IGX

Jumped on the sous vide bandwagon - it's pretty much cheating to do a nice thick ribeye at 131F for a couple of hours then sear it on cast iron real quick. Boiled eggs will never be the same, even carrots/asparagus/etc. are fucking delicious.

I got the Anova before the latest round were announced - works great, the touch screen isn't quite as sensitive as it should be, temp is off one degree from my ThermaPen reading but I haven't bothered calibrating it down that degree.

I'm going to pick up one of the next-gens that should be coming soon so I can cook protein and vegetables at the same time.

I also ordered a Searzall because fuck yeah.
[youtube]http://www.youtube.com/watch?v=qHU9ZsCKssE[/youtube]

Wirecutter reviewed these, or thesweethome (same site owners) did. I remember when Tim Ferriss linked to a "new" kickstarter for a home sous vide, and there were already two on the market, both better.

Anova's supposed to be a great product. I've had sous vide steaks in restaurants a couple times, it's different but very good.

You can sous vide a steak in a cooler with just hot water with great results, though I've never tried it personally.

Never seen the Searzal, that is pretty sweet.

Soeone at work has the original anova and did a potluck chciken fajita with it. I did the kickstarter campaign for eh next anova product. Hopefully before too long, I can sous vide me some beef.

The new Anova, they swear, will be ready end of Oct. Smaller (2.5 lbs). The clamp now loosens so you can put the thing in tall or short containers. Has bluetooth so you can say, oh, "carrots," click on your phone and the Anova will do the do. $169. Pretty cool. Now I have to wait...

I don't care for carrots, personally.