Originally Posted by Leingod

And I just gagged... hahaha

unrelated note. Why am I seeing sous vide techniques ranging from 3 hours to 24 hours for a simple top round (london broil) cut of steak? It's a large lean cut, but I would think anything longer than 5 hours would result in a steak that would simply fall apart.

Originally Posted by F.I. Inc.

Yes, they are Tony approved! Frank, when I get around to it, I may put your pipes into production. We will call them, "The FP" option.
-Tony