I remember getting my first deep fryer… I made deep fried: Oreos, onion rings, french fries, wanted to do Snickers bars, pickles… and a few other things. All in the same evening. All by myself.

Same drill but this time it's a Sous Vide Supreme… a deep fryeresque sous vide oven. On loan for experimental purposes. So the question posed is… What should I vac seal and slow cook?

I've been thinking scallops, short ribs, salmon, duck… but nothing specific. And since "Under Pressure" is on order and not to arrive before Sunday I'm fishing for suggestions.

Post a comment and I'll give it a shot!