Coincidentally I tried a similar, though much less efficient process this week. I made a very dark beef stock over the weekend in the pressure cooker (same vegetables, used a pound of oxtail, a couple pounds of ground beef and some assorted bones, a whole bottle of red wine and water) and to finish I'm going to brown the veggies and sous vide long cooked meat and just finish them conventionally to get each component cooked to the right doneness. Probably overkill, but seemed like the best way to maximize flavor and texture.
Shrimp and grits
Green papaya salad. It doesn't really even need the shrimp they usually put on it.
Homemade pie with homemade ice cream
I'm pretty sure it's sausage and mushrooms
A taiwanese hot fish pot that had a layer of hot oil on top that the chili bits were clearly floating in the middle of it.
Banana or coconut cream pie.
Seconded on the flour weight, I'm not really going to be interested in a baking book if it doesn't even have flour weights!
I once mis-multiplied a thumbprint cookie recipe and ended up putting in twice the amount of butter compared to the rest of ingredients. The cookies ended up melting completely flat and crunch, so not really a big loss.
Sous vide, seared on a cast iron skillet, fire alarms turned off and windows opened for the smoke.
A poached pear napoleon that had 7 different types of layer.
Sous vide and fried buffalo wings
A poached egg on an everything bagel with bacon, cheddar cheese and hot pepper jelly.
I just got a party q temperature controller that requires drilling a hole through a charcoal grill and then controls temperature in the grill/smoker through the O2 levels to get ultra-precise bbq.
Chocolate chip cookies
White russian with chocolate covered coffee beans
bacon and pineapple
kimcheese in sandwich, quesadilla or nacho form.
soy sauce, fish sauce, or anchovies with crushed chili peppers.
Ribeye sous vide, finished over a charcoal chimney.
risottoproject hasn't favorited a post yet.