…is a super-smart-and-articulate-detail-oriented-science-wizzy-foodie-blog (ie, see today’s post: Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum) written in part by my old New Haven friend Dave (famous for having three fry-daddies in college – and now mad scientist food technician at the French Culinary Institute in New York) – and even though most ..

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