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So jealous, @haresfur!

Howdy @Tactical_Pickle. I'm very interested in learning more about freeze drying, so I shall follow your research closely. Welcome!

Hello @BatchCooker. This is a truly marvellous place. I'm looking forward to learning more about you. Welcome!

Hello @the30spursuit. Welcome. Looking forward to learning to know you better!

Howdy @Dakender, Many American recipes use cups which complicates (rather than simplifies) what one needs to do. I convert all these recipes to grams! You'll need a kitchen scale – most are switchable from grams to ounces; however, grams are smaller than ounces, so they're simpler to count. The single most helpful piece of advice? Investigate how to measure using the Tare function. The folks here on eGullet are wonderful. Welcome.

I have the Joule too. Not as smart as the Anova, apparently. Also I have an Auber PID scientific controller which will as low as 40°F and a dumb slow cooker, both of which I was going to give away. I wonder if I should now . . .

@Anna N uses her sous vide bath to defrost something frozen. What would be the right temperature to defrost frozen ground meat? Steak or chicken? For how long?

Yum, yum, Patti! I see you've already posted instructions, so thanks.

I'm rendering duck fat at very low temp on the stovetop. Is it safe to shut off the heat, leave the pan on the stove overnight, and continue the rendering in the morning?

Hi Jodi. Welcome. eGullet is a wonderful place with some truly fabulous folk. What's a favourite style of yours?

Wine tasting and dinner on the patio, one of these bowls for each couple. Chicken marinated overnight with St John Cruz Bay Grill Rub (recommended by @liamsaunt) and some cider vinegar. Outstanding spice blend in my opinion. Peppers and onions dusted with smoked Spanish paprika, then broiled. Then drizzled with lemon balsamic vinegar. Broiled potato fries (s + p). We were strategically placed near the propane heater but friends not dressed warmly enough, so a short social-distanced evening. It was 45°F at the end of the night! 🥴

Me too.

@Shelby, your meals look so tasty! What have you dusted the oxtail with?

Dejah, would you please say how this is used?

Duvel, please say more about this.

Shai, can one substitute full fat Greek yogurt?

Can I take chicken bones that people have gnawed on and pressure cook them for 90 minutes to SAFELY make stock?

Surely, @KennethT, that's just giving you a little needed greenery?

Your dinner looks delicious, Shai! Could you please provide a recipe for Lobio Satsivi?

@Shelby Those bierocks look scrumptious! Could you please provide a recipe?

Me too. My library has 3 copies but there are already reservations!

Rotuts, would you go lower than 147F? And, if so, how low would you go? I.e. your chicken at 142.5F? For 48 hours?

Going to sous vide a beef tongue. My notes say 48 hours at 147F. Last summer @Shelby did 48 hours at 158F. Other suggestions? Also would you put anything in the bag with the tongue?

My friend made some very slow oven-cooked tomato juice which I'm interested in replicating sous vide, in part because I think the sous-viding will help preserve the fresh tomato juice. Am I wrong on that idea? What time and temp?

Hello @Rou222, welcome to eGullet. My best pizza (to date) was goat cheese, peaches, fresh sage, with some mozzarella sprinkled on the top.