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PostPosted: Aug 12th, '13, 08:47 
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Almost divorced
Almost divorced

Joined: Mar 21st, '12, 11:42
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Location: Bendigo, Victoria
@helomech - sounds like you've had bad luck. The Maxxon just keeps on ticking for me. Every few of weeks we go to Footscray Market and buy up to $200 meat and fish and I do an extended session of vac-packing and it hasn't failed at all. If I push the sealing though, the heat sensor cuts it out for a cool-down time, so I work in batches.

I'd be curious how they sealed that fillet in the pic of the machine you want to get - that bag is noticeably longer than the machine is wide. :D

@F&F - oooh... that sous vide cooking sounds great. Gonna be trying that. I'm only just starting to look at it but I'm wondering what 24 hours would do for a sous vide ribeye roast. :D


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PostPosted: Aug 12th, '13, 09:16 
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Seriously, this cant be healthy.
Seriously, this cant be healthy.
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Location: sunbury
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Location: sunbury
Hogs breath café use it for there 24 hr steaks

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