I finally got my first sous vide immersion calculator. Its a Polyscience Professional creative series. A buddy's restaurant was throwing it out as the plastic clamp had broken. I sent it to Polyscience and they sent me a remanufactured one for about $150. Cool! Now I'm tasked with finding the right ingredients to start with. I have little to no experience (did a filet mignon roast once, about two years ago...), with this style of cooking so I am turning to you good folk here for ideas to start me off in the right direction. As always, your input is greatly appreciated. Thanks in advance!