I put country-style pork ribs in the sous vide machine 45 hours ago. In addition to dry-rub spices, I used a little sodium nitrite curing salt. You can see that the pork is a little rosy (think "bacon") as a result. Meaty and fall-off-the-bone. Also, sauteed brussels sprouts with cheese, thyme, and lemon juice, and simmered/smashed/fried potatoes.