Now @MunchkinRedux have you heard of an Irish spice bag? That’s something I’m seeking out in 2025, but you can make them at home, too!
Could I ask where you bought this?
I still can’t get there, sorry. The bag is going to restrict the convection currents in the liquid–you’re basically steeping the contents. I do use steeping balls for bouquet garni and making brines, though.
For those who use these bags, if they’re re-useable, how do you wash them?
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Lol. When I first read your initial post on the other thread about the socks , I envisioned socks for human feet, which you wore while you cooked soup. Honestly! Curious (or course) I googled it, and stand corrected.
I have not tried (nor heard of until now) Irish Spice Bag. Looks tasty!
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I’m still going to try it, and see how I like it. I don’t imagine tightenting off the bag too much, to allow some flow.
I use similar bags for cheese making and draining yogurt. I wash them by hand in warm soapy water and rinse well.
India
Here’s a similar one on Amazon US
If it being manual is not a factor, I LOVE this Ninja mini chopper with similar spiral blades. I paid $19.99. Still going strong about 10 years later. I use it all the time.
I have two mini choppers (small, medium) that attach to my Braun immersion stick which I use all the time and love
I wanted this one specifically for the manual aspect 
I figured, with the voltage issue. I meant to reply to @Aubergine.
Oh no, I have all the same stuff for the right voltages 
(as in, the same Braun in India as at home, and also a Bamix with a small jar that’s incredibly useful for different stuff).
I just wanted the manual for kicks. Love it.
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What do you think: should I get the next size up, $16.99?
I’m not preserving food like you are, You’re at the top of that chain and I’m near the bottom trying to keep from throwing food away because it went bad in a plastic bag. I’m not a proper canner and I’m a minimal preserver. I’ll let you know, though.
I don’t know about all of that!
I’m thinking things like nuts, dried fruit, grains like rice or farro in a pantry. But the add seems to be saying it can replace hot water baths! I get that is not in your plans, but I’m so surprised they claim that
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Def not safe as a replacement for hot water bath canning, as you correctly imply, but I’m not surprised that the marketing tries to make you believe otherwise.
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Depends on what you want and how many you cook for.
I wanted the smallest size for an onion or half, and so on.
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Go wild, brother! I got a new vacuum! Now I’m walkin’ on sunshine.
Didn’t know they had a vacuum sealer for cans. Mine just cleans the floor.
Most of my treats are ingredients. Lamb shanks it is.
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It’ll be delivered today… the Fissler 7-piece M5 set, and a smaller fry pan and sauce pan from the same collection. After 5 sets and here and there collected non-lasting stuff, we finally permitted ourselves to get a BIFL. Can’t wait to unpack and use it! 
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A good vacuum is a wonderful thing indeed. I bought a vintage Kirby. It should be around to suck up my mortal remains.
To the question posed, I ordered a bamboo whisk and walnut tipped tongs. Now I am pondering a bottle of Banyuls vinegar. I make my own red, white, and Champagne, but this sounds like a new vinegar thrill.
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We got a vintage Kirby not that long ago, and are very impressed. Also impressed with (most of) the attachments, too. We added it to a Riccar we like, but the Kirby blows it away.
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