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So - I've noticed the grounds in the Breville not being properly wetted on a few occasions. Once I remove and reseat the showerhead, problem solved. So my long term solution is to proactively reseat it every couple of weeks.

What kind of fruit? I've used apples in the past but prefer just raisins...Anyhow mine is very similar and now I am jonesing for one.

So I was all set to take a pic of some unwetted grounds today, but after tweaking a few settings it worked fine: The showerhead was clear but I unseated/reseated it. Upped brew temp to 205F (was 203F), bloom time to 45 secs (was 30), pour speed "medium" 83g of coffee:50oz water Using the gold...

Are you team cottage cheese in kugel or no? I'm a definite "no." Looks fantastic.

I clean the spray head every time I descale, just figure that way I will remember it. I haven't had drip coffee since the wife left for vacation...I will give this a shot next weekend and report back.

This is really great to know - I'm not using the coffee pot for a bit as my wife is out of town (when it's just me, I use the Aeropress) but I will try the same the next time the situation is the same. I believe "Gold" and most of the default settings are designed to comply with the SCA's...

So I have this exact same coffee maker and the exact same issue. I've noticed some interesting things: 1. On weekdays, I typically grind the night before and set a timer. The grounds are always fully wetted when the coffee is ready in the morning. 2. On weekends, I grind and brew within a...

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...