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Vacuum Food Sealers – Do You Have What You Need?

Welcome to our website. Here, you will be able to find suppliers of the most popular vacuum food sealers available. This will become one of the most used appliances in your kitchen. Vacuum food sealers are used to remove the air from packages and containers. That is very important for the preservation of food. When food is exposed to air, it begins to break down, and soon will start to go bad or get stale. If you freeze food in packages that are not vacuum sealed, you will very soon see ice crystals begin to form inside your package.

Everything keeps longer when it is vacuum sealed. Crackers, cookies, dried pasta, potato chips, snacks and everything else that you can think of. There are many different types of vacuum food sealers. Here are some of the basics to consider, along with their storage options.

Machine Types

  • Standard Units that usually offer one touch control
  • Advanced units that offer variable speeds and on board roll storage with a built in roll cutter
  • Units specifically for fish and game
  • Professional Units


Storage Options

  • Pre-Cut Bags for Quarts and Gallons
  • Rolls – 8″ and 11″ wide – you determine the length and cut yourself
  • Canisters – Huge variety of shapes and capacities
  • Glass Mason or canning jars – they can take the pressure of the sealing

When you have opened your package of rice or dried beans, put the unused portion in a wide mouth glass mason jar, put the flat part of the lid on the jar and seal. This is a great way to keep your pantry bug-free.

Instead of standard canisters, store your dry goods like flour, sugar, coffee and baking goods in vacuum sealer canisters or mason jars. This keeps out moisture and bugs.

I think that you get the basics on storage, now let’s move on to cooking. When you prepare your meals to be used with your vauumsealer (check out, make extra portions and make your own “TV” dinners. Prepare your plate as you normally would, then slide the whole thing into a vacuum bag, seal, and put in the freezer. When you’re ready to use it, take it out of the bag and heat. If you are freezing soups or spaghetti sauce, just put it into a bag and seal. When you are ready to use it, just drop the bag in boiling water and heat through. No clean up! Just pour your soup into bowls or pour your sauce over your pasta.

There are many more uses for vacuum food sealers, but these cover the basics for the kitchen. If you use it just in that one room, just think how much money you will be able to save. In addition to saving money, you are able to serve fresh food that hasn’t started to go bad before its time.

Traditional Sausage Stuffing – Is it Tasty?

You can adapt and add what as you see fit– chestnuts, chestnut puree, garlic, fresh sage, paprika. You can use milk or broth (or a combination, I suppose). I like the milk as it produces a denser texture. Be mindful not to make it too salty if you use broth. Another wonderful addition is the finely chopped up turkey liver that should come inside the raw bird. Add it into the pan once the onions and celery are cooking. It adds a wonderful richness, but doesn’t taste strongly at all of liver.




  • 1 medium to large loaf of crusty sourdough bread, or crusty bread of choice
  • 1 lb.sweet Italian sausage, or uncooked sausage of choice
  • 2 medium onions, diced
  • 3 stalkscelery, diced
  • 1-2 (or more) cups of milk or broth
  • butter, oil, salt, pepper, as needed.any add-ins you’d like (see excerpt above)
  • finely chopped turkey liver (very, very optional)




If you remember the night before, tear up the bread into chunks and set out to get stale. If you don’t remember (and I so seldom do), tear the bread into chunks and put in your oven (presumably on the rack next to the roasting turkey) for about 5-10 minutes to dry out and get toasty. Since everything is cooked before it goes into the oven, its baking isn’t crucial to its doneness. I bake my turkey at 350 which is a great temperature to brown the top of the stuffing and heat it through. Whatever temperature your oven is at will work fine, just be mindful– a higher oven will require less time and a lower, longer.


At last, just set your oven to heat at 350 if there is not something cooking in it already. Remove the sausage meat from the casing by squeezing it out– some people find this very enjoyable. (Also, hey, you can buy ‘sausage meat’ in many grocery stores near the meat section if you’d like to skip a step.) Add a little oil to a large skillet on medium-high heat and toss in the de-frocked sausage meat. Stir the meat around with a spatula and break up any large pieces. You should be left with a skillet of sizzling smallish sausage bits.While the meat is frying (but still keeping an eye on it) dice your onions and celery. Cut the celery in half length-wise. Cut each side in half again length-wise. Collect these four celery quarters into a bunch and cut horizontally– thus, dicing them. The smaller the dice the better.



Once the sausage is done, use a slotted spoon or spatula to remove the meat from the skillet, reserving it in a bowl off to the side for a minute, leaving the brown bits and glaze at the bottom. Add a little more oil or butter, if necessary, and add in the celery and onions (add a little salt, too) and cook them until translucent. Add the turkey liver (if using) or any other add-ins like chestnuts to the pan along with the rest of the sausage and let it cook on the stove just a few minutes longer.Put the stale or toasted bread into a large bowl. Pour a cup of milk or broth over top (fridge cold is fine) and smoosh it all together with your hands (check out this article for more information). Break up any large pieces, but leave a few chunks for texture.Add in the sausage, onion, and celery mixture and combine with a spatula this time (it is hot, after all).


Line a casserole dish with parchment paper and pour in the stuffing. Press it down a bit to make it dense and smooth over the top.Bake in the oven for about an half hour. This also depends on your casserole dish– a large rectangle will cook faster whereas a squat square will take a little longer to heat through. Regardless, it is done with the top is browned, crisp, and crackling. Serve warm with a dollop of cranberry sauce or a splosh of gravy.Join the discussion and see more photos from this recipe!Join the discussion and see more photos from this recipe!

You May Now Hit The Joint using Your Vaporizer?

THC laced weddings are all the rage presently in Washington and Colorado, with many folks travelling to hold their weddings in these pot-friendly states.
As we have several potential brides-to-be here at WTFW, we are definitely intrigued.  What would be the effect of having pot provided at this ceremony of love before the eyes of God? They do say that pot is a natural God-given plant after all.  So why not?


Some people do go a bit too far though.  With entire weddings themed exclusively on weed, like with table names like Purple Haze and Skunk (more information here)?  Perhaps it’s just a phase – weed is just now seeing the light of day, and so hopefully this sort of fanaticism will die down a bit.  After all, to obsess over something to this degree, well, that might be the sort of addiction the prohibition was seeking to eliminate.
Well, it would certainly cause a case of the giggles at the least to see an Irish-Catholic-Republican eighty-five year old Grandmother obliged to learn how to properly hit a bong, that is for sure.  It might be worth doing for that sight alone!  But Isha Iran at Jezebel raises some pretty important points – it would be a shame if the reception turned into one big napping.


For those interested, Huffington Post published a useful article this past Spring with tips about how to create your own weed wedding. You and your quests can use joints or vaporizers (for example: Arizer extreme q vaporizer by MrVapo).  Funnily, not much in the way of legal advice is offered, such that it could just as easily be advice to be used anywhere, not just in places where cannabis is legal.  With tips like “keep it discreet” and “have a pot smoking area” (the bathroom, perchance?), it sounds like most weddings!
Actually, for those interested in really taking their wedding to new heights, Lois Smith Brady wrote a fantastic in depth article that you can read at The New York Times, wherein she took the time to interview many couples and businesses taking part in this new spin on weddings.  One interviewee, Mr. Dyke, did make an intriguing point about associative memory – if you smoke a particular strain on your wedding day – then you can potentially smoke it later with your loved one and “You catch the same buzz you had on your wedding day.”

TrendsPlus Conference Part – More Key Takeaways

This post is a ready round-up of what I took away from the TrendsPlus conference last week at the Cavendish Conference Centre in London.

After lunch (I think, the order changed on the day and I didn’t make notes on all the sessions) the speaker was Paul Edwards of Hall & Partners with some important messages about how we make decisions and the implications for communicators. “What you say is not as important as what they hear.” Paul used the analogy of a bird’s nest – that all of our experiences, behaviours and choices are made over the duration of our lives and are stored away in a kindof structure in which we are cocooned – at least that’s how I interpreted it.

Photo by Stephen Elliot in association with

Those stored decisions include brand preferences and all kinds of default choices often burned into your brain from years ago.

Paul talked about Type 1 and Type 2 decisions – Type 1 being the automatic, the habitual choices that happen in the subconscious – interestingly he called these the ‘pre-rational’ decisions, not ’emotional’ as they are sometimes called. Type 2 decisions are the ones we like to think we make all the time – rational, requiring thought, analytical. But in reality very few decisions (relatively) are made like this, because they are harder work for the brain. They’re also much slower.

“The faster you influence people the less chance they have to engage Type 2 decision making.”

Decisions can be disrupted, however, and it’s working out how to do that that is the job of communicators wanting to change people’s behaviour.

This theme of the two types of thought/decision making came up in more than one presentation, and I was interested to see that the old dichotomy between left brain/right brain and emotional vs rational response seems to have moved on.

Phil Barden of Decode Marketing made a similar point, talking about the two decision making processes being 1) perception/intuition and 2) reasoning. He likened the two to the autopilot vs the pilot. Autopilot decisions happen unconsciously  – we can’t ‘get at’ them retrospectively – and they happen fast, in computing terms at 11 million (bps) bytes per second, as opposed to pilot decisions which happen typically at 40 bps.

Perception/intuitive decision making: heuristics, fast, parallel, effortless, automatic, associative, slow learning (over time), implicit, autopilot

Reasoning: rule-governed, slow, serial,  thinking, reflective, explicit, pilot

Post-rationalising of Type 1 decisions doesn’t reveal the real truth, which is why insights from focus groups and other qualitative research isn’t always effective.

“A brand should aim to be selected without conscious thought” said Phil, and it seemed to really make sense. It also poses problems for the traditional models of marketing based on AIDA and all its derivatives, since they are based on linear progressions through the decision making process, when in fact many of our decisions are likely to be fast, individual and inexplicable.

I have to give an honourable mention to mills™ who was billed as the CHIEF WONGA™ at ustwo™. Ordinarily when I see this on the agenda, my cynical heart sinks a little. But he came over as a naturally entertaining speaker who broke all the rules (admitting failure, using sound effects in his presentation) but got away with it!


I think to start with the whole audience was aghast at his stories of the apps his company had built, all failures in the sense of losing money. But mills™ turned it around by explaining that they were actually doing very well with client work, turning over 7 million, and the money they lost only represented 10% of that which did actually sound reasonable when put that way. 10% of turnover into R & D? For a company in the fast moving technology sector that sounds sensible. And he also showed us how the failed projects nevertheless created a shedload of publicity, worldwide awareness and kudos with clients. So not a failure at all – a “succ-ailure”!