Oliso, yes. (Sorry; my phone appears to be auto-correcting that word.) I bought mine on Amazon. I have not had any reliability issues with it at all. Never had any leakage with wet or marinated foods, either. I read some of the negative Amazon reviews before I bought it, but have not had the problems mentioned.
Rodney McKay
hatsune
The Olio has different modes for liquid & dry, and they seem to vary the level of suction a bit. If you choose liquid, it shuts off sooner when it hits resistance than it would for dry. Works pretty well. I am sure that the VacMaster does it much better, of course, but the Olio still trumps a Foodsaver.
Sweetened condensed milk is a surefire shortcut for making no-churn ice cream and, when paired with frozen fruit, it…
You know we love our sous vide cooking here at Skillet, so it may not be that surprising to learn that we’re…
Is this one of those psychological tests, one intended to test how people deal with frustration when given impossible tasks?
“Please cut it into 8 pieces; I don’t think we can eat 12.”
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Exactly, and clearly made you jealous enough to comment ;)
I have a ceiling fan along with the standing fan on, maybe they cancel each other out =).
This is a great idea. I can’t think of a more effective way of making my house feel like its run by the TSA.
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Jicama salad mixes keep surprisingly well, and you get to be better than everyone because you’re eating a bougie HEE KUH MA salad. I’M SO FANCY YOU GUYS. Toss it with basically any vinaigrette and reign over those iceberg eating plebs. But seriously, jicama is like.. $2, and has more uses than snow does for an Eskimo.
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Fold the door!
“sweet sin” is my lifestyle brand.
It must’ve been wired by someone on Thomas Edison’s team rather than someone from George Westinghouse’s.
“Most store-bought cooking sprays contain soy lecithin, an emulsifier that can come from both plants and animals. You can find it at your local health food store, but if most of your cookware is nonstick, it’s probably best to skip it since lecithin can cause a sticky buildup on pans.”
Hey..... you’re supposed to use graphite rather than WD-40 on locks since it doesn’t get gummy. Surely it follows that you should use graphite instead of PAM on your cookware. As an added bonus, make it from activated charcoal and it will detox your food as you cook. I’m gonna be rich!
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