Well, day 2 with the new MES and AMNS, and I decided to do some cheese and pecans. I have an Extra Sharp Cheddar, a Vermont White Sharp Cheddar, a Medium Cheddar, a hunk of Gruyere, Colby Jack, Muenster, Habanero Vermont White Cheddar, and some Fresh Mozzarella. Oh, and two little pieces of Swiss and Cheddar that came in a marble cheese cutting set I got for Christmas. 17.5 lbs total of cheese. Also, coated 2 lbs of pecans with a bit of olive oil and sea salt. Everything into the MES for 4 hours with a 50/50 mix of Cherry and Peach in the AMNS. More pics to come when they're done.