(Part 3) Best specialty kitchen appliances according to redditors

I’ve had this on my wish list since 2016 and the price never drops. Please buy it so I can live through you. The Grilled Cheesus Sandwich Press https://www.amazon.com/dp/B00DD0P0TK/ref=cm_sw_r_cp_api_i_YlJWDbJ29Q37C

Also buy the plastic in bulk. I get mine on Amazon.

And always leave a sharpie next to your Foodsaver.

Edit: better deal on the 11" rolls. Two 11"x50' rolls for $17.07

You can cook something pretty similar to this in about 5 minutes by using a cheap sandwich grill.

• Heat up the grill
  
• spray with cooking spray
  
• lay bacon/hash etc into the bottom of each of the 4 bottom triangular "pockets"
  
• crack one egg onto each side (2 total), make sure you get half of each egg into each triangle.
  
• lay a piece of bread over each side.
  
• shut the lid, cook for about 5 mins until done (you'll quickly learn what works for your grill/ingredients)
  
• remove sandwiches, and top with herbs, cheese, or just salt and pepper.

50 foot roll of 11 inch bags and a 50 foot roll of 8 inch bags for $15-$20, depending on sales.

https://www.amazon.com/gp/product/B00GG5I5AK/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

I use the IP (Instant Pot) brand, I have an older version of this one:
https://smile.amazon.com/Instant-Pot-SSV800-Accu-Circulator/dp/B07898VZN9/

Works well and I've never had any problems using it. Depending on if you are making for yourself or multiple people will depend on how big of a pot or tub you will need. I actually have an old cooler that has a plastic insert that I've used when I am making more than a couple steaks at a time.

You can get pretty decent size tubs for not too much:
https://smile.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC

Wider is definitely better than taller when it comes to the tub you use depending on what you are cooking. Sous vide is also great for cooking egg bites and lots of other tasty things. I use a vacuum sealer but you can also just submerse a zip lock into water pushing all the air out and then seal it, that works fine too but won't help infuse any marinade or seasonings into the meat as much.

SaladShooter Slicer/Shredder Because it says in her description "Food is my life".

www.amazon.com/The-Grilled-Cheesus-Sandwich-Press/dp/B00DD0P0TK?sa-no-redirect=1

Seemingly someone is

First, if you want to be healthy, then you need to feed your body properly. Learn about macros here:

• https://www.reddit.com/r/bodyweightfitness/comments/d0rxv6/muscle_growth/ezebxg9/?context=3
  
  Second, what's your daily eating scheduling like? Ex. just breakfast, lunch, and dinner, or with mid-morning & mid-afternoon snacks, or with dessert, and so on? I'd recommend picking one category & then working on building up a week's worth of recipes for that meal or snack eating period, so that you can add some rotation & variety into your diet. Then move on to the next category, do the same thing, and repeat until finished. That gives you a really solid foundation of recipes with a variety of flavors to choose from on a week to week basis. You can build up to more than just a week's worth of recipes as you find new recipes that you want to keep in your collection!
  
  Slowly adopting a dietary change like this also allows your gut bacteria to catch up at a normal pace; a lot of people just dive right into it & have a rough first few weeks because their GI tract isn't used to all of the fiber & other stuff flowing into it. It's like when you eat bean chili after not eating it for a long time...it can cause havoc on your system, not because it's bad for you, but simply because you don't have the right gut flora built up so that the good bacteria in your system can properly manage your new standard diet.
  
  Third, I would recommend investing in some high-quality tools. Note that you don't have to buy any of these, and if you do want them, you don't have to buy them all at once - totally okay to piecemeal it & save up for them! Here are what I'd consider the "essentials":
  
  
• A high-quality blender, such as a Vitamix or Blendtec, that will last you a really long time & actually puree ingredients, not just blend them into smaller chunks like cheaper blenders do. This is an essential tool for smoothies & soups.
  
• A food processor. A decent one runs about $40 on Amazon.
  
• A really, really good knife. If I only had to choose a single knife for my kitchen, it would be my 9.5" Dalstrong Chef's knife. This is a $130 knife that performs at a $500 level. Really expensive for just a single knife, but also really good. If you're going to do raw vegan, having an amazing, incredible knife makes kitchen work fun vs. a being a chore.
  
• Carbon-steel Y-peelers. These don't last forever, but they're cheap (3-pack for $10) & do an AMAZING job of peeling everything from fruit butternut squash.
  
• A vacuum-sealer setup. Decent vac-sealers go for about $50 on Amazon. You can buy pre-cut bags or rolls that you can to size (use titanium scissors to cut the plastic bags).
  
  If you have the budget available or are willing to save up, here are a few extra tools that are really good:
  
  
• A juicer. There are two good options: masticating & slow auger. Good ones are not cheap, but will last a long time & give you the most juice possible. Champion makes really amazing masticating juicers, and their new model has an auger for greens as well. I have an older unit & really like it for both juicing & for making banana ice cream (throw some nuts & hemp seeds on top & it makes for a great breakfast!). As far as the other design goes, the Tribest slow juicer is one of the best-rated cold-press juicers out there.
  
• Citrus juicer. This is basically a manual reamer mounted to a motor. You simply cut your citrus fruit in half, then press down, which activates the motor. If you do a lot of oranges, lemons, grapefruits, etc., this is worth having.
  
• Salad Shooter Pro. This is kind of like a portable food processor, although it's way more convenient for shredding things. The fine-shred cone is sold separately & is the one that I use all the time.
  
• If you have a large budget available, residential freezer-dryers are available for a few thousand dollars. They can be a bit finicky to operate (a lot of people spring for an oil-free pump), but if you plan on doing this long-term, you may want to start a savings program that runs for a few years to save up for one, as it has multiple benefits: it can store food for really long periods of time, and it helps reduce waste because you can freezer-dry anything that is about to go bad, instead of throwing it away or composting it.
  
  part 1/2

My vacuum sealer has a liquid vs dry mode as well as a gentle vs normal mode. Does the job pretty well.

Or Dan could get this and make grilled cheese sandwiches with ease.

something like this?

https://www.amazon.com/Cuisinart-Dual-Sandwich-Nonstick-Electric-Grill/dp/B00006F2MD

There's really no need to break down into small quantities. Once you open the original packaging, vacuum seal and freeze the remainder. If you use the bags or rolled material, just leave the packaging large enough that it can be cut open and resealed several times. Better yet, if your vacuum sealer has a port for a hose, get one of these and use Mason jars. https://smile.amazon.com/FoodSaver-T03-0006-02P-Regular-Mouth-Jar-Sealer/dp/B0000CFFS6/ref=sr_1_4?crid=1F6PQ6AH3Q4ZV&keywords=food+saver+jar+sealer&qid=1564619563&s=gateway&sprefix=food+saver+%2Caps%2C262&sr=8-4 A quart jar will hold a pound of pellets and, at less than $1 each they'll save you money over the bags in time.

I buy several pounds at a time when I find a good sale and often store them for 2 or 3 years before opening. After opening, some may be stored in a jar for another several months without any noticeable degradation.

Regardless of how you package them, the important thing is that they're vacuum packed and frozen.

I just bought this and this.

They're for storage at home to help manage the odor. The thing is... Because you're drawing all the air up through the vacuum sealer; it smells of weed after the first use.

Pair it with this and you can make some heavenly grilled cheese.

The Grilled Cheesus Sandwich Press by www.omrgoods.com http://www.amazon.com/dp/B00DD0P0TK/ref=cm_sw_r_udp_awd_jj0itb1WAQMYF

I have one of these. It's so easy to cook eggs either beforehand or when you want them. They come out warm and easy to peel in only a few minutes. It has a permanent spot next to my coffee pot.

I have the basic model found at target. I got it about a month ago, dont remember the exact cost but I think it was somewhere around $55-65. Also got the [jar sealer] (https://www.amazon.com/dp/B00005TN7H/ref=cm_sw_r_cp_apa_9WXjyb40EXJ9H) attachment and about 4 dozen jars divided amongst quart, pint & half, and pint sized.

I loaded up on these bags: [Commercial Bargains 2 Pack 11" x 50' and 8" x 50'] (https://www.amazon.com/dp/B00GG5I5AK/ref=cm_sw_r_cp_apa_ASXjybDZAJ08T)

The 8" perfectly fit my burritos. I'd say I'm using about 6 inches per burrito so if I'm careful I'll get at least 100 burritos out of a $12 roll. Also you can use regular ziploc freezer if you trim off their zip lock seal. The vacuum doesn't agree with the thin ziploc bags every time but it's surely good enough for freezer burritos.

I'm a 270 lb powerlifter who eats a TON of protein and loves eggs. I have never carried one in my pocket though. I did buy one of THESE in my office, freakin great device, I put in ten eggs when I get to work, cook them, put them in cold water and I have about 70g of protein for snacks. I usually eat five before my lunchtime lifting and five more around 4 pm, get some Dave's Insanity and salt mixed with them, wrap them in a lettuce leaves, they're much better tasting than the cans of tuna I used to consume and go great with a 1/2 gallon of milk.

Not OP, but we just got an egg machine, clears the guesswork right up. I'm not a huge fan of unitaskers, but if you want to up your boiled egg making game... well, this is a solid way to do it.

It's been done
http://instantpot.com/sous-vide-duck-breast/

also:
https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

Anova is usually on sale for like $80. Works great and simple to use

You can use it in a plastic tub or pot. Also, I use a roll of these and cut them with these.
Vacuum sealers are nice to have but not necessary. You can just use a sturdy ziploc bag and water displacement before sealing. Or you can just clip it to the side of the pot, no sealing necessary.

i haven't read any good things about that function.. nothing is circulating the water (?)

​

I have something like this (way older model).. no frills, no app, no bluetooth..

i'd just get one of these or similar.. it's in the same price range..

https://smile.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/

​

I can hang it off a bigger pot (even tupperware).. .. and put it somewhere out of the way.

​

I've done a "bin" of steaks on the floor in the laundry room cause the kitchen was too crowded.

(BTW - the only way to cook steaks if you have the time is sous vide.)

​

same money if not a bit less, and more versatile, IMO.

Too not sandwichy. Go with the sandwich grill.

I store hops in mason jars sealed up using one of these. I just use a cheap hand pump that I already had for vacuum sealing space saver type bags. Pretty straight forward process.

Boom.

No idea how well it works, though.

This is the slicer I have. It's not big enough to do a whole belly so I cut it into quarters and slice it that way. I also bought a non-serrated blade because I wasn't sure what the serrated blade would do to the bacon.

https://www.amazon.com/dp/B0002AKCOC?ref=ppx_pop_mob_ap_share

I found out that, with a few tweaks on my new mill, I got a whopping 88% efficiency! Jumping up from the usual 65% to 88% is a welcome surprise, but it also means I will soon have a 8.5% oatmeal stout!

Hawaiian shaved ice machine

Maybe not quite as immediately fulfilling, but then you could have snow cones 24/7 ...

https://www.amazon.com/dp/B004UBMRKG/ref=sspa_dk_detail_1?psc=1&pd_rd_i=B004UBMRKG&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=f52e26da-1287-4616-824b-efc564ff75a4&pf_rd_r=20NF9G6AJ6F87ZTAK3MZ&pd_rd_wg=njdJl&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&pd_rd_w=nXiNl&pf_rd_i=desktop-dp-sims&pd_rd_r=c695df67-ce26-11e8-9fea-e722222b4194

I bought this before I had my tonsils taken out as an adult (which is a real bear). It works GREAT! Then you can buy whatever flavor syrups your heart desires.

I use vacuum bags off a roll; similar to this. I'd expect that I could just cut that to an appropriate length and get it to a fit a brisket, though I've not tried.

This is great, thanks. I own the Anova v1 and I've backed the Nomiku v2 because of the smaller vessel size, I'd love to be able to just use a kitchen pot for little things.

My big question is around vacuum sealers. Right now I use the Waring (http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/) gun sealer and I really like it but I can't seal anything that has a lot of liquids. I think all the consumer grade vacuum sealers have this issue.

I think I need to buy a chamber sealer (http://www.amazon.com/s/ref=nb_sb_noss_1?url=node%3D1090768&field-keywords=chamber) but these things are HUGE and not cheap.

Suggestions anybody?

P.S. Make these - http://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html. OMG SO GOOD!

I stand by this guy. http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/ref=sr_1_1?ie=UTF8&qid=1453203719&sr=8-1&keywords=waring+pistol

Bags are dishwasher safe as well.

God no!
https://www.amazon.com/gp/product/B008XBADDM/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

u/nacho_cheezus I was looking at the Bob Ross Toaster and Waffle Iron and THIS Literally screamed your name LOLOL

Hey u/nacho_cheezus, please tell me this is on your list somewhere.

That’s the perfect way to prepare cheese for my Grilled Cheesus

I have a Foodsaver and it has always worked perfectly fine for me.

https://www.amazon.com/dp/B00DI342IW/ref=cm_sw_r_other_awd_6hX3wb5QZFD4R

I have one of these which my wife uses for storing food in the freezer, and a smaller unit she had before, and a hand held version that came with the new unit, but it requires special bags with a fitting for the smaller unit. the bags are heavier gauge than what you typically see in "freezer" bags and the seal is great.... I never use them of course.

https://www.amazon.com/dp/B00F0RDRFS/ref=cm_sw_r_cp_api_i_2T3vDb124TEC0

Not sure why the link above wasn’t working for you, hopefully that works! It’s the Maxi Matic on Amazon. It’s $15.19, I believe.

These just came in. Seems like a fantastic price. I have only sealed a few things with them so far but I have not had any issues at all with them.

Nope! I use these bags and I've never had that problem.

I don't think that the vacuum sealing does much beyond saving space. And I am kind of nuts about that kind of stuff. I vacuum seal everything. But I don't think that vacuum sealing kratom reaps benefits beyond what pressing out the air and heat sealing does to make it worth the time or the potential loss to static or spilling every time stuff gets transferred from one bag to another. To fit more in a resealable kraft food bag, I zip it and then hold it by the top and give it a good shake (like you do to sugar packets before opening them). I smushes everything down really well. Just hold on tight and do it over a table because every once in a while one gets away from me and goes flying.

I use this brand and this brand

I have also tried these but they suck because the zippers kept coming unglued. I tried two different sizes and exchanged them once in case it was just a bad batch but all of them sucked.

I do vacuum seal a ton of other stuff and use these generic vacuum sealer rolls of bags and they work great.

2 50ft rolls for $18 USD.

I use these. They work perfect.

did 48+ hours on these https://www.amazon.com/gp/product/B01K07MZBO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I use these bags which are cheaper. The roll doesn't fit into the food saver, but I just open the pack and roll up half of it without a center and stick it in there and it works fine. The unit I linked is meant to use a continuous bag like this and you just seal/cut a bag to size when you use it. I would suspect you could just do the same with what you have, just take it out of the box.

This is mine, and zero complaints. I use the FoodSaver bags, Costco sometimes runs specials on the big assortment box, otherwise I top up with Amazon or Target when needed.

https://www.amazon.com/dp/B01N2HE2HD/ref=cm_sw_em_r_mt_dp_U_qB6VCb2QGJH5R

I've been surprisingly happy with https://www.amazon.com/gp/aw/d/B01N2HE2HD . It's small, which is nice since I have limited room, and has handled moist things and things with small amounts of liquid fine as well. Not sure how long it'll live though.

The instant pot 800W immersion circulator is also on sale for prime day, $54.99. Link

Instant Pot Accu Slim Sous Vide Immersion Circulator https://www.amazon.com/dp/B07898VZN9/ref=cm_sw_r_cp_apa_i_wOF1DbH56VQB9

You need a sandwich maker that seals the two pieces of bread together (like this), but you butter the outside of the slices bread, put one of the pieces in butter side down, dollop a spoon of creamed corn on the bread, add salt and pepper if desired, put the top piece of bread on and toast.

I have considered adding cheese or something but usually forget.

The US also has grilled cheese presses http://www.amazon.com/gp/aw/d/B00006F2MD?pc_redir=1406124683&robot_redir=1

here she is although you need to get the correct one for the type of mason jars that you have. I think this is for the smaller mouth jars.

> vacuum jar adapter

like this? https://www.amazon.ca/FoodSaver-Regular-Mouth-Jar-Sealer/dp/B0000CFFS6/ref=sr_1_1?ie=UTF8&qid=1482264440&sr=8-1&keywords=food+saver+mason+jar+sealer

If you're serious about preserving and storing, I'd suggest getting a FoodSaver, a pair of jar sealers and a package of oxygen absorbers.

This will enable you to store nuts, grains, coffee and tea with very little loss of flavor.

Must have been on sale, it's $150 now. Still an awesome tool for that price: http://www.amazon.com/gp/product/B0058VCYWS

The next model down is $130 but I think it has less metal components: http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC

Chef's Choice slicer on Amazon. Not too expensive, but does a great job. My SO bought me one for our anniversary, I love that thing!

Corona mills can be had for real cheap in the USA. Many people seem to quite like them, I have never used one myself though. http://www.amazon.com/Premium-Quality-Victoria-Grinder-Grains/dp/B000U5NZ4I/ref=sr_1_1?ie=UTF8&qid=1321901758&sr=8-1
For the 30$ including shipping it pretty much has to be worth it.

To be perfectly frank this recipe doesn't make much sense as an all-grain at all. If anything it's a relative of UJSSM, where grains are being added just for flavor, and are giving no fermentable sugars at all. I don't offer that to be cruel, good AG recipes are hard to find, just to say that wherever you got this recipe, I wouldn't get any more AG recipes from their. Here are the issues:

1. Almost zero saccharification of the corn and very little of the rest of the grain. You have just shy of 15 lbs of grain going into 5 gallons of water, 8.5 of which is corn. 8.5 lbs of just corn is a reasonable amount of grain for that amount of water, but a 3lbs per gallon ratio of grain to water is completely unworkable. If that much grain actually saccharified you would have something the consistency of damp clay. Keep in mind that polenta, which is just boiled corn, is 1 cup cornmeal to 4-5 parts water, that's enough for oatmeal consistency.
   
   You can solve this by grinding your corn. Cracked corn is truly godawful for sacch efficiency. Corn has the densest of all starch reserves for any grain, but it accomplishes that by having an incredibly organized and packed in starch reserve which cannot be pulled out lightly. I don't know why cracked corn is so ubiquitous in AG recipes, but that grind size is, without exaggeration, several hundred times larger than what is workable by enzymes and boiling water. Whiskey; Technology, Production, and Marketing has the numbers on grind size but if you need proof go buy a lb of cornmeal and make polenta. It's the exact same species of corn (dent) but finely ground. Cracked corn is likely so popular because its cheap (less than 10 for a 50 lb bag at any feed store) and seemingly ungrindable (no brew store will ever grind corn for you because brew stores use either rolling or hammer mills which crush, and corn don't like being crushed--I know microdistillers that can't grind their own corn because they are former brewers and accidentally bought a fancy rolling mill instead of plate or stone mills). Rest assured you can easily hand grind corn with something like this. It's labor intensive but that exact mill lasted me 3 years of hand-ground 50 gallon ferments.
   
   You can absolutely boil that corn, but it's not necessary, 190 strike water is fine IF your corn is ground. Neither boiling directly or striking are going to get you a real appreciable amount of corn sugar.
   
   
2. Terrible terrible conversion of pretty much all grain starches. That 20 lbs of DME is easily 2/3rds of your fermentable sugars by itself...and you only fermented about 2/3rds of your available sugars before the yeast quit. Either the starch isn't converting at all, or its partially converting but the beta phase is failing (which is a good likelihood as barley was pitched ONLY at 160f). The latter would explain why it passed the iodine test bit failed fermentation. You need to pitch both alpha and beta amylase to convert starch. Alpha breaks starches down into poly-saccharides, beta breaks polys into mono and disaccharides (gross but workable simplification). Alpha is happy from 150 to about 170, beta is happy from 140 to 155. Barley has both, so yoy can halve your barley and pitch at 160 and high 140s, or you can pitch once at 152. At 160 a good portion of your beta will completely denature leaving you with polysaccharides that are way to big for your yeast to eat.
   
   Sidenote: iodine should completely disappear with a good conversion. You should be able to add the recommended amount (everything will turn purple but not black) then shake for 30s at which point it should become such a light red as to be barely perceivable from the original color.
   
   
3. This leads us to retrogradation. I couldn't give you an established rate of retrogradation, but it starts just under boiling and goes until alpha comes in. I can tell you that 2+ hours is begging to retrograde. Luckily retrogradation is easy to solve. High-temp alpha is cheap and widely available and can be added while boiling. If you're dedicated to converting only with barley, add a little barley just after boil or strike, then split the remaining barley and pitch alpha at 160-165 and beta sub-150. Alpha will denature at sub boiling but it won't denature immediately, and will give you enough time to bring the temp down to alpha pitch.
   
   That being said you still need to bring temp down smoothly and evenly (I strike, give it maybe 15, then cool to temp in about 30 minutes). 2 hours is too long even with the above technique. This pump plus a little 1/4 inch copper coil is perfect for the job (I love these pumps, I use these little 15 dollar chinese pumps in my micrdistillert more than I do my "professional" microbrew chugger--which is an unmitigated piece of shit).
   
   This brings us to the last piece of the bad conversion puzzle. Your instinct to add backset in during boil is right, in fact that pretty much the obly reason to add backset. You need to adjust ph down to 5.5 at room temp. 7 won't kill your enzymes (because they aren't alive) but it will slow them down, and between temp and the relatively low amount of barley you're using, they beed all the speed they can get. Get a good digital meter, strips are way too inaccurate.
   
   A good conversion will have the texture of flat soda (and you can easily get 1.05-06 just with grain). The kind of thing that isn't thick at all but if spilled will obviously quickly turn movie-theater-floor sticky.
   
   
4. yeast pitch is a bit high, DADY is very rough and tumble but it prefers 78 and will make a much better whiskey (which much bigger hearts) at 68-72.
   
   
   
   Finally about equipment. A 10 gal pot is absolutely fine for cooking whiskey. You can get a big mash tun but it's going to extremely expensive for any size that's beneficial. You're much better off just doing batches and consolidating then in a big fermentor (and yes the trash can thing is disheartening, but unfortunately distilling is rapidly rising in popularity so a ton of people are trying to jump on the bandwagon and fleece people ready to start a new hobby).
   
   You can just add boiling water into a big fermentor and add grain but 1) you need all the boiling water all at once, you can't be cooling and then reheating, 2) you'll need to add some commercial alpha at grain pitch (the corn will clump otherwise), and 3) you should ferment on grain to make up for some list efficicency.
   
   The absolutely most efficient highest yield method that a homedistiller can do is boil the corn in the water for 2 hours (use a grain bag and false bottoms can be cheaply made), squeeze out the grain after conversion, then add 170f degree water back into the spent grain, squeeze out the grain again and then ADD THE GRAIN TO THE FERMENTOR (I have tested it and squeezing the grain a second time but still adding the grain to the ferment does in fact produce a marginal improvement in yield over both 2 squeezes no grain and one squeeze, 170f water, no secind squeeze and ferment on grain). But there is always a point of diminishing returns, like I said a 200f strike is plently efficient to be economical and while I could drive another 10% out, corn is much less expensive than time.

Ingredients:

1 pound corn

2 tbs of Lye

a corn grinder.

ok the recipe sounds crazy, and requires a lot of work, but this is the way it has been done for centuries in Mexico and it is totally worth it. you need to get 1 pound of whole white corn. (yellow also works.) make sure the corn has not been milled. you can get it from a latino shop that sells grains. you'll know it has not been milled because it has that white part that attaches to the husk.

so you grab the corn an put it in an old pot (the pot will probably be ruined) and fill it with enough water to cover the corn. bring it to a boil and put 2 large table spoons of Lye. yes you read correctly. Lye. once you do this put in the unmilled corn. let it boil for about 15 minutes. take it off the fire and let it sit overnight or for at least 6 hours. and no more than 24. (best if you do this at night.).

the next day rinse and wash the corn very well until you get clear water.

grind the corn very well. tighten the grinder as much as you can and if need to grind it twice.

you should have a very silky smooth dough. which feels strange to the touch. once you have this dough you can make a ton of tortillas with it. do not refrigerate the dough more than a day it will go bad very fast and if you don't freeze the tortillas it will get a pink mold after 4 or 5 days.

here's a video in spanish but it's pretty straight forward. I jumped to 5 minutes when the relevant part starts.


the difference between corn and flour tortillas is huge. the flavor and texture are completely different.

I used this grain mill when I first started buying bulk grains, Saved my penny's and got the Cereal Killer Grain Mill.

FWIW, I have a shaved ice machine which I flavor with a few squirts of Mio or liquid stevia - not quite slurpee texture, but pretty damn close.

Not exactly an answer to your question, but I ordered this shaved ice machine from amazon yesterday and got it in today, and I have to say it's pretty amazing. It makes very fluffy shaved ice and it's incredibly refreshing. I definitely recommend this for future heat waves.

Something like this would probably do the trick.

Slowcooker.

George Foreman Panini Grill (not my specific one, but that one looks better).

French Press. My girlfriend loves coffee and this is one of the only ways she'll drink it at home. Now instead of buying her coffee a couple times a week (at $4 a pop) I can just buy a $20 bag of beans that will last her a month (or more).

Shaved Ice Maker. Both my girlfriend and I love cold treats. The ice doesn't cost a thing and I make my own syrup (reduce strawberries, add a little bit of sugar, throw in the fridge). Saves a ton on dessert if you've got a sweet tooth like me.

Good quality tools. This might sound odd, but if I've already spent the money on the tools for the job I'm a lot more inclined to do it on my own and in a timely manner (as opposed to paying to have it done, really applies to my car). This doesn't save me a TON of money, but it's enough to cover the cost of the tools and make myself feel good.

Edit: Punctuation.

This seems like a fun contest, I'm in! :) Thank you and Here goes:

1.https://www.amazon.com/Tervis-1146628-Octopus-Water-Bottle/dp/B00KY3YYDC/ref=sr_1_3?s=sports-and-fitness&ie=UTF8&qid=1527743703&sr=1-3&keywords=octopus+water+bottle

2.https://www.amazon.com/Hibiscus-Swim-Trunks-Pokemon-Pikachu/dp/B07CK3CP9H/ref=sr_1_8?ie=UTF8&qid=1527743811&sr=8-8&keywords=pokemon+swim+trunks

3.https://www.amazon.com/Pokemon-Beach-Towel-Featuring-Character/dp/B07BK8RYV3/ref=sr_1_1?ie=UTF8&qid=1527743859&sr=8-1&keywords=pokemon+beach+towel

4.https://www.amazon.com/BigMouth-Inc-Inflatable-Included-Octopus/dp/B078T5DCRT/ref=sr_1_1?ie=UTF8&qid=1527743927&sr=8-1&keywords=octopus+floatie

5.https://www.amazon.com/AO-Eyewear-Original-Sunglasses-OP55S-BA-TC/dp/B000LJJAF6/ref=sr_1_1?ie=UTF8&qid=1527743970&sr=8-1&keywords=american+optical

6.https://www.amazon.com/dp/B01DUFXGTI/ref=sspa_dk_detail_6?psc=1&pd_rd_i=B01DUFXGTI&pd_rd_wg=80h14&pd_rd_r=6ZPJEAYHEWW825VB5NVW&pd_rd_w=YDiCD

7.https://www.amazon.com/Complete-Fiction-H-P-Lovecraft/dp/0785834206/ref=sr_1_22?ie=UTF8&qid=1527744064&sr=8-22&keywords=cthulhu

8.https://www.amazon.com/Oldboy-English-Subtitled-Min-sik-Choi/dp/B003AKLFAG/ref=sr_1_2?ie=UTF8&qid=1527744110&sr=8-2&keywords=old+boy

9.https://www.amazon.com/Hawaiian-Shaved-Ice-S900A-Electric/dp/B004UBMRKG/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1527744143&sr=1-6&keywords=ice+shaver+machine

10.https://www.amazon.com/Evergreen-Garden-Painted-Polystone-Outdoor/dp/B004Q8GSYO/ref=sr_1_6?ie=UTF8&qid=1527744221&sr=8-6&keywords=ceramic+frog

11.https://www.amazon.com/OTS-NHL-Philadelphia-Challenger-Adjustable/dp/B0722QNCNP/ref=sr_1_5?ie=UTF8&qid=1527744269&sr=8-5&keywords=flyers+hat (My real dad isn't so special to me, but my step dad has sacrificed alot for me!)

12.https://www.amazon.com/American-Flag-Bullets-Tumbler-Sticker/dp/B06Y4FHSPQ/ref=sr_1_4?s=sporting-goods&ie=UTF8&qid=1527744338&sr=1-4&keywords=american+flag+gun

13.https://www.amazon.com/Thundershirt-Anxiety-Jacket-Heather-Large/dp/B0028QK6EY/ref=sr_1_3?ie=UTF8&qid=1527744395&sr=8-3&keywords=thunder+buddy

14.https://www.amazon.com/Dark-Souls-The-Board-Game/dp/B01MXLB67B/ref=sr_1_1?ie=UTF8&qid=1527744429&sr=8-1&keywords=dark+souls+the+board+game

15.https://www.amazon.com/At-Folsom-Prison-Johnny-Cash/dp/B000028U0Y/ref=sr_1_1?s=music&ie=UTF8&qid=1527744456&sr=1-1&keywords=johnny+cash+folsom+prison+cd

16.https://www.amazon.com/Gold-Bond-Medicated-10-Ounce-Containers/dp/B001G7QSS4/ref=sr_1_5_a_it?ie=UTF8&qid=1527744482&sr=8-5&keywords=gold+bond

17.https://www.amazon.com/Nickelodeons-SpongeBob-SquarePants-Pineapple-Aquarium/dp/B0026GXXMS/ref=sr_1_2?ie=UTF8&qid=1527744523&sr=8-2&keywords=spongebob+pineapple+house

18.https://www.amazon.com/50-Assorted-Chrysanthemum-Seeds-Gardens/dp/B00QVZ8LS6/ref=sr_1_2?ie=UTF8&qid=1527744562&sr=8-2&keywords=mums

19.https://www.amazon.com/World-Nintendo-Splatoon-Splattershot-Blaster/dp/B06XP5GYS5/ref=sr_1_1?s=toys-and-games&ie=UTF8&qid=1527744609&sr=1-1&keywords=splatoon+squirt+gun

20.https://www.amazon.com/Polyester-Costume-Accessory-Elastic-Straps/dp/B00B1TJ31G/ref=sr_1_34?ie=UTF8&qid=1527744643&sr=8-34&keywords=shark+goggles

My blender sucks at crushing ice. Found out that the only snow cone stand around here that makes "good" snow cones is delaying their opening by another week. So, I just caved and ordered a snow cone maker on Amazon. Haha. Fatty fatty 2x4.

I got this one. Worked like a champ! https://smile.amazon.com/gp/product/B004UBMRKG/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

If you're into marinading your ribs, you might consider getting a vacuum sealer and then buying the rolls of bags online.

Seal one end. Cut the length to what you need for your whole rib, add the ribs and the marinade, then DO NOT USE THE VACUUM. Just try and get most of the air out and seal the other end.

Now you can even freeze the rib in the marinade if you want but regardless, it's perfectly safe to go right into the fridge.

Awkwardsoul has good comments here, but I'll add that there are bags that are not branded Foodsaver, so they are very cheap, and just as good quality....these are all that I use.

8" wide

11" wide

I love these guys: https://smile.amazon.com/gp/product/B0063HZVBC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

FYI you can get the bags cheaper on Amazon, I just got 50 feet of 11" for $18 here.

Sounds like the Waring Pro Pistol Vac is in your wheelhouse if you're already familiar with zip bags.

Works great for me and many others in this sub.

I bought this one and it works great. I just leave the hops in the bag they came in (opened) put them in one of the resealable bags that come with this vac and seal it up. Easy to open, grab the amount i need and reseal the same bag.

If you love eggs like I do, consider an egg cooker. As a chef I don't normally like extemporaneous small appliances but I was given the one below as a gift and I've never looked back. The biggest advantage is that the shells NEVER stick. Old eggs, fresh eggs, farm eggs, they just slide right off. Mine also has a egg poacher tray, but I don't even use that. There are less expensive 'egg cookers' also but this is the one I have experience with.

http://www.amazon.com/Cuisinart-CEC-10-Egg-Central-Cooker/dp/B008XBADDM/ref=sr_1_4?ie=UTF8&qid=1397152219&sr=8-4&keywords=egg+cooker

Lol Jesus, calm your tits.

I have the one you linked and it has never leaked, ever. As for the uniformity, I have zero complaints. Something tells me you're never gonna be satisfied with any suggestion so below is a 10 egg cooker (which I also suggested) that my girlfriend has that works flawlessly.

Cuisinart CEC-10 Central Egg Cooker https://www.amazon.com/dp/B008XBADDM/ref=cm_sw_r_cp_apa_Xtz.ybQHNR95M

I can't imagine being without my hard-boiled egg maker. Shells peel right off.

http://www.amazon.com/gp/aw/d/B008XBADDM/ref=mp_s_a_1_4?qid=1450714574&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=egg+cooker&dpPl=1&dpID=41X4dY43JpL&ref=plSrch

If you have a food dehydrator like this guy: http://www.amazon.com/Nesco-Square-Shaped-Dehydrator-Frustration-Free-Packaging/dp/B0090WOCM6 you can just put the hops on the screens and dry them on the lowest setting for a day or two. After drying you should vacuum seal them and keep them in the freezer.

We usually buy 2 things of bottom round (about 4lbs each at buy one get one free) We get it cut at 2.25 millimeters thick (about)

We usually fill 2 one gallon bags. The meat shrinks about 20% of its thickness.

We've been happy with this model of dryer. It normally comes with 4 trays but you can expand it a few more trays.

https://www.amazon.com/Nesco-FD-80A-Square-Shaped-Dehydrator/dp/B0090WOCM6/ref=sr_1_3?ie=UTF8&qid=1504896681&sr=8-3&keywords=nesco%2Bair%2Bdryer&th=1

I use my dehydrator for backpacking. Actually, this summer, my dad has been hiking the AT, so my mom has been using it extensively to ship him meals. I have this model. I bought it about four years ago off Amazon while it was on sale. It's great for fruits, veggies, making jerky, and even fruit rollups.

A square Nesco for the greater surface area, and then I ended up buying a couple more trays and the "fruit roll" screens (which would also work well for nuts).

/u/nacho_cheezus
You need this.

I was looking at this FoodSaver: https://www.amazon.com/FoodSaver-Vacuum-Sealing-System-Starter/dp/B00DI342IW/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1526168048&sr=1-8&keywords=food+saver&refinements=p_89%3AFoodSaver

Second the FoodSaver. Although we sprang for the fancier version with the handheld sealer. We got a good deal on it at Sam's. We've had it a few months and are really enjoying it. We are totally prepared for the new baby - our freezer is full of ready to go soups, stews, quiches, and slow cooker meals. :-) And it's great for our weekly meal prep as we use it for things that quickly go bad like sliced apples and guacamole.

Edit - http://amzn.com/B00DI342IW

Will never make sous vide hard boiled eggs again.
Found this and it works perfectly every time:

https://www.amazon.com/Elite-Cuisine-EGC-007-Maxi-Matic-Capacity/dp/B00F0RDRFS

Can't think of any thing like that but I purchased an egg cooker/steamer about 6-7 months ago and once you get the peeling started, sometimes it comes off like a clementine orange peel.

I got [this] (https://www.amazon.com/gp/aw/d/B00F0RDRFS/)from a friend 2 months ago and am in love with it. Perfectly boiled eggs in no time every time.

And here are the bags I bought:
Commercial Bargains 2 Pack 11" x 50' and 8" x 50' Commercial Vacuum Sealer Saver Rolls Food Storage https://www.amazon.com/dp/B00GG5I5AK/ref=cm_sw_r_other_apa_R1bZxb0XARMTW

I got these bags:

https://www.amazon.com/gp/product/B00GG5I5AK


Overall, not bad for the money. But! I was finding that sometimes, water would ingress through the seams on the sides of the bags, versus the seals made by the vacuum sealer. Easy fix is to go over the edges with the sealer. Took me until I ruined 2 dry aged strip steaks and almost ruined a cap steak before I realized this was the problem.

Get these bags. They will last you a long time. Cut them to the size you want.

http://www.amazon.com/gp/product/B00GG5I5AK?psc=1&redirect=true&ref_=oh_aui_search_detailpage

I get these: https://www.amazon.com/gp/product/B00GG5I5AK/ref=od_aui_detailpages00?ie=UTF8&psc=1

They are, like you mentioned, textured on just one side, but I've been very pleased with them. I vacuum packed and froze several steaks in January and their still maintaining their vacuum. I've yet to experience any ruptures or seals that won't hold.

Not all bags are created equal. For example, these bags (Commercial Bargains 2 Jumbo 11" x 50' Commercial Vacuum Sealer Saver Bags Sous Vide Food Storage https://www.amazon.com/dp/B00I1OM7TO/ref=cm_sw_r_cp_api_yi.iybJDJ3R7Y) are the most popular on Amazon but the rolls I received were crap. The texture that creates the channels allowing air to escape was not consistent and often the exact scenario OP described would happen. Also about 1/3 through the first roll I started having issues with the vacuum not being maintained long term. Turned out there was a tiny, pin-prick hole punched through the roll. Just enough to allow the vacuum seal to leak over a period of days.

For what it's worth I purchased these (2-Pack WESTON 11"x50' Rolls Commercial Grade Vacuum Bags 3mil Vacuum Seal Rolls https://www.amazon.com/dp/B00H8AL9DW/ref=cm_sw_r_cp_api_Li.iybC2V86JA) based on several recommendations in this sub Reddit. The texture is much more pronounced and so far they seem to work great.

It looks like the Instant Pot Circulator:

Instant Pot Accu SV800 Sous Vide Immersion Circulator (120V, 800W) https://www.amazon.com/dp/B01JNKEMH4/ref=cm_sw_r_cp_apa_yg7CAbZRJQ9R3

Can't tell if this is a copy or a debrand.

I can tell you that I have a Monoprice Strata (paid $50) and an Anova (paid $100) which look very similar and I do not regret either purchases at their price points. But between the two, I would still recommend the Anova.

I bought the InstantPot version when it was on sale for $80. https://www.amazon.com/dp/B01JNKEMH4/ref=cm_sw_r_sms_awdb_wczYzbY07Z7P0

I have to push the buttons with my meat fingers, instead of fancy bluefi, but I feel like one of the whole benefits of sous vide is that the entire "instructions" consist of two numbers.

I'm definitely not trying to shit on anyone's parade; if the Anova were really that much better, I might give my version to one of my converted friends, and upgrade myself.

I think that the generic bags my husband purchased were half the price of the foodsaver branded bags. Now that I am reading the description on amazon, it says they were for a 'commercial' grade food saver, so this sounds like user error on our part. 2 Pack - 11" x 50' Vacuum Sealer Rolls Food Storage Saver Commercial Grade Bag for Foodsaver and Sous Vide (total 100 feet)

https://www.amazon.com/Pack-Vacuum-Storage-Commercial-Foodsaver/dp/B01K07MZBO/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1536974284&sr=1-6&keywords=foodsaver+bags

They seem to works great, other than the rolls being too big.

Bag rolls are cheap enough that - while I also hate waste - they're so inexpensive that it's usually cheaper for me to vacuum seal, than it is to use something like a ziplock bag.

Make sure to get the 11-inch wide rolls, the 9-inch ones are often just barely too small for for what I want to do.

https://www.amazon.com/gp/product/B01K07MZBO/

Standard disclaimer that I'm not promoting any particular brand or seller. There are many nearly-identical items for a nearly identical price on Amazon.

The FoodSaver bags are pretty expensive.

I bought two 11x50' rolls for $18 and I can't tell the difference between them and the FoodSaver brand bags.

I use this one and have had really good luck with it.

Vacuum Sealer By NutriChef | Automatic Vacuum Air Sealing System For Food Preservation w/ Starter Kit | Compact Design | Lab Tested | Dry & Moist Food Modes | Led Indicator Lights (Silver) https://www.amazon.com/dp/B01N2HE2HD/ref=cm_sw_r_cp_api_pQbSAb4NVV3JY

You know, when my buddy (who's a HUGE Instant Pot guy) told me that Instant Pot was going to be making a sous vide I was picturing a pressure cooker that could somehow heat and circulate water while looking exactly like the Instant Pot I have at home.

Only when I googled it did it occur to me that was kind of a stupid thought...

How do you like the Instant Pot version? Does it feel sturdy, well-built, and is it easy to use?

I've had good luck using the Instant Pot version.

I also use it for cooking as well. Some of the best roasts I've made was with it.

hmmm i'm a low tier beast at Sous Vide I started out with Anova but making the switch to Joule.

Joule is gonna be all app based to start and stop with it no buttons on the device itself. So that may be annoying to some.

Anova is a great company as is Joule

https://www.amazon.com/ChefSteps-Joule-Watts-White-Stainless/dp/B01M8MMLBI

Joule has a crazy deal for Prime day I would say go with them as they are top tier and that's such a sick price.

You can't go wrong with Anova though and even with no deal its a bit cheaper at the moment than the Joule and has buttons on it for stop and start which some may prefer.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4


https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC

End of the day you are just heating up water in a container also make sure you grab a container and a lid

Let me know if you need links to that as well.

Let me know if you need anything else. Like I said though you can't go wrong with Anova or Joule two top tier companies.

I cooked it first sous vide (low heat in water bath in a plastic bag using my sous vide machine circulator) to get the steak up to medium rare. After I patted the steak dry, I seared it on the pan. The sous vide helps make the meat more tender and removed the guess work that comes when searing a steak raw.

This is my sous vide: https://www.amazon.com/dp/B07C7PW3PC/ref=cm_sw_r_cp_apa_i_m7KIDbG1Q6D5Z

Looks like Amazon also has it for $64 https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_3?ie=UTF8&qid=1542982843&sr=8-3&keywords=anova+nano

My toaster oven usually takes too long for complete sandwiches. So we purchased a panini press. We love it! If we are just having grilled cheese, this thing is amazing. Turns your sandwiches into little hot pockets.

I would look at getting a sandwich toaster something like this you can put all kinds of ingredients inside. Lunch meat, cheese, pizza sauce. peanut butter, jam, anything.

I like mini-pizzas made on pita bread. My favorite thing is getting a sandwich maker and using a flour tortilla with mozzerella, pizza sauce, and pepperoni. So simple, so delicious.

It get's even better if you have something like this guy...makes awesome pizza sandwiches.

I've been eying the pistol grip waring sealer and bags

http://www.amazon.com/gp/aw/d/B008LW73UY/

https://www.amazon.com/dp/B009O9VMCI/

And a mason jar sealer for liquids

http://www.amazon.com/gp/aw/d/B0000CFFS6/

i vaccum seal mine with one of these to retain freshness.... FoodSaver Regular Mouth Jar Sealer https://www.amazon.ca/dp/B0000CFFS6/ref=cm_sw_r_cp_api_8MCWzbS9R8QHQ

Somebody pointed out a cheap/nice solution to me that seems to keep my hops fresh.

1. Ziploc Vacuum Pump
   
2. Ball 8oz. canning jar
   
3. Jar Sealer
   
   Put hops 4oz. of hops in jar, put inner canning lid on, suck out all the air with the pump, then put the outer lid on and store in freezer.
   
   You could always get a vacuum sealer instead, but I like the low tech approach. If any one piece breaks I am out $10 at the most. Nothing has broken in 2 years of use.

What about the Presto salad shooter? It gets good reviews on amazon.

https://www.amazon.com/Presto-Professional-SaladShooter-Electric-Shredder/dp/B0000Z6JJG

Dicing capabilities are only available on the larger food processors or as a stand mixer attachment. I really wish that cuisinart would make a dicing kit for their smaller food processors but they don't.

Kitchenaid makes a "mini" stand mixer but it is still somewhat large. If it would work for you, they also have a food processor attachment that fits it. The food processor attachment has a shreder, slicer, and dicer blade if you get the one with the dicing kit.

$40 = Professional SaladShooter

These won't take a lot of abuse, but a well cared for SaladShooter is the best damn tool for shredding potatoes or cheese.

http://www.amazon.com/Presto-02970-Professional-SaladShooter-Electric/dp/B0000Z6JJG

I have a few ideas for you. I love this thing it's great for slicing and shredding almost anything. and cleanup is a breeze it goes right into the dishwasher

https://www.amazon.com/Presto-Professional-SaladShooter-Electric-Shredder/dp/B0000Z6JJG/ref=sr_1_1?

​

I Love this thing I have had it for about 5 years now and it purees better than my large Ninja blender. this is the one I have

https://www.amazon.com/Cuisinart-CSB-75BC-Blender-Brushed-Chrome/dp/B00ARQVM5O/ref=sr_1_5?

One with more accessories is not much more

https://www.amazon.com/Cuisinart-CSB-79-Smart-Blender-Stainless/dp/B00AN9UJ68/ref=sr_1_4?

​

Sorry can't help with the baking or bread. but I am sure someone else will help with that part! Good Luck! I hope you find some great stuff!

If you're a bit more into it, you can buy big blocks and shred it with something like this http://www.amazon.com/Presto-02970-Professional-SaladShooter-Electric/dp/B0000Z6JJG/ref=sr_1_1?ie=UTF8&qid=1344312277&sr=8-1&keywords=salad+shooter and it has a much better taste IMO. Far less preservatives as well.

https://www.amazon.com/Presto-Professional-SaladShooter-Electric-Shredder/dp/B0000Z6JJG/

Ummm... Salad Shooter

Most delis have just one slicer for cooked meats, right? A butcher would be more likely to have a raw meat slicer, especially in Asian section of town where raw sliced beef is used for hot pot or Mongolian grill.

Me, I just bought a home 7" slicer, $100 and a bit slow but works fine.
https://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC

I'm getting one of these

I used to have consumer grade meat slicer, basically this one here and it sucked balls. If you're going to do it, get a good meat slicer. Most places like GFS and Costco will slice it for you for free though.

I use this:

http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC/ref=sr_1_1?ie=UTF8&qid=1418933710&sr=8-1&keywords=chef%27s+choice+610+slicer

The reason I chose this is because I could then use it for cheese, ham, turkey, etc. I love mine. But I just recently bought the non-serrated blade for it -- not sure what took me so long, but definitely no regrets there.

I've been looking for a meat slicer myself. I'm looking for something that can cut a semi-frozen steak into deli thin slices for cheese steak sandwiches. Using a knife just doesn't do justice. I've been looking at this one on Amazon

It seems a lot of people are content with it. It's a bit on the pricey side for a home slicer. They have slicer that cost less than 50 on amazon and apparently it's a piece of shit.

they have 3 models. 615, 610 and 609.


Both 609 and 615 come with stainless steel blade, while 610 comes with stainless steel serrated blade. I've been told serrated blades aren't as good at slicing deli thin. I'm not sure. But they do sell the blades separately. The main difference seems to be the size. It's too bad they don't give the power output of the motor.

http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC/ref=sr_1_1?ie=UTF8&qid=1377116352&sr=8-1&keywords=meat+slicer

Deli Slicer or a really sharp knife.

I like making my own cold cuts, roast beef, corned beef and pastrami (pictures of my pastrami) and beef jerky so a meat slicer is very helpful for that. I also save about $1-2/lb on cheese by slicing it up myself. The Edge Craft Chef's Choice model I have cost about $90 including shipping, it's pretty helpful for the price.

I've heard that this product is good for small grain bills. You can add a large funnel to the top so you can pour 3-4 pounds in there (which is all you need for 1gal batches)

This is similar to the Country Living grain mill my family bought 20 years ago used. It's around $400 now, but worth the money.


This is a cast iron wheat grinder you can buy off Amazon for $30. It bolts to any flat surface.

Grinding grain only takes a few additional minutes and effort to produce one cup, which you can add to any bread recipe and make your own bread with.

This assumes you eat lots of bread.

What is this crews thoughts on cheap grain mills?

I'm thinking of this: http://www.amazon.com/gp/aw/d/B000U5NZ4I/ref=mp_s_a_1_1?qid=1453827687&sr=8-1&pi=SY200_QL40&keywords=grain+mill&dpPl=1&dpID=41Nd7hJKtML&ref=plSrch

I'm considering going down the bulk purchase route, but as cheap as it is I can't commit if the cost savings is spread over 100 batches, which for me is equivalent to years.

I got this Corona Mill and I'm sick of turning it by hand.

I've seen one thing about "get a bolt and cut the end off of it and hook it up to your drill." That's great, but I don't have a way of cutting a bolt, plus what size do I get?

What is the easiest way to use a drill with this small corona mill?

When I want something sweet I eat a snowcone. All you need are some ice trays an Ice Shaver and some flavor to pour on top.

For me, I grind 20-30 ice cubes and it fills a large bowl and lasts me 20 minutes of sugary happiness for 50 calories (or less if you chose the low cal flavors but I don't bother).

Feels like I'm eating a full bowl of ice cream but at a fraction of the cost. Also don't keep shit in your house that you don't want to eat.

These are my other thoughts:
This with this.

I bought a roll so you can cut whatever size you need. Hopefully the link works.

11" x 50' Roll for Vacuum Sealer Commercial Grade Vacuum Bags https://www.amazon.com/dp/B0063HZVBC?ref=yo_pop_ma_swf

Yes, they're that cheap! :-)
This is the one I got, and these are the bags I use.

I got one of these Vacuum sealers recently. Real easy to use, bags are very heavy duty so they will likely last a while, and it only takes about 10 seconds to seal.

http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/

i like these bags

http://www.amazon.com/gp/product/B009O9VMCI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

they are very high quality, and hold a vacuum during freezing and heating. you could just use the water displacement method like with zip lock bags, or you get a small battery powered pump

this one works ok on that waring seal port http://www.amazon.com/gp/product/B000XY8PDW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

and the official pump http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1418096775&sr=1-5&keywords=waring+pro

I use a this gun. It works great. Takes up far less space than most sealers and I can reuse the bags a few times before they're no longer good.

I pan cook them, but I do a bunch of other stuff in the kitchen while they cook - make lunches, unload the dishwasher, prep the coffee pot.

I do have one microwavable thing similar to this and it works well for poached eggs, and I mostly use it at work.

And because I searched, I found this and I WANT ONE.

I use this steamer from [Cuisnart] (https://www.amazon.com/Cuisinart-CEC-10-Egg-Central-Cooker/dp/B008XBADDM/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1469632281&sr=1-6&keywords=Egg+Cooker). Then ice bath. Most times peel come off in two or three pieces.

I am not sure if this has been said yet, but I just stumbled upon this egg cooker. It is priced very well and makes cooking hardboiled eggs a breeze! They cook in about ten minutes, cooked to perfection, easier to peel, and no boiling pot on the stove!

http://www.amazon.com/Cuisinart-CEC-10-Egg-Central-Cooker/dp/B008XBADDM/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1415086784&sr=1-4&keywords=egg+cooker

I would have to go check to see if mine actually turns off. I have this and it cooks a perfect egg.

http://www.amazon.com/gp/aw/d/B008XBADDM/ref=dp_ob_neva_mobile

I got this. It's frigging amazing. It's so much easier to prep eggs. I wish I had one twenty years ago.

https://smile.amazon.com/gp/product/B008XBADDM

Chill in cold water for 2-3 minutes after they're done, but before they get cold, and they peel super easy.

Nesco American Harvest FTW. But get the square version not the round one; you'll thank me later!

http://www.amazon.com/Nesco-FD-80A-Square-Shaped-Dehydrator-Frustration-Free/dp/B0090WOCM6/ref=sr_1_13?ie=UTF8&qid=1454187233&sr=8-13&keywords=nesco

Jerky is kinda time-consuming, but ridiculously easy.

I use a meat slicer and a fairly expensive dehydrator, but a sharp knife and warm oven will do the job, too.
(The oven is a bit of a hassle, though, so I would recommend a reasonably-priced dehydrator. The square-shaped models are more useful than round.)

I used Alton Brown's box fan & furnace filter method for a while, but it just takes sooo long. Even in my hot garage, it could take four or five days of drying, and I simply do not have that kind of patience where jerky is concerned.

There is not much to say about the dehydrator. I just bought it at a big box store a few years ago without doing much research.

It is a Nesco American Harvest 700 watt model FD80

I also bought extra drying trays and some rollup sheets to dehydrate liquids

I'm pretty happy with the setup, it seems to work quite well.

I've tried dehydrating ground beef and chicken with mixed results. I mainly use it now for dried fruit and vegetables: apples, pears, kiwi, bananas, peaches, strawberries, raspberries, tomato, broccoli, have all been smash successes.

I did try quite a bit at making chili and pasta sauces, and it did work well, but I prefer the mountain house actually. I didn't find the home made dehydrated sauces to be any better than mountain house meals, and they took quite a bit of work (cooking the sauce, dehydrating, blending).

So we have migrated to only using the dehydrator for fruits and vegetables now.

Oh, we also use it to dehydrate fresh herbs from the garden quite a bit as well, but this is not necessarily for camping, though, we have taken some fresh commomile tea from the garden.. very nice!

anyway, I hope that helps.

Thanks for the advice about the temperature! I couldn't find that anywhere.

But lol I guess I misunderstood about the model. I know the model of the food dehydrator, but I thought you said I could look up the temperature of that dehydrator on the shroomery.org

But in any case I've decided to buy one from Amazon instead. This one is decently priced, has a temperature setting, pretty quiet, and has good reviews. http://www.amazon.com/gp/aw/d/B0090WOCM6/ref=ox_sc_act_image_2?ie=UTF8&psc=1&smid=ATVPDKIKX0DER What do you think?

A little late to the discussion, but if you're starting out and making jerky, you'll want the larger Nesco than the one previously recommended. Less than 10 bucks more gets you a lot more room for drying jerky (essential) and a square form-factor.. both features essential for jerky production.

http://www.amazon.com/gp/product/B0090WOCM6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

I have this one (Nesco FD-80A Square Shaped Dehydrator) for $75 and I like it. I swear I paid less for it several years ago though, I thought it was like 55 or so when I bought it.

http://www.amazon.com/The-Grilled-Cheesus-Sandwich-Press/dp/B00DD0P0TK
ok

You reminded me of this thing I found on Amazon...

http://www.amazon.com/The-Grilled-Cheesus-Sandwich-Press/dp/B00DD0P0TK/

Let me be the first to say that these lazy takers will be coming to the us, the makers, with their hands out. These people have never contributed anything to society and are lazy idiots for not getting a STEM degree. Those entitled parasites deserve to be homeless and destitute in one of the richest nations in the world. Poverty is just how you can tell the economy works. yup.

Nothing to change here except perhaps lowering the tax rate on our famished billionaires. Stop persecuting our profitable international corporations who obviously have the best interests in mind for society. TAXES ARE THEFT! By the way, why did you stop giving us bailout money? Also, when can you attack Syria with your publicly funded army so I can build a pipeline through it and hide the profits over seas to avoid taxes. Because I'm a true patriot, and patriots never pay taxes. Remember how TAXES ARE THEFT?

Truckers and taxi drivers situation has been caused by their moral failings. If only they were not such lazy moochers their jobs wouldn't have been automated. They will die in the streets as god intended. This is progress people, and if you don't like it then you can giiiiiiiit out. God only rewards the righteous with absurd amounts of wealth and power. TAXES ARE THEFT Praise Cheesus.

They have cheaper ones ..this is mine
https://www.amazon.com/FoodSaver-Automatic-Retractable-Handheld-Heat-Seal/dp/B00DI342IW/ref=sr_1_5?ie=UTF8&qid=1468414183&sr=8-5&keywords=foodsaver+vacuum+system

I've got few foodsaver 4400's that I have been wanting to get rid of. PM and make an offer. Retail normally for 140-160ish.

Same model as listed below..

https://www.amazon.com/FoodSaver-Automatic-Retractable-Handheld-Heat-Seal/dp/B00DI342IW/ref=sr_1_1?ie=UTF8&qid=1474047193&sr=8-1&keywords=food+save+4400

I have this one. It is really good but if you try to do a lot in a row it can slow down during the seal.

https://www.amazon.com/dp/B00DI342IW/ref=cm_sw_r_em_apa_i_NbsNDbVBYKBH6

Some foodsavers are close to $200. For example http://www.amazon.com/dp/B00DI342IW/ is $190USD.

Personally I prefer the V2244 (type) because the automated sealing uses up more bag length. While I haven't used it, I also don't know how it is for double sealing. Before I bought my chamber I used a http://www.amazon.com/dp/B004M1801Y/ which I was quite happy with since it also has the removable drip tray.

I picked up a Foodsaver 4840 for $145 yesterday, cheapest I've seen it in a while:

https://www.amazon.com/gp/product/B00DI342IW/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

This is all you need. Soft, medium or hard boiled.

Elite Cuisine EGC-007 Maxi-Matic Egg Poacher & Egg Cooker with 7 Egg Capacity, White https://www.amazon.com/dp/B00F0RDRFS/ref=cm_sw_r_cp_apa_Qk4RzbGB6Y3X4

I use an electric egg cooker with 7 eggs at a time. I fill the measuring cup to 1.5mm below the 7 egg soft boil line. While the eggs are cooking I prepare an ice and water (50:50) bath in a large bowl and the moment the timer goes off I transfer the eggs to be fully submerged under the ice.

Here’s a similar model to what I have at home - at $16 it’s not a bad investment:
https://www.amazon.com/gp/aw/d/B00F0RDRFS

Since I eat up to 6 eggs a day I have food budget to get the best eggs available in my region - that’s why the yolks here are so deep in color. Quality and suppliers will vary per region. I went to the farmers market and local grocery stores to try all the available eggs until I found a winner. Sampling was fun, and the effort is long lasting because I can’t get enough of the taste of these eggs!! My day is not complete without them.

forgot about eggs, eggs and more eggs.
This will be your new best friend, love medium boiled if eating right away, otherwise hard boiled for travel: https://www.amazon.com/gp/product/B00F0RDRFS/ref=s9_acsd_top_hd_bw_b4Zko_c_x_1_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-3&pf_rd_r=WN5PE35M1JWYFXM741NP&pf_rd_t=101&pf_rd_p=e39ee576-ada3-5765-a14e-a74cf26d8bcf&pf_rd_i=1090754

http://www.amazon.com/Commercial-Bargains-Vacuum-Sealer-Storage/dp/B00GG5I5AK?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

I bought these in April and I've just finished the first roll despite using my joule almost every day.

https://www.amazon.com/gp/product/B00GG5I5AK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

They work really well for me.

Rice will poke holes in your bags. Most dry stock like beans and rice do just fine in a mylar bag. We put 30 lbs at a time in 5 gallon mylar bags inside food grade 5 gallon buckets with gamma seal lids. They stack and hold a lot. Easy to carry and the gamma seal lids for ease of portioning. We also tape an unused razor to the underside of the gamma lid to open the bag if needed.

In the past we vac sealed small amounts (2 - 3 US LBS) but quickly upgraded and I'll tell you the rice will not stay sealed.

We seal Fels-Naptha to keep it fresh and water tight. We do the same for washing soap. One bar of favorite soap on top with one clean wash cloth. We vac seal meats for the freezer and the normal uses but for the most part I would stay away from dry goods like beans unless you are a single prepper, then that might just be the best way...except rice and spikey pastas....just don't waste the bags!

Also if you are going to vac seal, we use a FoodSaver brand vac seal and it has done literally thousands of heat seals and around half that in actual vac/seals. You heat seal the one side first then the other side is where it sucks air out then seals when the air is expelled. 2:1

The bags on the other hand we purchase from a vendor on Amazon. The rolls do not fit in our vac sealer and have to be cut by hand, however the difference in price per foot is worth it for us!

Good luck! Well done thinking of your future and taking action!

Yes. I buy meats & fish at Costco, divide them into meals-for-two sizes, then vacuum seal them. I also use the vacuum sealer for sous vide.

These rolls of bags have been working great. I'll cut a salmon side into 3 pieces, plastic wrap them, then seal all 3 in one bag. Cut open, take out 1 piece, reseal. The bag only loses 1" at most. And they are washable and reusable.

I initially had one of the little handheld sealers but I found the vacuum "port" on the bags failed often, they would fall off and of course the vacuum-ability was lost forever and you'd have to throw the bag away (or use it for a non-vacuum purpose).

I do purchase the bags off of Amazon, since we do go through a lot with bulk food purchases. I've used the Food Saver bags in the past, buying them from Costco as referenced by another poster. However, these are very similar in quality and cost far less. There are several different sizes (12" and 8" are my go to).

We usually cook multiple butts at the same time. Then shred & portion them out into vacuum pack bags. They warm up very nice.
I buy these rolls on Amazon, they last quite a while.
Commercial Bargains 2 Jumbo 11" x 50' Commercial Vacuum Sealer Saver Bags Sous Vide Food Storage https://www.amazon.com/dp/B00I1OM7TO/ref=cm_sw_r_cp_apa_i_GyRXDbP21BFHD

I use these and these

I usually pick these up - https://www.amazon.com/gp/product/B00I1OM7TO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

My gamesaver has a built in knife. You manually slide the slipster from left to right and it cuts the bag perfectly.

HOWEVER if you buy the extremely cheap rolls of vacuum bags from Amazon (link) their diameter is too large to fit in the Gamesaver. So I just cut them with scissors and leave an extra 1/2 inch on either end to account for non-perpendicular cutting. Seals just fine. After you use the first inch of roll thickness, these aftermarket rolls of plastic bag material DO fit in the Gamesaver and all's well.

It's the Instant Pot branded Sous Vide circulator machine. Just a different brand name cooking thing. (technical term!)
This is it https://www.amazon.ca/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

I got the Instant Pot Sous Vide, for Christmas. There's no wifi or blue tooth but it gets the job done. I've downloaded the Joules app, for time / temp and use the visual doneness to show my parents / in-laws how the food will turn out.

https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

If you have any wall space left, a basic wire-frame storage shelf can add a lot of pantry space. Something like this.

I would highly suggest a slow cooker and visit /r/slowcooking. Due to small space, slow cookers offer you a one pot solution and the recipes essentially cook themselves.

If you're a bit more adventurous, try an Instant Pot. They also sell a Sous Vide attachment for the pot, making it dual use.

If you're meal prepping, you should be able to go shopping for all of the items you need for that session in one go, with very little left overs. Make sure you're planning out the quantities needed before you go to the store.

Have you considered an Instant Pot Water Circulator?

After my Sansaire broke out of warranty I order this one. Takes a bit longer to heat up but it gets the job done.

Instant Pot Accu LS-SV02A Sous Vide Immersion Circulator (120V, 800W) https://www.amazon.ca/dp/B01JNKEMH4/ref=cm_sw_r_cp_apa_PWA7yb0VKHM9V

that'll do it then.

There have been a bunch of pileups unfortunately. I have my feelings that I'll largely keep reserved for now, but I'd bet it's a lot of people who either don't have proper equipment (tires) for snow or don't respect the conditions. It's really sad.

here it is I don't know tons about it. I've got an anova that I adore. I also had a gift card I used at one point to get a searzall that's really fun

Where did you find that info on the Foodsaver bags?

I just did a Live Chat on their website and they said that their bags are 5 mil (as opposed to the standard 4 mil) and are rated for 185 degrees with no limit on cook time as long as the temp is below that.

That being said, the food vac bags get a lot of love on this sub, and they're 4 mil.

I will be buying those next, but I currently use these and they don't even say how thick they are, but I did Char Sui for a little over 8 hours yesterday with no issue. But that was only at 140.

I just bought this one and it works great! My last one had issues sealing things on the right side (even after getting a replacement) but I would still recommend a broken one for sous vide over no vacuum sealer at all.

I have one of these guys and I just buy the FoodSaver bags from Costco. Got a big box from there like a year ago and still have most of it left.

NutriChef is what I have. works great.

https://www.amazon.com/NutriChef-Automatic-Sealing-Preservation-Indicator/dp/B01N2HE2HD

I did it myself. I used this one: NutriChef Vacuum Sealer | Automatic Vacuum Air Sealing System For Food Preservation w/Starter Kit | Compact Design | Lab Tested | Dry & Moist Food Modes | Led Indicator Lights (Silver) https://www.amazon.com/dp/B01N2HE2HD/ref=cm_sw_r_cp_apa_i_zIJSCbAKR0DQ9

I like it well enough. Like many it doesn't deal with any moisture well.

I've been using this one and it's done pretty well for me. It's a bit finicky about having the bag placed just right, but that's probably a given with vacuum sealers. I originally bought this Seal-a-Meal, which worked exactly once before something shorted out and it refused to turn on anymore, so I'd advise against going too cheap

> I like the idea of app functionality

The Anova app is pretty well reviled. And it's not really needed. Every unit will have really simple controls on it.

I typically go searching online for a recipe and use the time/temp they recommend. But after a while you get a feel for it. Chicken breasts are 145F ffor 2 hours, steak is 130F for at least 90 minutes, and so on.

I bought the Instant Pot model and so far it's worked really well. I like that it's super easy to clean. I didn't think that would be a thing, but if a bag leaks I want to be able to clean it.

I was thinking about the IP brand since it's cheaper and slightly higher power. I've had good luck with my instant pot, so hopefully their circulator is good also.

Well for $79 it's great.

Read a bunch of reviews, ended up reading this one: https://www.seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html

Which sold me on the Instant Pot which I found for less than $70: https://www.amazon.com/gp/product/B07898VZN9/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1


It's been amazing, and the price is great. It doesn't feel cheaply made, it's solid and heavy- feels like an Anova. You could definitely use it as a bludgeoning tool for indiscriminate murders. I've been using it nearly nonstop and have had nothing but perfect results every time. For food I mean. Not murders.

I love my anova nano.

Currently on sale for $64 on amazon.

I also am only able to get Bestine heptane, so it will be interesting to see the yields from this solvent as i know it's more selective. Maybe i will have to add more time and more stirring to get the best yield possible... even though iv'e read Sometimes heptane can destroy dmt , though i don't know how true that statement is.

​

When you say sous vid do mean the demi water oven or could i get something like this

​

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_1_sspa?keywords=sous+Vide&qid=1569986656&s=home-garden&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFJM1EyTERCTk1CUVMmZW5jcnlwdGVkSWQ9QTAzMjMzODQxQjA1MEVNN0VQSUpLJmVuY3J5cHRlZEFkSWQ9QTAzNjI0MjIxTlFKWUdCRDBKVjdOJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

​

I guess yes, considering it is able to keep the temp of water pot u choose at it desired heat. Thanks

Ahhh good point, that would be ideal. If this bad boy drops any lower in price, I'd have to pull the trigger.

For the thermostat, maybe a sous vide device would work. It's like one of these.