This is the most happy-making thing I’ve read this week! I love “artisan” bread, but I’m usually too cheap to buy it. Not long ago I spent a 𝘭𝘰𝘵 of time, effort, and money trying to make real sourdough (from an expensive starter http://www.culturesforhealth.com/san-francisco-…) and it never, ever worked—as the…

If you go to the Red Star website (http://redstaryeast.com/products/red-s…) there’s a store finder, and you can specify that you’re looking for this cake yeast. Around me (Arlington, VA), it’s the Giant chain that carries it.

Skip the bypass?

This is my favorite mouse trap: https://www.amazon.com/gp/product/B001H1LR6W/. Pricey, but it lasts forever and is far more pleasant to use than an ordinary spring trap because there’s a lever you use to release the mouse that keeps your fingers well away from the gross little critter. The lever also makes setting the…

PSA: in some areas (like Arlington, Virginia, where I live) it’s illegal to trap nuisance animals (including squirrels!) and release them elsewhere. Once trapped, you’re required to dispatch them (preferably humanely) or hand them over to animal control. Better to just use lethal traps and save everyone (including the…

To block access, I use wire mesh filled with lots of “large gap” (black can) spray foam. The foam helps anchor the mesh in place (plus providing insulation, and blocking smaller nuisances like insects), and the mesh keeps the critters from getting very far in digging through the foam. It may be useful to attach (nail,…

Great for croutons, though.

If we could come up with an effective solar-powered sous vide setup, we could use it for long pig when stuck on a desert island.

Great..... Something new to have nightmares about.

“The Amazon Tap lacks the Echo’s always-on microphone, but $100 is the lowest entry price we’ve seen for any Alexa-enabled gadget.” The Tap (which should really be called the “Squeeze”, because if you “tap” it you’ll knock it over) also, most importantly, lacks the Echo’s sound quality—the 𝗧𝗮𝗽 𝘀𝗼𝘂𝗻𝗱𝘀 𝗹𝗶𝗸𝗲…

“The Amazon Tap lacks the Echo’s always-on microphone, but $100 is the lowest entry price we’ve seen for any…

Ah, this: https://www.oliso.com/vacuumsealer/ Very nice! Yes, not as safe or versatile as a VacMaster, but definitely worth considering as a much less expensive alternative. I wouldn’t even consider a FoodSaver after seeing the Oliso. Check out the Amazon price (but also the Amazon reviews—it seems that there may be…

And, if you’re using vacuum sealer bags intended for sous vide (which are heat-resistant) you can safely reheat your bagged soups, stews, etc. in a pot of water on the stove (the old “boil in the bag” idea) for tremendous convenience and reduced cleanup. So, while a vacuum sealer is the ultimate accessory for…

What happens if there’s liquid in the bag? It kills a FoodSaver and the VacMaster takes it in stride.

And, best of all, durian!! (Don’t knock it ‘til you’ve tried it.) Personally, I could live on just durian, but know plenty of people who have the more (in)famous reaction to it. However, I’ve seen even diehard loathers gobble up the durian ice cream that I’ve made.

I’ve been too lazy/cheap to clarify my good butter, so I once tried a jar of ghee that I found in an Asian market. The flavor was disgusting (sorry, I don’t remember the brand—it was a while ago), so I gave up on the idea. But surely there must be some acceptable prepared ghee out there. Can anyone recommend a brand?

Much as my wife loves good food, she says your posts are taking up way too much of my time and threatens to find a way to block them. She may change her mind when my Sylt Lingon soft serve comes out of the freezer.

A chamber vac is great for science demos, too. Put a bowl of ice water in it, and watch it boil as the pressure drops (don’t try 𝘵𝘩𝘢𝘵 with a FoodSaver!!). When the machine is opened, people are amazed to find that the water is still ice cold. It’s a good lead-in to explaining why cooking is different at high…

If you do, it’s been claimed that the VP215 (which I bought) will last “ten times” as long as the somewhat less expensive VP210, because it has an oil pump rather than a dry pump. I don’t know if that’s true, but I didn’t want to take a chance with a (hopefully) one-time investment like this one.

Sylt Lingnon is not a “random fruit preserve”—it’s the (well, a) nectar of the gods!

I’m a sous vide addict (using it at least a few times every week), and to avoid all the disappointments and disasters that come with the “Archimedes” method of bagging I use one of these: