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About jordanabshire

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  1. When you’re looking for a high-quality vacuum sealer, you’ll find they come in both personal and commercial designs, but many of these sealers are designed for both of these uses. Indeed, the perfect commercial vacuum sealer could possibly suit individuals as well, making these sealers very versatile and convenient. If you’re curious about which brands and models are the best, not to worry because below are some of the sealers that have been rated very high by both customers and critics alike. 1 KitchenBoss Vacuum Sealer Machine Although not specifically made for commercial use, the KitchenBoss name has long been synonymous with high-quality devices that can handle many light commercial jobs. This is an automatic system with an easy push-button design and the capability to accommodate jobs both big and small. Considered a best commercial vacuum sealer thanks to its reliability and efficient design, this machine even comes with a starter kit that includes storage bags, meaning you can begin using it immediately. 2 Frieling 5030 Automatic Vacuum Sealer Considered a best vacuum sealer for food of all types, including both dry and moist foods, the Frieling 5030 is a little more expensive than other models, but you get a lot of bang for your buck. It is even sous vide ready if that’s what you’re interested in, and there is a total of four sealing modes so that the foods are sealed properly every time. It allows you to buy foods in bulk and freeze them so you can use them when needed, and its price of around $100 is affordable for any business. 3 VAC-VIDA VS301 Chamber Vacuum Sealer Priced at around $1,300, the VS301 chamber sealer can be considered the best vacuum sealer for fish, seafood, and many other foods because it is a heavy-duty and very efficient machine that you’ll be able to enjoy for many years to come. Its 13” x 10” top section can accommodate large quantities of food, which makes your sealing tasks a lot faster. Plus, it comes in a sleek design that looks great on your countertop, and the pump accommodates even frequent use for a very long time. 4 Avid Armor Chamber Vacuum Sealer The best rated chamber vacuum sealer will have a perfect 5-star rating (out of 5 possible stars) and all of the features you’re looking for, and that’s just what this Avid Armor sealer offers you. Priced at around $600, many large commercial kitchens might think it won’t provide them with what they need, but they’d be wrong in thinking this. Some of its many features include an easy-to-read LED display, a clear lid so you can see what’s going on inside of the unit, and of course, the ability to accommodate everything from meat and seafood to liquids such as stews and soups. 5 Hamilton Beach HVC254 Commercial Chamber Vacuum Sealer When you’re looking for the best commercial chamber vacuum sealer, looking for a name like Hamilton Beach is always a smart idea. The HVC254 vacuum sealer offers features such as the ability to accommodate bags up to 10” x 13” in size, customized programming to suit all of your sealing needs, and a sleek design that always looks great on your countertop.
  2. I keep my boat in a slip at the local marina at Lake Waco. There are snakes in the water now and there will continue to be snakes, but I'd like to keep them away from where I am as much as possible. I've seen 2 in the water in the last week. It's a floating marina with dense foam at the bottom, an open gap (can access the top of the foam easily, then steel + concrete. I can't keep snakes away 100% of the time but what can I do to make them less likely to come near my slip? Do you think I could spread Snake-B-Gone or sulfur or something on top of the foam layer? Would they be able to smell/sense it while they're in the water and make them go someplace else?
  3. Went for a quick session after I drop the kids off to school. 1.5hr before and after high tide. Fished unweight. Drifted with school prawns. 2 big bream which went 40+ and 1 that cut me off the rock edge while I was took a phone call Great day to be out.
  4. I mentioned on another thread that we had a little mix-up seed wise in the greenhouse. What we thought were cucumber seeds were actually cantaloupe. Soooooo, instead of a glut of cukes that I was going to pickle, we have like a zillion melons. Picked the first one this morning. I will do the usual googling and searching but I also want to pick your brains. Maybe think outside the box. More than ever I don't want to waste anything. Recipes, ways to preserve....pressure canning???? Just anything. Or, last resort, the raccoons have major feasts every night lol.
  5. Any day is a good day when I can catch fish on different lures I've modified to work better. Why they work is a good question but not one I'm concerned with. All I know is that they caught different species in different locations and that good enough for me. Time to make more of the same.
  6. I just bought a really big jar(1kg) of Saeujeot to make my first kim chi. What other recipes (ideally fresh/cold) can I use the fermented shrimp in??
  7. Mixing things up with the catch and cook recipes. This time going to cook the Catfish we caught Sunday at the local lake using a Blackened Fish Recipe. Recipe calls for the following: - 1 Tablespoon of Lemon Pepper - 1 Tablespoon of Garlic Powder - 1 Teaspoon of Black Pepper - 1 Teaspoon of Red Pepper (or less if you want less spicy) - Salt to taste as desired, suggest less than a Teaspoon possibly 1/2 Pan fry preferably in a cast iron skillet using a 1/4 stick of butter and olive oil. Cook 1" to 2" for thin fillets, 3" to 4" minutes for thicker fillets on high heat. Fillets are done when white and flaky. Cook in 1" increments each side if fillet does not flake with a fork. Do try it out first chance you get... it's tasty!