The one-hour pork chop (55.5C) was okay but a little too chewy. I liked the two-hour best.

I tried a pork chop at 132 F (55.5 C) for 4 hours. It was a little thinner than my other chops. It turned out great.

I think 132 F is the best temperature for me. The pink is almost all gone, but it's not so hot that it overcooks.

I tried one at three hours; it was as good or better than the two-hour. I didn't test it properly, though. I packed and sealed all the remaining chops a few days ago and cooked them for an hour. So the three-hour chop was refrigerated and went back in for an additinal couple of hours.

This recipe looks good! It's Lamb Tangine, prepared SV.

http://svkitchen.com/?p=3109

I recently purchased a large rice cooker, so now I can make "big" stuff by sous vide. My first effort was a Boston butt (partial pork shoulder), which I cooked at 160 degrees F for 20 hours.

I pulled off some of the meat, chopped it up, and put it in a hot skillet to brown a little, then added Carb Options Low Carb Barbeque Sauce. It came out great--very moist and tender.

I'm a native of the North Carolina barbecue belt and barbecued chopped pork with Eastern North Carolina sauce is my absolute favorite food. This wasn't quite the same as pork smoked over a hickory fire, but it was awfully good and, in my opinion, better than Alabama's Dreamland bbq ribs (no matter how famous they are).

Tomorrow, I'm going to mix up a batch of Eastern North Carolina BBQ sauce and use that on rest of the pulled/chopped pork. The sauce is vinegar based and inherently low carb. I'll try the recipe at:

http://allrecipes.com/Recipe/Easter...uce/Detail.aspx

It has 1 T of brown sugar in about 2.25 cups of sauce, but I'll probably may leave that out. That's still only about 1 g carb per serving of sauce, but I've long ago removed brown sugar out of my pantry and I don't want to buy a box just to use a tablespoon.

Sounds good, Carolyn! I'm back to my very low calorie diet and the SV is essential for making palatable chicken breast.

I'm reading in my new cookbook that one should always brine modern pork chops because they're so danged dry. I got a cook book covering 10 years of America's Test Kitchen (Cook's Illustrated on PBS) shows.

I missed reading this somehow!

What brand/size of rice maker did you buy? I'd like to get something bigger one of these times. Maybe an electric roaster would be better though.

I have the Black & Decker RC6438 38-Cup Commercial Rice Cooker and Steamer. I got it for about half price because it had been taken out of the box but never used.

My other rice cooker is tiny. It's also a Black and Decker, 6 cup (cooked).

Oh yeah! That's a very big one. I think mine is only 24 cup.

I'm making low carb Dulce de Leche. I just made the condensed milk myself and sweetened it with xylitol and truvia and a few drops of splenda. It IS to die for. I just need to start cooking it tomorrow after I get home from work.

Original inspiration comes from here, but there's a recipe on the back of the dry milk box for making condensed milk, and I improved on it by using whole milk instead of water and adding extra butter.

I used 1/6 cup of truvia and 1/6 cup of xylitol, a few drops of splenda. It *may* be too sweet. Perhaps it should be an 1/8th cup of each, we shall see.

The Dulce de Leche came out awesomely delicious! It tasted like creme brulee, but more caramel flavors. It wasn't done when I checked it at about 10 hours, so I left it in until I got back from work, 9 hours more.

I'm definitely going to be making this more awesome. I think it would be really tasty on fresh berries or baked apple slices.

I just bought a big old turkey roaster at Walmart. They have them for 29.00. It's a lot bigger than the rice maker, but not quite as deep. It takes a lot longer for the water to come up to temperature because there's a lot more water in it. In 20 minutes it only raised my water temperature by 10 degrees!

I'm going to have to figure out some way to keep bags from floating. This time I just put a heavy ceramic plate over the bag. A rock or brick will work too.

The traditional French method of keeping a chicken from floating is to fill the cavity with silverware.

Hmm... I suppose I could vacuum seal the silver ware inside what I'm cooking. Except it might be messy when it's lemon curd or something like that.