[greglepore]

Been at it for 5 or so years now.

Salmon? Meh...no need of an IC. Tap water at 130 f and a ziplock works great.

Steaks, check. Rack of Lamb, check check. Short ribs for 72 hrs, great. Duck breast for 1.5, oh yeah.

Sous vide is a great addition to the arsenal, but like many things, you'll overuse it at first and then it'll become a tool in the toolbox. Its great for where you need to either change a texture or do something at exactly the same level of doneness edge to edge. Some things are worse sous vide, many better.

For many home cooks using small quantities, precise temp control is more important than circulation, and you can hack something for well under $100.