I vote for the side by side fish comparison. I’ve tried salmon sous vide and the results were... meh. I probably did something wrong. I am intrigued by the idea of tuna confit though. Perhaps some experimentation with a control on your part could yield some tasty results.

Definitely duck. Why? Cooking with duck fat is always fun!

The advice I’ve seen and I use is to add 50% of the cooking time when cooking from frozen and I’ve never had any issues. So, normally my steaks take 1 hour I cook them for 90 minutes at a minimum.

I fast forward through the car shopping portions of the show so I can get to Edd’s segments faster.

Pie is the way to go for sure.

This! Root vegetables are yummy. Carrots, or whatever root vegetable at 183 for an hour or so is magical. The tricky part would be pulling off apple pie filling. The fun part of will it sous vide is pushing the boundaries of sous vide cooking.

If you do make cake in a jar, just for laughs make some in a bag. You could lead with the bag cake in your article. Saying “bag cake” is a phrase I never thought I would type.

I’m sure it’s cake in a jar. I immediately thought of cake in a bag when I read that though.

I have a V50 and LOVE my seat. I hate sitting in any other car. I do not look forward to the day of having to replace my car simply because the seats are so good.

They look delicious. I want to make Sous Vide burgers soon. I figured I might as well do something super awesome like juicy lucy’s than just a regular burger. Now with the article I have an idea on how to proceed.

So many jokes to be made here...

Also, cold.

I repeat my request from last week, JUICY LUCY!!!!

Juicy Lucy for sure. I’ve been vegetarian for January so I’m looking forward to incorporating meat again for my diet. What could be better than stuffed burgers?

If you want the ease canned and the yumminess of homemade biscuits I highly recommend 2 ingredient biscuits. http://www.seriouseats.com/recipes/2015/09/two-ingredient-never-fail-cream-biscuit-recipe.html

Generally when it comes to cooking my first answer is bacon. Duck though... That would be fun to see the results. Rendering the fat would be a good challenge. I’m a week away from my month of vegetarianism so I could use some fun and interesting ways to cook meat.

This is what I wanted to know, thanks! I find it interesting that grind size has a larger impact on flavor compared to temperature.

It really is the best.

The butter knife option has worked well for my so far. Once I get a dedicated sous vide container I’ll be getting a rack instead. One thing to note about the butter knife option, they get HOT. I didn’t think about that the first time I grabbed it and paid the price.

While I was eagerly waiting to see your findings on coffee as a Seattleite I totally understand about Portland shutting down due to the snow.