storage-bags-and-containers/vacuum-seal-bags-and-rolls/quart-size-vacuum-sealer-bags/foodsaver-freeze-n-steam-microwave-quart-vacuum-seal-cooking-bags16-count/FSFSBC0316-P00.html#start=6

@FotonDrv-Stephen - first off, nice cook. Turkey looks great. As far as cleaning the roti clamps, I know that I'm beginning to sound like a broken record (or a pitchman for their company), but PBW (Powdered Brewers Wash) works like a charm on the basket and clamps. I drop the whole assembly into a 5 gal bucket with 4 TB of PBW and filler up with hot water. End of the basket will stick out, but just flip it over after a couple of hours and do the other end. Rinse in hot water and regular sponge will wipe everything off.

One of the best parts of tomato season!! FGTs with remoulade - doesn't get any better!

Been there, done that!

Lovely bird.

Mighty tasty looking, MacKenzie.

PETA = People Eating Tasty Animals

Just insane! Like Dennis said, perfect food porn!!

It does and that's after they removed most of the copper in them.

That would be yum-may!

That knife is straight up crazy.

Funny how the Grill Mates label says "slow and low." Must be because you're in the southern hemisphere, sorta like how water swirls down the drain in the opposite direction from us!

Merry Christmas, everyone. Hoping 2017 is full of joy, health and lots of good cooks to you all!

Strange. I have always had good success with PBW. Granted, I wasn't expecting it to be shiny, like new again, just remove the gunk. YMMV