cetoole

That sammich looks good! Reminds me that I have not yet gotten to any of the places here like Katz's. I have been experimenting with at-home dry aging beef. It is good, very noticeably different, especially in how the meat sears. 4 days in: Then I seared and ate both ribeyes.

Too much S-V duck breast, which was rubbed with brown sugar and cooked for 6 hours with orange slices and pickled peppers at 134 F.

Happy birthday Mike!

She must be a zombie. Watch for your brain to appear in this thread soon.

48 hour sous vide beef short ribs on a bed of grilled asparagus. Its pretty awesome. All done

Earlier: Plus about 3lbs of bbq.

Having ridden a total of 5 miles in the past decade, I will toss my hat in the bucket and say IN.

Shrimp curry.

Last night: half of a S-V ribeye at 132F and grilled asparagus.

I am in for at least two normal and two pro to add to the collection. Hopefully my dreams of an unused diy parts based economy comes to fruition someday soon.

Happy birthday Brent!

Woo! Happy birthday Jin!

Looks like a great time! Hungry now.

That sucks. Compressor noise mostly? Any idea of the magnitude of the noise?

Dinny, I can bring my D5100 and RS-4 strap Saturday if you want to check it out. That said, forget the gripped D7000, you need a D4.

Blackrapid

Happy birthday, Chris!

Doug, I have been looking for the same thing. It really depends how much cooling power you need what model you should get. I will probably be picking up a Kenmore 70051 soon, which seems to get really good ratings. If your budget is larger, Consumer Reports also really seems to like the friedrich units.

Man, I have not had a slim jim in years, but that sounds like a great idea Al. Dammit, now I want one.

Yeah, Jackson Hole burgers on 35th street Manhattan. Now:

JH16

Chicken and cauliflower curry. Followed this recipe, but added steamed cauliflower during the simmering stage. Was good.

Does it suck? Any huge fissures?

Happy birthday, Shelly!