Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: John Carragher who wrote (20166)	9/11/2007 5:54:41 PM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

I guess you'll have to ask Norman... but be prepared to open your wallet generously. What Made Norman Hsu Run? At a New York restaurant overlooking Central Park in April 2006, the governor of Pennsylvania sat down to dinner with about a dozen Democratic supporters. The 10-course meal in a private room at Per Se, including dishes like Nova Scotia Lobster Tail "Cuite Sous Vide," cost about $18,000, says a diner who was there. The host, Norman Hsu, was a businessman that the crowd admired but knew little about. In the past few weeks, much more has become known about Mr. Hsu: That he had filed for bankruptcy twice, including a time in 1990 when he said he had no income, no job, and little more than a Toyota 4-Runner and a jade ring. And that he was wanted by California authorities for grand theft charges to which he had pleaded no contest in 1992, then fled before facing sentencing. interactiveleaf.livejournal.com

To: John Carragher who wrote (20166)	9/11/2007 7:37:54 PM
From: DennyKrane	Read Replies (1) \| Respond to of 25073

>Nova Scotia Lobster Tail "Cuite Sous Vide," cost about $18,000, says a diner who was there< I checked some menus at finer establishments. Prices seem to be in the $120.00 - $180.00 range. At first I thought it was a joke: Cuit; cooked, baked. Sous; under. Vide; Empty, nothing, vacuum. Eg: How was the "Undercooked Nothing" honey? Really good, but I'm still famished! cuisinetechnology.com Sous Vide Cooking Until recently, sous vide cooking was the province of large institutional kitchens. Now it's helping redefine dining experiences in many of the world's most renowned restaurants. Developed in France 30 years ago as a way to prepare delicate foie gras, sous vide is a gentle, low-temperature technique in which vacuum packed ingredients are slowly simmered in 180-200°F water. The results are fantastic and far-reaching. Enhanced Succulence — Sous vide's gentle heating gradually breaks down meat fibers and proteins, tenderizing and intensifying flavors as food cooks in own juices. Enhanced Sensory Quality — Low-temperature sous vide cooking helps prevent the collagens in salmon and other naturally moist fish from breaking down, preserving their rich taste and velvety textures. Sous vide cooking also helps retain the bright colors of fruit and vegetables, greatly enhancing their presentation. Enhanced Nutritional Quality — The sous vide technique is so gentle that it preserves many nutritional qualities that other cooking methods tend to destroy. Moreover, sous vide cooking requires little if any butter or oil, making it ideal for the preparation of low-fat dishes. Whether it’s low, high, or somewhere in between, temperature is critical to developing just the right combination of flavor, texture, and aroma you seek. Just a few degrees up or down can turn the mundane into the marvelous. PolyScience Culinary Technology thermal circulators, thermal baths, and “anti-griddles” provide the easy-to-use, precise temperature control your busy kitchen needs to make that leap forward. Learn More About Sous Vide A wealth of information on sous vide cooking is now available as chefs everywhere adopt this versatile cooking technique. The Internet is a great place to start your search. www.citypages.com www.findarticles.com www.fooddownunder.com www.teagasc.ie