the foodsaver gamesaver deluxe is the one I have, but if you're going to go with sous vide the way you go with everything else, you should get a chamber sealer.

Another FoodSaver user here. We've been very happy with this model.

Looks like a Food Saver then. Not sure I'm commited enough for a chamber sealer just yet. Maybe a DIY venture down the road.

I also have the V2244. It's good for most things. I also removed the safety cutoff so it pulls a harder vacuum.

 

This is about the only good DIY chamber sealer I've seen: http://www.fishyfish.com/bobbruce/vacuum_bagger.html

First attempt. Turned out good but the jury is still out if I like a hot pan with olive oil and butter or the searzall better. Any suggestions on prepping the steak before hitting with the searzall?

And the pictures upside down.

Dry it before searing.

 

Peanut oil>olive oil for hot pan sear.

dry it off

I dunno about smoke point, but it sure works well whatever the chemists say

Duck and asparagus gratin

 

Oh yes and boy, does it smell good.

I'm not even sure what would be the point. So, yeah, bring it.

Fried chicken and brussels sprouts.

 

I had no part in the making of this, but my friend, who did the first frying on the above chicken, also made cookies.

 

I'd eat that.

I ate that.

I wish I ate that

That is one damn big cookie!

Banana pudding.

Ham and bean soup

Looks great, Dan ... love ham and bean soup.  Fax is ON, and I like cornbread with mine.  

Talk to me about marinades, Jacob.  I rarely see you using anything acidic, which was my understanding was the primary purpose of marinades (tenderizing), after "adding flavor".

We're going to try a smoked chili tonight. Using our award losing chili recipe as the base, I'm going to sear a pound and a half of chuck, move it to a bowl and smoke it with the Smoking Gun. After getting various peppers and tomatoes going, along with some stout, the meat will go back in and we'll see what we get.

Lamb tacos

Home made masa tortillas, turmeric rice, and 48 hr sous vide lamb with rosemary, with sriracha

Sounds awesome Dan.

I enjoyed it quite a bit. It was worth the work.