Anyone here does sous-vide cooking? Are we all behind the trend? Tell me someone from the Buffistas is representing...

I've read about it, but haven't tried it. There's a pretty significant initial investment in equipment, and I don't want to spend that for something that I really just want to try once.

I feel we're all growing up and spending our silly money on sensible things, and being distracted by life and children and stuff.

However, I live vicariously through -t's kitchen, so I'm kinda holding out hope she's rocking one.

did I know we'd been namechecked in a webcomic? That's feeling like news to me.

Yeah, I read Unshelved, but I wasn't reading it when that comic ran. At least I don't recall it. Pretty cool!

Anyone here does sous-vide cooking?

Sounds way too complicated for me. Also slow: if I want a steak, I want it in 15 minutes, not 36 hours or whatever.

there's no point reaching for a given dish/drink/muffin when I come in the door. More often than not, I don't want it.

I used to have this problem with the deli near my old office. The guys behind the counter had scary good memories and I had to start deliberately ordering something different every time I went in because if I ordered the same thing twice in a row that would become my "usual" and they'd have it ready before I was even halfway through the door.

There's a pretty significant initial investment in equipment

Not necessarily - you can sous vide with a ziplock bag (or plastic wrap), an instant-read thermometer, and a pot of water.

(It's more foolproof with an immersion circulator, but the technique has been around much longer than the technology.)

Jessica! Have you done it? You're also on the Buffista-most-likely-to-have-cooked roster.

Sadly, no. Too much active cooking time for me with little kids running around.

Yeah, I figure kids are one of the big reasons fancy cookers might find themselves unable/unwilling/unenergised to do it any more.

I'd love to try sous-vide, but I don't know if I have the patience to do it without special hardware, and I don't know about the investment otherwise, and I certainly don't have the storage/counter space for it.

Sounds tasty, though.

Sorry, ita, the closest I come to sous vide is making chopped liver in a crockpot. I am weirdly intrigued by the low-tech hot water in a beer cooler approach, though.

I did make soup with magnets yesterday, so that's something.

My dry cleaner knows my last name, or at least the owner does, but I've been using them for 20 years. I was a little unnerved when the guy at the liquor store knew what I drink.