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Late to the party BUT has been said, your recipe needs to be reduced substantially for the same size pizza. For a 16' 'za, look at these quantities: INGREDIENTS 1 cup whole wheat flour 1 1/2-2 cups all purpose flour, divided 1 cup water 2 Tbsp honey 2 tsp yeast 3 Tbsp olive oil 1 1/2 tsp...

Easy enough to make on your own. Here's one http://www.thefreshloaf.com/recipes/struanbread and another https://www.food.com/recipe/brother-junipers-struan-56155 and a third https://www.wpr.org/recipe-struan-five-grain-bread

And of course it depends on the recipe used. I didn't do them s/v (my bad re: purpose of this post) but not counting heat up/ cool down it took 15 min to cook. Some spice on the meat and liquid smoke in the water and it's done. For this thread, I do steaks to a perfect 135o med rare sous vide...

Consider an Instant Pot model that allows manual temperature control. I've used mine for 4lb side ribs (sorry--not sous vide but under pressure) and finished under the oven broiler (ya, I know sacrilege but if it works......) https://tvwbb.com/threads/instant-pot-what-a-machine.69505/

Yes indeed it does

Because the population on this forum is unique (only 18,000 members and at a guess I would say only a few hundred if that many are actually active) shall we say, when questions may be asked of a person who was here 14 years ago and not since, he can't answer. Which may frustrate the new poster...

double post

Ya, 14 years is a bit much.

Forgot to turn the range hood on. I hear sirens in the background :D

easy peasy----> FOR EXAMPLE: price is $4/lb and you get 3 lb so the wings AND tips cost is $12 cut the tips off and weigh the wings again--> say FOR EXAMPLE, the tipless wings now weigh 2.5 lb. but you payed $12 Price of your wings is now $12 / 2.5lb = $4.80/lb not the $4 you originally...

Good news indeed :D Nice to be wanted.

Just a FYI, putting your meat on the counter for an hour is a waste of an hour. I read elsewhere that that is an exercise in futility. Next time to prove this to yourself, take a steak out of the fridge and measure the internal temp. After an hour, measure it again. Virtually no change...

You'd never know anything changed. Good work :D

You didnt say if you were driving and I know its a long drive BUT if you are driving, why not buy it in CO, freeze it then put it in a cooler with ice and let it thaw on the way there. Two days it'll in all likelihood still be frozen. Flying, not practical to do this. Just a thought. IF you...

CDN pricing: At our Chinese store, wings with broken bones are $1.59, wings wiith unbroken bones are $1.99 Major supermarkets are $4-5 / lb. Brisket is $6 when you can find it for comparison. Boneless pork loin is $1,99 LB. Loin backs are $2.99 spares are $1,79 to $1.99 / lb.

Everything you're doing seems right. My "second" go to source ("first" being this site) agrees https://amazingribs.com/tested-recipes/beef-and-bison-recipes/sous-vide-que-beef-ribs-rosemary-red-wine-sauce-recipe

Sounds good. Get your mandoline out for the slicing.

Thanks for the item Clint. I'll add it to the list:;) coffee is good for you . coffee is bad for you red wine is good for you. red wine is bad for you. salt is good for you. salt is bad for you. etc etc

Doubt that I would eat it but: use a meatier tomato: Roma (used for sauces) instead of beefsteak would be a good start.

Don't use anything you don't like to eat/drink. Each beer has a speciific profile (especially between light and dark beer). I love both but the shrimp has such a delicate flavour, I would use light (not in calories but in colour). A lager would be good IMO.