Ah, OK. The camera didn't show prime marbling. It looked like choice at best, but most likely select.

You're arguing about steaks you can't see for yourself, and even though I think I've proven that I'm not completely full of shit when it comes to food, you won't take my word for it. I'm telling you, these steaks look NOTHING like the select and WAY more like your prime pics than your choice pics. But if you're going to stick to your guns on this, whatever dude.

I'm just saying that the dark and light areas of the steak pics you took didn't look like prime to me. I could definitely see dark red and white areas. No problem brother. I hope those steaks are tender and juicy.

Hmm... not sure where you got that pic, but I'm going to assume you didn't read. For some background here's the page.

http://www.savenorsmarket.com/web/butchery/beef/

The far left, the one you're saying is prime, is actually wagyu. Prime is center. The one on the right is a local Maine Angus.

I'm now even more convinced mine is prime.

I've had this method from an actual chef a few days ago, I watched him make it and learned a little and it came out freaking great!! we had steak, chicken and salmon with it. Really good!

Salmon is one of my favorites done sous vide.

Vacay pic arguments?
Fat distribution arguments?

And people knock the DC ghetto for idiocy?

;)

I didn't know what it was called at the time I first saw it but I saw one of these at a restaurant in town. The place has an open ended kitchen with a bar right by it where I had dinner. I saw the steaks in their little jacuzzi and asked the Chef about it. Had a really fantastic strip steak that had been prepared a similar way. One of the best steaks I have had in KC with some compound butter.

http://www.theriegerkc.com/

The steaks last night were outstanding, as usual, but I'd probably not do prime in the sous vide again. It was really too tender. Choice steaks cook up very tender as it is, so I think I'll reserve prime for full-on grilling.

Some big players entering the sous vide market. Still an expensive tool, but we're starting to get better tools for less money.

The Sous Vide Supreme Demi that I have is $330 on Amazon, with a max capacity of 8.7 liters (2.3 gallons). The full-size SVS has a max capacity of 11.2 liters (2.96 gallons). It does a great job, but you're not going to get a lot in there at once.

PolyScience just released the Sous Vide Discovery at a sub-$300 price point, with a max capacity of more than double the Demi at max volume 20 liters (5.3 gallons). And it's not tied to a specific tank. You can buy different tanks for different applications.

If the trends continue, we'll see more restaurant-type equipment becoming available for the home cook at reasonable prices, which would be excellent news for everyone except restaurants.

I agree it'll be good for everyone, but don't think it'll be bad for restaurants. The expertise and ingredient availability to restaurants is still superior to most home cooks, and people still like to be catered to.

Shit man, steak houses are still rolling, and any asshole can throw meat on a flame.

If you look even at our small community on CP and visit a few of the grilling threads, you'll quickly figure out there are a shitton of people that don't know their ass from a hole in the ground when it comes to grilling steaks, and I think we've got a lot of better-than-average home cooks here.

I've been thinking about getting one for a while. I might convert my crock pot like this:

http://www.cookingforgeeks.com/blog/...diy-sous-vide/