I just bit the bullet and got me a shiny new Anova Precision Cooker.
I've been scanning the forums and the rest of the inter webs but have two quick (probably easy) questions:
 Typically S-V recipes for protein give a temperature (for a given level of doneness) for different types of meat. How do you adjust, if necessary, for the difference between a 6 oz chicken breast and a 10 oz breast?
 It sounds like most meats can be cooked thawed or from frozen. So, how do you adjust a recipe (time wise) for thawed vs frozen and is there it better to thaw first, as opposed to just cook directly from the freezer, in terms of the end product (obviously, cooking from frozen takes longer...)
My trial run is going to be thick-cut pork chops...