What did you think of the sous-vide chicken? Do you have a dedicated machine for that, or did you use a homemade setup?
Great stuff, as always.
It was really good... however, it takes some thought to find a place for sous vide. i can get pretty much the same quality by roasting split breasts in the oven for 30-40 minutes, whereas sous vide takes about an hour or so. there are a lot of other factors to consider, though... prep, storage, etc. and sous vide can be implemented in a lot of different ways.
in this case i used a temperature regulator (
http://amzn.to/1vnmXhi) to control a hot plate. dropped the breast in a small 2 qt sauce pan.
i don't have a circulator yet, but i'm looking to get one. this might make it more practical and significantly easier than using the oven for making large batches. another complication with sous vide, though, is that you need to "finish" each piece of meat separately. while the oven can give the skin/surface a nice enough while cooking it, sous vide wont. on the other hand, while finishing a breast takes more time, the end result is better.
still trying to figure it out, but i think it's only a matter of time before i start regularly using the technique.
tonight i made a pumpkin pie and apple tart for thanksgiving, plus a salad for myself.