On the same note, it would be great if Michael or Bryan could tell us which microwave they use, which they've found to be the best, for sous vide or more interesting uses. I actually don't have one yet. :)

We have a basic Sears nuker and we use it to cook potatoes most of the way----then we douse them in olive oil, salt, pepper, whatever, and finish them on the grill, in the oven or in a hot pan.
Makes it happen quick, plus the potatoes are really creamy inside.

Y'all, I've made this a bunch of times and it's pretty good.  My honey likes it, anyway.

Gourmet Chicken Breasts

6 boneless, skinless chicken breast, halved
1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershie sauce
1/2 teaspoon. celery salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt, optional
1/4 teaspoon cayenne pepper
3/4 cup seasoned dry bread crumbs
1/4 cup chopped pecans

Rinse and dry chicken breasts. Mix sour cream, lemon, Worcestershire, and spices. Add chicken, coating each piece. Let stand, covered, in refrigerator overnight. When ready to cook, remove coated chicken ,and roll in crumb/nut mixture, coating evenly. Arrange 4 breasts at a time in "circle fashion" in a shallow baking dish, thickest portion to outside. Cook on High power (100%) for 6 minutes per pound, or until juices run clear.

Hope the Brothers like it!

That sounds good, Becky!  Here's my Microwecipe:

This mixture makes one large meatloaf! It's so yummy and much faster than baking.
  
2 eggs, slightly beaten
3/4 cup ketchup
1/3 cup warm water
1 (3 oz.) package dehydrated onion soup mix
1 teaspoon creamed horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned pepper
4 oz. tomato sauce
1/4 cup brown sugar

Mix beef and stuffing mix. Stir in eggs, ketchup, water, soup mix, horseradish, Worcestershire sauce and pepper. Mix well and form into a loaf. Place on rack, in microwave colander, or in casserole. Cook for 15-24 minutes at Medium-high, or until meat begins to brown. Drain off fat and top meatloaf with tomato/brown sugar mixture. Microwave another 3-5 minutes, or until meat is no longer pink.

You can also top your meatloaf with green pepper rings to look super retro!

Are we still in time to submit microwave recipes?  Cause i have one.

I love to make my gravy in the micro. I find that it never has any lumps so it's awesome for picky eaters.

2 tablespoons melted butter, 2 tablespoons flour, 1 cup chicken broth (i like the kind from the box, not can), 1/2 teaspoon soy sauce (for a richer, "umami" flavor), 1/4 teaspoon celery salt and 1 pinch black pepper

Melt buttter for 20-30 seconds on High power in a 2 cup microwave measure. Thoroughly blend in flour. Add broth and seasonings, whisking thoroughly. Cook on High power for 2-3 minutes, stirring once. Makes 1 cup of perfect, lump-free gravy.

Yes Dave, you still made it!  The Brothers are looking over the recipes now, and will post their favorite a bit later today.

Thank you.