I stayed "too cool/old skool" for the Sous Vide Supreme for as long as I could, couldn't resist the $299 9-liter "demi" model in sexy gloss black. The excuse was that my wife is more likely to use this than my ugly hot plate rig with wires etc.
Cardoons, olive oil, cured olives, smoked black pepper. 88c for two hours. The stalks didn't break down much, so I sliced them thinly and they are easy to eat. They really picked up the smoke and the olive brine. The cross-sections look cool - I think these would make a great veg terrine.
Orange and grapefruit supremes, orange marmalade, chili, salt. Idea (and supremes) by Chef Schreiber, who is a cool guy that I am lucky to have the opportunity to work with. We did this as a garnish for a pistachio-almond cake that his students (Classical European Cuisine) made from the A16 cookbook.
So I was cruising amazon.de yesterday (don't judge) and apparently there is a new sous vide book coming out in German.
Needless to say, I'm like "dang!" According to Google, the title translates to "SOUS-VIDE BASIC COOKBOOK: knowledge and recipes from top chefs and experts." 220 pages in German, and supposed to come out this month. Now I really wish I had paid attention in high school German class . . .