So I just found a really really cheap vacuum sealer at B3 for under $20. What does this have to do with sous vide?  Well by definition sous vide requires whatever you're cooking to be air tight so that your main ingredient  can become infused with your marinade or seasonings that you're using. A vac sealer can achieve this. I'm going to try to make some chicken or steak next time I'm off and see how it turns out!

Hey everyone, until further notice I wont be using my cell phone.  Not only do I have a huge bill due to texting, it also keeps dying on me 15 minutes into a conversation. So yeah either use facebook or (preferably)  call my house phone (661-8768) and ask for me.  I'm hoping to get everything fixed by the 8/22  but we'll see.