I'm leading a more domesticated life this year. Cooking has shifted from experiments in art / science / decadence to a means of feeding people. I'm still trying to figure it out! The possibly cruel irony is that this coincides with the new availability of cheap immersion circulators. I've had to borrow circulators for special occasions in the past. How many of you find sous-vide cooking useful for your daily meals? And how many of you like sous-vide for cooking things besides meat? I've alway