greenmonk

I didn't have the budget, but I got one by asking for Amazon gift cards for everything. Christmas, birthdays, thank you's, etc. Over a 2 year period I had saved up enough to only need to shell out $200 of my money for a Vacmaster VP215. I knew I was going to like it, but didn't realize just how much I would use it for things other than sous vide. I make flash pickles all the time now to snack on and will only eat fruit like pineapple or watermelon if it's compressed. I won't eat it straight anymore. There are so many things I didn't realize I'd use it for that I do now. It was the best purchase I've made in a long time!I had come up with a plan which is the only reason I have one now. You don't realize what you are missing until you get one. I love mine!!!

@Jeff that doesn't explain why you couldn't have come on here a couple days ago to tell us to watch for an announcement. Today was a pure shock. Why didn't you send an email to your followers yesterday to let us know? This blackout excuse is crap. I've backed many other Kickstarters that have sent an email at least a day before to their followers to warn them that the Kickstarter was going live sometime that next day. I'm sorry, but news media should not get first crack over your followers. We're the ones that made your machine successful, not the news media.

It pisses me off that they didn't come on here and tell us it was coming. We gave Jeff a TON of feedback and we didn't even get a chance at the $99 units. By the time I got the email, over 2,200 people had already pledged and all the cheap units were long gone. I can't believe that's how they treat their most loyal customers who just wanted to help them make a better product. Not happy at all!

Any progress with this 2nd video? I have a cooler lid I want to cut and would love to see how you do it.

I'm in DC too! Well, more like Metro DC. The best way to contact them is by phone. I've never had an issue getting through and talking with someone. If you have an issue or question, your best bet is calling them. I hope you love yours as much as I love mine!

On Facebook last night they posted that there will be an announcement about the 220/240 version next week. Maybe you'll find out then!

Jeff, If we filled out the survey, when should we expect the shipping label? I won't be able to send mine until I get back from my trip, but just wanted to find out when to expect it. I filled out the survey the day you posted the link. I hope my responses help!

Thanks Jeff for covering shipping if we filled out the survey! Mine is filled out, but I won't be able to ship it back for 3 more weeks. Hopefully, that doesn't run into your Christmas rush. I'm looking forward to the updated software and look forward to what changes you make in future versions based on our feedback. I also pushed CNET on Twitter to review the Anova along side the other circulators on the market. They said it is definitely on their radar. I would love to see them put all of them through their paces and compare how each one stacks up. I'm sure the Anova will be at the top of the $200-350 circulators, especially with the changes you are making with the software.

Thanks Jeff! The version 2.0 would be cool to have. I won't die without it, but it would be cool to have a beeping timer. Right now my brother is borrowing my Anova while I'm out of town for a month and he and his wife are in love with it. He's been wanting a sous vide circulator longer than I have and now that it's price point it at $200, he is looking to get one. I might be able to convince my parents to get it for him for Christmas, so hopefully you will be getting an order for him soon.

I found that having the water high plus the top of my cooler covered in aluminum foil caused the sound to drop dramatically. The noise never bothered me before, but it got so quiet that I found myself checking on it a lot to make sure it was still on and didn't turn off.

I got some grass fed skirt steak at the store. They didn't have many cheap steaks to choose from, so I got this one. The steak is actually ~2 lbs of meat in not a very flat piece, so that is also why I am letting it go a long time. It's a chunk of meat. We'll see how it turns out really soon. Fingers crossed! The Anova is doing great though!

I'm attempting skirt steak right now. Put it in at 9pm tonight, so we'll see how it turns out tomorrow. It's a big thick piece of steak. I have it in a cooler and covered with aluminum foil, so we'll see how it does overnight. I'll check it in the morning and let you guys know. I was reading that around 20 hours should be good for it, so I'm planning to have it for dinner if it works right. The PolyScience website gives a recipe that calls for 16-24 hours, so we'll see. Crossing my fingers I don't screw this up! Just got up and checked on it. Still running strong after 12 hours, so I'm not worried about it hitting the 20 hour mark. And my water level doesn't seem to have dropped at all while in the cooler covered in aluminum foil.

I'm attempting skirt steak right now. Put it in at 9pm tonight, so we'll see how it turns out tomorrow. It's a big thick piece of steak. I have it in a cooler and covered with aluminum foil, so we'll see how it does overnight. I'll check it in the morning and let you guys know. I was reading that around 20 hours should be good for it, so I'm planning to have it for dinner if it works right. The PolyScience website gives a recipe that calls for 16-24 hours, so we'll see. Crossing my fingers I don't screw this up!

Well, since I got mine 2 days ago, I've been solely using a small cooler with wheels. It's maybe big enough for 3-4 steaks. Since it's only me, that's more than enough room. I don't think I am using the heating element much at all once it gets to tempeture because when I'm done cooking, that water stays hot for hours and hours and hours.The day I got the machine I cooked an egg at 65C and then wanted to make shrimp about 4-5 hours later and the water (with the lid open the whole time) was almost at the temp I was going to cook the shrimp at. That's the way to save on energy! Now if I wanted to cook vegetables and have the water cool enough to then cook steak, I would have to use another vessel or figure out a way to drop the temperature some other way. I was definitely surprised at how much the cooler retained the heat. I purposely kept the lid open for the heat to escape, but not much did.