There's two problems with that:

There's no need to, but it can be very rewarding. Short term cooking, up to your finish temp, is definitely fine, and you get some interesting results, but the long term water bath has a lot of additional benefits. Breaking down fat and connective tissue dramatically changes the texture of the final product, so you…

There's no need to, but it can be very rewarding. Short term cooking, up to your finish temp, is definitely fine,…

Probably during the Water-Wait process. It's usually a couple of months long, so there's lots of time for traffic accidents. Particularly if you've had to go out looking for something to eat, since the damn chile is taking forever to grow.

FWIW, you can get veeeery close to a vacuum seal with a freezer bag. I wouldn't trust it for a really long time, but it'll do in a pinch. Modernist Cuisine recommends that for all sorts of different recipes, and I don't know of a more thoroughly researched cookbook.

FWIW, you can get veeeery close to a vacuum seal with a freezer bag. I wouldn't trust it for a really long time, but…

I think I'd stick with the classic one, then. I love that it keeps up with whatever volume container I use, as it is. I really couldn't care less about wifi, or being able to check on it outside the house, unless (and this is a total pipe dream) it had some kind of water level measure.

I think I'd stick with the classic one, then. I love that it keeps up with whatever volume container I use, as it…

A FoodSaver V2244 (had to look at the damn thing to figure it out)

A FoodSaver V2244 (had to look at the damn thing to figure it out)

I've been using both chipotle and ancho powder in my chili for years (Yes, whole peppers are better, but much harder to get around here).

How to make Chile:

Cook it until it's thick. You won't ruin anything, and it's possible the potato will break down to thicken things up, too.

Why are you friends with vegans? Are you preparing to cook and eat them?

Um, no?

I have to disagree. At this point, Rooney's natural position really is as a number 10. He drifts back much too often to truly play up top, and his diagonal runs aren't that incisive any more.

Simmons is a Spurs fan. I don't think that would be a very fun conversation.

Buy this. Now. I've had mine since the holidays last year, and use it at least once a month. It's slow-cooker easy, and a lot of fun to just try with virtually any cut of meat. You get incredible tenderness with absolutely no loss of moisture or fat.

Buy this. Now. I've had mine since the holidays last year, and use it at least once a month. It's slow-cooker easy,…

You obviously didn't read my response. That article has no discussion about what I suggested the problem was, which is batter positioning. Watch old baseball games on, say, ESPN Classic, then watch one today. Batters are CLEARLY much more over the plate now, than they were then.

"A half-centimeter thick"

I don't think enough people will get that, but that's the truth, right there.

Unfortunately, this is not actually true. Pitchers have always, and will always work inside. The issue is more that the umpires have stopped enforcing the batting stance rules, and even more so, have stopped enforcing that batters MUST attempt to avoid a pitch that would hit them.

That has much more to do with the differences in how the EU mandates tow loads, compared to NHTSA, than anything to do with the car. In Europe my WRX "can" tow twice what it "can"here.

Yes, but the new one is substantially larger.