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http://freshmealssolutions.com/store/products/eiPOT%E2%84%A2-SousVide-sy...

Passing along the deal. Looks like it's a good deal for those of you playing with sous vide.

 As I supremed a grapefruit for breakfast it jogged a memory from my childhood.  Every Thanksgiving and Christmas the meal started with a fruit cup.  Yep, I said fruit cup.  My mom would supreme grapefruit and orange, then add another seasonal fruit maybe sliced apple or pomegranate seeds.  That tradition is one that I looked forward to as a kid, but somehow it has fallen by the wayside.  It made me wonder how many of us foodies this has happened to.  What were your traditions as a kid vs. now?

I haven't roasted beef at my home in about 15 years and would like to do so for Christmas.  The problem is that I like medium to med-rare, and the rest of the family likes (demands) well-done.  For individual steaks I can make that happen (more or less) but what how can I go about making a prime rib and serving me med-rare and all the rest of them well-done?
 
I can think of ways to make that happen but someone (likely me) will end up eating cold meat.  Any suggestions?

Chef,
Loved your explanation on brining....any chance you'd be willing to do the same for sous vide?  I've hit the sections you've got already on the forum, but wanted to get more of an overview of how sous vide works, along with maybe some recommendations on equipment as well.  
 
Sous vide sounds like an awesame, idiot-proof (relatively) technique to get awesome levels of texture and tenderness from meats. 
 
Thanks,
 
Jack