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If we didn't have radio collars, which beep before the dog gets too close to the fence.
Beep first and if he keeps going a small shock (You get to adjust it) the beast would jump the fence. The neighbors don't like dogs running loose.
We have them inside the house too. No wire in the house but we don't want the 80 pound dog going upstairs and killing the cats. (The cats were here first)
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Cats are not top of my list of favorite animals. Feral cats | Department of the Environment and Energy[^] However I can sense the relief you are experiencing and that can't be bad.
Peter Wasser
"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell
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pwasser wrote: Cats are not top of my list of favorite animals.
pwasser wrote: I can sense the relief
pwasser wrote: that can't be bad
Cat == bad
Cat == relief == good
Bad == good
Did you just short-circuit? 
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Feral cats are a big problem here too -- not just feral ones, but even domesticated ones that people allow to roam around outside -- they are (among other things) responsible for the decline of many bird species.
Which is why our 2 cats are indoors, and also why we adopted this one -- he was a stray and compatible with our other adopted cat, and is now no longer an outdoor cat. Except when he escapes.  Which thankfully is only the second time on a couple years, due to our own error.
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Well done, sigh of relief 
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Great news!
Nika once "escaped" out the front door just before I headed out.
She's scared of people and she's very wary in strange places.
And when I got home after five hours she was gone 
Searched the block, stressed out of my mind, but I couldn't find her, so I know how you feel.
Luckily she came back after a few hours.
She usually goes out in to the garden, but she never leaves it.
Sometimes she sniffs around at the front door when it's open, but she never goes far.
I like it that way, no traffic to worry about 
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Had pets on the lamb. Very stressful. Glad puss-a-puss is home. (little rascal)
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... and I've started on Christmas already.
The turkey breasts have been prepped with butter, sage, and lemon, and are vacuum sealed and ready for the sous vide. I think I've worked out what to get Herself for christmas / birthday.
And I've started on the family Christmas card[^] - I'm not happy with the bottom bit, but I'm playing with Paintshop Pro's Text presets, so that won't make it into the final cut. All I gotta do is get it past Herself and out to everybody ...
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Never throw anything away, Griff
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modified 21-Oct-18 3:13am.
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Great card, should keep people guessing till Easter.
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You think Piglet will rise from the gravy?
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Never throw anything away, Griff
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Never mind waiting for Easter; if it doesn't rise after three days, it's definitely dead. 
Freedom is the freedom to say that two plus two make four. If that is granted, all else follows.
-- 6079 Smith W.
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a turkey for 2? why not a f duck?
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I like duck, she's not so fond of it. Plus she's a traditionalist: Turkey or Goose is fine, and I got away with venison once.
Plus, the Turkey is low effort: prep now (5 mins) and throw in Sous Vide on the day and forget it, knowing it will be moist and cooked through whenever I need it. On Christmas day I am definitely in a "low effort, maximum result" frame of mind: the potatoes will be oven ready the day before (Roasties and Dauphinoise - the Hasselbacks are only 5 mins prep anyway), the cauliflower purée can go from the freezer to the Sous Vide, the pud goes in the slow cooker with water to steam for a few hours, etc.
I look like I've spent the day slaving over a hot stove while she cleans up after old folk at work, while having a reasonably lazy day. As a result, there is a good chance she'll do the washing up ...
Sent from my Amstrad PC 1640
Never throw anything away, Griff
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Quote: Sous Vide
How often do you eat food, made in it?
As I cook a lot myself, I checked on it when it came to my attention, and found that MoH came forward against this form of cooking as it is full of bacteria... As a way to overcome it they propose a minimum temperature of 55 C and 4 times the original (traditional?) cooking time...
In my case I do cook a nice cut for 2.5-3 hours closed, then 10 minutes on the open... so take 4 times of it will move the 10 hours least... Sounds me way too much...
How your times and temperatures?
"The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge". Stephen Hawking, 1942- 2018
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The research I did says the opposite: the reason recommendations say "cook chicken until the core temp is 75C" is that at the temp bacteria die almost immediately, and you can achieve 7 log10 reduction in salmonella bacteria even with idiots doing the cooking.*
But that's not the only way to do it. Just as with humans, heat our core to 75C and we are dead - but lock us in a room at 55C for two hours and we are just as dead at the end! Bacteria are affected by heat the same way: long exposure to a lower (but still lethal) temperature also achieves seven 10s.
There's some research here: How to Cook Sous Vide Chicken Breast | The Food Lab | Serious Eats[^]
And also this: Guidelines for restaurant sous vide cooking safety in British Columbia[^] if you like a lot more pages and a Government stamp of approval!
Me? I cook chicken Sous Vide @ 65C for 2.5 hours and it's really good!
The amount of time you cook for depends a lot on the actual meat - each animal is a set of different proteins which react differently to temperature. Where a beef joint with be juicy and edible at the end of 18 hours (but have little texture) my first experiment with lamb leg gave us "slimy baby food" at the same exposure period. Lamb I now do for 2.5 hours at 57C which gives nice "red meat" with moisture, and texture; Beef gets about 4 hours @ 56C so it has some "chew" to it. A quick sear (30secs per side) to start the Maillard reaction going and it's ready.
* 7 log10 (or "seven 10s") means you start with 10,000,000 bacteria living on your food, and at the end of the process you have just 1
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Never throw anything away, Griff
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I have noticed how much they are used these days in Great British Menu et al.; and their food always looks wonderful. Not quite sure that we would use one often enough to justify it.
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The one I have at the moment costs less than £100, and is just the circulator / heater / control unit - you clamp it to a suitable vessel like a large saucepan. (I multipurposed my deep fat fryer: it holds 8l of oil, so it's plenty big enough - with a 1/2 gastronorm lid it's about perfect.)
As to justification, it means you can use cheaper cuts of meat, and get better results: ASDA rump steak with full flavour but the texture of fillet for example.
I'm on my second and wouldn't be without one!
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Never throw anything away, Griff
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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It seems that your temperatures are fit the MoH guidelines, time is a different matter of course...
In 2.5/3 hours I was talking about what we call 'roast beef' here - it needs slow cooking to soften and has a line of fat in the middle...
I may after all convince me wife to get me one - maybe next birthday...
"The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge". Stephen Hawking, 1942- 2018
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They aren't that expensive: I paid about £100 for mine, and an extra £8 for the lid to multipurpose my deep fat fryer to a Sous Vide: Anova Precision Cooker 4.0 | Anova Culinary[^] - I'd ignore the WiFi claims, I have yet to find it reliable enough to use.
Sent from my Amstrad PC 1640
Never throw anything away, Griff
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I can't find Anova dealers here, but saw CIRCU DELUXE for ~£250 with two cooking boxes and a vacuum machine and a 100 bugs for start with...
Which means that is definitely not big money - I only have to check the quality of it (I know it's 1500 watt, but nothing else for now)...
"The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge". Stephen Hawking, 1942- 2018
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The vacuum machine is needed - the ziplock bags are useless and next to impossible to clean out.
I use a Foodsaver V2860 which is four plus years old now and still working fine.
The individual bags are OK, but I buy the embossed rolls which is a bit more flexible - you can use a "deeper" or "shallower" bag as you need, and I spend around £30 per year on rolls (that works out about 90m by 28cm of rolls). But then everything that can gets vacuum sealed and dumped in the freezer - I buy a couple of kilo of chicken breast and bag 'em as two * 125g breasts so it's a meal for two, and trimmings get cooked sous vide and bagged in two person portions for curries and stir fries, so I get through a lot of bags!
Does Amazon not stock them in Israel?
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Never throw anything away, Griff
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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OriginalGriff wrote: Amazon
Buy from Amazon or such includes a nice portion of shipping, which makes it - in most cases - way too expensive. Plus it have to pass customs, that may - or may not if you are lucky - cut their bits... Not to mention that certain items has a 'This item does not ship to' tag on it...
"The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge". Stephen Hawking, 1942- 2018
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Kornfeld Eliyahu Peter wrote: found that MoH came forward against this form of cooking as it is full of bacteria...
So this MoH is also against the use of yoghurt and cheese? How about a Limburger where the maggots come crawling if you open the package?
Don't immediatly panic when hearing "bacteria"; the amount of (foreign DNA) bacteria in/on you outnumber your own cells by 10 to 1.
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