I am probably late to the sous vide party, but it was my Christmas present to myself. I like to make sure I'm getting in my protein, but I'm a fairly average cook and I hate standing around in the kitchen. I got myself the Anova sous vide stick. So far I've done steak and salmon, and have some chicken to try tomorrow - as well as plans to try to sous vide an egg for my breakfast. Just wanted to share my experience, as it's made cooking protein a whole lot cheaper and easier for me - no need to get takeaway, no need to spend half my night in the kitchen, no need to eat so-so food.