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Old 02-23-2011, 08:23 PM   #21
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Quote:
Originally Posted by Nicholas Mosher View Post
I think Sous Vide was originally developed for first class meals on the airlines. The flight attendants could basically drop your steak in the water bath, dial in the doneness, and pass out stale peanuts to coach not having to worry about you sending back your medium steak that you ordered medium-rare.

I think I read that in "Under Pressure".
When would that have been? I remember having perfectly done steak on SAS in 1969 or '70 or '71.
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Old 03-04-2011, 04:10 PM   #22
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Obviously a superb device. Your steak looks delicious, too.

I'm currently on another tack - going back to manual everything. Just as a discipline, I have nothing against modern convenience.

I recently bought a hand-crankable food processor from Tupperware. I now use it in preference to my electric ones for most things. It would be handy in hunting or fishing camps for guides, etc. Just another toy in this great hobby of ours, eh?
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