Congrats, @tbhoss4806, @jzen0, @camme and @ChrisM! Can’t wait to get you precision cooking. Have you had a chance to intro yourself in our welcome thread yet? Check it out here: http://community.anovaculinary.com/discussion/526/
@mtudesco Ahh oh no! To clarify - were you going through checkout and the 5-use limit was reached before you completed the process even though you’d entered in the code and it had accepted it?
@jordan yea that’s exactly what happened. i entered the code before entering any information and a green check appeared next to it. i then entered my shipping information and the page refreshed and came back up with a red x next to the code saying all five had been used already for the day.
1 a.m. here… still staying up to get the code
Cmon! Cmon!
@LloydTheChef Ahh! Hold tight - check back in a minute!
@mtudesco I’m so sorry, I’ll see if there’s anything we can do to avoid it in the future. Anywho, you can grab today’s 
@LloydTheChef refresh!
OH YES! Thank you Jordan.
I’m so gonna love it! Been shopping for my 15L container and sous vide bags!
By the way, how long will it take to reach Singapore?
This totally made my day! 3 days of code camping is no joke, but that passion to have a home use immersion circulator is just amazing.
Good night to me, good day to everyone at Anova and US peeps!
SCORE!!!
I hope we here about what you are making.
Wohoo, got it!!! 
Thank you Anova, can’t wait to get started!!
@LloydTheChef So glad you got one! Congrats! Good night
@hossdun Congrats! Come meet everyone in the forum by introducing yourself in the welcome thread: http://community.anovaculinary.com/discussion/526/welcome-to-the-forums#latest
@lloydthechef Now that’s dedication! They should have a forum badge for that or something Are you actually a chef or is that a cool username? Cos if you’re a chef, are you planning to use it commercially, or to develop dishes that can’t be done practically using other methods? Would love to hear more . . .
A very good evening to US and good morning to SE Asia.
@simon_C Well here’s a little story about my life. Pretty sure like most people here, cooking is something that interests me.
I’ve been partially cooking for myself since 12 as my parents are always away at work.
When I was 16, I took up part time jobs in restaurants as a service staff but I just can’t get my hands off the kitchen. Soon I became a kitchen staff. My commercial culinary road ended when I was 19.
Now I’m running a F&B coordinating business in Singapore, setting presentation and food quality standards that may be affected by transportation is what I do best.
When i’m home I will cook whenever I can. Holding parties and pot luck is just what I love to do!
So with this IC at home (Probably will need a few more and waiting for the wifi version)
I can make much more and at the same time letting my friends know more about sous vide styles.
2 years ago i’ve been telling my wife that every house only needs 2 gas stove, 1 induction cooker, 1 air fryer and 2 Immersion circulators.
At that time, a polyscience cost $700 and other workhorse cost $1500-2000.
Now with $179 it is much more convincing for city people to move on with new age cooking.
Every house should have an immersion circulator!
@Jordan
I can’t wait for your distribution to to kick in. I have confidence in hitting SE Asia market for you.
Oh by the way, I will be heading towards cambodia for my first restaurant!
Hopefully sous vide style will be the concept.
Jordan hi. It’s 2pm in Europe. I keep trying and refreshing…
@LloydTheChef Keep us informed on what you are doing. Since you will have access to some unique foods it will be interesting. Great sources of fresh peppers and seafood are two that come to mind.