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Get the pro. I use the accessory (on the foodsaver sealer) to vacuum wine, quick marinate meats, use vacuum storage bins, etc way more than I am vacuuming for freezing/sous vide. Although, I need to start using the sous vide more.Looks like Anova is running a leftover 20% off fathers day promo on their website.
Thinking about buying one of their vacuum sealers as my foodsaver is dying. Wirecutter gives #1 status to their big sealer:
But I'm actually thinking of going with the small one to save space:Anova Precision™ Vacuum Sealer Pro
You can expect a high power vacuum, reliable double sealer, built-in bag storage and cutter, an accessory port for sealing containers, and the ability to seal wet foods without worry – all with just one hand.anovaculinary.com
Anova Precision™ Vacuum Sealer
The Anova Precision® Vacuum Sealer combines fast air extraction with a strong reliable seal to create the ideal vacuum-sealed bags for sous vide cooking and all your food storage needs – and it’s small enough to stash away when not in use.anovaculinary.com
Discount applies to sous vide devices too.
Okay, I created something new and wonderful today. If this becomes a thing, remember ol' Piob invented it.
Thick cut, brioche bread. Kerrygold Irish butter. Homemade birria de rez. Oaxaca cheese, shredded. Consommé from the birria braising liquid.
Grilled cheese birria de rez sandwich dipped in consommé.
This is da shizznit.
That's not a grilled cheese: it is a melt.
That's not a grilled cheese: it is a melt.
or is it a Mexican dip🤔
I thought a "melt" meant it was open faced?
Would help if you posted pictures. Just saying.The important thing is ol' Piob evented this sandwich. When it's a YT craze remember it started here.
Sounds a little too Tex Mex for me. 🤣The important thing is ol' Piob evented this sandwich. When it's a YT craze remember it started here.