But... which is what I am getting at... because you cannot physically see the code, what is to stop a mechanic from saying your vehicle is throwing up codes for parts that aren’t broken?

I miss Phil Hartman.

I’ve always loved oysters, and always will. But a few years ago I ordered cooked oysters and my buddy ordered raw oysters in a seafood restaurant in San Diego, right on the waterfront. He was sick for about 4 days, and since that day, the odds of me consuming raw oysters is approximately zero.

I use mini-spring clamps — they have them super cheap at my local flea market. The rubber coating on the jaws make them easier to clean and non-slip so I only need two, max.

How could they miss binder clips from the office? Multiple sizes for any trashcan and “free” when you smuggle them out!

I have this problem. And yes, it’s a problem. I come to this site for stuff like this.

They don’t look SV, they look microwaved... and since they presumably are reheated and not cooked to order the experience can probably be summarized as “smelled like farts”.

I’d vote for brining and then frying a chicken. Mostly because I want to try that but I want you to do it first. :)

How about lasagna?

Both should have bacon.

I’d really like to see a direct comparison of using sous vide cooking with the vacuum sealed and with just the ziplock bags. Whether it makes a difference or whether it’s even worth the extra expense and effort of vacuum sealing. Running this experiment with oxtail or chicken might be fun.

Swordfish. Of course it will work, and overcooked swordfish is awful so perfect for sous vide, but I’m not sure about the temp/time/thickness. Similar to tuna?

There’s kind of been a dessert hummus trend of late (depending on who you ask). Some stores have new brands where the hummus is sweet and is vanilla bean, brownie, or snicker-doodled flavor. They use coconut milk as the main liquid I think to keep things smooth and might even qualify as vegan.

Cause the rest of us still wanna read them? I mean, who goes and clicks on a Skillet article they aren’t actually interested in?

Yups, I came here to document the same process. Shake to start, then turn a few times (like hourglass), mix it with spoon, and finally, refrigerate! Crunchy peanut butter and IKEA lingonberry jam baby, yeah!!!