Hi, Tyber. Yeah, I've worked as chef for around 25 years. In the last decade or so I've become obsessed with is now called "molecular gastronomy". All foods, whether Mountain Dew or potatoes, are chemical compounds. I've just learned to manipulate them in ways that, um...aren't obvious. ;-)

Good eye, buddy! That's an Iwatani torch, probably the best on the market. Uses the same butane cells that my porto stove does.

Since you're a foodie I'll "de-cloak" and drop into tech stuff (with apologies to the rest of the flock).

I'm in love with cooking sous vide. The phrase is French for "under void" (aka under vacuum). The broad meaning is to cook in a water bath at extremely precise temps, sometimes for days. Imagine if you will, beef brisket that falls apart on your plate yet is still medium rare! Easy peasy for SV!

Chicken breasts are a challenge for non-pro cooks. Too little and they're rare and gross; too long and they're dried out. With SV you can pasteurize them at a 140 F and make them so juicy you won't believe it.

Okay, okay- this isn't a cooking site! I won't bore rest of you but a good vacuum sealer combined with a good water oven/cirulator will change the way you approach food!

On that last count, a retort pouch is simply a flexible can- no more, no less. And into that can you can decide what goes in. My late dad (rest his soul) was also diabetic. I deal with food science and diet a lot and his condition was one factor that drives this current project. You don't need 2 grams of salt in a dish! Especially 2 g x 3 meals per day!

But, um...it still seals survivals stuff!

/Geek-off/