I have joined your Legion of Aqueous Conduction; look upon my mighty works and despair!

Well, I finally caved and got a sous vide device. My first few days with it: "where have you been all my life."

Eye round roast trussed, slapped about with my super secret spice and kosher salt rub, crammed in a bag, left to think about its crimes overnight in the fridge, eighteen hours at 55C/131F, ice bath, some jus aside to make the mushroom, bacon, and red wine cream gravy, drank the rest of the jus like a smoothie. I then proceeded to reverse sear the cut on a cast iron that was hotter than Satan's left buttcheek, happily searing away until I happened to glance behind me into the kitchen to see the house filled with smoke to a density of about four feet of visibility.

Fresh made brioche buns (the flour was a bit out of date and someone I was cooking for had diverticulitis; they usually look a bit nicer and have sesame seeds on) with thin sliced roast beast, topped with the mushroom, bacon, and red wine cream gravy and sprinkled with Queso fresca/blanco that I also made sous vide.

It was pretty dang decent, and now family wants weekly lunch meat. (Text on photo says "yes, I use cambros at home")