I'm OK with a few months of delay. Compared to the now infamous Lampster which was undelivered after 2.5 years, a delay of 3-6 months is still normal for a kickstarter project. Just don't exceed the 6 months mark. Backers will turn nasty beyond that point. Please keep to your OCT delivery date.

Enjoy it? Honey, it's waaaaay past enjoy. I love it, adore, it can't live without it. I have EVERY appliance you can imagine. I will walk into Williams-Sonoma or Chef's Toys or Sur la Table and walk out empty handed except for maybe some kind of food item because I have everything else. If I were to choose giving up all my small appliances except for two, I would keep my stove top pressure canner and my Sous Vide Supreme. That's how highly I value my Sous Vide Supreme. It's more than a Sous Vide, ya know. It's also a slow cooker. It's a food keeper for a party. It is a true kitchen multi-tasker. It's a dough proofer. 3" water, 86°, dough in a plastic covered, buttered bowl. Lid on, 30 minutes, check. Eh, a little more? Check every 15 minutes. You'll never use anything else. You are only hobbled by lack of imagination. You Eades guys really need to let your buyers and potential buyers know all the stuff you can do with a Sous Vide. It's not just for vacuum cooking. You don't want to know about the candlemaking...... >>> GASP <<<

@Snafooo thank you so much for your patience. We're glad you are enjoying your original Sous Vide Supreme!

@Stephen Keyes, we just sent you a direct message!

Yay!!! An update! GO EADES!!!! Better late and PERFECT. Thank you for being persnickety and wanting us to have the very best you can put out. I would much rather have a perfect product later than sooner and have you cut corners to meet a deadline. Already having your first Sous Vide Supreme unit, I can attest that it is well worth the wait. Disappointment is part of life, so all of us are going to suck it up, show some maturity and live with it. It will get here! And if it's coming in October, we'll have plenty of time to look up recipes for Mulled Cider or Mulled Wine to serve for our Halloween party! AND we can serve hot apple cider straight from the Sous Vide (just make sure you use one of those crock pot liners in it so you don't stain your unit). Thank you for the update!

@Paul - New update today. Delayed until OCT.

@Paul Schmid - I'd guess they'd be nearing the end of production run and getting ready to receive it to ship to customers around end of next month (going by the timeline of last update).

Haven't seen an update for nearly 2 months . . . what's going on with this project?

How do I update my address? Thank you.

On the other hand.... Since I was thinking about moving my waffle maker, I have waffled some hash browns (oh, yeah... crispies all over!) and some left over macaroni and cheese. Don't get judgy, people. Try them before you criticize. Ya know.... I can't remember the last time I stuffed a sausage. Plus, Sprouts makes such good sausage... Ok, the KitchenAid mixer accessories are getting moved to make room for the new Sous Vide. Speaking of Sprouts... they had a sale on their 1 1/2" center cut pork chops. $1.99 lb. so I grabbed up a couple of packages. I'm going to take a couple of pork chops and Sous Vide them at 135° for 2 1/2 hours... When ready, brown them all over with about 3 tablespoons of butter (of course!) in a skillet. When browned, remove them to a plate. Slice a pear or two in about 16 slices each and sauté until colored and slightly soft. Add in a couple of handsful of bleu cheese or gorgonzola or roquefort... whatever floats your boat, and stir until melted. Add back in your chops to warm slightly and coat with all that bleu cheese and pears. Plate with a 1/2 cup of cooked Rotini (or any noodle that will hold that sauce) and sautéed baby broccoli or carrots or whatever veg you want. And a salad. Gotta have salad.

Any news from your side ?

How do I update my address ?

@Jaehyun Park - You should check the updates, it was delayed until July due to issues with manufacturing which have been sorted now.

When I can receive the SousVide cooker? The delivery date was Mar. 2018 but I did not get anything.
Please give me an answer.

@Jamie Homes - July was the month mentioned. Hopefully next month everything starts shipping out.

So almost half way through the adjusted delivery date, cleared a space in the kitchen. When can I expect delivery?

Ok. So, it's getting closer to the end of July. I'm thinking that maybe, just maybe I might have the new unit mid August. That means I now have to think about where I am going to store this additional unit. My appliance closet runneth over! Since I'm probably going to be pressure canning, I'll have to have both of the units available, so it will have to be close. Oh, yeah... that's another thing you can use your sous vide for. Keeping your clean canning jars hot both before and after you fill them... I can't remember the last time I made a waffle. That's it. The waffle maker is going to the back of the closet and the new sous vide up front and at attention. In the meantime... I had a mess of peeps over for the holiday. I had the hot dogs and the hamburgers all grilled and ready to go before everyone came over so I wouldn't be stuck at the grill. Sous Vide Supreme to the rescue! I vacuum bagged the patties and dogs and just plopped them in the sous vide to keep warm. That way, they didn't dry out. When everyone was here, I took the food out of the sous vide, put them all on the grill for "effect" and shazam! We were all eating in 5 minutes. Just two more ways how you can use your sous vide..... It's not just for cooking, ya know. Psssst... don't tell the Eades that I used the Sous Vide Supreme once to dye a rag mop BLACK so I could use it for a dread locks wig....

Almost there!

@Sebastien Dion They replied to you a few comments below. They sent you a private message here on Kickstarter. Click the profile dot in the upper right of the screen and it will pop up a menu, On the left side is an option called messages. Click it.

@Eades
How can I find the shipping info I have entered at start. Since this is taking a while, I might have to change the shipping address.

@Eades Appliance Technology Will the Touch+ support 2.4ghz and 5ghz networks for the wifi? It seems like more and more routers are supporting both with some switching between the 2 when there are a lot of networks in the area.

So, there I was last night.... putting the finishing touches on dinner. The antipasto with burrata and a sun-dried tomato and balsamic glaze was in the 'fridge just chillin'. The veg was on the stove waiting to be plated. And the cacio e pepe was just finishing when I got the dreaded imessage "Stuck in traffic on the 405". AARGH!!!!!! The cacio e pepe can't be held on the stove! It's going to turn into a big honkin cheesy gloppy mess. SOUS VIDE to the rescue!!!! I started the hot water from the tap, hauled the SousVide out of the appliance cupboard and poured some water in it.... I turned it on to 145° and poured the hot tap water in it. Then the cacio e pepe went into a ziplock bag and then into the Sous Vide. I also bagged the veg and plopped it in the SousVide. There they sat waiting.... 45 minutes later.... dinner was served. And because the temp was low and regulated, it wasn't overcooked! Thank you, SousVide for making it so I didn't have to toss out the cacio e pepe with all that parm in it.... that would have been expensive!
So, there ya go. Another thing the SousVide can do for you! SAVE YOUR DINNER!

@Snafooo, thanks for your support!

@Hanson Sin, thanks for your support! We just sent you a direct message.

@Sebastien Dion, we just messaged you directly.

@Sebastien Dion They have not yet sent out surveys to ask for a shipping address.

China??? You went to China??? I'm jealous! Thanks for the update, now get back to work! You guys are the best!

I have sent some private message to your inbox, could you please take some time to reply it. Thank you very much! Support all your hard work!

How can I find the shipping info I have entered at start. Since this is taking a while, I might have to change the shipping address.

@Eades Any update this month? How is the app coming along?

Sometimes the BEST things are the simplest. And I would like to thank J. Kenji Lopez-Alt at SeriousEats.com for pointing that out: Sous Vide Glazed Carrots
Ingredients
1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
2 tablespoons (30g) unsalted butter
1 tablespoon (12g) granulated sugar
Kosher salt
Freshly ground black pepper
1 tablespoon (15ml) chopped parsley (optional)
Directions
1. Preheat sous-vide to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week. 2. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season to taste with salt and pepper, stir in parsley, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze. I'm telling you people..... Log on to Seriouseats.com NOW to grab a bunch of recipes so you'll be ready and you will start singing the praises of your SousVide Supreme. These units are going to shipped June/July... just when the temperature starts heating up. Think about how much cooler your kitchen is going to be because you won't have to turn on the freaking oven or you won't have a pot of boiling water heating up your kitchen because you WISELY got a SousVide Supreme. Another thing to think about: Just how much FUN it's going to be when you whip out that cooking torch to finish off your dinner? And don't forget to get your Smoking Gun out!!! Why would you want to go outside in the HEAT and be by that hot grill when you can add smoky goodness to your Sous Vide food with your handy-dandy Smoking Gun? Just look at you! You're so Punk Rock! You have all the toys!

@Nick Dorman - Alexa support is listed on the Campaign's main page.

So these will be controllable with Alexa ?

@Levi Silvas the SousVide Supreme Touch+ models should be ready to ship by the end of June. Keep an eye out for our updates regarding the campaign!

When will these start to ship?

Oh, yummmmmmmmmmmmmmmmmmm SousVide Chicken Thighs with Mustard-Wine Pan Sauce..... mmmmmmmmm De-bone howevermany chicken thighs (I did 4), keeping skin on. Flatten slightly (Give 'em a whack with the back of a frying pan). Salt, pepper, a sprinkling of fresh thyme and pop them in a vacuum bag in a nice, flat layer of soon-to-be-yummy thighs. SousVide at 165° for 2 hours (or thereabouts- up to 4 max). Take chicken out of bag reserving every bit of the precious liquid. Dry chx with paper towels and press down to flatten again. Heat a bit of oil in a non-stick pan, then add chicken thighs, skin side down, pressing down with the back of a spatula to maximize the skin/pan contact. Sear until all nice and brown and crispy, about 6-8 minutes. Flip over and cook for another two minutes on the non-skin side. Transfer chickies to a paper towel lined plate. Sauté a minced shallot in the pan, then add about a cup of white wine and crank up the heat and stir for a couple of minutes, reducing the amount by about half. Add and a dab (about a tablespoon) of mustard (your preference... dijon or whole grain) and the reserved juices still in the bag. Bring to a simmer, take off heat, whisk in a couple of knobs of butter, juice from one lemon, and some minced parsley (capers are good, too!). Correct seasoning, if needed. Serve over your flat, crispy, juicy, tender chicken. Oh.... by the way... Did you know that if you were smart and had a vacuum bag of pre-cooked vegetables, when you took out the chicken, you could have plopped the veg in the still hot 165° water and they would have been ready to plate when your chicken was plated? AND... since you had so much free time because the chicken was in the Sous Vide and your veg was pre-cooked, you could have had a skillet of Pommes Anna in the oven just waiting to be served alongside the yummy chicken with pan sauce and vegetables. See how smart you are to get a SousVide Supreme?

@Snafooo EXACTLY! The Eades have had one hell of a tough year so far and they have not let that delay communications or production. The only delay is due to a single component that was behind, no fault of their own. I believe Kickstarter stated only a small number of projects ship on time I believe it was a low single digit % of projects. This is because delays always happen when bringing a new product to market. Out the of 16 projects I have backed that were successfully funded, only 1-2 actually shipped on time, 1 never shipped anything, 1 that got millions shipped only a few units then claimed bankruptcy, several were months to years late, and some I am still waiting on. Some only update a few times a year, two update monthly (including Eades). They are doing a great job keeping us in the loop as to what is going on. The one thing I learned is to have patience or don't back anything. Only get worried when the creator goes silent for long periods of time or starts scrubbing their info and social media profiles.

I am going to quote Bdtry "Holy crap, people." HAHAHAHAHA I think the Eades are doing a great job of keeping us informed, all things considered. You ARE remembering that they live in one of the wildfire areas in California? You ARE remembering that they live in one of the wildfire areas that later turned into one of the MUDSLIDE areas? I don't know if any of you are veteran Kickstarter customers or newbies, but Kickstarter ship dates are more of a "hope we will ship by" date rather than a firm date. I've backed projects that were over a year and a half past the original "ship date". Leave them alone! Let them do the voodoo that they do so well. Having had the original Sous Vide Supreme since 2010, I can honestly say that it's well worth the wait. Personally, I am looking forward to Tuesday night when I slice into my Sous Vide Roast Beast. 3 lb. Rump Roast, salt, pepper, sear on all sides, coat with a packet of Au Jus gravy mix, vacuum seal, plop in the Sous Vide Supreme at 133° for 24 hours, take out and hit with a cooking torch if needed, slice into amazingly tender, flavorful, roasted beasty goodness. Thank you , Mr. Cow! Instead of fretting about "When will it get here? When will it get here? When will it get here?", use the time wisely to LEARN what to do with your Sous Vide. Plan some menus! Log on to SeriousEats.com and sign up for their weekly Sous Vide email. Google "sous vide (enter food here)" and get yourself some recipes. Log on to sousvidesupreme.com and get some recipes from there! Learn how to make yogurt in your soon to be coming to you Sous Vide! When I got my SousVide Supreme, there wasn't anything out there to guide me. Be happy you're getting yours now! And be even happier that you wisely chose a Sous Vide Supreme rather than an immersion stick. The only thing else you will need is water and the food! Patience, young Padawan. It'll get here soon enough.

@Tim Scotton Yes, the SousVide Supreme Touch+ will come in 110V or 220V, so you will want the 220V with Euro cord.

@Bruce Chipurnoi The other model has a touch screen but no wifi. The delayed component was the wifi module. That is why ours is delayed but the other one is not.

The current update now has delivery 3 months late at a minimun!
How can you release another model for sale prior to getting us our units that have been paid for?

Hello, When working through AI compatibility (Alexa) can you please ensure compatibility with other brands. primary
https://www.kickstarter.com/projects/aiforeveryone/mycroft-mark-ii-the-open-voice-assistant… Not all of us support Amazon, and Mycroft is open source. Thank you.

Are the electric cables country specific? Will the electric cable fit to the swiss?

Peace... It's slow cooking. Not under pressure... :-)

Not only do people not read they also miss the link under the Post Comment button :P @Bdtry - Remember "No good deed goes unpunished"

@Jamie Homes Says the guy pretty much accusing them of being a scam barely 3 weeks after their last update

@bdtry Could you be anymore up your own arse?! Self righteousness twat.

Hi @Simone Truden, we just sent you a direct message!

Hey guys, we have an update coming and haven't forgotten you. Thanks for your patience!

@Mitchel @Jamie Homes Calm down! There is still a full week until the end of the month and it has only been 25 days since the last update. Holy crap people. There will likely be an update of some kind in the coming week. If they have an "exact" updated timeline I am sure they will tell us about it. All they can do is ask the delayed component manufacturer what the timelines are and if they don't have an exact answer then we won't get an exact answer.