Congrats to Aaron Haley, a former line-cook and current project manager for a non-profit in Austin, Texas, who won the new immersion circulator from Polyscience. Aaron writes, "I write about food for several local blogs and I cook quite often for pleasure now, just got done canning a bunch of pickled items last night. I'm dying to cook the perfect 68 degree egg and local pork belly as well as work my way through Under Pressure, might be a new blog. :-)"
Congratulations, Aaron, and happy sous viding! Glad you have Under Pressure already—now it will really come in handy.
The following are a sampling of the 1600+ comments we recieved:
If chosen, I promise to use it only for evil.
I will lash it to a frame of jagged metal and splintered bone, lubricated with the tears of orphans, powered by the dreams of homeless rodeo clowns gone mad from mercury exposure.
With this machine I will march like Sherman to the sea, whereupon I will declare myself the Emperor of All That Is Taupe, and I will unleash my terrible creation upon an unsuspecting humanity, singing the song that ends the earth while the screams of the tormented rise up in terrible harmony and the sky is blackened with despair.
I will also probably cook steaks and stuff. I hear these machines are really good at that.
….”Come on Rhulman Lottery, Momma needs a new set of Trotters.”
This would make it much easier for me to daily re-enact Top Chef season 6.
Would get plenty of admiration and exercise in a busy Buddhist retreat center kitchen (yes, we are omnivore) …..
“I will use it’s powers for Good. I promise. I will benevolently unleash it’s magic upon family and friends…”
I’ll tell you what I would not do: 1- poison my family with foodborne illness from my crazy home made sous vide experiments
2. burn my house down with above experiments.
The major thing I would do is to start getting my money’s worth out of the vacuum sealer I purchased without my wife’s permission. Yes, my marriage may just be at stake here
I’m a 27 year old single guy who works way too much. I’d love to sous vide dinner for girls who I want to impress. I can’t get much more honest than that.
I love slowly cooked foods because they are succulent and deeply flavored. My husband does not like “wet” food. Because these two gastronomical ideologies are often (always?) mutually exclusive, I have long believed that the sous vide would be the answer…foods slow cooked in water, but not wet. I think the first thing I would do if I had one would be to go to the butcher and get a brisket. And then cook it for a llllloooooonnnnnggggg time. And if my husband is lucky, I’ll share it with him!
Stove conked out. Thought about trying to sou vide with hot water and a coleman cooler. This would work so much better.
I’ve got a bag of bambi guts and a head that I’m trying to figure out how to make use of… usually it’s tossed out the window into the nearest state park on the way home. Will this thing render out anything edible/usable?
My brother has a pig, Ernie, who will soon meet his demise. After paying him our utmost respects, we would give him a nice rub and sous vide his belly, his butt and his ribs. We might even try immersing some sausages, some feet and some ears. Every one in my family would enjoy this fresh succulent pig. Except Ernie’s buddy, Bert, who resides in the pen. We won’t tell him about our little “spa” for pigs. But I might threaten the old mean rooster, Ivan The Terrible. I wonder, however, if any contraption is capable of tenderizing this tough old bird. Ivan would be the true test for Sous Vide.
Brendan "BIG B"
After seeing your video and reading Catching Fire, my wife and I have been having more success in getting together with family and friends. We have been luring them to our house with food. I want the immersion circulator just so I can prepare great food, and spend more time with the people I love. I wish everyone happy, healthy holidays.