[personal profile] mobiusklein
http://en.wikipedia.org/wiki/Sous-vide I've actually tried some dishes using this method and they were tender. It just seems very time-intensive.

Currently finding peaches rather disappointing this season but am enjoying pluots (plum/apricots) and nectarines.

If you were to recommend a restaurant in the Mid-West, what restaurant would it be?

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mobiusklein

September 2011

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