Sad to hear, my og one still runs fine but it’s old at this point from like 2014 or so

The polyscience is definitely a workhorse but it’s wild overkill for 99% of users. I will again point to I have a chinese no name one I’ve had for like 8 years now that has held up fine and was $13 from AliExpress because I wanted a backup. I have used it quite a bit for whenever I host a large meal and need to cook 2-3 baths at once

And honestly for what the polyscience costs you don’t get the value, imo. I have read people who have had them fail on the Chefsteps forums, it does happen. I don’t hold this against polyscience of course, failure is inevitable, but frankly for $1200 you should get a significant warranty period. You don’t get that, it’s like 12 or 24 months. If and when it breaks you’re hosed and on the hook for (very expensive, given brevilles track record) repairs

What you’re buying with polyscience is very strong power and a high degree of precision. The first point is why restaurants use them; if you’re preparing 30+ portions at once you need a circulator that can heat a significant amount of water. And to this point a lot of commercial kitchens doing this now use external heaters on the bath like this so that the circulator doesn’t need to be as powerful. The other thing polyscience does (or at least did) is higher precision on the thermocouple but this is unnecessary for culinary applications. It was necessary for laboratory circulators that they were making before this was popularized but with culinary applications you really just need accuracy within .1 degree C, which is not all that precise

This is simply not true

Modern meat is generally pretty safe and chicken tartare is definitely a thing. Is it something you should do if you are immunocompromised, a child, or elderly? Probably not. Is it something you should do if you are unsure of how the meat was handled? Probably not

But if you buy quality chicken from a trusted butcher, freeze the surface, blanch it for a few seconds, you can pretty safely eat it raw assuming you’ve done a good job keeping your surfaces and hands clean. You could probably do it with grocery store chicken tbh but the risks are much greater because you have no clue if the $12/hr kid packing chicken breasts properly washed their hands (handling is overwhelmingly where foodborne illness is going to come from in this scenario)

Is it going to be safe 100% of the time? No, of course not. But neither is eating medium rare steak, or eggs with runny yolks. But could you do this every day for a year with issue? Probably.

Although I wouldn’t necessarily consider this the same over the next 4 years of american deregulation

Raw chicken is kind of like scallops btw

Sad to hear. I have the og version and it runs like a tank, the one with the big wheel. I never use the connectivity options

I can’t in good faith recommend a company that is hostile to their consumers, so fuck anova

Anova is all around pretty good and should be available in the EU

That said these are simple machines. I’ve been using immersion circulators for cooking since around 2011 with a home built setup. They’re just a heater, a thermocouple, a relay, and a PID controller to adjust the temperature as needed based on input from the thermocouple. Don’t submerge it and it should last ages

Since then I’ve gotten a few proper ones and they all work about the same because they’re pretty simple. My anova works well but I also have a Chinese no name one that was $13 and works about as well. A bit harder to use as the controls are weird, it feels cheap, and it can’t do huge tubs of water like the anova can but that’s not common to utilize.

Whatever you buy make sure it’s somewhat easy to clean (generally you should still clean and dry it throughly after each use, especially so if you ever have a failure where the bath gets contaminated obviously) and look into how the stick mounts to whatever you plan to use as a vessel for the bath. I generally just use stockpots or whatever for shorter cooks but I also have the plastic tubs as well and some options don’t clip on to everything well, apparently

I went to a western restaurant in Japan that was “stereotypical USA” themed and there was mainly kitschy shit all over the place like advertising memorabilia (stuff m&m character statues) and of course american flag themed stuff (but iirc no actual flag)

It was a long time ago but I remember the menu was like burgers, hotdogs, mac and cheese, etc and the food was super mid. Main thing I do remember was the mac and cheese was 100% kraft dinner which was so disappointing. the burger was also weak which is inexcusable because japan has serious burger game

but my (not really my) conspiracy theory for this is the opposite of open source: when someone is good at cracking games companies like denuvo track them down and offer them jobs to harden their product and take another cracker out of the scene. like I bet denuvo is just filled with nerds that spent their teenage years in sketchy irc rooms with handles like -DooMSlAyEr- and used to actually be members of razor1911 before they realized they could get game companies to pay them 200k a year

She is kind of a shithead tbf and fwiw it’s more like she’s the only person who is willing to do it. granted cracking denuvo is something that is extremely difficult and only a small subset of people can do but it’s not like she’s literally the only person on the planet who can. There was that guy who would just release the yearly update of football manager, for one.

It’s far more likely the people who have that skill set just don’t really want to bother with cracking videogames and the potential legal issues that come with distributing them online.