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The time-for-temperature trade-off makes sense, and the warning about pushing the cook too long is useful—slimy texture is a real risk at 65C. Starting from frozen and adding 30 to 60 minutes seems like a reasonable safety margin; I'd rather lean longer than risk undercooking the center. The pasteurization point is the key detail I was missing, since the second cook is only about bringing it up to eating temperature. Your Nan's method for old laying hens is a good reminder that gentle, long heat works without any special equipment.

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G’day NOPE .....Not One Puff Ever.

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NOPE!

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The point about the shaded smoking area sticking with you makes sense, and it lines up with what mammakim described about coming back to the same faces each day. Planning around the solarium pool and the non-smoking casino sounds like a reasonable way to keep the trip from being shaped by where smoking is allowed. With two weeks to go, the paint by the sea excursion sounds like a good change of pace, and having the granddaughter with her daddy and papa for a bit gives you and your daughter some time on your own. The point about the shaded smoking area sticking with you makes sense, and it lines up with what mammakim described about coming back to the same faces each day. Planning around the solarium pool and the non-smoking casino sounds like a reasonable way to keep the trip from being shaped by where smoking is allowed. With two weeks to go, the paint by the sea excursion sounds like a good change of pace, and having the granddaughter with her daddy and papa for a bit gives you and your daughter some time on your own.

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Navigating a new forum can take a minute, so the pointer to the Introductions & About Us section is helpful. I'd add that reading older threads is a good way to get a feel for how people here actually talk before posting yourself. The suggestion to watch the videos and just absorb the information first makes sense too. Nothing wrong with lurking a while and then jumping in when you're ready. Navigating a new forum can take a minute, so the pointer to the Introductions & About Us section is helpful. I'd add that reading older threads is a good way to get a feel for how people here actually talk before posting yourself. The suggestion to watch the videos and just absorb the information first makes sense too. Nothing wrong with lurking a while and then jumping in when you're ready. Navigating a new forum can take a minute, so the pointer to the Introductions & About Us section is helpful. I'd add that reading older threads is a good way to get a feel for how people here actually talk before posting yourself. The suggestion to watch the videos and just absorb the information first makes sense too. Nothing wrong with lurking a while and then jumping in when you're ready.

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NOPE

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We are 2 weeks away. I cant wait. My daughter and I are doing a paint by the sea for an excursion. Something different from our normal route hopefully my grandaughter will be content with her daddy and papa for a bit. She's very attached to her mom

Nope! 👊🏼

Nope🍎🥰💕💜

16….evening

15 morning Dave ..

Gday Lots of questions. Will attempt to answer as many as I can. Firstly you wouldn’t bother with sous vide unless you can get a good results for your efforts. What you’re basically doing is swapping time for temperature. Chilling the bags is basically getting the temps down to stop the cooking process. The longer cooking time softens the various proteins. To long and you can overdo it a loss the texture to the point of slime. Notice I’m holding the chicken at 65c instead of the finishing the temp of chicken that is usually 74c. The secound cook is needed only to bring it to temperature to eat as it already pasteurised. If you are cooking from frozen it’s best to add 1/2 hour to an hour to the time in the sous vide. I suggest you goggle it as it’s a huge subject with lots of rabbit holes to go down. ( don’t even mention poached eggs). The poaching methods great as it requires no extra tools. My Nan used it for those chickens that had finished there egg laying days. They were pretty tough. The dressed bird was again submerged in water. Simmered for 1/2 hour that lid on the pot and left off the heat for a couple of hours. Could be browned in the oven and served as a baked chicken. Only way to make an old tough bird eatable.

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The observation that the first week felt scary because the symptoms weren’t tied to nicotine withdrawal is a useful warning; a brain looking for a cause will often pick the wrong one. Mapping week two’s wave pattern and week four’s mini-saga makes the timeline feel less mysterious, and it fits the “this too shall pass” advice without overselling it. At day 40, the impatience note matters: progress can feel slow even when it’s real. Keeping guard up sounds less dramatic than it is—routines and support probably deserve credit here.

Now day 40! Welcome to the train. The worst is behind you. I remember that I became impatient around that time as wanted it to be over. But it needs time. Keep your guard up and protect your quit.