A 2230 from Ali Express is very affordable. I'd definitely recommend that over any modifications.
guazzabuglio
Shaggy mane are a choice edible, but they'll dissolve into black goo in a matter of hours after being picked.
archive.ph will get you around the paywall too, if that's more your style.
Custards are great with sous vide. Ice cream base, pot de creme, creme anglaise, etc. The texture is much better than on the stove top.
THANK YOU for actually doing this by weight instead of by volume. It makes it so much easier to scale. I can't stand when fermentation books use volumetric measurements for the brine. It makes no sense.
I've made mushroom stroganoff before. It's not the same as beef, but still very tasty. Just bump up the amount of mushrooms you use and throw in some meatier varieties like shiitake, oyster, chicken of the woods, lions mane, etc.
In the winter I leave orange peels on the radiators. The smell permeates the house.
Had no idea. Good to know. Now it only I could find some in my area.