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It's just me, so I only need one running at a time. Every day I take one serving out and put another one in. I clean the tank about once per week, or if something breaks. My favorite is short ribs, my daily drivers are chuck roast or shank. The prices have skyrocketed in the last few years. I buy in bulk on sale and portion it into bags with a chamber style vacuum sealer. It goes straight from the freezer into the tank.

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Do you take pride in knowing that you eat cooler than anyone else, because you should.

Short rib is shocking where I am. Even chuck is pushing past $15 a pound.

What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.

Chuck on sale is now $8 a pound, more than double since Covid started. I am eating less of it and more ground beef, pork and eggs.

I crisp it up in an air fryer before serving. Here's the full ingredient list: meat, butter, salt. After five years I still look forward to every repeat.

I just replaced an air fryer that lasted two years of daily use, a personal record. I was ready to replace it anyway, because they accumulate grease where you can't clean, and the smell gets interesting.

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