[jmulho]

That was a good choice. There is a nasty worm going around that will turn your water up from 55 degrees Celsius to 56 for 15 minutes ruining any chance of perfect 48 hour short ribs. It hit a lot of Michelin star restaurants in Iran really hard back in 2010.

[village-idiot]

I’m more interested in having my Sous Vide cooker continuing to work after the company goes under or Google buys them and cancels support.

[ardy42]

You jest, but sillier things have been exploited to mine bitcoin or conduct DDOS attacks before.

[dstick]

Pretty sure it was a lettuce centrifuge.