LOL! Well, did some more reading this morning and found out cooking veggies, garlic and other stuff sous vide doesn't work out well. The water bath isn't hot enough for the veggies and things like fresh garlic develop off flavors, EVOO too. So I de-bagged my pretty chicken thighs with EVOO, garlic and veggies and washed them. Seasoned with curry, S&P and put them all into one big bag and sucked out the air. Cooked them at 160'. I'm not sure but I think that was an appropriate cooking temperature at least from the standpoint of killing bacteria. I put them into a cold water bath to chill rapidly and into the freezer. I've got a lot of steak to eat before I eat these bad boys.

Steak ready for sous vide.