If you can find them Freeze dried foods are usually better and cleaner. In the case of Brine shrimp, when its frozen the exoskeleton bursts, and most of the nutritional value is lost. I have not used it in over 15 years. I don't think Daphnia has much to offer either, I do raise some occasionally, but its not the best food around. Frozen Blood worms, and mosquito larvae another thing altogether, they both freeze well, and are very nutritious. The only problem with bloodworms is some people have had allergic reactions to them, and some of them have been very bad, so be careful. I have heard of some people being hospitalized from reactions from them. The Golden pearls have impressed me, something that is not easy, I've been keeping fish for most of the past 45 years, worked for a couple of wholesalers, and owned a Pet shop. I'm currently raising groups of Killifish fry using them and newly hatched brine shrimp, and see very little difference between them, but I want to see how the fry color up. I am impressed so far, the Golden Pearls are easier to use,and would be perfect for those unexpected spawns that catch you off guard with nothing to offer fry for their very important first meals. I like the variety of sizes they come in, and won't miss hatching brine shrimp and paying what I feel is too high a price for cysts.

"They see long-term medical possibilities in the idea of adding skin bacteria instead of vanquishing them with antibacterials..." "...How funny it would be if adding bacteria were the answer all along." " “It’s very, very easy to make a quack therapy; to put together a bunch of biological links to convince someone that something’s true,” " I am still waiting for someone to write an article about spraying an operating room with good microbes in preparation for surgery. I have hope. http://www.nytimes.com/2014/05/25/magazine/my-no-soap-no-shampoo-bacteria-rich-hygiene-experiment.html?_r=0

I have cooked a turkey in a combi oven on combi mode, not steam mode. If you want to crisp the skin, you will need a dry heat at the end - steam alone won't give you a dry skin. The brining should not be a problem

Steaming turkey DOES NOT mean the meat will be moist. Meat texture is dependent on temperature, If you steam at 212F, it will come out just like boiled at 212F or BBQ at 212F. Steaming will not give you crispy skin. dcarch