Great Big Bag o' Tangents

Amy · **Posted:** Fri Feb 04, 2011 12:28 pm

Da Bull Man wrote:

You're scarey...

I prefer to think of it as resourceful.

Amy

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

easy bake wrote:

Darcie, you could go the old fashioned way: lie and cheat. Add a fifty dollar item into the Costco cart now and then and opps...return it for cash. Save this money and then come home with the item that.......guess what you found at a moving sale, never used!!!!

What a bargain. Of course you keep it in the trunk of your car until the presentation moment is just right.

I like the way you think! :lol:

The other thing is, since it doesn't LOOK like it costs $800 (at least not to me), is to buy it and not tell him the price (he never looks at the bank account or credit card statements anyway)... :mrgreen:

Amy · **Posted:** Fri Feb 04, 2011 12:44 pm

Darcie wrote:

The other thing is, since it doesn't LOOK like it costs $800 (at least not to me), is to buy it and not tell him the price (he never looks at the bank account or credit card statements anyway)... :mrgreen:

Darcie,

There's no way a non-cook would know this thing costs what it does.

Amy

fitzie · **Posted:** Fri Feb 04, 2011 2:55 pm

Oh, the old stuff in the trunk trick. I love it. Drove around with a sterling tea service for over a year.
Fitzie

Amy · **Posted:** Sat Feb 05, 2011 3:46 am

Darc,

I've been thinking about this...

Even if he did find out what it cost, once he's had food you cooked sous vide, he'll think you're a culinary goddess. (Not that he doesn't think this already.)

Once you've had sous vide meat, fish, certain veggies, etc., you'll never go back. Food prepared in this manner is just so different than conventional cooking, and in all the best possible ways. Heck, you can even make ice cream base, crème brûlée, etc. using this method, although those require a vacuum sealer...a different investment altogether.

Just sayin'.

Amy

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

Amy and her circulator sittin' in a tree...

Amy · **Posted:** Sat Feb 05, 2011 8:38 am

roflmao...

Ya, I know...I'm a one trick pony these days.

Amy

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

Amy wrote:

Darc,

I've been thinking about this...

Even if he did find out what it cost, once he's had food you cooked sous vide, he'll think you're a culinary goddess. (Not that he doesn't think this already.)

Once you've had sous vide meat, fish, certain veggies, etc., you'll never go back. Food prepared in this manner is just so different than conventional cooking, and in all the best possible ways. Heck, you can even make ice cream base, crème brûlée, etc. using this method, although those require a vacuum sealer...a different investment altogether.

Just sayin'.

Amy

I've decided to take on an after-hours graphic design project (200 page catalog) that should provide me with enough extra income to make this work, barring any natural disasters. I'll let you know when I'm ready so we can make this purchase!

Regarding the vac sealer, I'm pretty adept with my FoodSaver and have successfully sealed some liquid things with a well-timed seal during the vac process. I also have about a zillion rolls of bags for it. It will have to do for awhile before I spring for the chamber vac.

crystal · **Joined:** Fri Jan 07, 2011 2:47 pm **Posts:** 390

Paul--you are a baaad boy, lol.

Frank,
What I said was that he says that. Though I might look(and sound!) like I just fell off the turnip truck, I most certainly did not. :roll:

Note to self: do not look at Darcie and Amy's conversation.

Amy · **Posted:** Sat Feb 05, 2011 12:13 pm

Enabler...enabler...enabler...

Yawn...did someone say something?

Cookaholics Bulletin Board

Great Big Bag o' Tangents

Who is online