Any updates on the SV method?  This sounds like something I would have from time to time, especially as turkeys get stupid cheap on sale.

Hi Claire, I look forward to trying these when my pandemic pot-belly has reduced.  Can you translate “club cracker” into Canadian?  Saltine?  Vegetable thin (kinda what they look like in the photo)?

What about fermented pickles?  That extra flavour might be just what light beer needs.

What’s the problem with stainless steel? I have a few, but usually use cast iron for things like this. I know that SS sucks for heat transmission, but if you’re cooking for 20-30 minutes and heat first that shouldn’t be an issue.

Stanley utility knife for pork belly skin — when I used to make this it was a real workout and the knife helped.

I’ve done duck confirm sousvide and it turned out fine, I’d say identical to traditional. It’s easier and uses much less duck fat. Ideally you confirm just below the boiling point, but I’d go lower for sousvide. The biggest pain is the prep, salt and time in the fridge. Sorry I can’t provide specifics re temp and…

Not how you do things I know, Claire, but I was wondering if anyone with a rice-cooker style sous vide cooker had tried just chilling in the bowl, no plastic bags? For a sufficiently wet chili I think it might work well. Anyone?