re: #61 Charles Johnson

I had some recently, as I’ve been testing two of my most recent investments. An Anova brand sous vide immersion circulator and a VacMaster VP210 chamber vacuum sealer. I vac’d the fish with extra virgin olive oil and fresh tarragon, and sous vide’d for 30ish minutes at 132F. When it was done, I took it out of the pouch, patted it dry (seasoned with salt/pepper(, and seared/basted in some clarified butter/cast iron pan. I’ll just say this. Heaven.

re: #68 RealityBasedSteve

Hey. I have that t-shirt. :)