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Posts by ehkay

how precious:)
I think the break-in for a lot of people is the $125 food saver, and then the move to the chamber vac is one that adds a few nice features and gives you a much longer lasting machine.
There's already a vacmaster that's about that.
It's probably like $130 in Roanne...
I've cooked monkfish many times. Sometimes seasoned with salt and pepper, sometimes seasoned with a paste made from Knorr. 9/10 of my friends...prefer it with Knorr.
You probably couldn't see them because you were looking up. http://www.aqua.stir.ac.uk/public/aquanews/downloads/issue_34/34p20_21.pdf
I feel the same way about anguillas.
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