Wow; thank you everyone for the warm reception, and the initial salvo of information! It looks like there's a lot of things to dig into immediately.
@Smithy Yep, I've been cooking sous vide for quite some time, although to be honest, my approach could use some refinement. A project of mine for 2017 will be working with tougher cuts, and fruits & vegetables sous vide to round out some of those edges. It would probably be easier at this point to call out equipment that I don't have, which is mostly limited to lab equipment rigged for cooking (e.g. centrifuge, Dewar flask, ultrasonic bath, etc.). Also lacking a combi-oven & a fryer due to space concerns.
@chefmd, @blue_dolphin Thanks very much for the suggestions! I will have to check those out!
