http://www.greenenergyohio.org/page.cfm?pageID=1399 http://investor.firstsolar.com/releasedetail.cfm?ReleaseID=266440 http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B73DC-49S76BW-4&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0amp;_userid=10&md5=f1980cde32d11418bbff81aeb3e0aedb http://spie.org/x17246.xml Just because we aren't seeing it happening in the US doesn't mean that it isn't happening....

Did you see that they've partnered with Kenji from Serious Eats for the app? That should be a big improvement. :)

Since there seems to be some renewed interest by those who’ve yet to try sous vide, thought I’d add a few comments/observations… For me, the most wonderful thing about sous vide is the ability to take a cheap cut of meat and make it tender and tasty – and cook it to perfect mid-rare (our preference). Whether it’s Select steaks on sale for DH and I to enjoy and feel as if we’re dining on quality steak on a weeknight, or finding some cut at the grocery which I’ve no idea what it is and SV’ing, then slicing for a fantastic lunch meat or a quick dinner sandwich… it’s amazing what the SV can do with cheap cuts… Second most wonderful thing for me: Bulk SV’ing (thanks to Sleevendog). I SV and freeze several pork chops to thaw, reheat in the SV, sear and serve; chicken to make salads and sandwiches. And DH’s favorite weeknight meal: Several cheap steaks in bags of 2, mass SV’d to desired doneness. Drop in ice bath, label, then freeze. I only need to remove a couple from the freezer, pop in the SV at one degree under the temp initially cooked, it thaws and reheats in about 45 minutes, and meanwhile I whip up a quick sauce, some veggies, and finish by searing off which also helps to heat the steaks. Makes for an easy weeknight meal. Below is a Select New York Strip, little to no marbling (uber-cheap cut), with a (too thick) peppercorn sauce. It was quite good! And my embarrassing confession: I can prepare fish and seafood… but for some reason I can’t consistently make it come out perfectly cooked. Sometimes my shrimp or scallops are a wee bit on the too done side. Same with salmon (as mentioned above). Sure, should be easy for many, but for me? Eh. So SV to the rescue. I made this scallop dish last summer and while the scallops were in the SV for their 30 minutes I fried up baby kale, baked my maple glazed bacon, sliced the tomatoes and avocados, and made a sauce for BLT Scallops. Seared off the scallops for 15 seconds, sliced in half, assembled, and they were perfection. To those who scoff and say they can sear a scallop in moments, I say great for you, but I can’t and know beyond any doubt they won’t be under cooked or overcooked. With SV I can : ) fillmoe, and anyone else interested, have fun and enjoy!

Foodonastump, funny you should ask. I never did use the stirrer thing. Upon inspection I decided that it was too whimpy for anything but the lightest of sauces/batters. A whisk works just fine and doesn't require batteries. The spatuala thermometer has never been used because I can't pull-out the platic strip protecting the battery that powers the thermometer. I tried taking out the battery box, and can't get that out either. Right now it is laying on my side cabinet in hopes that someday the grandson who loves such challenges will come to visit and get it to working. yeonassky: I have a tool called a 'seal breaker'. You use it like a can opener to break the seal on too tight lids and it works every time.