<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[sous vide]]></title><description><![CDATA[<p dir="auto">Re: <a href="/topic/3383/sous-vide">Sous Vide</a><br />
Thanks was worried I might have pulled it early but checked with 2 different brands of probes.  Has a nice rich juice  kind of look.  Just wished the lime was less the habanero flavor is just right.</p>
]]></description><link>https://waltonsdev.nodebb.com/topic/3436/sous-vide</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 23:43:45 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/topic/3436.rss" rel="self" type="application/rss+xml"/><pubDate>Mon, 15 Feb 2021 19:25:19 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Reply to sous vide on Tue, 16 Feb 2021 20:50:52 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/tarp" aria-label="Profile: tarp"><bdi>tarp</bdi></a> You now have an idea on how sous vide and vacuum packing the product enhances the marinate/seasonings used.  It’s all about trial and error.  Just adjust according to your taste buds.  Keep that learning happening.  Good luck.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/31133</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/31133</guid><dc:creator><![CDATA[zbigjeff]]></dc:creator><pubDate>Tue, 16 Feb 2021 20:50:52 GMT</pubDate></item></channel></rss>