Cold pressed, then pasteurized?
929442
The label says the juice is cold-pressed and not from concentrate--which according to my research would be a plus because the heat used to make juice concentrate destroys certain nutrients.  But elsewhere on the label they say all their juices are pasteurized, a process that I understand uses even more heat than making concentrate. So what the heck?
1722830
Awesome. I am yogurt queen now. Simple process to bring milk up to 185 degrees before transferring it to the container and into the machine so I don't know why people are complaining about a little effort to make quality wholesome, non processed food.
4497267
Mine came pressurized, so be careful!  That said, well constructed and clean.
3595912
For something out of a box, this sauce is great! I prefer it without pork. I just cube up the tofu and add a tablespoon of Szechuan peppercorns. The peppercorns are KEY.
2534553
Such an easy cold brew coffee to make! Just put a bunch of grounds in the filter and leave it in the fridge for a day and BOOM! Cold press coffee from home- and not $5 from the coffeehouse. Definitely worth it!
45400
If you are on the fence about getting this, just do it.  The applications for sous vide cooking go beyond meat.  I've used mine to incubate yogurt and gently make the custard for ice cream batter (no more scrambling my eggs by accident!).  There is a Giada recipe for salmon baked in a foil packet that never fail...I overcook because I just can't monitor it while in a packet in the oven.  Take that exact same recipe, bag it and use sous vide...no more overcooking my salmon.  Beyond your conventional grocery store meats though...try this on game meat.  Boneless skinless Canada goose breast...6hrs @135F, perfectly tender and moist medium rare.  My husband didn't believe Canada goose could be edible let alone actually delicious.  I've taken tougher cuts from a deer, like the bottom round, 4hrs @ 130F, and it's as tender and even MORE juicy than a back strap!  Take the leftovers, put in the fridge and slice thinly for the most delicious roast venison sandwiches the next day.  I also enjoy being able to take a relatively quick cooking piece of meat, like a pork or beef tenderloin, and cook it sous vide when I am entertaining because I don't have to monitor the meat.  An hour or two (depending on the meat) with the Anova and I can be preparing the side dishes and enjoying my company and then about 15-20 minutes before serving, pull the meat out, pat dry, lightly coat in olive oil, sear and let rest.  You can enjoy time with family while not having to worry about overcooking your meat.

This probably reads more like a review of the cooking method itself, and perhaps it is.  But I use this particular product for my sous vide cooking and  I have found the device itself to be reliable, durable, and easy to use/clean.  I also like that after it times out, it still maintains temperature.  It's tough to overcook with sous vide (if you go crazy over your cooking time you'll still have the same doneness, but the texture of the meat will change).  I was cooking for four hours and came home about a half hour later and it didn't matter because the Anova was still at temp and the meat was just fine.  Not sure if other devices do this or not but it's a definite plus on this one.  The pot clamp is great and the app works great on my phone.

Highly recommend the Anova AND sous vide cooking in general.
3273698
First thing you need to do is buy a freezer. your fridge freezer will fill quickly.
A few hints and tips.

I place ice cubes in gallon bags and pack them. That way they won't melt all over your food in the cooler and they also make a great emergency ice packs.-cool huh!

I pre-freeze fresh meat in the bag for about 1.5 hours before sealing, it will prevent the problem of the juice interfering with the seal.

When doing soup it obviously needs to be pre-frozen. so this tip will help with the giant mess that can come from trying to put liquid into a bag. first, go to McDonalds (or any fast food) and buy a 32 oz Coke. You will need the cup, preferably it will be plastic and fluted at the end for a drink holder. cut the bottom off. you now have a wide mouth funnel that can be placed into the bag. The funnel keeps the bag clean and ensures a good seal. I use 2 cups per 1 pint bag. place them in a loaf pan and pre-freeze the whole batch. then pack it. Great for sloppy soups like pea or bean.

I have sealed (not vacuum-packed) my first-aid kit, matches, maps, and other important items into a gallon sized bag when canoeing. since there is air in it, it will float if you capsize.

As you can see there is a lot of things that can be done with a vac packer. Once you get one you will seek out all kinds of things to pac. If you have a large family this decision should be a no-brainer. Your savings alone from bulk will more than make up the cost.
4698976
The grind is too big.  It cooks very slowly.  I seems to go rancid quite rapidly.  Perhaps storage in the freezer would help?
3806342
be careful with these, they have to be refrigerated! not like regular jerky...
4039278
As others have experienced, the first time I tried to open this, I found that the lid was glued to the tub of paste. I could not get it open without the aid of a few light hits with a hammer all the way around the top of the lid. That loosened it enough to then be able to unscrew it, still with some muscle power. I will grease up the threads of the tub and lid with Vaseline as others have suggested to help prevent that from happening again (though I don't know how it could happen in transit when this paste is so thick -- it is not a liquid at all. Seems to me it has to happen at the source from pure sloppiness.). Paste isn't much good if you can't get the freakin' jar open.

That being said, I'm very glad I can now say that the paste worked well for my purpose which was to make a front & back cover for a homemade artist's sketchbook, pasting decorative paper to matboard.
255062
Disregard the time line in the instructions. For best results, let ferment for 1 month (don't rack). After 1 month, bottle, and let sit for another month. Everyone was begging me for the recipe after I let them taste it :)
1046130
IF IT IS SOLD OTC... IT IS REQUIRED TO BE PASTEURIZED OR HOMOGENIZED WHICH = DEAD FOOD!

NO NUTRIENTS OR LIVING ANYTHING!!!

YOU MAY BE GETTING TASTE... BUT IF YOU THINK YOU ARE DRINKING HEALTHY... YOU ARE WRONG...

NO HEAT FOR LIVING FOOD TRY ... HARMLESS HARVEST!  YOU LEARN THESE THINGS AFTER OWNING
WELLNESS CLINICS FOR 20 YEARS.

HOPE THIS HELPS YOU FIND THE RIGHT FOOD THAT WILL HEAL...
725959
I noticed that when I bought prepackaged meat that it had a little "oxygen absorber" in it to maintain freshness. I looked into what was in the thing and was surprised to find that it was simply iron filings, salt, and a little moisture. Basically the iron rusts and pulls the oxygen out of the air. But they are EXPENSIVE and hard to find, so I looked for an alternative. Turns out hand warmers are iron filings and a little bit of salt in a pseudo cloth sack. Basically the same thing. So now when I buy turkey slices, or whatever, and put them into plastic containers, I include one of these hand-warmer packets with it to trap the oxygen. I can keep meat in the fridge for weeks without it going bad using this method.
1953722
Takes the traditional South Indian mango pickle and purees it to a soft paste. A mish-mash of Indian chutney with a ketchup like consistency in a convenient easy squeeze bottle. Traditionalists may balk at the idea, but the flavor and the kick are there. Not for the faint of heart (or palate, I should say). If you are not into hot stuff, may want to go easy on the first attempt. Try a little and see how much you can take, before squeezing a whole lot on your food. It is an acquired taste and some may like it better than others.
2942915
Great taste keep them in the freezer and pop them in the microwave for a few seconds get some milk and enjoy
4170157
So I grabbed some of this at the store. Everyone - skip adding water. Add ice cold milk. Root beer float without all the sugar. You could even then freeze it for a bit to thicken it up.
3544812
So it is pretty simple, Open a can of chef_bor whatever ravioli. That is what you get when you have a REAL MRE. I do not condone nor promote freeze dried foods. I have had both but, the freeze dried is very much non desirable. If you want a emergency food supply than go for a REAL MRE with a long shelf life (in other words, do NOT order an MRE case with one year of shelf life remaining unless you plan to use it right after delivery. Trust me, I know what happens with an expired MRE.) Freeze dried is exactly what is says. Usually there is no flavor, it is there to provide energy. Nothing more. CLIFF bars to the rescue. Yea I have had both, MRE in combat and Freeze Dried on the camping trail. MRE (real food) always won. Even if it is full of chems, MRE always wins if within the shelf life of 5 years.