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I use the sous vide all the time, for most of the meat that I cook. I have 2 Joules, easy access to the containers, and an easy way to fill up the water. Mind you, I don't have either an IP or CSO. I did buy @JAZ's IP cooking for two (as a gift), but that made me LESS interested in an IP than more; NOT what I expected.

I've just had a thought . . . once I've shaped the pizza dough (but before I've put on the toppings), should I leave it to rise? E.g. for half an hour or so? @JoNorvelleWalker? @Ann_T?

Sorry for posting so late, Anna. Your saved-from-the-freezer meal looks inviting. How do you make your mint sauce? Edit: Original post here

Okanagancook, that's because I got so, so tired of duck fat spraying all over the inside of the oven. I have two Romertopfs. This was a huge one one for a whole duck. The smaller one is just right for two duck legs (though, before I had the large pot, I've done 6).

I'm back at home and I've not caught up on egullet yet, but this is last night's dinner. The star of the show was roasted stuffed acorn squash. The squash stuffing was made of rice, shredded bread, pecans, fresh shitake, carmelized onion, shredded carrot, apple, golden raisins, currants, mushroom powder, paprika, cayenne, boiled apple cider (concentrate) and apple juice. Recipe here. Accompanied by roast duck in the Romertopf at 400F for 90 minutes. While I was away I roasted duck in a plain casserole dish with some liquid; duck ended up quite chewy. Last night's erred at the other end, literally falling apart; I liked it much better. Dessert was buttermilk biscuits (my first biscuits) with strawberries (the last from my farmers' market for this year 😟), whipped cream, and goat's milk butter pecan gelato. No photos, alas!

Hi @rotuts, I googled "Pork Chef's Prime Roast" (with quotes) which brought me to this which was, in 2014 as well as 5 years later, a complete mystery! The scraps were given to the birds so no photos this time, but I will try to remember to show you the results of my labours next time.

From the university meat market, I just had another one of these "Pork Chef's Prime Roast" which I did (3.5 lbs in 2 bags) at 131F for 4.5 hours. Then finished for a few seconds per side in a hot pan. I put "Pork Chef's Prime Roast" into egullet search and came up with this post (from 2014), so I'm guessing this cut is something university students have to learn how to do. Per @rotuts' instructions, I cut out most of the fat in the middle. I'm supposing my knife skills could be improved; how long would it take you to perform, rotuts?

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Oh good, I can stop fantasizing about a Paragon. (here) 😑

I will not buy a Paragon, I will not buy a Paragon, I will not buy a Paragon, I will . . .

Has the chicken thigh been sousvided first?

@Raamo, looks enticing! Recipe for Ratatouille, please?

Eggs are such perfect food, it's a shame when they don't work out right.

Me neither. Very fortunately.

Fascinating, Rob. Greetings to Tyler.

Nn, have you investigated sous vide?

Complicated. I'm trying to replace the toaster.

I'm interested @ElsieD, how do you like your toast?

Hello @PeterS. Welcome. Your fish looks tasty.

@Okanagancook, Chris McDonald (Canadian) has cup onions at 190F (87.8C) + 3 tablespoons balsamic vinegar + salt for 55 or 60 minutes. I found this to be too much liquid. I don't think the size of the onions matter. He also has a variation using Cipolline onions which he recommends only 50 minutes (because they are less dense than pearl onions). He only says to make sure the onions are in one layer. (Chris McDonald: The Complete Sous Vide Cookbook here)

OK. I'm convinced. 🤣

Thanks to many fine folk, here are my nachos.

So, there's a question where this photo belongs. The nachos thank @Shelby for good advice, @Dave the Cook for the Melty Cheese Calculator, @HungryChris for the pickles, various sous vide gurus' advice for the pork shoulder, my farmers' market tomato man, and @Tri2Cook for the encouragement. The cheese was 176g, an even mix of Pelota Roja (goat's milk), fresh asiago, and something mozzarella-like, with 53g of milk and 7g of sodium citrate. I put the grated cheese in a ziplock and added to the sous vide at 176F for 25 minutes, and did not stir it at all. I did add some local peach salsa (farmers' market). Edited to add: the cheese might have been better were it a little runnier. The photo occurred after a little testing. 😀

@Shelby, do you suppose 170g is enough for two?

Chefsteps cooks the sauce for 25 minutes at 75C (167F). The cheese vessels in the photos in this thread don't look like saucepans. Is that correct?