Hello everyone! I'm Madalyn Knebel, a graphic designer working towards creative direction & more food/beverage/prop styling gigs. I've lived in Detroit now for 5 years. Very thrilling to see the culinary & gardening scenes grow leaps & bounds before my eyes these past few years. I really look forward to discovering more…
Other than the aesthetics, a 0.2lbs weight difference, and CA$20 (according to Amazon), is there any actual difference between the stainless-steel and white-cap Joules? In particular I am wondering if because the stainless steel models are newer, then maybe the internal electronics are a newer revision and so might be…
I purchased a subscription yesterday but it does not fit my needs. Can I cancel for a refund?
If I cancel my subscription is it effective at the end of the billing period, or immediately? Or is there a support address I can ask this of? (Support site does not help)
I love what Iota and Kappa Carrageenan can accomplish! Super great texture and luxuriant mouth feel. And cuts prep time in half with no baine marie or risk of curdled custard!
As promised a few pics from the Xmass diner... Not much to see, but you get the idea... Rabbit casserole with mushrooms, paella, oysters paleo style, and some fruits with coconut cream for dessert...
I love to cook when I go camping in my RV. I am concerned about blowing a fuse if I use my Joule. How many amps does it use
To continue on Wes' post to which I so agree, I also feel this forum should be for what it is: cooking. If there are issues about CS deals, all complains should be addressed to them, their customer support etc. We are here to cook an exchange ideas and pleasure, not to exchange complaints. In this spirit, here is…
I'm going to try to turn this forum back towards what it SHOULD hopefully be about; delicious food! Del Posto 100 layer lasagna is turning into a tradition. I've been increasing the recipe by 3/2 so I can serve 16 people. It takes a good 2 afternoons to prepare, but the prepared pieces can be frozen individually, so all…
After years of cooking sous vide I'm ready to purchase a reasonably priced vacuum sealer. I largely use sous vide for meal prep and not so much advanced techniques. There seems to be a huge range of new sealers, but I'm looking for sub $200. $150 even better. Ideally, roll cutter and options for vac strength or dry/wet…
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