{"id":58194,"date":"2009-10-23T22:04:04","date_gmt":"2009-10-24T03:04:04","guid":{"rendered":"http:\/\/www.proteinpower.com\/drmike\/?p=3705"},"modified":"2009-10-23T22:04:04","modified_gmt":"2009-10-24T03:04:04","slug":"sous-vide-supreme-tour","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/58194","title":{"rendered":"Sous Vide Supreme tour"},"content":{"rendered":"

I\u0092m throwing up a quick post just so you all won\u0092t think I\u0092ve been captured and sold into slavery.\u00a0 MD and I are on the coast-to-coast Sous Vide Supreme introduction tour, which\u00a0 ends today.\u00a0 I thought I would have plenty of time to blog and Tweet on this tour, but it has ended up being a huge time gobbler.\u00a0 What with getting all the stuff set up, checking in and out of hotels, running for flights and flying all over heck and gone, there has been barely any time to keep up with emails let alone fiddling with the blog.<\/p>\n

As I type these words, we\u0092re at 37,000 feet somewhere between Chicago and New York.\u00a0 After all the complaining I\u0092ve done in previous posts about my disastrous experiences with a multitude of airlines, I\u0092ve got to say that this tour has gone without a hitch.\u00a0 We\u0092ve flown U.S. Air, American, Alaskan Airlines, and now Delta, and all flights have been on time on both ends.\u00a0 We\u0092re traveling with a crew of nine, so I am thankful for all the airlines we\u0092ve flown and the weather gods for allowing all this to come off on schedule.<\/p>\n

I planned to post about the different venues as we went from city to city, but as I said, the time constraints have been such that I really couldn\u0092t do it.\u00a0 I\u0092ve got a zillion photos that I\u0092ll post in due course and a lot of info about cooking that I\u0092ve learned from the best.<\/p>\n

Richard Nikoley, of the Free the Animal<\/em> blog, came to the San Francisco event and posted on it, so you can read his take, complete with photos, here<\/a>.<\/p>\n

Another writer who attended the San Francisco event wrote about it<\/a> after.\u00a0 It\u0092s a good article but I object to the word \u0091shilled.\u0092\u00a0 In my obviously biased view, \u0091touted\u0092 or \u0091promoted\u0092 or \u0091recommended\u0092 would have been much better choices.\u00a0 Other press reports that are much better (from my perspective, at least) are here<\/a>, here<\/a> and here<\/a>.<\/p>\n

As you can see from the above articles and blog, Heston Blumenthal, chef of The Fat Duck, one of the world\u0092s best restaurants, is traveling with us and helping us introduce the Sous Vide Supreme to the world.\u00a0 Heston and team (several of whom are with us, too) did the testing of the Sous Vide Supreme in The Fat Duck Experimental Kitchen in the UK.\u00a0 As one of the preeminent and most knowledgeable sous vide chefs in the world, Heston is also doing cooking and teaching demos with the unit on this tour.<\/p>\n

At this point in my narrative breakfast arrived.\u00a0 It is pictured below.\u00a0 You can see to what depths airline food has fallen.<\/p>\n

\"\"<\/p>\n

Low-fat yogurt, 2% milk, Raisin Bran, fruit, a bagel and coffee.\u00a0 How nauseating.\u00a0 I will admit, however, that I ate almost all of it, middle-aged middle be damned.\u00a0 I did leave over half the bagel because it was totally tasteless, much like eating cardboard and as cold as stone.\u00a0 I haven\u0092t worried much about diet on this tour because we\u0092ve been eating one meal a day – if we\u0092re lucky – so I\u0092ve been viewing the experience as an intermittent fast.\u00a0 We get little shards of the foods prepared for the demo, but that\u0092s about it.\u00a0 The rest of the time we\u0092re on the run and haven\u0092t eaten much at all.<\/p>\n

So you can see how the demo events are set up, I\u0092ve put up the schedule and menu to the left below.<\/p>\n

\"\"MD and I introduce ourselves and talk about how the Sous Vide Supreme was developed, much as I did in a recent blog post.\u00a0 We then introduce Heston, who shows a video of the preparation of Mock Turtle Soup, which I also blogged about<\/a> not too long ago.\u00a0 He follows that with a short video of a dessert composed of all the essences of smoke, apples, leather and tobacco and four different whiskies – all incorporated into a flaming sorbet.\u00a0 He then talks about how he started The Fat Duck with just himself, a dishwasher and a couple of waiters.\u00a0 Then he moves into the different foods prepared using the Sous Vide Supreme and talks about all the extensive testing he did of the unit at The Fat Duck.\u00a0 The staff passes around tasting plates of the food selections to the guests, most of whom are media people, food writers or chefs.\u00a0 The food is absolutely beyond compare.\u00a0 When I have more time, I\u0092ll post a description of how each different food is prepared and show photos, of which I have a multitude.<\/p>\n

After the event in New York is over today, MD and I have to do a little Middle-Aged Middle promotion tomorrow with some radio, then it\u0092s off to Las Vegas (of all places) for a couple of days.\u00a0 My niece is getting married there on Sunday (she lives there and is a graphic artist for one of the casino operations), so we\u0092re stopping on the way back to attend.\u00a0 Then, finally, home on Monday.\u00a0 At which point, after going through all the mail and other stuff that has stacked up while we\u0092ve been on the road, I\u0092ll get back to more regular posting.<\/p>\n

I got word yesterday that the 6-Week Cure blog is set up and ready to go, but so far we haven\u0092t been able to post anything to it.\u00a0 If you\u0092ve got a 6-Week Cure question or comment, hold it for just a couple more days \u0091til we get that blog up.\u00a0 And if you\u0092ve had a question languishing in the emails, we\u0092re working on that, too.\u00a0 We had an unexpected glitch, when the new email contact points got mistakenly routed to an email that we never use by the web gurus.\u00a0 There they sat for about a month before we realized that was why we weren\u0092t getting any emails from the new site.\u00a0 We apologize and as soon as we get back to Casa Eades we\u0092ll get busy answering those we can answer.<\/p>\n

I\u0092m working on another fun post that I\u0092ll maybe be able to get up before we get back, but I can\u0092t promise.\u00a0 At any rate, it\u0092ll be up soon after we\u0092re home if not before.<\/p>\n

Thanks for hanging in there during my absence.<\/p>\n


\n\"Purity<\/a><\/p>\n

\n<\/img><\/a> <\/img><\/a> <\/img><\/a>\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

I\u0092m throwing up a quick post just so you all won\u0092t think I\u0092ve been captured and sold into slavery.\u00a0 MD and I are on the coast-to-coast Sous Vide Supreme introduction tour, which\u00a0 ends today.\u00a0 I thought I would have plenty of time to blog and Tweet on this tour, but it has ended up being […]<\/p>\n","protected":false},"author":108,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-58194","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/58194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/108"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=58194"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/58194\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=58194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=58194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=58194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}