weedy

options you don't have to 'choose between' soft and hard boiled eggs either.

without disagreeing with the gist of the rest of your post, that bit is somewhat like saying "my grandfather smoked 4 packs of cigarettes a day and lived to 99, so smoking is harmless..." pasteurization of milk HAS saved lives.

Lamb chops. 130F FOR 2 hrs. quick cast iron sear (induction!) served with mushroom saag paneer

if you're sure it's 'safe' plastic

it's my (formerly) British sarcasm; no negative implied. at least not seriously! basically it seems to be rather like a sous vide coddled egg.

you're right of course, that chawanmushi is a lot more refined. this is sort of 'poor man's chawanmushi' ... or 'lazy man's...'

http://www.eattender.com/recipes/sous-vide-chawanmushi

a lot like chawanmushi it should be fin to try, once I pair it with sufficient carbohydrates to make it fit for consumption <g>

Tacos for this application I liked the 'braise like' higher temp result. I finished it for 15 mins in a guajillo sauce in the oven

I like that 130F 72 hr short rib because it has such an unexpected "steak like" quality, and that dutiful pink interior, for people. I served mine last week in a red pipian sauce. here's a good starting point: http://www.thekitchn.com/recipe-enchiladas-de-pipin-rojo-recipes-from-the-kitchn-179594

I have short ribs in at 185F for about 24-30 hrs. I'm planning on making tacos tomorrow night and thought I'd experiment at the higher temp.

really? the cajun "trinity" ? you're discounting an awful lot of great food based on that.

I did chicken breasts today... 145 for 90 mins (only because I had other things to do) finished with panko breading (egg wash), pan seared to get a crust, then under the broiler with tomato sauce (leftover from yesterday) and thin layers of mozzarella and provolone just to melt. I do this SV parmigiana at least once every two weeks I'd say

the food trend I avoid is frozen vegetables.

it's the "grilling" pork Iberico that I find the most special... and FWIW I heard back from Tienda, and they clarified that they sell two brands of Iberico Secreto, and the one I prefer, the thicker cut, is this one: https://www.tienda.com/products/secreto-iberico-de-bellota-pork-end-loin-fermin-ip-07.html

I've been in some high end resto kitchens that had nothing BUT induction cooktops and immersion circulators.

you may've read elsewhere on this board that I had to replace my range last week. If I could have fixed it for $200 I would have done, because I wasn't on the whole unhappy with it when it worked. sounds like (well, reads like) that's the answer for you as well.

"Want to be" is overstating that case.

yes, there are luddites the world over

I expect few opportunities for "celebration". Australia is looking good...

I love my iPad for reading books (especially on airplanes), but for COOK books I find it more difficult to navigate as they often involve jumping from the index to page references and back and forth...

it's also much more difficult (read as: annoying) to get around in

I suppose my question would be, that as you were going for a traditional (Bourdain's) braise texture, what benefit do you think you got from doing it SV? I do it because I'm looking for this:

as suspected by appearance, this confirms mine is made by Frigidaire