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Pro tip: You can ferment out a lot of vegetables in a 3% brine. I threw a handful of carrot sticks in with my last batch of pickles and they are phenomenal.

#1: Good find. I was thinking Mexican grocer only #2: Man I have lost touch with my roots, Streit's egg noodles should have been the first thing that came to mind. Don't tell bubbe. Thanks!

Gotcha. These are not a thing outside of the major cities in the East. I will submit myself to Jeffrey Bezos for some.

Looks great - Quick question...Vermicelli: We talking thin spaghetti/angel hair you break into pieces, similar to fideo? Or like a SE Asian rice noodle? If we're thinking Rice-A-Roni, I have some pasta I can break up.

Got a recipe for the chicken vermicelli rice?

Glad yours turned out awesome - It appears some people struggle with lactobacillus, which grows pretty well in this sort of an environent: https://www.reddit.com/r/sousvide/comments/58sgmc/lactobacillus_control_on_long_cooks/ https://www.chowhound.com/post/funky-sous-vide-short-ribs-1027643...

I've heard that long, low-temp cooks can get a little "stinky" due to safe but kinda gross bacterial growth. Did you experience that at all here, or did you do a dip in boiling water prior to bagging? Just curious, looks great!

Yeah what the heck, these are hosted on Google. Let me see what I can do.

To get skin worth eating from sous vide, you gotta sear. Here's what I do: After cooking, dry with paper towels and sprits with oil. I really mean get the chicken DRY. Sear on the grill for 4 minutes or skin-down in a hot pan until crispy.

Costco was selling skinless pork bellies for $3/lb. Picked up a 10-pounder and cut it in half. Cure was the Basic Dry Cure from Ruhlman's Charcuterie. Belly on the left got bay leaves, garlic and black pepper. On the right, maple syrup. Both bellies were cured in the fridge, flipping the...

If this thread isn't locked or deleted, I would check eBay as many of the sellers on there would either already have one for sale or be willing to put one up. That way there's no fraud. :)

...Are you using the Ikea pot lid rack as a rib rack? That is next-level brilliant. I've used it for sous vide but never this.

I have a complete LP manifold for a 2008 Spirit E-310 I'd be willing to part with if it fits...

The 22" is a bit of a pig on fuel as compared to the 18.5" but I'd never go back. Pros to the 22: 1. Interchangeable grates with the kettle. 2. Ability to flex up and smoke more. 3. No need to bend racks of ribs. Cons: 1. Yes, you will need BBQ gaskets. They last a long time. 2. More fuel...

If you launch a comparison of the standard and LX models, "country of origin" is listed and for the non-LX it says "China." This could just be pre-release, wrong or incomplete information but if true, really sad.

Per this web site: https://www.hennicks.com/categories/gas-grill?brand%5B%5D=Weber It appears that the Genesis E will be Chinese made and the LX (Stainless) will be US made. It could be wrong info on the web site, though.

This was at a dealer...Looked at the Baron and the Regal. Seemed a half step below, but still miles above any big box stuff. Were about 80% of the price.

I did take a look at the Broil Kings yesterday - They were really nice...But I felt that they were not as well constructed or as straightforward as the Webers. I wound up buying the EP-330. I think if Weber misses the mark on the 2017 Genesis line, Broil King will take off. They already have...

What would you get for $800? Serious.

After taking in all of the supposed info on the 2017s, I went into a Weber Alliance dealer and bought a 2016 EP-330 NG for $800, incl. assembly/delivery/haul away. Kinda sad I'm not assembling/delivering it myself but meh. As I stare at my 2008 Spirit 3-burner rusting out on my deck, I realize...