Very cool. Wow 180F is so freaking low. I have a friend who does a lot of slow cooking who tells me that's the temp he uses too. I'll have to try that then.
Just saw a duck leg confit heavy on juniper and bay leaf, with some thyme. I'll try foul next. And fish, why not? I bet oily blue fish would be an especially good candidate.I love them and use them often. In fact, I made some juniper butter yesterday to spread under the skin of the roast cockerel we had for Christmas dinner. Sorry - off topic.